High pressure treatment and green tea extract synergistically control enteric virus contamination in beverages

Consumers are driving food production toward the use of natural preservatives and minimal processing technologies. Green tea extract (GTE) at low concentration could be combined with high pressure (HPP) for reduced treatment times quality impact on foods in a hurdle concept synergistic effects foodborne viral pathogens, specifically human norovirus hepatitis A virus (HAV). Viral inactivation by HPP (at 300, 400, 500 MPa 5 min) 3.3 mg/mL aged-GTE was initially evaluated buffer (PBS) against murine (MNV), culturable surrogate, HAV. Furthermore, novel intestinal enteroid system (HIE) capsid integrity binding assay (ISC-RT-qPCR). completely inhibits GII.4 infectivity when applied alone 400 aged-GTE. Additional experiments investigated reduction MNV HAV apple horchata juices exposed to treatments. Results demonstrated that addition significantly inactivated holding time. This effect treatments represents technology exploited as control measure improve safety beverages. • HAV, were synergistically PBS. tested HIE system. The antiviral enriched beverages occurs times.