Mechanisms of emerging technologies for inactivating foodborne viruses

Contamination of food and water by viruses is a major public health issue worldwide. Several viruses are associated with foodborne outbreaks, with norovirus and hepatitis A virus being the primary causes of foodborne outbreaks, followed by hepatitis E virus and rotavirus. These viruses are responsible for the majority of outbreaks reported globally, representing a significant challenge to food safety; therefore, effective viral inactivation processes are needed. This review presents and discusses recent research involving emerging technologies used for the inactivation of foodborne viruses, emphasizing the mechanisms involved in the process, their effectiveness, and the main challenges associated with the application. Traditional methods, like heat treatments (pasteurization) and sanitizers (organic acids), are effective but have drawbacks, such as the nutritional and sensory losses of food. Novel technologies to overcome the limitations of thermal treatments and guarantee food safety have been developed, such as UV C light (UV-C), cold plasma, high-pressure processing (HPP), and ultrasound. These methods have been shown to be effective in inactivating viruses in fresh foods (fruits, vegetables, and seafood), beverages, and food-contact surfaces, without compromising food properties. Among these technologies, HPP and UV-C were the most studied. HPP compromises the structural integrity of the virus, while UV-C induces photochemical damage to viral DNA and RNA. These alterations, combined with other physical and chemical effects, contribute to the destruction of viral genetic material, leading to viral inactivation. Despite their effectiveness, non-thermal technologies still face barriers, such as strict regulations and high costs, which limit their widespread application.