Foodborne virus inactivation by thermal and non-thermal processes.

Abstract: Heating, high hydrostatic pressure processing and irradiation are preservation methods that can be used to establish microbial inactivation. The efficacy of these techniques to inactivate foodborne viruses is discussed in this chapter. Cultivable viral strains and representative surrogate viruses generally used to estimate the behavior of their related human-infecting strains are summarized and their appropriateness discussed.