title: Differences in the viability of murine norovirus in different aquatic locations.
abstract: Norovirus is detected from shellfish and environmental water more frequently in winter than in other seasons. However, there is no report regarding its viability in actual seawater in situ. We investigated the viability of murine norovirus strain 1 (MNV-1), a surrogate for human norovirus, in 2 types of aquatic locations, a seawater pool carrying oceanic water and inner bay carrying brackish water. Sterilized seawater was inoculated with MNV-1 and enclosed in dialysis tubes, which were placed at the 2 locations. MNV-1 exhibited higher level of viability in brackish than in oceanic water. Factors that influenced the viability of MNV-1 included salt concentration as well as temperature of the seawater. Therefore, based on our findings, coastal brackish water that is routinely used for harvesting or cleaning seafood at fishing ports may promote the viability of norovirus.
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: hajime@kaiyodai.ac.jp.
authors.forename: Hajime
authors.initials: H
authors.lastname: Takahashi
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Michiko
authors.initials: M
authors.lastname: Takahashi
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Chihiro
authors.initials: C
authors.lastname: Ohshima
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Yukino
authors.initials: Y
authors.lastname: Izawa
authors.affiliation: Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Masashi
authors.initials: M
authors.lastname: Uema
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Takashi
authors.initials: T
authors.lastname: Kuda
authors.affiliation: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Bon
authors.initials: B
authors.lastname: Kimura
authors.affiliation: Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Mamoru
authors.initials: M
authors.lastname: Noda
mesh_terms: D000818:Animals; D002460:Cell Line; D003588:Cytopathogenic Effect, Viral; D004784:Environmental Monitoring / Q000379:methods*; D006801:Humans; D007564:Japan; D008264:Macrophages / Q000821:virology; D051379:Mice; D050296:Microbial Viability; D029322:Norovirus / Q000254:growth & development* / Q000472:pathogenicity; D012621:Seasons; D012623:Seawater / Q000737:chemistry* / Q000821:virology*; D013696:Temperature
keywords: MNV-1; Norovirus; Salt concentration; Seawater; Water temperature