Resource type:
Blogs/news/opinion
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This review discusses the use of natural compounds, such as green tea and grape seed extracts, for their antiviral effects in enhancing food safety. These compounds show potential against enteric viruses like norovirus and hepatitis A when applied as food-contact surface sanitizers, in produce washing solutions, and in food packaging. However, their effectiveness in practical food applications needs further validation. The study recommends expanding research on natural compounds to develop innovative, safe food processing techniques that reduce viral contamination risks.