Natural bioactive substances for the control of food-borne viruses and contaminants in food
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(2020) 2:27
Food Production, Processing and Nutrition
REVIEW
Open Access
Natural bioactive substances for the control of food-borne viruses and contaminants in food Yao Pan1,2, Zeyuan Deng2 and Fereidoon Shahidi1*
Abstract Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substances, originating from plants, animals, or microorganisms, might offer the possibility of preventing and controlling foodborne diseases. In this contribution, the common bioactive substances such as polyphenols, essential oils, proteins, and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed. Meanwhile, the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed. The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described. Keywords: Food-borne virus, Food contamination, Natural bioactive substances, Food safety
Introduction Viruses and some contaminants may cause food-borne diseases and these have become a hot issue in the field of food science and public health (Li et al. 2013). In recent years, food safety problems arising from food-borne viruses and contaminants have become a common global concern (European Food Safety Authority and European Centre for Disease Prevention and Control 2018). Researchers believe that food-borne viruses are often transmitted through the fecal-oral, water, and person-toperson contact route, or caused by contaminated foods, such as marine pollution that contaminates shellfish and fish (Ethelberg et al. 2010; Zomer et al. 2010). Several measures such as good production chains (avoiding fecal), strict control of water contamination on farming and irrigation, and good public health awareness can, to some extent, prevent food-borne viruses. Physical and chemical control methods have been widely used in * Correspondence: [email protected] 1 Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1B 3X9, Canada Full list of author information is available at the end of the article
food production (Baert et al. 2009; Li et al. 2009). However, there is little research on the prevention and control of food-borne viruses and contaminants in food by natural bioactive substances. This review briefly describes the formation of food-borne viruses and contaminants in food, the action mechanism of natural bioactive substances to control them, and their recent use in the food industry.
Definition of food-borne viruses and contaminants in food
Viruses are very small infectious microorganisms composed of a DNA or RNA genome enclosed within a protein coat. Food-borne viruses, as obligate intracellular parasites, depending on the living host to survive, are globally recognized as the major causes of nonbacterial gastroenteriti
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