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Heat Inactivation of a Norovirus Surrogate in Cell Culture Lysate, Abalone Meat, and Abalone Viscera

Heat Inactivation of a Norovirus Surrogate in Cell Culture Lysate, Abalone Meat, and Abalone Viscera The current study examined the effects of temperature and heat treatment duration on murine norovirus-1 (MNV-1) from both viral cell culture lysate (7–8 log10 PFU) and experimentally contaminated abalone meat and viscera (5–6 log10 PFU) as a model of human norovirus (NoV). MNV-1 titers in cell culture lysate, abalone meat, and abalone viscera were gradually reduced to 1.93–4.55, 1.79–3.00, and 2.26–3.26 log10 PFU/ml, respectively, after treatment at 70 °C for 1–10 min. Treatment at 85 °C for 1–5 min gradually reduced MNV-1 titers in abalone meat to 2.71–4.15 log10 PFU/ml. MNV-1 titers in abalone viscera were gradually reduced to 2.91–3.46 log10 PFU/ml after treatment at 85 °C for 1–3 min. No significant difference (P > 0.05) was found in MNV-1 titers in the abalone meat and viscera among treatment groups (70 °C for 5 min, 70 °C for 3 min, and 85 °C for 1 min). Complete inactivation of MNV-1 in cell culture lysate was determined at 85 °C for ≥1 min and 100 °C for ≥0.5 min. Complete inactivation of MNV-1 in abalone was determined at 100 °C for ≥0.5 min for meat, and 85 °C for 5 min and 100 °C for ≥0.5 min for viscera. At treatments at 70 °C, the Td-values (3 log reduction time) were significantly lower (P < 0.05) in the cell culture lysate (3.38) than for the abalone meat (6.07) and viscera (10.73). Td = 3 values were not significantly different (P > 0.05) between abalone meat (1.78) and abalone viscera (1.33) at treatments at 85 °C. This study suggests that 100 °C for ≥0.5 min could potentially be used to inactivate NoV in molluscan shellfishes, including viscera. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food and Environmental Virology Springer Journals

Heat Inactivation of a Norovirus Surrogate in Cell Culture Lysate, Abalone Meat, and Abalone Viscera

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References (45)

Publisher
Springer Journals
Copyright
Copyright © 2014 by Springer Science+Business Media New York
Subject
Biomedicine; Virology; Food Science; Chemistry/Food Science, general
ISSN
1867-0334
eISSN
1867-0342
DOI
10.1007/s12560-014-9176-y
pmid
25526718
Publisher site
See Article on Publisher Site

Abstract

The current study examined the effects of temperature and heat treatment duration on murine norovirus-1 (MNV-1) from both viral cell culture lysate (7–8 log10 PFU) and experimentally contaminated abalone meat and viscera (5–6 log10 PFU) as a model of human norovirus (NoV). MNV-1 titers in cell culture lysate, abalone meat, and abalone viscera were gradually reduced to 1.93–4.55, 1.79–3.00, and 2.26–3.26 log10 PFU/ml, respectively, after treatment at 70 °C for 1–10 min. Treatment at 85 °C for 1–5 min gradually reduced MNV-1 titers in abalone meat to 2.71–4.15 log10 PFU/ml. MNV-1 titers in abalone viscera were gradually reduced to 2.91–3.46 log10 PFU/ml after treatment at 85 °C for 1–3 min. No significant difference (P > 0.05) was found in MNV-1 titers in the abalone meat and viscera among treatment groups (70 °C for 5 min, 70 °C for 3 min, and 85 °C for 1 min). Complete inactivation of MNV-1 in cell culture lysate was determined at 85 °C for ≥1 min and 100 °C for ≥0.5 min. Complete inactivation of MNV-1 in abalone was determined at 100 °C for ≥0.5 min for meat, and 85 °C for 5 min and 100 °C for ≥0.5 min for viscera. At treatments at 70 °C, the Td-values (3 log reduction time) were significantly lower (P < 0.05) in the cell culture lysate (3.38) than for the abalone meat (6.07) and viscera (10.73). Td = 3 values were not significantly different (P > 0.05) between abalone meat (1.78) and abalone viscera (1.33) at treatments at 85 °C. This study suggests that 100 °C for ≥0.5 min could potentially be used to inactivate NoV in molluscan shellfishes, including viscera.

Journal

Food and Environmental VirologySpringer Journals

Published: Dec 20, 2014

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