title: Inactivation of Viruses and Bacteriophages as Models for Swine Hepatitis E Virus in Food Matrices.
abstract: Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic acid (LA) and intense light pulse (ILP) treatments. On swine liver at 400 MPa for 10 min, HPP gave log10reductions of ≥4.2, ≥5.0 and 3.4 for feline calicivirus (FCV) 2280, FCV wildtype (wt) and murine norovirus 1 (MNV 1), respectively. Escherichia coli coliphage ϕX174 displayed a lower reduction of 1.1, while Escherichia coli coliphage MS2 was unaffected. For ham at 600 MPa, the corresponding reductions were 4.1, 4.4, 2.9, 1.7 and 1.3 log10. LA treatment at 2.2 M gave log10reductions in the viral spectrum of 0.29-2.1 for swine liver and 0.87-3.1 for ham, with ϕX174 and MNV 1, respectively, as the most stable microorganisms. The ILP treatment gave log10reductions of 1.6-2.8 for swine liver, 0.97-2.2 for ham and 1.3-2.3 for sausage, at 15-60 J cm-2, with MS2 as the most stable microorganism. The HPP treatment gave significantly (p < 0.05) greater virus reduction on swine liver than ham for the viruses at equivalent pressure/time combinations. For ILP treatment, reductions on swine liver were significantly (p < 0.05) greater than on ham for all microorganisms. The results presented here could be used in assessments of different strategies to protect consumers against virus contamination and in advice to food producers. Conservative model indicators for the pathogenic viruses could be suggested.
authors: Department of Microbiology, National Veterinary Institute (SVA), 751 89, Uppsala, Sweden. Eva.Emmoth@sva.se.|Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden. Eva.Emmoth@sva.se.
authors: Eva
authors: 0000-0003-3560-8975
authors: E
authors: Emmoth
authors: Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain.
authors: Jordi
authors: J
authors: Rovira
authors: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Food2Know, Coupure Links 653, 9000, Ghent, Belgium.|Department of Food Safety and Quality Management, Faculty of Agriculture, Belgrade University, Nemanjina 6, Zemun-Belgrade, 11080, Serbia.
authors: Andreja
authors: A
authors: Rajkovic
authors: Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Pza. Misael Bañuelos s/n, 09001, Burgos, Spain.
authors: Elena
authors: E
authors: Corcuera
authors: Hiperbaric España Polígono Industrial Villalonquéjar, C/Condado de Treviño, 6, 09001, Burgos, Spain.
authors: Diego
authors: D
authors: Wilches Pérez
authors: Department of Microbiology, National Veterinary Institute (SVA), 751 89, Uppsala, Sweden.
authors: Irene
authors: I
authors: Dergel
authors: Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden.|Department of Risk-Benefit Analysis, National Food Agency, Uppsala, Sweden.
authors: Jakob R
authors: JR
authors: Ottoson
authors: Department of Microbiology, National Veterinary Institute (SVA), 751 89, Uppsala, Sweden.|Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, Uppsala, Sweden.
authors: Frederik
authors: F
authors: Widén
mesh_terms: D000818:Animals; D003090:Coliphages / Q000737:chemistry / Q000502:physiology*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling; D016752:Hepatitis E virus / Q000737:chemistry / Q000502:physiology*; D008460:Meat / Q000821:virology*; D008461:Meat Products / Q000821:virology; D008954:Models, Biological; D011312:Pressure; D013552:Swine; D038301:Virus Inactivation
keywords: Bacteriophage; Hepatitis E virus; High pressure processing; Intense light pulses; Lactic acid; Model virus