ReviewFoods (Basel, Switzerland)2021
Inactivation of Foodborne Viruses by High-Pressure Processing (HPP).
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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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.
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Who cites it
14 citing papers in PubMed.
- High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus.Applied and environmental microbiology · 2026Article
- Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society.Foods (Basel, Switzerland) · 2024Review
- Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients.Food science of animal resources · 2024Review
- Antiviral Activity of Natural Compounds for Food Safety.Food and environmental virology · 2024Review
- Research Progress on Bacteria-Reducing Pretreatment Technology of Meat.Foods (Basel, Switzerland) · 2024Review
- PMAxx-RT-qPCR to Determine Human Norovirus Inactivation Following High-Pressure Processing of Oysters.Food and environmental virology · 2024Article
- High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.Foods (Basel, Switzerland) · 2024Review
- Common and Potential Emerging Foodborne Viruses: A Comprehensive Review.Life (Basel, Switzerland) · 2024Review
- In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration.Foods (Basel, Switzerland) · 2023Article
- Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR.Foods (Basel, Switzerland) · 2023Article
- A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts.Foods (Basel, Switzerland) · 2022Article
- Effect of High-Pressure Processing on Fresh Sea Urchin Gonads in Terms of Shelf Life, Chemical Composition, and Microbiological Properties.Foods (Basel, Switzerland) · 2022Article
- Assessment of the Impact on Human Health of the Presence of Norovirus in Bivalve Molluscs: What Data Do We Miss?Foods (Basel, Switzerland) · 2021Review
- Synergistic Effects of Nisin, Lysozyme, Lactic Acid, and CitricidalMicroorganisms · 2021Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A virus (HAV), human rotavirus (HRV), hepatitis E virus (HEV), human astrovirus (HAstV), human adenovirus (HuAdV), Aichi virus (AiV), sapovirus (SaV), and enterovirus (EV), which have also been implicated in foodborne outbreaks in various countries. The HPP inactivation of foodborne viruses in foods depends on high-pressure processing parameters (pressure, temperature, and duration time) or non-processing parameters such as virus type, food matrix, water activity (a
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Registered trials
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