The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS. Heating at 40 °C for 30 min reduced the binding of norovirus to porcine gastric mucine (PGM) to 41.5% and the addition of aged-GTE further decreased the binding to 4.7%. Additionally, the reduction of MNV-1 and HAV infectivity was investigated in two different types of juices exposed to mild heat treatments alone, and combined with aged-GTE. The addition of aged-GTE increased to more than 4 log the inactivation of MNV-1 in juices exposed to 50 °C for 30 min. However, this synergistic effect of aged-GTE combined with heat treatments was not observed for HAV in any of the juices. Aged-GTE, then, could be considered as an additional control measure to improve the food safety of mild heat pasteurized juices.

目前，最低限度加工的食品的普及为天然抗菌剂与温和的热处理相结合提供了机会，以协同作用来减少食源性病毒病原体。最初在磷酸盐缓冲液（PBS）中对小鼠诺如病毒（MNV-1）进行了热处理（在25、40、50和63°C分别在25、40、50和63°C进行30分钟的加热灭活），并与老化的绿茶提取物（老化的GTE）进行了病毒灭活。细胞培养可检测到甲型肝炎和甲型肝炎病毒（HAV），原位检测可抵抗人类诺如病毒捕获RT-qPCR。老化的GTE和在50°C的条件下进行30分钟的热处理相结合，具有很强的抗病毒活性，在PBS中的MNV-1感染力降低了5个对数以上。在40°C下加热30分钟，诺如病毒与猪胃粘蛋白（PGM）的结合降低至41.5％，而陈年GTE的添加进一步使结合降低至4.7％。此外，在两种单独接受温和热处理并与陈年GTE混合的果汁中，研究了MNV-1和HAV感染性的降低。在暴露于50°C 30分钟的果汁中，MNV-1的失活使老化的GTE的添加增加至4以上。但是，未在任何果汁中观察到陈年GTE与热处理相结合的协同作用。那么，GTE