title: Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat.
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.
authors.affiliation: Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA.
authors.forename: Hayriye
authors.initials: H
authors.lastname: Bozkurt
authors.affiliation: Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA ddsouza@utk.edu.
authors.forename: Doris H
authors.initials: DH
authors.lastname: D'Souza
authors.affiliation: Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA.
authors.forename: P Michael
authors.initials: PM
authors.lastname: Davidson
mesh_terms: D000818:Animals; D005506:Food Contamination / Q000032:analysis; D005517:Foodborne Diseases / Q000821:virology*; D030041:Hepatitis A virus / Q000737:chemistry / Q000502:physiology*; D006358:Hot Temperature; D006801:Humans; D007700:Kinetics; D008461:Meat Products / Q000821:virology*; D029322:Norovirus / Q000737:chemistry / Q000502:physiology*; D014422:Turkeys / Q000821:virology; D038301:Virus Inactivation