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United States Department of Agriculture

Agricultural Research Service

Title: Inactivation of Enteric Viruses with Intervention Technologies

Author
item Richards, Gary

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 1, 2003
Publication Date: August 10, 2003
Citation: Richards, G.P. 2003. Inactivation of enteric viruses with intervention technologies. (Abstract). International Association of Food Protection. p. 188.

Technical Abstract: Eneric virus contamination is a major impediment to the safe utilization of foods. Unlike bacteria which metabolize compounds and undergo respiratory activities, viruses are not living entities, so they do not undergo a stress response in the traditional sense. Inactivation of enteric viruses is based almost entirely on chemical and physical interactions affecting the viral capsid or their nucleic acids. Chemical and physical denaturation of the capsid proteins by heat, disinfectants, irradiation, and high hydrostatic pressure can inactivate viruses. Although irradiation may directly damage viral DNA or RNA within intact capsids, chemicals or enzymes are generally ineffective in damaging viral nucleic acids until capsid integrity is compromised. Intervention technologies to reduce enteric viral illnesses from foods should rely on a variety of pre- and post-harvesting precautions as well as enhanced hygienic practices among food handlers.

Last Modified: 4/18/2014