High hydrostatic pressure as emergent technology for the elimination of foodborne viruses

High hydrostatic pressure is a non-thermal technology that eliminates microorganisms with a milder effect on the quality of the foods than that produced by heat treatment. Consequently it can produce microbiologically safe foods, with an extended commercial shelf life and with better characteristics compared to heat-treated foods. Whereas the effect of this technology on foodborne pathogenic bacteria has been extensively studied, there is less information on pressure inactivation of enteric viruses. In this article, we review recent studies on the elimination of foodborne viral risks, and detail the different parameters which could influence the inactivation.