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Temperature Effects for High-Pressure Processing of Picornaviruses
David H Kingsley1, Xinhui Li2, Haiqiang Chen2
1Food Safety and Interventions Technologies Research Unit, Agricultural Research Service, U. S. Department of Agriculture, James W. W. Baker Center, Delaware State University, Dover, DE, 19901, US. David.Kingsley@ars.usda.gov.
Food and Environmental Virology
|November 26, 2013
Summary
Lower temperatures enhance high-pressure inactivation for some viruses like coxsackievirus, but reduce it for others like human parechovirus. Temperature significantly impacts picornavirus inactivation via high pressure.
Area of Science:
- Food Science and Technology
- Microbiology
- Virology
Background:
- High-pressure processing (HPP) is a non-thermal technology used for microbial inactivation.
- Understanding factors influencing HPP efficacy is crucial for food safety and preservation.
- Picornaviruses, including enteroviruses and parechoviruses, are significant foodborne pathogens.
Purpose of the Study:
- To investigate the impact of pre-pressurization temperature on the high-pressure inactivation of specific picornaviruses.
- To determine if temperature modulates the effectiveness of high-pressure processing against Aichivirus (AiV), Coxsackievirus A9 (CAV9), Coxsackievirus B5 (CBV5), and human Parechovirus-1 (HPeV).
Main Methods:
- Viruses (AiV, CAV9, CBV5, HPeV) were subjected to high hydrostatic pressure (up to 600 MPa) at various pre-pressurization temperatures (4°C, 20°C, 30°C).
- Viral inactivation was quantified by log10 reduction after specific pressure treatments (e.g., 400 MPa for 5 min, 600 MPa for 10 min).
- Comparative analysis of inactivation levels at different temperatures was performed for each virus strain.
Main Results:
- Coxsackievirus strains CAV9 and CBV5 showed significantly greater inactivation at 4°C compared to 20°C under specific pressure treatments.
- Human parechovirus-1 (HPeV) exhibited reduced inactivation at 4°C compared to 20°C.
- Aichivirus (AiV) demonstrated resistance to high-pressure treatments (600 MPa for 15 min) across all tested temperatures (4°C, 20°C, 30°C).
Conclusions:
- Pre-pressurization temperature is a critical factor influencing the efficacy of high-pressure inactivation for different picornaviruses.
- The response to temperature modulation during high-pressure processing varies significantly among viral species and strains within the Picornaviridae family.
- Optimizing temperature is essential for effective high-pressure inactivation strategies against specific viral contaminants in food and other matrices.
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