Inactivation of Enteric Foodborne Viruses in High Risk Foods by Non-Thermal Processing Technologies

Objective 1: To determine whether an in vitro cultivable enteric monkey calicivirus, the Tulane virus, can be used as a surrogate for human NoV and to develop an organ culture and/or germ-free pig model to assess the survival of human NoV (Jiang, Li and Lee). Objective 2. To determine the effectiveness of four processing technologies (viz., high pressure processing, gamma irradiation, UV, and washing with sanitizers) on inactivation of human NoV, HAV and RV in, fresh and frozen berries (strawberries, raspberries and blueberries), berry purees, green onions, salsa and shellfish (Gurtler and Niemira). Objective 3. To determine the mechanism of viral inactivation by the four processing technologies. We will investigate whether viral capsid proteins, viral enzymes, genetic materials, and receptor binding activity are damaged or denatured by the processing technologies. (Jiang, Li, Lee, Chen, Wu, and Ozbay) Objective 4. To determine the effect of processing on the quality attributes of high risk foods. Sensory quality, important nutrients in the high risk foods, color, texture, and other important properties will be evaluated (Su, Chen, Wu, and Ozbay). Objective 5. To train graduate and undergraduate students in non-thermal processing technologies, food virology, and food safety; and to develop a ¿Foodborne Viruses and Food Safety¿ course and food virus module for classroom education nationwide (Chen, Wu, and Ozbay). Objective 6. To work with equipment manufacturers to design appropriate equipment for use in the targeted food products and to provide technical consultation to the food industry (Su, Chen, Wu, and Ozbay). Objective 7. To provide outreach education and training to the food industry and consumers in the area of foodborne viruses and food safety impacts of non-thermal technologies on high risk foods (Worobo and Pivnarik).