High-pressure inactivation of hepatitis A virus within oysters.
Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV within contaminated shellfish is inactivated by HHP. Shellfish were initially contaminated with HAV by using a flowthrough system. PFU reductions of >1, >2, and >3 log(10) were observed for 1-min treatments at 350, 375, and 400 megapascals, respectively, within a temperature range of 8.7 to 10.3 degrees C. Bioconcentration of nearly 6 log(10) PFU of HAV per oyster was achieved under simulated natural conditions. These results suggest that HHP treatment of raw shellfish will be a viable strategy for the reduction of infectious HAV.
Calci
Kevin R
KR
Gulf Coast Seafood Laboratory, U.S Food and Drug Administration, Dauphin Island, Alabama, USA.
Meade
Gloria K
GK
Tezloff
Robert C
RC
Kingsley
David H
DH
D000818:Animals; D030041:Hepatitis A virus / Q000254:growth & development*; D006874:Hydrostatic Pressure; D010125:Ostreidae / Q000821:virology*; D012758:Shellfish / Q000821:virology*; D010948:Viral Plaque Assay; D014773:Virology / Q000379:methods; D038301:Virus Inactivation