ReviewFood and environmental virology2013
High pressure processing and its application to the challenge of virus-contaminated foods.
Review in Food and environmental virology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 72 citations in OpenAlex.
- High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus.Applied and environmental microbiology · 2026Article
- Viral Inactivation by Light-Emitting Diodes: Action Spectra Reveal Genomic Damage as the Primary Mechanism.Viruses · 2025Article
- High-Pressure Processing of Different Tissue Homogenates from Pigs Challenged with the African Swine Fever Virus.Viruses · 2024Article
- Can food matrices be considered as a potential carrier for COVID-19?Le infezioni in medicina · 2022Review
- Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus.Frontiers in microbiology · 2020Article
- Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives.Food engineering reviews · 2020Review
- Synergistic Effects of Combined Chlorine and Vitamin BFood and environmental virology · 2019Article
- Inactivation of Viruses and Bacteriophages as Models for Swine Hepatitis E Virus in Food Matrices.Food and environmental virology · 2017Article
- Curcumin-Mediated Photodynamic Inactivation of Norovirus Surrogates.Food and environmental virology · 2016Article
- Food Safety Impacts from Post-Harvest Processing Procedures of Molluscan Shellfish.Foods (Basel, Switzerland) · 2016Review
- Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce.Comprehensive reviews in food science and food safety · 2015Article
- Synergistic effect of high hydrostatic pressure (HHP) and marination treatment on the inactivation of hepatitis a virus in mussels (Mytilus galloprovincialis).Food and environmental virology · 2015Article
- Molecular basis of the behavior of hepatitis a virus exposed to high hydrostatic pressure.Applied and environmental microbiology · 2014Article
- Human astroviruses.Clinical microbiology reviews · 2014Review
- Comprehensive comparison of cultivable norovirus surrogates in response to different inactivation and disinfection treatments.Applied and environmental microbiology · 2014Article
- High Pressure Processing of Bivalve Shellfish and HPP's Use as a Virus Intervention.Foods (Basel, Switzerland) · 2014Review
- Temperature Effects for High-Pressure Processing of Picornaviruses.Food and environmental virology · 2014Article
- Potential of Pulsed Light to Inactivate Bacteriophage MS2 in Simple Liquid Medium and on Complex Foodstuffs.Food and environmental virology · 2013Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High pressure processing (HPP) is an increasingly popular non-thermal food processing technology. Study of HPP's potential to inactivate foodborne viruses has defined general pressure levels required to inactivate hepatitis A virus, norovirus surrogates, and human norovirus itself within foods such as shellfish and produce. The sensitivity of a number of different picornaviruses to HPP is variable. Experiments suggest that HPP inactivates viruses via denaturation of capsid proteins which render the virus incapable of binding to its receptor on the surface of its host cell. Beyond the primary consideration of treatment pressure level, the effects of extending treatment times, temperature of initial pressure application, and matrix composition have been identified as critical parameters for designing HPP inactivation strategies. Research described here can serve as a preliminary guide to whether a current commercial process could be effective against HuNoV or HAV.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.