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Johne R, Scholz J, Falkenhagen A. Heat stability of foodborne viruses - Findings, methodological challenges and current developments. Int J Food Microbiol 2024; 413:110582. [PMID: 38290272 DOI: 10.1016/j.ijfoodmicro.2024.110582] [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: 11/01/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 02/01/2024]
Abstract
Heat treatment of food represents an important measure to prevent pathogen transmission. Thus far, evaluation of heat treatment processes is mainly based on data from bacteria. However, foodborne viruses have gained increasing attention during the last decades. Here, the published literature on heat stability and inactivation of human norovirus (NoV), hepatitis A virus (HAV) and hepatitis E virus (HEV) was reviewed. Data for surrogate viruses were not included. As stability assessment for foodborne viruses is often hampered by missing infectivity assays, an overview of applied methods is also presented. For NoV, molecular capsid integrity assays were mainly applied, but data from initial studies utilizing novel intestinal enteroid or zebrafish larvae assays are available now. However, these methods are still limited in applicability and sensitivity. For HAV, sufficient cell culture-based inactivation data are available, but almost exclusively for one single strain, thus limiting interpretation of the data for the wide range of field strains. For HEV, data are now available from studies using pig inoculation or cell culture. The results of the reviewed studies generally indicate that NoV, HAV and HEV possess a high heat stability. Heating at 70-72 °C for 2 min significantly reduces infectious titers, but often does not result in a >4 log10 decrease. However, heat stability greatly varied dependent on virus strain, matrix and heating regime. In addition, the applied method largely influenced the result, e.g. capsid integrity assays tend to result in higher measured stabilities than cell culture approaches. It can be concluded that the investigated foodborne viruses show a high heat stability, but can be inactivated by application of appropriate heating protocols. For HAV, suggestions for safe time/temperature combinations for specific foods can be derived from the published studies, with the limitation that they are mostly based on one strain only. Although significant improvement of infectivity assays for NoV and HEV have been made during the last years, further method development regarding sensitivity, robustness and broader applicability is important to generate more reliable heat inactivation data for these foodborne viruses in future.
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Affiliation(s)
- Reimar Johne
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.
| | - Johannes Scholz
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
| | - Alexander Falkenhagen
- German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany
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2
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Battistini R, Masotti C, Bianchi DM, Decastelli L, Garcia-Vozmediano A, Maurella C, Fauconnier ML, Paparella A, Serracca L. In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration. Foods 2023; 12:3976. [PMID: 37959094 PMCID: PMC10647395 DOI: 10.3390/foods12213976] [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: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters.
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Affiliation(s)
- Roberta Battistini
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Chiara Masotti
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Daniela Manila Bianchi
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Aitor Garcia-Vozmediano
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Cristiana Maurella
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Antonello Paparella
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
| | - Laura Serracca
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
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3
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Fallucca A, Restivo V, Sgariglia MC, Roveta M, Trucchi C. Hepatitis a Vaccine as Opportunity of Primary Prevention for Food Handlers: A Narrative Review. Vaccines (Basel) 2023; 11:1271. [PMID: 37515087 PMCID: PMC10383099 DOI: 10.3390/vaccines11071271] [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: 06/29/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
The hepatitis A virus (HAV) is still a leading cause of viral hepatitis worldwide. After a long incubation period, the clinical manifestations range from asymptomatic infection to acute liver failure. The severity of the disease increases with age and pre-existing liver disease. The transmission is mainly via person-to-person contact or ingestion of contaminated food or water. Food contamination can occur at any step of the food chain, especially when infected people handle not-heated or otherwise-treated food. HAV is endemic in low-income countries because of poor sanitary and sociodemographic conditions. The populations of developed countries are highly susceptible, and large outbreaks occur when HAV is introduced from endemic countries due to globalization, travel, and movement of foodstuffs. HAV prevention includes hygiene practices, immunoglobulins, and vaccination. Safe and effective inactivated and live attenuated vaccines are available and provide long-term protection. The vaccine targets are children and subjects at increased risk of HAV exposure or serious clinical outcomes. This review discusses the critical role of food handlers in the spread of HAV and the opportunity for food industry employers to consider food handler immunization a tool to manage both food safety in compliance with HACCP principles and food operators' biologic risk.
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Affiliation(s)
- Alessandra Fallucca
- Department of Health Promotion, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE) "G. D'Alessandro", University of Palermo, 90127 Palermo, Italy
| | - Vincenzo Restivo
- Department of Health Promotion, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE) "G. D'Alessandro", University of Palermo, 90127 Palermo, Italy
| | | | - Marco Roveta
- Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit 3, 16142 Genoa, Italy
| | - Cecilia Trucchi
- Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit 3, 16142 Genoa, Italy
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Wang Z, Jung S, Yeo D, Park S, Woo S, Seo Y, Hossain MI, Kim M, Choi C. Assessing the Removal Efficiency of Murine Norovirus 1, Hepatitis A Virus, and Human Coronavirus 229E on Dish Surfaces Through General Wash Program of Household Dishwasher. FOOD AND ENVIRONMENTAL VIROLOGY 2023; 15:61-70. [PMID: 36595129 PMCID: PMC9807978 DOI: 10.1007/s12560-022-09546-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 12/26/2022] [Indexed: 05/25/2023]
Abstract
The performance of dishwashers in removing live viruses is an important informative value in practical applications. Since foodborne viruses are present in contaminated food surfaces and water environments. Insufficient washing of dishes typically makes a carrier of foodborne viruses. Dishwashers have shown excellent performance in removing bacterial pathogens, but very limited reports related to eliminate foodborne viruses on contaminated dish surfaces. Here, murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and human coronavirus 229E (HCoV-229E) were experimentally inoculated on the dish surfaces (plate, rice bowl, and soup bowl). Plaque assay, 50% tissue culture infectious dose (TCID50), and real-time quantitative polymerase chain reaction (RT-qPCR) were conducted to determine their removal efficiency of them through the general wash program of household dishwashers. Using titration assay, MNV-1 and HAV were reduced by 7.44 and 6.57 log10 PFU/dish, and HCoV-229E was reduced by 6.43 log10 TCID50/dish through the general wash program, achieving a ≥ 99.999% reduction, respectively. Additionally, RT-qPCR results revealed that viral RNA of MNV-1 and HCoV-229E reduced 5.02 and 4.54 log10 genome copies/dish; in contrast, HAV was not detected on any dish surfaces. This study confirmed the performance of household dishwashers in removing pathogenic live viruses through the general wash program. However, residual viral RNA was not sufficiently removed. Further studies are needed to determine whether the viral RNA can be sufficiently removed using combination programs in household dishwashers.
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Affiliation(s)
- Zhaoqi Wang
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Soontag Jung
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Daseul Yeo
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Sunho Park
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Seoyoung Woo
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Yeeun Seo
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Md Iqbal Hossain
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Minji Kim
- Technology R&D Office, SK magic, Hwaseong, Gyeonggi-do, 18298, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea.
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Hayashi T, Yamaoka Y, Ito A, Kamaishi T, Sugiyama R, Estes MK, Muramatsu M, Murakami K. Evaluation of Heat Inactivation of Human Norovirus in Freshwater Clams Using Human Intestinal Enteroids. Viruses 2022; 14:v14051014. [PMID: 35632754 PMCID: PMC9146323 DOI: 10.3390/v14051014] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/01/2022] [Accepted: 05/07/2022] [Indexed: 12/07/2022] Open
Abstract
Foodborne disease attributed to the consumption of shellfish contaminated with human norovirus (HuNoV) is one of many global health concerns. Our study aimed to determine the conditions of the heat-inactivation of HuNoV in freshwater clams (Corbicula japonica) using a recently developed HuNoV cultivation system employing stem-cell derived human intestinal enteroids (HIEs). We first measured the internal temperature of the clam tissue in a water bath during boiling at 90 °C and found that approximately 2 min are required for the tissue to reach 90 °C. Next, GII.4 HuNoV was spiked into the center of the clam tissue, followed by boiling at 90 °C for 1, 2, 3, or 4 min. The infectivity of HuNoV in the clam tissue homogenates was evaluated using HIEs. We demonstrated that HuNoV in unboiled clam tissue homogenates replicated in HIEs, whereas infectivity was lost in all boiled samples, indicating that heat treatment at 90 °C for 1 min inactivates HuNoV in freshwater clams in our current HIE culture system. To our knowledge, this is the first study to determine the thermal tolerability of HuNoV in shellfish using HIEs, and our results could be informative for developing strategies to inactivate HuNoV in shellfish.
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Affiliation(s)
- Tsuyoshi Hayashi
- Department of Virology II, National Institute of Infectious Diseases, Tokyo 208-0011, Japan; (T.H.); (Y.Y.); (R.S.); (M.M.)
| | - Yoko Yamaoka
- Department of Virology II, National Institute of Infectious Diseases, Tokyo 208-0011, Japan; (T.H.); (Y.Y.); (R.S.); (M.M.)
| | - Atsushi Ito
- Production Engineering Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, Hiroshima 722-0061, Japan;
| | - Takashi Kamaishi
- Pathology Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, Minamiise 516-0913, Japan;
| | - Ryuichi Sugiyama
- Department of Virology II, National Institute of Infectious Diseases, Tokyo 208-0011, Japan; (T.H.); (Y.Y.); (R.S.); (M.M.)
| | - Mary K. Estes
- Department of Molecular Virology and Microbiology, Baylor College of Medicine, Houston, TX 77030, USA;
- Department of Medicine, Baylor College of Medicine, Houston, TX 77030, USA
| | - Masamichi Muramatsu
- Department of Virology II, National Institute of Infectious Diseases, Tokyo 208-0011, Japan; (T.H.); (Y.Y.); (R.S.); (M.M.)
- Department of Infectious Disease Research, Institute of Biomedical Research and Innovation, Foundation for Biomedical Research and Innovation at Kobe, Kobe 650-0047, Japan
| | - Kosuke Murakami
- Department of Virology II, National Institute of Infectious Diseases, Tokyo 208-0011, Japan; (T.H.); (Y.Y.); (R.S.); (M.M.)
- Correspondence:
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Zhao F, Ding G, Wang S, Cai Y, Xu J, Cheng J, Zhou D. Preliminary Quantitative Risk Assessment of Norovirus in Shellfish in the Yellow Sea and Bohai Sea of China. Foodborne Pathog Dis 2021; 18:668-674. [PMID: 34191596 DOI: 10.1089/fpd.2021.0002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Norovirus (NoV) is a main foodborne pathogen of acute gastroenteritis in the world. A preliminary quantitative risk assessment (QRA) was conducted to evaluate the health risk caused by this virus in shellfish in the Yellow Sea and Bohai Sea of China. The QRA framework was established from the process of shellfish at retail through cooking at home to consumer consumption. The prevalence and quantity of NoVs in shellfish, cooking methods, internal temperature and time of shellfish in different cooking conditions, shellfish consumption frequency, and consumption amount were analyzed in the exposure assessment. The results of exposure assessment were introduced into the beta-Poisson dose-response model, and Monte Carlo analysis was used to calculate the risk of gastroenteritis caused by shellfish consumption in the cities around the Yellow Sea and Bohai Sea of China. The results showed that the probability of illness caused by NoVs due to shellfish consumption per year (Pill,yr) was 1.86 × 10-5. It was estimated that the annual number of patients with gastroenteritis per 1,000,000 general population (Nexp,mil) was 0.10, 1.23, 16.90, and 0.38 for population aged 0-4, 5-18, 19-64, and >65 years, respectively. This assessment provides valuable information such as the probability of illness associated with the consumption of shellfish and it also provides a reference for further in-depth QRA of NoVs in shellfish or other foods.
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Affiliation(s)
- Feng Zhao
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Guoying Ding
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Shanshan Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
| | - Yiyang Cai
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Jie Xu
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Jingye Cheng
- College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing, China
| | - Deqing Zhou
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
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Espinosa MF, Sancho AN, Mendoza LM, Mota CR, Verbyla ME. Systematic review and meta-analysis of time-temperature pathogen inactivation. Int J Hyg Environ Health 2020; 230:113595. [DOI: 10.1016/j.ijheh.2020.113595] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/04/2020] [Accepted: 07/06/2020] [Indexed: 11/16/2022]
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Pitino MA, O'Connor DL, McGeer AJ, Unger S. The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review. Appl Physiol Nutr Metab 2020; 46:10-26. [PMID: 32650645 DOI: 10.1139/apnm-2020-0388] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk - others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization on viral load or detection of live virus. Reviews were excluded, as were studies lacking quantitative measurements or those assessing pasteurization as a component of a larger process. Overall, of 65 131 reports identified, 109 studies were included. Pasteurization of human milk at a minimum temperature of 56-60 °C is effective at reducing detectable live virus. In cell culture media or plasma, coronaviruses (e.g., SARS-CoV, SARS-CoV-2, MERS-CoV) are highly susceptible to heating at ≥56 °C. Although pasteurization parameters and matrices reported vary, all viruses studied, except parvoviruses, were susceptible to thermal killing. Future research important for the study of novel viruses should standardize pasteurization protocols and should test inactivation in human milk. Novelty In all matrices, including human milk, pasteurization at 62.5 °C was generally sufficient to reduce surviving viral load by several logs or to below the limit of detection. Holder pasteurization (62.5 °C, 30 min) of human milk should be sufficient to inactivate nonheat resistant viruses, including coronaviruses, if present.
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Affiliation(s)
- Michael A Pitino
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Translational Medicine Program, The Hospital for Sick Children, Toronto, ON M5G 0A4, Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Translational Medicine Program, The Hospital for Sick Children, Toronto, ON M5G 0A4, Canada
| | - Allison J McGeer
- Department of Microbiology, Sinai Health, Toronto, ON M5G 1X5, Canada.,Department of Laboratory Medicine and Pathobiology, University of Toronto, Toronto, ON M5S 1A1, Canada.,Dalla Lana School of Public Health, University of Toronto, Toronto, ON M5T 3M7, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Division of Neonatology, The Hospital for Sick Children, Toronto, ON M5G 1X8, Canada.,Department of Pediatrics, Sinai Health, Toronto, ON M5G 1X5, Canada.,Department of Pediatrics, University of Toronto, Toronto, ON M5G 1X8, Canada
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Hu X, Collier MG, Xu F. Hepatitis A Outbreaks in Developed Countries: Detection, Control, and Prevention. Foodborne Pathog Dis 2020; 17:166-171. [DOI: 10.1089/fpd.2019.2648] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Affiliation(s)
- Xiaotong Hu
- The First Affiliated Hospital, State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, College of Medicine, Zhejiang University, Hangzhou, P.R. China
| | | | - Fujie Xu
- The First Affiliated Hospital, State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, College of Medicine, Zhejiang University, Hangzhou, P.R. China
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Jeon EB, Choi MS, Kim JY, Ha KS, Kwon JY, Jeong SH, Lee HJ, Jung YJ, Ha JH, Park SY. Characterizing the effects of thermal treatment on human norovirus GII.4 viability using propidium monoazide combined with RT-qPCR and quality assessments in mussels. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106954] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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Gyawali P, Fletcher GC, McCoubrey DJ, Hewitt J. Norovirus in shellfish: An overview of post-harvest treatments and their challenges. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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12
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Monteiro S, Santos R. Enzymatic and viability RT-qPCR assays for evaluation of enterovirus, hepatitis A virus and norovirus inactivation: Implications for public health risk assessment. J Appl Microbiol 2017; 124:965-976. [PMID: 28833965 DOI: 10.1111/jam.13568] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/08/2017] [Accepted: 08/12/2017] [Indexed: 02/03/2023]
Abstract
AIM To assess the potential of a viability dye and an enzymatic reverse transcription quantitative PCR (RT-qPCR) pretreatment to discriminate between infectious and noninfectious enteric viruses. METHODS AND RESULTS Enterovirus (EntV), norovirus (NoV) GII.4 and hepatitis A virus (HAV) were inactivated at 95°C for 10 min, and four methods were used to compare the efficiency of inactivation: (i) cell culture plaque assay for HAV and EntV, (ii) RT-qPCR alone, (iii) RT-qPCR assay preceded by RNase treatment, and (iv) pretreatment with a viability dye (reagent D (RD)) followed by RT-qPCR. In addition, heat-inactivated NoV was treated with RD coupled with surfactants to increase the efficiency of the viability dye. No treatment was able to completely discriminate infectious from noninfectious viruses. RD-RT-qPCR reduced more efficiently the detection of noninfectious viruses with little to no removal observed with RNase. RD-RT-qPCR method was the closest to cell culture assay. The combination of surfactants and RD did not show relevant improvements on the removal of inactivated viruses signal compared with viability RT-qPCR, with the exception of Triton X-100. CONCLUSION The use of surfactant/RD-RT-qPCR, although not being able to completely remove the signal from noninfectious viral particles, yielded a better estimation of viral infectivity. SIGNIFICANCE AND IMPACT OF THE STUDY Surfactant/RD-RT-qPCR may be an advantageous tool for a better detection of infectious viruses with potential significant impact in the risk assessment of the presence of enteric viruses.
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Affiliation(s)
- S Monteiro
- Laboratorio Analises, Instituto Superior Tecnico, Lisbon, Portugal
| | - R Santos
- Laboratorio Analises, Instituto Superior Tecnico, Lisbon, Portugal
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Messens W, Fernandez-Escamez PS, Lees D, Lindqvist R, O’Mahony M, Suffredini E, Cortiñas Abrahantes J, Chantzis E, Koutsoumanis K. Thermal processing of live bivalve molluscs for controlling viruses: On the need for a risk-based design. Crit Rev Food Sci Nutr 2017; 58:2854-2865. [DOI: 10.1080/10408398.2017.1338246] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Winy Messens
- Unit on Biological Hazards and Contaminants (BIOCONTAM), European Food Safety Authority (EFSA), Parma, Italy
| | | | - David Lees
- European Community Reference Laboratory, Centre for Environment, Fisheries and Aquaculture Science (CEFAS), The Nothe, Weymouth, UK
| | - Roland Lindqvist
- Department of Risk and Benefit Assessment, Swedish National Food Agency, Sweden
| | | | - Elisabetta Suffredini
- Istituto Superiore di Sanità, Department of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy
| | | | - Emmanouil Chantzis
- Unit on Biological Hazards and Contaminants (BIOCONTAM), European Food Safety Authority (EFSA), Parma, Italy
| | - Kostas Koutsoumanis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Fuster N, Pintó RM, Fuentes C, Beguiristain N, Bosch A, Guix S. Propidium monoazide RTqPCR assays for the assessment of hepatitis A inactivation and for a better estimation of the health risk of contaminated waters. WATER RESEARCH 2016; 101:226-232. [PMID: 27262550 DOI: 10.1016/j.watres.2016.05.086] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 05/24/2016] [Accepted: 05/27/2016] [Indexed: 05/22/2023]
Abstract
The waterborne transmission of hepatitis A virus (HAV), the main cause of acute hepatitis, is well documented. Recently, two ISO proposals for sensitive determination of this pathogen by RTqPCR in water and food have been published (ISO/TS 15216-1 and ISO/TS 15216-2), and could enable the formulation of regulatory standards for viruses in the near future. However, since detected viral genomes do not always correlate with virus infectivity, molecular approaches need to be optimized to better predict infectivity of contaminated samples. Two methods involving the use of propidium monoazide (PMA), with or without Triton X-100, prior to RTqPCR amplification were optimized and adapted to infer the performance of infectious viral inactivation upon two different water treatments: free chlorine and high temperature. Significant correlations between the decrease of genome copies and infectivity were found for both inactivation procedures. The best procedure to infer chlorine inactivation was the PMA-RTqPCR assay, in which 1, 2 or 3-log genome copies reductions corresponded to reductions of infectious viruses of 2.61 ± 0.55, 3.76 ± 0.53 and 4.92 ± 0.76 logs, respectively. For heat-inactivated viruses, the best method was the PMA/Triton-RTqPCR assay, with a 1, 2 or 3-log genome reduction corresponding to reductions of infectious viruses of 2.15 ± 1.31, 2.99 ± 0.79 and 3.83 ± 0.70 logs, respectively. Finally, the level of damaged virions was evaluated in distinct types of water naturally contaminated with HAV. While most HAV genomes quantified in sewage corresponded to undamaged capsids, the analysis of a river water sample indicated that more than 98% of viruses were not infectious. Although the PMA/Triton-RTqPCR assay may still overestimate infectivity, it is more reliable than the RTqPCR alone and it seems to be a rapid and cost-effective method that can be applied on different types of water, and that it undeniably provides a more accurate measure of the health risk associated to contaminated waters.
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Affiliation(s)
- Noemí Fuster
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain
| | - Rosa M Pintó
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain
| | - Cristina Fuentes
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain
| | - Nerea Beguiristain
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain
| | - Albert Bosch
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain
| | - Susana Guix
- Enteric Virus Group, Department of Microbiology, University of Barcelona, Avda Diagonal 643, 08028 Barcelona, Spain; Nutrition and Food Safety Research Institute (INSA-UB), University of Barcelona, Avda Prat de la Riba 171, 08921 Santa Coloma de Gramanet, Spain.
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Pascoli F, Pezzuto A, Buratin A, Piovesana A, Fortin A, Arcangeli G, Toffan A. Efficacy of domestic cooking inactivation of human hepatitis A virus in experimentally infected manila clams (Ruditapes philippinarum). J Appl Microbiol 2016; 121:1163-71. [PMID: 27451131 DOI: 10.1111/jam.13242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 07/01/2016] [Accepted: 07/19/2016] [Indexed: 11/30/2022]
Abstract
AIM The aim of this work was to evaluate the efficacy of domestic cooking in inactivating Manila clams experimentally infected with human hepatitis A virus (HAV). METHODS AND RESULTS Electronic temperature probes were positioned to measure the internal temperature of Manila clams during domestic cooking. Two batches were infected with 10(7) and 10(5) TCID50 ml(-1) of HAV. The infected whole-in-shell clams were divided into three replicates and cooked on a conventional stove both singularly and in group and removed from the pan at fixed intervals. Pools of three digestive glands were examined by virus isolation for three blind passages and cell culture supernatant tested with real-time PCR. CONCLUSION Results showed that 2-min cooking by a traditional domestic method at a temperature close to 100°C, after the opening up of the valves of all the clams, can completely devitalize the HAV in high viral load-infected clams. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study on inactivation of HAV in experimentally infected Manila clams subjected to domestic cooking. At present, labelling all lagoon products as 'requiring cooking before consumption' is highly recommended, but no specifications are given on how long and at what temperature they should be cooked. Considering the high commercial value of Manila clams, our results can provide both the producers and the consumer with useful indications on how to cook clams to prevent the risk of HAV foodborne illness.
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Affiliation(s)
- F Pascoli
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy.
| | - A Pezzuto
- Istituto Zooprofilattico Sperimentale delle Venezie, Optimization and Control of Food Production Laboratory, San Donà di Piave (VE), Italy
| | - A Buratin
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
| | - A Piovesana
- Istituto Zooprofilattico Sperimentale delle Venezie, Optimization and Control of Food Production Laboratory, San Donà di Piave (VE), Italy
| | - A Fortin
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
| | - G Arcangeli
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Diseases of Fish, Mollusc and Crustacean, Adria (RO), Italy
| | - A Toffan
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
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Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica). Appl Environ Microbiol 2016; 82:2086-99. [PMID: 26826225 DOI: 10.1128/aem.03573-15] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2015] [Accepted: 01/18/2016] [Indexed: 12/30/2022] Open
Abstract
Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis A virus (HAV), and human rotavirus (RV) bioaccumulated to high titers within oyster tissues, with different patterns of bioaccumulation for the different viruses. We tested the thermal stability of each virus at 62, 72, and 80°C in culture medium. The viruses can be ranked from the most heat resistant to the least stable as follows: HAV, RV, TV, MNV-1. In addition, we found that oyster tissues provided protection to the viruses during heat treatment. To decipher the mechanism underlying viral inactivation by heat, purified TV was treated at 80°C for increasing time intervals. It was found that the integrity of the viral capsid was disrupted, whereas viral genomic RNA remained intact. Interestingly, heat treatment leading to complete loss of TV infectivity was not sufficient to completely disrupt the receptor binding activity of TV, as determined by the porcine gastric mucin-magnetic bead binding assay. Similarly, HuNoV virus-like particles (VLPs) and a HuNoV GII.4 strain retained some receptor binding ability following heat treatment. Although foodborne viruses have variable heat stability, 80°C for >6 min was sufficient to completely inactivate enteric viruses in oysters, with the exception of HAV.
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17
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Evaluation of heat treatments, different from those currently established in the EU legislation, that could be applied to live bivalve molluscs from B and C production areas, that have not been submitted to purification or relaying, in order to eliminate pathogenic microorganisms. EFSA J 2015. [DOI: 10.2903/j.efsa.2015.4332] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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18
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Sánchez G. Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12154] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gloria Sánchez
- Dept. of Microbiology and Ecology; Univ. of Valencia, Dr. Moliner; 50. Burjassot Valencia Spain
- Inst. of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Agustín Escardino, 7. Paterna Valencia Spain
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19
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Bozkurt H, D'Souza DH, Davidson PM. Thermal inactivation kinetics of hepatitis A virus in homogenized clam meat (Mercenaria mercenaria). J Appl Microbiol 2015; 119:834-44. [PMID: 26184406 DOI: 10.1111/jam.12892] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 06/08/2015] [Accepted: 06/22/2015] [Indexed: 11/29/2022]
Abstract
AIMS Epidemiological evidence suggests that hepatitis A virus (HAV) is the most common pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This study aimed to generate thermal inactivation kinetics for HAV as a first step to design adequate thermal processes to control clam-associated HAV outbreaks. METHODS AND RESULTS Survivor curves and thermal death curves were generated for different treatment times (0-6 min) at different temperatures (50-72°C) and Weibull and first-order models were compared. D-values for HAV ranged from 47·37 ± 1·23 to 1·55 ± 0·12 min for the first-order model and 64·43 ± 3·47 to 1·25 ± 0·45 min for the Weibull model at temperatures from 50 to 72°C. z-Values for HAV in clams were 12·97 ± 0·59°C and 14·83 ± 0·0·28°C using the Weibull and first-order model respectively. The calculated activation energies for the first-order and Weibull model were 145 and 170 kJ mole(-1) respectively. CONCLUSION The Weibull model described the thermal inactivation behaviour of HAV better than the first-order model. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides novel and precise information on thermal inactivation kinetics of HAV in homogenized clams. This will enable reliable thermal process calculations for HAV inactivation in clams and closely related seafood.
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Affiliation(s)
- H Bozkurt
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
| | - D H D'Souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
| | - P M Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
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20
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Bozkurt H, D'Souza DH, Davidson PM. Thermal Inactivation of Foodborne Enteric Viruses and Their Viral Surrogates in Foods. J Food Prot 2015; 78:1597-617. [PMID: 26219377 DOI: 10.4315/0362-028x.jfp-14-487] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne viruses, in particular human norovirus and hepatitis A virus, are the most common causes of food-associated infections and foodborne illness outbreaks around the world. Since it is currently not possible to cultivate human noroviruses and the wild-type strain of hepatitis A virus in vitro, the use of a variety of viral surrogates is essential to determine appropriate thermal processing conditions to reduce the risk associated with their contamination of food. Therefore, the objectives of this review are to (i) present pertinent characteristics of enteric foodborne viruses and their viral surrogates, (ii) discuss the viral surrogates currently used in thermal inactivation studies and their significance and value, (iii) summarize available data on thermal inactivation kinetics of enteric viruses, (iv) discuss factors affecting the efficacy of thermal treatment, (v) discuss suggested mechanisms of thermal inactivation, and (vi) provide insights on foodborne enteric viruses and viral surrogates for future studies and industrial applications. The overall goal of this review is to contribute to the development of appropriate thermal processing protocols to ensure safe food for human consumption.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
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21
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Bozkurt H, D'Souza DH, Davidson PM. Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat. Appl Environ Microbiol 2015; 81:4850-9. [PMID: 25956775 PMCID: PMC4551186 DOI: 10.1128/aem.00874-15] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Accepted: 05/05/2015] [Indexed: 11/20/2022] Open
Abstract
Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - P Michael Davidson
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
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Heat fixation inactivates viral and bacterial pathogens and is compatible with downstream MALDI mass spectrometry tissue imaging. BMC Microbiol 2015; 15:101. [PMID: 25966989 PMCID: PMC4429342 DOI: 10.1186/s12866-015-0431-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 04/23/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Tissue samples should be fixed and permanently stabilized as soon as possible ex-vivo to avoid variations in proteomic content. Tissues collected from studies involving infectious microorganisms, must face the additional challenge of pathogen inactivation before downstream proteomic analysis can be safely performed. Heat fixation using the Denator Stabilizor System (Gothenburg, Sweden) utilizes conductive heating, under a mild vacuum, to rapidly eliminate enzymatic degradation in tissue samples. Although many studies have reported on the ability of this method to stop proteolytic degradation and other sample changes immediately and permanently, pathogen inactivation has not been studied. RESULTS We examined the ability of the heat fixation workflow to inactivate bacterial and viral pathogens and the suitability of this tissue for Matrix Assisted Laser Desorption Ionization mass spectrometry imaging (MALDI-MSI). Mice were infected with viral or bacterial pathogens representing two strains of Venezuelan Equine Encephalitis virus (VEEV) and two strains of Burkholderia. Additionally, a tissue mimetic model was employed using Escherichia, Klebsiella and Acinetobacter isolates. Infected tissue samples harvested from each animal or mimetic model were sectioned in half. One half was heat fixed and the other remained untreated. Lysates from each sample were checked for organism viability by performing plaque (infectivity) assays or plating on nutrient agar for colony forming unit (CFU) calculation. Untreated infected control tissue demonstrated the presence of each viable pathogen by positive plaque or colony formation, whereas heat fixation resulted in complete inactivation of both the viral and bacterial pathogens. MALDI-MSI images produced from heat fixed tissue were reflective of molecular distributions within brain, spleen and lung tissue structures. CONCLUSIONS We conclude that heat fixation inactivates viral and bacterial pathogens and is compatible with proteomic analysis by MALDI-MSI. This treatment will enable the use of infected tissue from studies performed in bio-safety level 3 laboratories with VEEV and Burkholderia to be safely used for proteomic, small molecule drug detection, and imaging mass spectrometry analysis.
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Park SY, Bae SC, Ha SD. Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera. FOOD AND ENVIRONMENTAL VIROLOGY 2015; 7:58-66. [PMID: 25526718 DOI: 10.1007/s12560-014-9176-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Accepted: 12/08/2014] [Indexed: 06/04/2023]
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.
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Affiliation(s)
- Shin Young Park
- Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Gyeounggi-do, 456-756, Republic of Korea
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Thermal inactivation kinetics of hepatitis A virus in spinach. Int J Food Microbiol 2015; 193:147-51. [DOI: 10.1016/j.ijfoodmicro.2014.10.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 10/10/2014] [Accepted: 10/12/2014] [Indexed: 11/22/2022]
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25
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Outbreak of hepatitis A in the USA associated with frozen pomegranate arils imported from Turkey: an epidemiological case study. THE LANCET. INFECTIOUS DISEASES 2014; 14:976-81. [DOI: 10.1016/s1473-3099(14)70883-7] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Park SY, Ha SD. Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis). Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12674] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shin Young Park
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri Daeduck-Myun Ansung Kyunggido 456-756 Korea
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri Daeduck-Myun Ansung Kyunggido 456-756 Korea
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Flannery J, Rajko-Nenow P, Winterbourn J, Malham S, Jones D. Effectiveness of cooking to reduce Norovirus and infectious F-specific RNA bacteriophage concentrations in Mytilus edulis. J Appl Microbiol 2014; 117:564-71. [DOI: 10.1111/jam.12534] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 04/07/2014] [Accepted: 04/24/2014] [Indexed: 11/29/2022]
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28
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Park S, Kim SH, Ju IS, Cho JI, Ha SD. Thermal Inactivation of Murine Norovirus-1 in Suspension and in Dried Mussels (M
ytilus edulis
). J Food Saf 2014. [DOI: 10.1111/jfs.12113] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- S.Y. Park
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daeduck-Myun Ansung Kyunggido 456-756 Korea
| | - S.-H. Kim
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - I.-S. Ju
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - J.-I. Cho
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - S.-D. Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daeduck-Myun Ansung Kyunggido 456-756 Korea
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Bozkurt H, D'Souza DH, Davidson PM. Determination of thermal inactivation kinetics of hepatitis A virus in blue mussel (Mytilus edulis) homogenate. Appl Environ Microbiol 2014; 80:3191-7. [PMID: 24632250 PMCID: PMC4018912 DOI: 10.1128/aem.00428-14] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 03/07/2014] [Indexed: 02/04/2023] Open
Abstract
Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with shellfish consumption. The objectives of this study were to determine the thermal inactivation behavior of HAV in blue mussels, to compare the first-order and Weibull models to describe the data, to calculate Arrhenius activation energy for each model, and to evaluate model efficiency by using selected statistical criteria. The times required to reduce the population by 1 log cycle (D-values) calculated from the first-order model (50 to 72°C) ranged from 1.07 to 54.17 min for HAV. Using the Weibull model, the times required to destroy 1 log unit (tD = 1) of HAV at the same temperatures were 1.57 to 37.91 min. At 72°C, the treatment times required to achieve a 6-log reduction were 7.49 min for the first-order model and 8.47 min for the Weibull model. The z-values (changes in temperature required for a 90% change in the log D-values) calculated for HAV were 15.88 ± 3.97°C (R(2), 0.94) with the Weibull model and 12.97 ± 0.59°C (R(2), 0.93) with the first-order model. The calculated activation energies for the first-order model and the Weibull model were 165 and 153 kJ/mol, respectively. The results revealed that the Weibull model was more appropriate for representing the thermal inactivation behavior of HAV in blue mussels. Correct understanding of the thermal inactivation behavior of HAV could allow precise determination of the thermal process conditions to prevent food-borne viral outbreaks associated with the consumption of contaminated mussels.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
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Bozkurt H, D'Souza DH, Davidson PM. A comparison of the thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in buffered cell culture medium. Food Microbiol 2014; 42:212-7. [PMID: 24929739 DOI: 10.1016/j.fm.2014.04.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 04/03/2014] [Accepted: 04/05/2014] [Indexed: 02/01/2023]
Abstract
Human noroviruses and hepatitis A virus (HAV) are considered as epidemiologically significant causes of foodborne disease. Therefore, studies are needed to bridge existing data gaps and determine appropriate parameters for thermal inactivation of human noroviruses and HAV. The objectives of this research were to compare the thermal inactivation kinetics of human norovirus surrogates (murine norovirus (MNV-1), and feline calicivirus (FCV-F9)) and HAV in buffered medium (2-ml vials), compare first-order and Weibull models to describe the data, calculate Arrhenius activation energy for each model, and evaluate model efficiency using selected statistical criteria. The D-values calculated from the first-order model (50-72 °C) ranged from 0.21-19.75 min for FCV-F9, 0.25-36.28 min for MNV-1, and 0.88-56.22 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) for FCV-F9, MNV-1 and HAV at the same temperatures ranged from 0.10-13.27, 0.09-26.78, and 1.03-39.91 min, respectively. The z-values for FCV-F9, MNV-1, and HAV were 9.66 °C, 9.16 °C, and 14.50 °C, respectively, using the Weibull model. For the first order model, z-values were 9.36 °C, 9.32 °C, and 12.49 °C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 225, 278, and 182 kJ/mol, respectively, while the calculated activation energies for the first order model were 195, 202, and 171 kJ/mol, respectively. Knowledge of the thermal inactivation kinetics of norovirus surrogates and HAV will allow the development of processes that produce safer food products and improve consumer safety.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, 2600 River Drive, Knoxville, TN 37996-4591, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee, 2600 River Drive, Knoxville, TN 37996-4591, USA.
| | - P Michael Davidson
- Department of Food Science and Technology, The University of Tennessee, 2600 River Drive, Knoxville, TN 37996-4591, USA
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Bozkurt H, D'souza DH, Davidson PM. Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. J Food Prot 2014; 77:276-83. [PMID: 24490922 DOI: 10.4315/0362-028x.jfp-13-289] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy greens, including spinach, have potential for human norovirus transmission through improper handling and/or contact with contaminated water. Inactivation of norovirus prior to consumption is essential to protect public health. Because of the inability to propagate human noroviruses in vitro, murine norovirus (MNV-1) and feline calicivirus (FCV-F9) have been used as surrogates to model human norovirus behavior under laboratory conditions. The objectives of this study were to determine thermal inactivation kinetics of MNV-1 and FCV-F9 in spinach, compare first-order and Weibull models, and measure the uncertainty associated with the process. D-values were determined for viruses at 50, 56, 60, 65, and 72 °C in 2-ml vials. The D-values calculated from the first-order model (50 to 72 °C) ranged from 0.16 to 14.57 min for MNV-1 and 0.15 to 17.39 min for FCV-9. Using the Weibull model, the tD for MNV-1 and FCV-F9 to destroy 1 log (D ≈ 1) at the same temperatures ranged from 0.22 to 15.26 and 0.27 to 20.71 min, respectively. The z-values determined for MNV-1 were 11.66 ± 0.42 °C using the Weibull model and 10.98 ± 0.58 °C for the first-order model and for FCV-F9 were 10.85 ± 0.67 °C and 9.89 ± 0.79 °C, respectively. There was no difference in D- or z-value using the two models (P > 0.05). Relative uncertainty for dilution factor, personal counting, and test volume were 0.005, 0.0004, and ca. 0.84%, respectively. The major contribution to total uncertainty was from the model selected. Total uncertainties for FCV-F9 for the Weibull and first-order models were 3.53 to 7.56% and 11.99 to 21.01%, respectively, and for MNV-1, 3.10 to 7.01% and 13.14 to 16.94%, respectively. Novel and precise information on thermal inactivation of human norovirus surrogates in spinach was generated, enabling more reliable thermal process calculations to control noroviruses. The results of this study may be useful to the frozen food industry in designing blanching processes for spinach to inactivate or control noroviruses.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
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Thermal inactivation kinetic modeling of human norovirus surrogates in blue mussel (Mytilus edulis) homogenate. Int J Food Microbiol 2013; 172:130-6. [PMID: 24412376 DOI: 10.1016/j.ijfoodmicro.2013.11.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2013] [Revised: 11/21/2013] [Accepted: 11/26/2013] [Indexed: 11/20/2022]
Abstract
Control of seafood-associated norovirus outbreaks has become an important priority for public health authorities. Due to the absence of human norovirus infectivity assays, cultivable surrogates such as feline calicivirus (FCV-F9) and murine norovirus (MNV-1) have been used to begin to understand their thermal inactivation behavior. In this study, the effect of thermal treatment on inactivation of human norovirus surrogates in blue mussels was investigated at 50, 56, 60, 65, and 72 °C for various times (0-6 min). The results obtained were analyzed using the Weibull and first-order models. The Theil error splitting method was used for model comparison. This method splits the error in the predicted data into fixed and random error. This method was applied to select satisfactory models for determination of thermal inactivation of norovirus surrogates and kinetic modeling. The D-values calculated from the first-order model (50-72 °C) were in the range of 0.07 to 5.20 min for FCV-F9 and 0.18 to 20.19 min for MNV-1. Using the Weibull model, the t(D=1) for FCV-F9 and MNV-1 to destroy 1 log (D=1) at the same temperatures were in the range of 0.08 to 4.03 min and 0.15 to 19.80 min, respectively. The z-values determined for MNV-1 were 9.91±0.71 °C (R²=0.95) using the Weibull model and 11.62±0.59 °C (R²=0.93) for the first-order model. For FCV-F9 the z-values were 12.38±0.68 °C (R²=0.94) and 11.39±0.41 °C (R²=0.97) for the Weibull and first-order models, respectively. The Theil method revealed that the Weibull model was satisfactory to represent thermal inactivation data of norovirus surrogates and that the model chosen for calculation of thermal inactivation parameters is important. Knowledge of the thermal inactivation kinetics of norovirus surrogates will allow development of processes that produce safer shellfish products and improve consumer safety.
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Toffan A, Brutti A, De Pasquale A, Cappellozza E, Pascoli F, Cigarini M, Di Rocco M, Terregino C, Arcangeli G. The effectiveness of domestic cook on inactivation of murine norovirus in experimentally infected Manila clams (Ruditapes philippinarum
). J Appl Microbiol 2013; 116:191-8. [DOI: 10.1111/jam.12346] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Revised: 09/10/2013] [Accepted: 09/10/2013] [Indexed: 11/27/2022]
Affiliation(s)
- A. Toffan
- Fish Virology Department; Istituto Zooprofilattico Sperimentale delle Venezie; Legnaro Padova Italy
| | - A. Brutti
- Stazione Sperimentale per l'Industria delle Conserve Alimentari in Parma; Parma Italy
| | - A. De Pasquale
- National Reference Centre for Pathology of fish, crustacean and mollusc disease; Istituto Zooprofilattico Sperimentale delle Venezie; Adria Rovigo Italy
| | - E. Cappellozza
- Fish Virology Department; Istituto Zooprofilattico Sperimentale delle Venezie; Legnaro Padova Italy
| | - F. Pascoli
- Fish Virology Department; Istituto Zooprofilattico Sperimentale delle Venezie; Legnaro Padova Italy
| | - M. Cigarini
- Stazione Sperimentale per l'Industria delle Conserve Alimentari in Parma; Parma Italy
| | - M. Di Rocco
- Stazione Sperimentale per l'Industria delle Conserve Alimentari in Parma; Parma Italy
| | - C. Terregino
- Fish Virology Department; Istituto Zooprofilattico Sperimentale delle Venezie; Legnaro Padova Italy
| | - G. Arcangeli
- National Reference Centre for Pathology of fish, crustacean and mollusc disease; Istituto Zooprofilattico Sperimentale delle Venezie; Adria Rovigo Italy
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Nims R, Plavsic M. Inactivation of caliciviruses. Pharmaceuticals (Basel) 2013; 6:358-92. [PMID: 24276023 PMCID: PMC3816691 DOI: 10.3390/ph6030358] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 02/20/2013] [Accepted: 03/05/2013] [Indexed: 01/08/2023] Open
Abstract
The Caliciviridae family of viruses contains clinically important human and animal pathogens, as well as vesivirus 2117, a known contaminant of biopharmaceutical manufacturing processes employing Chinese hamster cells. An extensive literature exists for inactivation of various animal caliciviruses, especially feline calicivirus and murine norovirus. The caliciviruses are susceptible to wet heat inactivation at temperatures in excess of 60 °C with contact times of 30 min or greater, to UV-C inactivation at fluence ≥30 mJ/cm2, to high pressure processing >200 MPa for >5 min at 4 °C, and to certain photodynamic inactivation approaches. The enteric caliciviruses (e.g.; noroviruses) display resistance to inactivation by low pH, while the non-enteric species (e.g.; feline calicivirus) are much more susceptible. The caliciviruses are inactivated by a variety of chemicals, including alcohols, oxidizing agents, aldehydes, and β-propiolactone. As with inactivation of viruses in general, inactivation of caliciviruses by the various approaches may be matrix-, temperature-, and/or contact time-dependent. The susceptibilities of the caliciviruses to the various physical and chemical inactivation approaches are generally similar to those displayed by other small, non-enveloped viruses, with the exception that the parvoviruses and circoviruses may require higher temperatures for inactivation, while these families appear to be more susceptible to UV-C inactivation than are the caliciviruses.
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Affiliation(s)
- Raymond Nims
- RMC Pharmaceutical Solutions, Inc.; 1851 Lefthand Circle, Suite A, Longmont, CO 80501, USA
| | - Mark Plavsic
- Corporate Product Biosafety, Genzyme, a Sanofi Company, 200 Crossing Boulevard, Framingham, MA 01701, USA; E-Mail:
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Qiu F, Zheng H, Yi Y, Jia Z, Cao J, Bi S. Comparative evaluation of a novel TaqMan real-time reverse transcription-polymerase chain reaction assay for hepatitis A virus detection. J Int Med Res 2013; 41:427-34. [PMID: 23569019 DOI: 10.1177/0300060513476434] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
OBJECTIVE To develop and evaluate a novel system for detecting and quantifying hepatitis A virus (HAV) nucleic acid. METHODS Real-time TaqMan® reverse transcription-polymerase chain reaction (PCR) procedures were established, based on amplification of the highly conserved 5'-non-coding region. Synthetic single-stranded RNA transcripts synthesized in vitro were used as the quantification standard. Ten-fold dilutions were prepared from HAV strain stock suspension to determine precision, accuracy, sensitivity and specificity. In addition, serum specimens from patients with acute HAV underwent clinical evaluation. RESULTS The novel assay had a detection limit for HAV RNA of 10 TCID50/ml (where TCID50 is median tissue culture infective dose). It was more sensitive and specific than the commercial quantitative PCR kit manufactured by Shanghai Zhijiang Bio-Tech. However, the Artus HAV RT-PCR kit (Qiagen) had the best performance of the three assays and had a detection limit of 5 TCID50/ml. The new HAV real-time PCR detection system was also successfully applied in 90 serum specimens from patients with confirmed acute HAV infection. CONCLUSION Considering its high reproducibility, sensitivity, specificity and simplicity, this novel amplification system may be suitable for wide clinical application as a diagnostic tool, and for the surveillance and investigation of infectious diseases in developing countries where HAV is endemic.
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Affiliation(s)
- Feng Qiu
- Institute for Viral Disease Control and Prevention, Chinese Centre for Disease Control and Prevention, Beijing, China
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Bertrand I, Schijven JF, Sánchez G, Wyn-Jones P, Ottoson J, Morin T, Muscillo M, Verani M, Nasser A, de Roda Husman AM, Myrmel M, Sellwood J, Cook N, Gantzer C. The impact of temperature on the inactivation of enteric viruses in food and water: a review. J Appl Microbiol 2012; 112:1059-74. [PMID: 22380614 DOI: 10.1111/j.1365-2672.2012.05267.x] [Citation(s) in RCA: 163] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Temperature is considered as the major factor determining virus inactivation in the environment. Food industries, therefore, widely apply temperature as virus inactivating parameter. This review encompasses an overview of viral inactivation and virus genome degradation data from published literature as well as a statistical analysis and the development of empirical formulae to predict virus inactivation. A total of 658 data (time to obtain a first log(10) reduction) were collected from 76 published studies with 563 data on virus infectivity and 95 data on genome degradation. Linear model fitting was applied to analyse the effects of temperature, virus species, detection method (cell culture or molecular methods), matrix (simple or complex) and temperature category (<50 and ≥50°C). As expected, virus inactivation was found to be faster at temperatures ≥50°C than at temperatures <50°C, but there was also a significant temperature-matrix effect. Virus inactivation appeared to occur faster in complex than in simple matrices. In general, bacteriophages PRD1 and PhiX174 appeared to be highly persistent whatever the matrix or the temperature, which makes them useful indicators for virus inactivation studies. The virus genome was shown to be more resistant than infectious virus. Simple empirical formulas were developed that can be used to predict virus inactivation and genome degradation for untested temperatures, time points or even virus strains.
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Affiliation(s)
- I Bertrand
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), Université de Lorraine, CNRS, Nancy, France
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Richards GP. Critical review of norovirus surrogates in food safety research: rationale for considering volunteer studies. FOOD AND ENVIRONMENTAL VIROLOGY 2012; 4:6-13. [PMID: 22408689 PMCID: PMC3284674 DOI: 10.1007/s12560-011-9072-7] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2011] [Accepted: 11/17/2011] [Indexed: 05/13/2023]
Abstract
The inability to propagate human norovirus (NoV) or to clearly differentiate infectious from noninfectious virus particles has led to the use of surrogate viruses, like feline calicivirus (FCV) and murine norovirus-1 (MNV), which are propagatable in cell culture. The use of surrogates is predicated on the assumption that they generally mimic the viruses they represent; however, studies are proving this concept invalid. In direct comparisons between FCV and MNV, their susceptibility to temperatures, environmental and food processing conditions, and disinfectants are dramatically different. Differences have also been noted between the inactivation of NoV and its surrogates, thus questioning the validity of surrogates. Considerable research funding is provided globally each year to conduct surrogate studies on NoVs; however, there is little demonstrated benefit derived from these studies in regard to the development of virus inactivation techniques or food processing strategies. Human challenge studies are needed to determine which processing techniques are effective in reducing NoVs in foods. A major obstacle to clinical trials on NoVs is the perception that such trials are too costly and risky, but in reality, there is far more cost and risk in allowing millions of unsuspecting consumers to contract NoV illness each year, when practical interventions are only a few volunteer studies away. A number of clinical trials have been conducted, providing important insights into NoV inactivation. A shift in research priorities from surrogate research to volunteer studies is essential if we are to identify realistic, practical, and scientifically valid processing approaches to improve food safety.
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Affiliation(s)
- Gary P Richards
- U.S. Department of Agriculture, Agricultural Research Service, Delaware State University, James W.W. Baker Center, Dover, DE 19901, USA.
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Norovirus outbreak associated with undercooked oysters and secondary household transmission. Epidemiol Infect 2011; 140:276-82. [PMID: 21524343 DOI: 10.1017/s0950268811000665] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
During December 2009, over 200 individuals reported gastrointestinal symptoms after dining at a North Carolina restaurant. An outbreak investigation included a case-control study of restaurant patrons, a secondary household transmission study, environmental assessment of the restaurant facilities and operations, and laboratory analysis of stool and food samples. Illness was primarily associated with consumption of steamed oysters (odds ratio 12, 95% confidence interval 4·8-28) and 20% (8/41 households) reported secondary cases, with a secondary attack rate of 14% among the 70 susceptible household contacts. Norovirus RNA was detected in 3/5 stool specimens from ill patrons; sequencing of RT-PCR products from two of these specimens identified identical genogroup II genotype 12 sequences. Final cooked temperatures of the steamed oysters were generally inadequate to inactivate norovirus, ranging from 21°C to 74°C. Undercooked contaminated oysters pose a similar risk for norovirus illness as raw oysters and household contacts are at risk for secondary infection.
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