Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies,Journal of Food Safety

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Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies
Journal of Food Safety ( IF 1.9 ) Pub Date : 2021-07-06 , DOI: 10.1111/jfs.12919
Masoud Aman Mohammadi ₁ , Hossein Ahangari ₂ , Maryam Zabihzadeh Khajavi ₃ , Mohammad Yousefi ₂ , Vladimír Scholtz ₄ , Seyede Marzieh Hosseini ₁

Affiliation

This review tries to introduce the novel and promising technology of the nonthermal plasma against different viruses and virus surrogates, which can trigger food infections and gastroenteritis. It has been reported that the noroviruses are responsible for 21 million cases of gastrointestinal illness annually just in the United States. The article is divided into the introduction for nonthermal plasma, its antiviral mechanism, and the most effective parameters on its antiviral functionality. This technology offers many advantages, including simple in designing, leaving no toxic residues, fast processing, and no thermal degradation of samples. According to the accomplished studies, the exposure distance, processing time, and generated amount of reactive species, particularly singlet oxygen are the main parameters affecting the performance of nonthermal plasma against food viruses. Especially, the capsid and genome of viruses seem to be under influence of nonthermal plasma. Deformation of the capsid envelope through oxidation and damage to the sugar phosphate backbone of viral RNA and DNA are considered the most important factors of reactive species generated by nonthermal plasma on viruses.

中文翻译：

在病毒悬浮液和食品中使用非热等离子体灭活病毒：近期研究的简短回顾

本综述试图介绍针对不同病毒和病毒替代物的非热等离子体新技术和有前景的技术，这些病毒和病毒替代物可引发食物感染和胃肠炎。据报道，仅在美国，诺如病毒每年就导致 2100 万例胃肠道疾病。文章分为非热等离子体的介绍，其抗病毒机制，以及其抗病毒功能的最有效参数。该技术具有许多优点，包括设计简单、不留下有毒残留物、处理速度快以及样品不会热降解。根据已完成的研究，暴露距离、处理时间和反应物种的产生量，特别是单线态氧是影响非热等离子体对抗食物病毒性能的主要参数。特别是，病毒的衣壳和基因组似乎受到非热等离子体的影响。通过氧化和破坏病毒 RNA 和 DNA 的磷酸糖骨架导致衣壳包膜变形被认为是非热等离子体对病毒产生反应性物质的最重要因素。

更新日期：2021-07-06

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