Heat Inactivation of a Norovirus Surrogate in Cell Culture Lysate, Abalone Meat, and Abalone Viscera

Food and Environmental Virology

Volumn 7, Issue 1, 2015, Pages 58-66

  Park, Shin Young ^a   Bae, San Cheong ^a   Ha, Sang Do ^a  

^a Chung Ang University   (South Korea)

Author keywords

Abalone meat; Abalone viscera; Cell culture lysate; Heat treatment; Murine norovirus 1

Indexed keywords

ABALONE; ANIMAL CELL; ARTICLE; CELL CULTURE; CELL LYSATE; CONTROLLED STUDY; CYTOPATHOGENIC EFFECT; HEAT TREATMENT; MEAT; MOUSE; MURINE NOROVIRUS 1; NONHUMAN; NOROVIRUS; PRIORITY JOURNAL; REDUCTION; TEMPERATURE; TREATMENT DURATION; VIRUS ATTACHMENT; VISCERA; ANALYSIS; ANIMAL; CHEMISTRY; COOKING; EVALUATION STUDY; FOOD CONTAMINATION; GASTROPOD; GROWTH, DEVELOPMENT AND AGING; HEAT; PROCEDURES; SHELLFISH; VIROLOGY; VIRUS INACTIVATION;

ANIMALS; COOKING; FOOD CONTAMINATION; GASTROPODA; HOT TEMPERATURE; NOROVIRUS; SHELLFISH; VIRUS INACTIVATION; VISCERA;

EID: 84925539616     PISSN: 18670334     EISSN: 18670342     Source Type: Journal    
DOI: 10.1007/s12560-014-9176-y     Document Type: Article

References (42)

1. Aureli, P., Constantini, A., & Zolea, S. (1992). Antimicrobial activity of some plant essential oils against Listeria monocytogenes. Journal of Food Protection,55, 344–348.
2. Avsaroglu, M. D., Buzrul, S., Alpas, H., Akcelik, M., & Bozoglu, F. (2006). Use of the Weibull model for lactococcal bacteriophage inactivation by high hydrostatic pressure. International Journal of Food Microbiology,108, 78–83.
3. Baert, L., Uyttendaele, M., Van Coillie, E., & Debevere, J. (2008). The reduction of murine norovirus 1, B. fragilis HSP40 infecting phage B40-8 and E. coli after a mild thermal pasteurization process of raspberry puree. Food Microbiology,25, 871–874.
4. Berg, D. E., Kohn, M. A., Farley, T. A., & McFarland, L. M. (2000). Multi-state outbreaks of acute gastroenteritis traced to fecal-contaminated oysters harvested in Louisiana. Journal of Infectious Diseases,181(Suppl 2), S381–S386.
5. Bialka, K., Demirci, A., & Puri, V. M. (2008). Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light. Journal of Food Engineering,85, 444–449.
6. Bozkurt, H., Leiser, S., Davidson, M., & D’Souza, D. H. (2014). Thermal inactivation kinetic modeling of human norovirus surrogates in blue mussel (Mytilus edulis) homogenate. International Journal of Food Microbiology,172, 130–136.
7. Buzrul, S., & Alpas, H. (2007). Modeling inactivation kinetics of food borne pathogens at a constant temperature. LWT—Food Science and Technology,40, 632–637.
8. Cannon, J. L., Papafragkou, E., Park, G. W., Osborne, J., Jaykus, L. A., & Vinjé, J. (2006). Surrogates for the study of norovirus stability and inactivation in the environment: a comparison of murine norovirus and feline calicivirus. Journal of Food Protection,69, 2761–2765.
9. Chun, H. H., Kim, H. J., Won, M., Chung, K. S., & Song, K. B. (2010). A Comparison of kinetic models of foodborne pathogen inactivation by aueous clorine doxide, fumaric acid, and ultraviolet-c. Journal of Applied Biological Chemistry,53, 243–248.
10. Doyle, M. P., & Erickson, M. C. (2008). Summer meeting 2007—the problems with fresh produce: an overview. Journal of Applied Microbiology,105, 317–330.
11. EFSA (European Food Safety Authority). (2012). Scientific opinion on norovirus (NoV) in oysters: methods, limits and control options. EFSA Journal,10, 2500.
12. Fujikawa, H., & Itoh, T. (1996). Characteristics of a multicomponent first-order model for thermal inactivation of microorganisms and enzymes. International Journal Food Microbiology,31, 263–271.
13. Hewitt, J., Rivera-Aban, M., & Greening, G. E. (2009). Evaluation of murine norovirus as a surrogate for human norovirus and hepatitis A virus in heat inactivation studies. Journal of Applied Microbiology,107, 65–71.
14. Hirneisen, K. A., Black, E. P., Cascarino, J. L., Fino, V. R., Hoover, D. G., & Kniel, K. E. (2010). Viral inactivation in foods: A review of traditional and novel food processing technologies. Comprehensive Reviews in Food Science and Food Safety,9, 3–20.
15. Hur, S. H., LEE, H. J., & Hong, J. H. (2002). Characterization of materials for retort-processing in oyster porridge. Journal of the Korean Society of Food Science and Nutrition,31, 770–774.
16. Karst, S. M., Wobus, C. E., Lay, M., Davidson, J., & Virgin, H. W, I. V. (2003). STAT1-dependent innate immunity to a Norwalk-like virus. Science,299, 1575–1578.
17. Kim, S. K., & Pallela, R. (2012). Medicinal food from marine animals: current status and prospects. Advances in Food and Nutrition Research,65, 1–9.
18. Kim, H. L., Kang, S. G., Kim, I. C., Kim, S. J., Kim, D. W., Ma, S. J., et al. (2006). In vitro anti-hypertensive, antioxidant and anticoagulant activities of extracts from Haliotis discus Hannai. Journal of the Korean Society of Food Science and Nutrition,35, 835–840.
19. Kingsley, D. H., Holliman, D. R., Calci, K. R., Chen, H., & Flick, G. J. (2007). Inactivation of a norovirus by high-pressure processing. Applied an Environmental Microbiology,73, 581–585.
20. Koopmans, M., & Duizer, E. (2004). Foodborne viruses: An emerging problem. International Journal of Food Microbiology,90, 23–41.
21. Koopmans, M., Von Bonsdorff, C. H., Vinje, J., De Medici, D., & Monroe, S. (2002). Food-borne viruses. FEMS Microbiology Reviews,26, 187–205.
22. Korea MFDS (Ministry of Food and Drug Safety) (2013). Present conditions of foodborne viruses. http://www.mfds.go.kr Accessed 1 Jul 2013.
23. Le Guyader, F. S., Mittelholzer, C., Haugarreau, L., Hedlund, K. O., Alsterlund, R., Pommepuy, M., & Svensson, L. (2004). Detection of noroviruses in raspberries associated with a gastroenteritis outbreak. International Journal of Food Microbiology,97, 179–186.
24. Le Guyader, F. S., Bon, F., Demedici, D., Parnaudeau, S., Bertone, A., Crudeli, S., et al. (2006). Detection of multiple noroviruses associated with an international gastroenteritis outbreak linked to oyster consumption. Journal of Clinical Microbiology,44, 3878–3882.
25. Lebovka, N. I., & Vorobiev, E. (2004). On the origin of the deviation from the first-order kinetics in inactivation of microbial cells by pulsed electric fields. International Journal of Food Microbiology,91, 83–89.
26. Lee, C. G., Kwon, H. K., Ryu, J. H., Kang, S. J., Im, C. R., Kim, J. I., & Im, S. H. (2010). Abalone visceral extract inhibit tumor growth and metastasis by modulating Cox-2 levels and CD8+ T cell activity. BMC Complimentary and Alternative Medicine,10, 60.
27. National Advisory Committee on Microbiological Criteria for Foods. (2008). Response to the questions posed by the Food and Drug Administration and the National Marine Fisheries Service regarding determination of cooking parameters for safe seafood for consumers. Journal of Food Protection,71, 1287–1308.
28. Newell, D. G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., et al. (2010). Food-borne diseases—The challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology,139, S3–S15.
29. Noda, M., Funkuda, S., & Nishio, O. (2008). Statistical analysis of attack rate in norovirus foodborne outbreaks. International Journal of Microbiology,122, 216–220.
30. Pandit, V. A., & Shelef, L. A. (1994). Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalisL.). Food Microbiology,11, 57–63.
31. Potasman, I., Paz, A., & Odeh, M. (2002). Infectious outbreaks associated with bivalve shellfish consumption: a worldwide perspective. Clinical Infectious Diseases,35, 921–928.
32. Serracca, L., Rossinim, I., Battistini, R., Goria, M., Sant, S., De Montis, G., & Ercolini, C. (2012). Potential risk of norovirus infection due to the consumption of “ready-to eat” food. Food and Environmental Virology,4, 89–92.
33. Siebenga, J. J., Vennema, H., Zhang, D. P., Vinjé, J., Lee, B. E., Pang, X. L., et al. (2009). Norovirus illness is a global problem: emergence and spread of norovirus GII.4 variants, 2001-2007. Journal of Infectious Diseases,200, 802–812.
34. Sow, H., Desbiens, M., Morales-Rayas, R., Ngazoa, S. E., & Jean, J. (2011). Heat inactivation of hepatitis A virus and a norovirus surrogate in soft-shell clams (Mya arenaria). Foodborne Pathogens and Diseases,8, 387–393.
35. Tassou, C. C., Drosinos, E. H., & Nychas, G. J. E. (1995). Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 degrees and 10 degrees C. Journal of Applied Bacteriology,78, 593–600.
36. Turcios, R. M., Widdowson, M. A., Sulka, A. C., Mead, P. S., & Glass, R. I. (2006). Reevaluation of epidemiological criteria for identifying outbreaks of acute gastroenteritis due to norovirus: United States, 1998-2000. Clinical Infectious Diseases,42, 964–969.
37. van Boekel, M. A. J. S. (2002). On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology,74, 139–159.
38. Whiting, R. C., Sackitey, S., Calderone, S., Morely, K., & Phillips, J. G. (1996). Model for the survival of Staphylococcus aureus in nongrowth environments. International Journal Food Microbiology,31, 231–243.
39. Wobus, C. E., Karst, S. M., Thackray, L. B., Chang, K. O., Sosnovtsev, S. V., Belliot, G., et al. (2004). Replication of norovirus in cell culture reveals a tropism for dendritic cells and macrophages. PLoS Biology,2, 2076–2084.
40. Wright, A. C., Danyluk, M. D., & Otwell, W. S. (2009). Pathogens in raw foods: what the salad bar can learn from the raw bar. Current Opinion Biotechnology,20, 172–177.
41. Zhou, D. Y., Zhu, B. W., Qiao, L., Wu, H. T., Li, D. M., Yang, J. F., & Murata, Y. (2012). In vitro antioxidant activity of enzymatic hydrolysates prepared from abalone (Haliotis discus hannai Ino) viscera. Food Bioproducts Process,90, 148–154.
42. Zhu, B. W., Wang, L. S., Zhou, D. Y., Li, D. M., Sun, L. M., Yang, J. F., et al. (2008). Antioxidant activity of sulphated polysaccharide conjugates from abalone (Haliotis discus hannai ino). European Food Research and Technology,227, 1663–1668.