Norovirus elimination on the surface of fresh foods

Abstract

Fresh foods like fruits, vegetables and shellfish are potential sources for viral infections such as human norovirus (NoV). Chemical treatment like chlorination is a well-known process for food pathogens and virus elimination. However, with the increase of the consumer demand for less toxic treatment, the use of natural antimicrobials like essential oils from spice or plants, fruit extracts, and cold pasteurization treatments (fermentation, irradiation, ozonation and high pressure) could be considered. The aim of this review is to discuss these technologies and their efficacy to eliminate NoV on the surface of fresh food.

Keywords:

• Human norovirus
• inactivation
• feline calicivirus
• murine norovirus
• fresh food and food surfaces

Acknowledgements

This research was founded by the Natural Science Engineering Research Council of Canada (NSERC), project No RGPIN-2017-05947.

Additional information

Funding

This work was supported by an operating grant from the Natural Sciences Engineering Research Council of Canada (discovery program no: RGPIN: 2017-05947).