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Sun Y, Liang M, Zhao F, Su L. Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters. Foods 2023; 12:3891. [PMID: 37959010 PMCID: PMC10649127 DOI: 10.3390/foods12213891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/18/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
Noroviruses (NoVs) are major foodborne pathogens that cause acute gastroenteritis. Oysters are significant carriers of this pathogen, and disease transmission from the consumption of NoVs-infected oysters occurs worldwide. The review discusses the mechanism of NoVs bioaccumulation in oysters, particularly the binding of histo-blood group antigen-like (HBGA-like) molecules to NoVs in oysters. The review explores the factors that influence NoVs bioaccumulation in oysters, including temperature, precipitation and water contamination. The review also discusses the detection methods of NoVs in live oysters and analyzes the inactivation effects of high hydrostatic pressure, irradiation treatment and plasma treatment on NoVs. These non-thermal processing treatments can remove NoVs efficiently while retaining the original flavor of oysters. However, further research is needed to reduce the cost of these technologies to achieve large-scale commercial applications. The review aims to provide novel insights to reduce the bioaccumulation of NoVs in oysters and serve as a reference for the development of new, rapid and effective methods for detecting and inactivating NoVs in live oysters.
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Affiliation(s)
- Yiqiang Sun
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Meina Liang
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
| | - Feng Zhao
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404100, China;
| | - Laijin Su
- College of Life and Environmental Science, Wenzhou University, Wenzhou 325035, China; (Y.S.); (M.L.)
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
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Park SY, Kang M, Yun SM, Eun JB, Shin BS, Chun HH. Changes and machine learning-based prediction in quality characteristics of sliced Korean cabbage (Brassica rapa L. pekinensis) kimchi: Combined effect of nano-foamed structure film packaging and subcooled storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Comparison of antiviral effect of oxidizing disinfectants against murine norovirus-1 and hepatitis A virus on fresh root vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Jeong MI, Lee EJ, Park SY, Kim MR, Park SR, Moon Y, Choi C, Ha JH, Ha SD. Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separation. J Food Sci 2021; 86:505-512. [PMID: 33415724 DOI: 10.1111/1750-3841.15562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 11/27/2022]
Abstract
Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e-beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT-qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e-beam irradiation. Following e-beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D-values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e-beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e-beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e-beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e-beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality. PRACTICAL APPLICATION: As the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e-beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality.
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Affiliation(s)
- Myeong-In Jeong
- Advanced Food Safety Research group, Brain Korea Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea.,Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, 55365, Republic of Korea
| | - Eun Ji Lee
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Shin Young Park
- Department of Seafood and Aquaculture Science, Institute Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
| | - Mi Rae Kim
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Sa Reum Park
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Yoah Moon
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
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Ahmed H, Maunula L, Korhonen J. Reduction of Norovirus in Foods by Nonthermal Treatments: A Review. J Food Prot 2020; 83:2053-2073. [PMID: 32649759 DOI: 10.4315/jfp-20-177] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Accepted: 07/10/2020] [Indexed: 12/19/2022]
Abstract
ABSTRACT Human noroviruses are enteric pathogens that cause a substantial proportion of acute gastroenteritis cases worldwide regardless of background variables such as age, ethnicity, and gender. Although person-to-person contact is the general route of transmission, foodborne infections are also common. Thorough cooking eliminates noroviruses, but several food products such as berries, leafy vegetables, and mollusks undergo only limited heat treatment, if any, before consumption. Novel applications of nonthermal processing technologies are currently being vigorously researched because they can be used to inactivate pathogens and extend product shelf life with limited effects on nutrient content and perceived quality. These technologies, adopted from several industrial fields, include some methods already approved for food processing that have been applied in the food industry for years. However, a majority of the research has been conducted with bacteria and simple matrixes or surfaces. This review focuses on elimination of norovirus in food matrixes by use of nonthermal technologies in four categories: high hydrostatic pressure, light, irradiation, and cold atmospheric plasma. We discuss the properties of noroviruses, principles and inactivation mechanisms of select technologies, and main findings of relevant studies. We also provide an overview of the current status of the research and propose future directions for related work. HIGHLIGHTS
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Affiliation(s)
- Hany Ahmed
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland.,(ORCID: https://orcid.org/0000-0002-5876-3970 [H.A.])
| | - Leena Maunula
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland (ORCID: https://orcid.org/0000-0002-0841-5353 [L.M.])
| | - Jenni Korhonen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, 70211 Kuopio, Finland
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Gobeil A, Shankar S, Lacroix M. Radiosensitivity of Feline Calicivirus F9 on Iceberg Lettuce Surface after Combined Treatments with γ-Radiation. J Food Prot 2020; 83:2134-2146. [PMID: 32692357 DOI: 10.4315/jfp-19-464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 07/18/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The surface of iceberg lettuce (Lactuca sativa L.) is favorable to the survival of pathogens such as bacteria, parasites, and viruses such as norovirus. The present study was conducted to investigate the antiviral properties of treatment with cranberry juice (CJ), ozone (O3), and γ-radiation alone or in combination against feline calicivirus (FCV) F9 present on the surface of iceberg lettuce. The lettuce leaves were inoculated with virus suspensions at ∼6 log TCID50 (50% tissue culture infective dose)/mL and treated with CJ, O3, and γ-radiation alone and in combination during storage at 4°C. The D10-values of 1.21 kGy, 2.23% CJ, and 14.93 ppm of O3 were obtained when samples were treated with various radiation doses, CJ, and O3, respectively. Relative radiosensitization of FCV-F9 virus on lettuce was 1.20, 1.50, 1.09, and 1.00 after combined CJ treatments of 0.1, 0.25, 0.50, and 1.50%, respectively. Optimum treatments were 5 ppm for 7.5 min for O3, 0.25% CJ, and γ-radiation at 1.5 kGy when each treatment was used alone. The combination of the three treatments produced the highest reduction of 2.15 log TCID50/mL (from initial inoculation of ∼7 log TCID50/mL) during 10 days of storage at 4°C. Antibacterial properties of treatments and physicochemical quality of lettuce were investigated during 13 days of storage at 4°C. The treatment of lettuce with γ-radiation alone (1.5 kGy) reduced the total flora by 3 log CFU/g; however, the combination of CJ (0.25%) with irradiation (1.5 kGy) reduced it by ∼5 log CFU/g after 13 days of storage at 4°C. The texture and color of the lettuce treated with the combined treatments changed slightly during storage, and chlorophyll increased by 3.81 μg/mL after 10 days of storage at 4°C. Significant differences in taste and color were observed in lettuce without treatments after 5 days of storage, whereas no difference was observed after the 0.25% CJ or the combined treatments. HIGHLIGHTS
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Affiliation(s)
- Alexandra Gobeil
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
| | - Shiv Shankar
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
| | - Monique Lacroix
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
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Gobeil A, Maherani B, Lacroix M. Norovirus elimination on the surface of fresh foods. Crit Rev Food Sci Nutr 2020; 62:1822-1837. [DOI: 10.1080/10408398.2020.1848784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Alexandra Gobeil
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
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Gobeil A, Shankar S, Lacroix M. Radiosensitivity increase in FCV-F9 virus using combined treatments with natural antimicrobials and γ-irradiation. J Appl Microbiol 2020; 128:1534-1546. [PMID: 31991509 DOI: 10.1111/jam.14596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/27/2022]
Abstract
AIMS The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. METHODS AND RESULTS Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml-1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments. CONCLUSION The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. SIGNIFICANCE AND IMPACT OF THE STUDY Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.
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Affiliation(s)
- A Gobeil
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - S Shankar
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - M Lacroix
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
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Song W, Chung H, Kang D, Ha J. Microbial quality of reduced-sodium napa cabbage kimchi and its processing. Food Sci Nutr 2019; 7:628-635. [PMID: 30847142 PMCID: PMC6392845 DOI: 10.1002/fsn3.898] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/29/2018] [Accepted: 11/03/2018] [Indexed: 01/04/2023] Open
Abstract
This study evaluated the microbial safety of reduced-sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced-sodium kimchi were not significantly (p > 0.05) different and major foodborne pathogens, including Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica were not detected in any sample. Bacillus cereus contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced-sodium kimchi products.
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Affiliation(s)
- Won‐Jae Song
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Ha‐Yull Chung
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
| | - Dong‐Hyun Kang
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Jae‐Won Ha
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
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