Thermal inactivation of human norovirus surrogates in oyster homogenate

International Journal of Food Microbiology
Lingxiao ShaoChangqing Wu

Abstract

Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The objective of this research was to evaluate whether this recommendation was sufficient to inactivate two HNV surrogates, murine norovirus (MNV-1) and Tulane virus (TV) in oyster homogenate as well as to determine their thermal inactivation kinetics. Inoculated oyster homogenate was heated in boiling water and circulating water bath at 49 to 67 °C for different time durations. After 3 min of boiling, both MNV-1 and TV titers decreased to below the detection limits. First-order model and Weibull model were used to describe thermal inactivation kinetics. TD = 1 values from Weibull mode are used as an analog to D values in first-order model. The D values of MNV-1 and TD = 1 values ranged from 28.17 to 0.88 min and 26.64 to 0.78 min at 49 to 67 °C, respectively. The D values of TV and TD = 1 values ranged from 18.18 to 1.56 min and 19.35 to 1.56 min at 49 to 63 °C, respectively. The kinetics demonstrated that at temperatu...Continue Reading

References

Aug 5, 2000·Applied and Environmental Microbiology·F Le GuyaderM Pommepuy
Aug 18, 2000·International Journal of Food Microbiology·D Lees
Apr 5, 2002·International Journal of Food Microbiology·Martinus A J S van Boekel
Mar 8, 2003·Science·Stephanie M KarstHerbert W Virgin
Aug 28, 2004·Journal of Food Protection·Joanne Hewitt, Gail E Greening
May 6, 2006·The Journal of Biological Chemistry·Salvador F AusarC Russell Middaugh
May 16, 2006·Journal of Virology·Christiane E WobusHerbert W Virgin
Nov 8, 2006·Journal of Clinical Microbiology·Françoise S Le GuyaderFranco M Ruggeri
Oct 8, 2008·Immunological Reviews·Eric F DonaldsonRalph S Baric
Sep 25, 2010·PLoS Pathogens·Ming Tan, Xi Jiang
Jan 5, 2011·Emerging Infectious Diseases·Elaine ScallanPatricia M Griffin
Aug 23, 2011·Applied and Environmental Microbiology·Scot R SeitzChristine L Moe
Mar 6, 2012·Annual Review of Food Science and Technology·Jianrong LiFangfei Lou
Oct 27, 2012·Environmental Science & Technology·Krista Rule WiggintonTamar Kohn
Jan 16, 2013·Journal of Food Protection·Kirsten A Hirneisen, Kalmia E Kniel
Jul 24, 2013·Emerging Infectious Diseases·Aron J HallUmesh D Parashar
Jan 15, 2014·International Journal of Food Microbiology·Hayriye BozkurtDoris H D'Souza
Feb 4, 2014·Applied and Environmental Microbiology·Mu YeHaiqiang Chen
Dec 21, 2014·Food and Environmental Virology·Sabastine E Arthur, Kristen E Gibson
Jul 30, 2015·Journal of Food Protection·Hayriye BozkurtP Michael Davidson
Aug 27, 2016·Science·Khalil EttayebiMary K Estes

❮ Previous
Next ❯

Citations

Dec 8, 2019·Applied and Environmental Microbiology·Elbashir AraudThanh H Nguyen
Jul 12, 2020·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Michael A PitinoSharon Unger
Jun 30, 2021·Critical Reviews in Food Science and Nutrition·Min YangDeqing Zhou

❮ Previous
Next ❯

Related Concepts

Related Feeds

Antivirals

Antivirals are medications that are used specifically for treating viral infections. Discover the latest research on antivirals here.

Antivirals (ASM)

Antivirals are medications that are used specifically for treating viral infections. Discover the latest research on antivirals here.

Botulism (ASM)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Botulism

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.