Foodborne diseases are still a major global health and economic burden, and are mainly caused by viral pathogens, such as human norovirus and hepatitis A virus, which may remain infective for long times on food contact surfaces and on produce. The strategies of viral inactivation applied in the industry are not generally suitable for delicate foods such as berries. Brief exposure to high-intensity white light (UV to IR) has been shown to inactivate many bacteria. The effectiveness of this treatment against foodborne viruses on fresh produce is largely unknown. We show that pulsed light treatment causes a moderate drop in the luminosity (L*, which ranges from bright (high) to dark (low)) of blueberries (to 36.31 ± 0.99 from 42.47 ± 1.17) and affects the luminosity of lettuce slightly but does not affect the appearance of strawberries, blackberries or raspberries. Hepatitis A virus and murine norovirus 1 are thus reduced by 2 log cycles. Viral inactivation on blackberries was less effective. These results will help food industries evaluate the suitability of pulsed light disinfecting technology for specific fruits and vegetables.
Keywords: Foodborne viruses; Fruits; Phototechnology; Sensory properties; Viral control.
Copyright © 2022 Elsevier B.V. All rights reserved.