Pressure Inactivation of Enteric Viruses in a Seafood Salad-Like Product

Abstract

High pressure processing (HPP) is a nonthermal processing technology that can inactivate foodborne viruses. This study assessed the protective effects of food components on virus inactivation by HPP in a seafood salad model. Virus-inoculated seafood samples (cod, shrimp, tuna, and clams) with or without mayonnaise were pressure-treated at 5°C. The seafood salad provided a protective effect on HPP inactivation compared to cell culture medium. Inactivation in seafood salad varied greatly due to the complex nature of the food matrix. When seafood salad ingredients were isolated, mayonnaise alone had a 2.0-log₁₀ PFU/g protective effect for all viruses, unlike albumin, which did not affect virus inactivation, providing some insight into the roles individual ingredients may play on HPP inactivation of viruses in foods.

Keywords:

• hepatitis A virus
• norovirus
• high pressure processing
• seafood salad

Acknowledgments

This project was funded by the USDA/CREES Project No. 2004-51110-02159.