Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review

• Published in: Comprehensive reviews in food science and food safety Vol. 14; no. 6; pp. 771 - 784
• Main Author: Sanchez, Gloria
• Format: Journal Article
• Language: English
• Published: Chicago Wiley Subscription Services, Inc 01-11-2015
• Subjects: Bivalvia; food processing; Food safety; foodborne pathogens; Hepatitis; Hepatitis A virus
• ISSN: 1541-4337; 1541-4337
• DOI: 10.1111/1541-4337.12154

Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal–oral route. Transnational outbreaks of food‐borne infections are reported with increasing frequency as a consequence of international food trade. Food‐borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready‐to‐eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identify and prioritize research gaps regarding practical and effective mechanisms to reduce HAV contamination of foods. In particular, processing and disinfection strategies for the 3 food categories have been compiled in this review, including common and emerging food technologies. Overall, most of these processes can improve food safety; however, from a commercial point of view, none of the methods can guarantee total HAV inactivation without affecting the organoleptic qualities of the food product.