Antiviral Effectiveness of Grape Juice

Cliver, Dean O.; Kostenbader, K. D.

doi:10.4315/0362-028x-42.2.100

Cited by 15 publications

(9 citation statements)

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“…The inactivation observed was probably due to antiviral effects of substances in the fruit exudates. Similar effects have been noted [65][66][67][68] and attributed to plant polyphenols such as tannin; these effects have however been shown to be reversible [68] and may not provide protection against viral infection.…”

Section: Fruitsupporting

confidence: 56%

Survival of human enteric viruses in the environment and food

Rzeżutka¹,

Cook²

2004

FEMS Microbiol Rev

287

164

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Human enteric pathogenic viruses can enter the environment through discharge of waste materials from infected persons, and be transmitted back to susceptible persons to continue the cycle of disease. Contamination of food with viruses may also promote disease outbreaks. A number of studies have investigated the survival characteristics of several enteric viruses in various environments and foodstuffs, to help explain the transmissibility of these pathogens. This review deals with published work on enteric virus survival on fomites, and in waters, soil, and foods; the results of these studies have illustrated the robust survival of viruses in these environments. Much information is lacking, however, especially for foodstuffs and soils, and no detailed information is available concerning the survival of noroviruses, the most significant foodborne type.

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Section: Fruitsupporting

confidence: 56%

Survival of human enteric viruses in the environment and food

Rzeżutka¹,

Cook²

2004

FEMS Microbiol Rev

287

164

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“…Poliovirus inactivated by grape juice had a diminished ability to attach to host cells; when treated with stomach or duodenal contents of pigs that had been fed a human-food diet, infectivity was restored, suggesting that if ingested, such virus would be fully infectious (Cliver and Kostenbader 1979). …”

Section: Capsid Functionsmentioning

confidence: 99%

Capsid and Infectivity in Virus Detection

Cliver

2009

Food Environ Virol

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The spectacular achievements and elegance of viral RNA analyses have somewhat obscured the importance of the capsid in transmission of viruses via food and water. The capsid’s essential roles are protection of the RNA when the virion is outside the host cell and initiation of infection when the virion contacts a receptor on an appropriate host cell. Capsids of environmentally transmitted viruses are phenomenally durable. Fortuitous properties of the capsid include antigenicity, isoelectric point(s), sometimes hemagglutination, and perhaps others. These can potentially be used to characterize capsid changes that cause or accompany loss of viral infectivity and may be valuable in distinguishing native from inactivated virus when molecular detection methods are used.

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“…Finally, virus that was present in the food sample may have been neutralized by coproantibody and, though still able to infect the intestines, has been prevented from infecting the cell culture into which it was inoculated (10). There are processes for clarifying food sample suspensions that also are capable of reactivating coproantibody-neutralized enteroviruses (25), but these are not as convenient as some of the clarification procedures that have been published recently.…”

Section: Negative Resultsmentioning

confidence: 99%

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

Cliver

Ellender

Sobsey

1983

Journal of Food Protection

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Viruses that may be detected in foods should be considered pathogenic and treated with appropriate caution. In this discussion, specific procedures for extracting viruses from shellfish are presented for each of the major commercial species of bivalve molluscs. Other foods for which specific extraction methods are detailed include lettuce, frozen strawberries, ground beef and raw milk. Viruses that may be detected by the methods described are those which are capable of producing a perceptible effect while replicating in cultured primate cells. Both results that are apparently positive and those that are apparently negative require careful interpretation; one must be extremely skeptical if large numbers of food samples obtained at the market appear to yield viruses. The procedures that are now available have some important limitations, including inability to detect the viruses that cause most of the reported foodborne disease. Approaches to surmounting these limitations include use of serologic methods to detect viruses that do not cause perceptible effects in cell cultures and improvement of procedures for extracting all viruses from food samples.

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Antiviral Effectiveness of Grape Juice

Cited by 15 publications

References 0 publications

Survival of human enteric viruses in the environment and food

Survival of human enteric viruses in the environment and food

Capsid and Infectivity in Virus Detection

Methods to Detect Viruses in Foods: Testing and Interpretation of Results

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