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High-Pressure Effects on Viruses

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter starts with brief reviews of high-pressure processing with regard to its history, advantages for use as a food processing technology, and basic description of the processing parameters. It also surveys viral food safety along with the biochemistry and pathology of foodborne infectious viruses, most especially norovirus, hepatitis A, and Aichi virus. The chapter further delves into pressure inactivation kinetics of viruses and describes the effects of treatment temperatures and food composition found in the literature. Another highlighted subject is the potential use of viral vaccines produced by pressure treatment that first arose in 1956 with investigation of pressure inactivation of poliomyelitis virus with subsequent measurement of immunogenic potential.

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Authors and Affiliations

  1. Department of Animal & Food Sciences, University of Delaware, Newark, DE, 19716-2150, USA

    A. E. H. Shearer, K. E. Kniel, H. Chen & D. G. Hoover

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  1. A. E. H. Shearer
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  2. K. E. Kniel
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  3. H. Chen
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  4. D. G. Hoover
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Correspondence to D. G. Hoover .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Shearer, A.E.H., Kniel, K.E., Chen, H., Hoover, D.G. (2016). High-Pressure Effects on Viruses. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_15

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