Survival of poliovirus in New Zealand green-lipped mussels, Perna canaliculus, on refrigerated and frozen storage

Sous vide processing: a viable approach for the assurance of microbial food safety

As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Inactivation and elimination of human enteric viruses by Pacific oysters

AIMS

To investigate the comparative elimination of three different human enterically transmitted viruses [i.e. hepatitis A virus (HAV), norovirus (NoV) and poliovirus (PV)] and inactivation of HAV and PV by Pacific oysters.

METHODS AND RESULTS

New Zealand grown Pacific oysters (Crassostrea gigas) were allowed to bioaccumulate HAV, NoV and PV. Samples of oyster gut, faeces and pseudofaeces were then analysed by using real-time RT-PCR to determine the amount of viral RNA and cell culture methods to identify changes in the number of plaque forming units. The results suggest that the majority of the PV present in the oyster gut and oyster faeces is noninfectious, while in contrast, most of the HAV detected in the oyster gut are infectious. Depuration experiments identified a large drop in the count of PV in the gut over a 23-h cleansing period, whereas the levels of HAV and NoV did not significantly decrease.

CONCLUSIONS

Human enterically transmitted viruses are eliminated and inactivated at different rates by Pacific oysters.

SIGNIFICANCE AND IMPACT OF STUDY

The research presented in this article has implications for risk management techniques that are used to improve the removal of infectious human enteric viruses from bivalve molluscs.

Survival of human enteric viruses in the environment and food

Human enteric pathogenic viruses can enter the environment through discharge of waste materials from infected persons, and be transmitted back to susceptible persons to continue the cycle of disease. Contamination of food with viruses may also promote disease outbreaks. A number of studies have investigated the survival characteristics of several enteric viruses in various environments and foodstuffs, to help explain the transmissibility of these pathogens. This review deals with published work on enteric virus survival on fomites, and in waters, soil, and foods; the results of these studies have illustrated the robust survival of viruses in these environments. Much information is lacking, however, especially for foodstuffs and soils, and no detailed information is available concerning the survival of noroviruses, the most significant foodborne type.

A glycosylated byssal precursor protein from the green mussel Perna viridis with modified dopa side-chains

Foot tissue of the green mussel Perna viridis contains a variety of byssal precursor proteins with the unusual redox-active amino acid, Dopa (-beta-3,4-dihydroxyphenyl-alpha-alanine). Eight proteins were detectable in acidic extracts of the Perna foot by a redox cycling assay with nitroblue tetrazolium. In one of these, however, P. viridis foot protein-1 (Pvfp-1), activity was not due to Dopa, but to another redox-active derivative. Based on specific colorimetric derivatization with Arnow's reagent, ninhydrin and phenylisothiocyanate (Edman), mass spectrometry, the redox-active derivative in Pvfp-1 is not consistent with any known modification. Another uncommon modification of Pvfp-1 involves O-glycosylation of threonine by mannose, glucose or fucose. As in previously characterized fp-1s, the primary sequence of the Pvfp-1 (apparent mass 89 kDa) has two consensus decapeptide motifs; one is APPKPX1TAX2K and the other is APPPAX1TAX2K, where P is Pro/Hyp, and X1 and X2 are difucosylated threonine and a redox sensitive derivative of tyrosine or Dopa, respectively. Of these two unusual residues, X2 is unique to Pvfp-1, whereas O-glycosylated Thr has been previously detected in freshwater mussel fp-1. The sequence homology of Pvfp-1 with the common structural motifs of the fp-1 protein family strongly suggests that the Pvfp-1 functions as the byssal coating (lacquer) protein.