Abstract
Investigation of the effects of pre-pressurization temperature on the high-pressure inactivation for single strains of aichivirus (AiV), coxsackievirus A9 (CAV9) and B5 (CBV5) viruses, as well as human parechovirus-1 (HPeV) was performed. For CAV9, an average 1.99 log10 greater inactivation was observed at 4 °C after a 400-MPa–5-min treatments compared to 20 °C treatments. For CBV5, an average of 2.54 log10 greater inactivation was noted after 600-MPa–10-min treatments at 4 °C in comparison to 20 °C treatments. In contrast, inactivation was reduced by an average of 1.59 log10 at 4 °C for HPeV. AiV was resistant to pressure treatments of 600 MPa for as long as 15 min at 4, 20, and 30 °C temperatures. Thus, different pre-pressurization temperatures result in different inactivation effects for picornaviruses.
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Kingsley, D.H., Li, X. & Chen, H. Temperature Effects for High-Pressure Processing of Picornaviruses. Food Environ Virol 6, 58–61 (2014). https://doi.org/10.1007/s12560-013-9131-3
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DOI: https://doi.org/10.1007/s12560-013-9131-3