Antiviral edible coatings and films: A strategy to ensure food safety

Abstract

Background Pathological viral transmission via food has been a problem throughout humankind's evolutionary history, impacting food safety and public health. Fresh produce can be contaminated at any stage from pre- to post-harvest and frequently goes through little to no processing, imposing a high risk for contamination by foodborne viruses. Also, due to the globalization of the food industry and supply networks, the spread of enteric virus-related foodborne disorders has worsened. The current understanding of the transmission of viruses through contaminated foods needs more information regarding the potential infectivity, and it is essential to have effective ways to prevent viral transmission and minimize its adverse effects on human and animal health. Scope and approach This review addresses the global public health issue related to foodborne viruses and the current challenges of food safety. It provides an overview of food-grade and naturally occurring antiviral compounds with good antimicrobial activity and emphasizes how edible films and coatings with embedded antiviral agents can reduce the transmission of foodborne illness. Key findings and conclusions Antiviral edible films and coatings can be developed using plant-based compounds and their derived-products, like essential oils and extracts, with bioactive properties. Their use in food products and food contact materials can contribute to developing strategies to contain infectious outbreaks. Results show that these compounds interact with the viral particle, causing some damage to the virus integrity and affecting its infectivity. The development of antiviral edible films and coatings containing these bioactive compounds showed great potential against enteric viruses that cause foodborne illness, specifically norovirus and hepatitis A virus. However, some antiviral agents have also been shown to be very effective against other pathogenic viruses of great importance, some of which are not typically foodborne but can also be dangerous to humans.