Viral Inactivation in Foods: A Review of Traditional and Novel Food-Processing Technologies.

  Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies.

Comparative recovery of foodborne viruses from fresh produce.

A large percentage of foodborne outbreaks are caused by viruses, and outbreaks associated with fresh produce have increased over the past decade within the United States. Virus recovery from food is of the utmost importance in determining the cause of viral outbreaks. While there are many experimental studies investigating viruses on fruits and vegetables, there is a lack of standard techniques concerning the initial inoculation and recovery of viruses.

UV light inactivation of hepatitis A virus, Aichi virus, and feline calicivirus on strawberries, green onions, and lettuce.

A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they are often consumed raw without a specific inactivation step. Therefore, there is a need to evaluate nonthermal treatments for the inactivation of foodborne pathogens.