title: Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera.
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.
authors.affiliation: Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Gyeounggi-do, 456-756, Republic of Korea.
authors.forename: Shin Young
authors.initials: SY
authors.lastname: Park
authors.forename: San-Cheong
authors.initials: SC
authors.lastname: Bae
authors.forename: Sang-Do
authors.initials: SD
authors.lastname: Ha
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D049851:Gastropoda / Q000737:chemistry / Q000821:virology*; D006358:Hot Temperature; D029322:Norovirus / Q000737:chemistry / Q000254:growth & development*; D012758:Shellfish / Q000032:analysis / Q000821:virology*; D038301:Virus Inactivation; D014781:Viscera / Q000821:virology