Influence of NaCl on the inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional salted oyster product "Eoriguljeot" during storage

초록

Enteric noroviruses (NoV) and hepatitis A virus (HAV) are the leading causes of non-bacterial shellfish-borne gastroenteritis. This study examined the effects of different concentrations of NaCl on the survival of murine norovirus-1 (MNV-1), which was used as a human NoV surrogate, and HAV in experimentally contaminated raw oysters during 72-h storage at 10 degrees C. Both MNV-1 and HAV titers significantly (p < 0.05) decreased by stepwise increases in NaCl and storage time; however, MNV-1 was more resistant to NaCl than HAV. The overall reductions in MNV-1 and HAV titers in oysters incubated with 10%, 7%, 5%, 3%, and 0% NaCl were 0.61 and 1.20, 050 and 0.89, 035 and 0.64, 025 and 0.42, and 0.07 and 0.25 log(10) 50% tissue culture infectious dose (TCID50)/mL, respectively. A 123 log (94.11%) reduction of MNV-1 and 2.45 log (99.65%) reduction of HAV survival also occurred in 10% NaCl-containing oysters at 72 h of storage. Using the first-order reaction model, we determined that the MNV-1 decimal reduction time (D-value) was 64 h at 10% NaCl, whereas D-values of 63 h, 47 h, and 31 h were obtained for HAV at 5%, 7%, and 10% NaCl, respectively. This study suggests that NaCl concentrations of >= 10% could be potentially used for inactivation of NoV and HAV in traditional Korean foods, including those containing raw oysters such as Eoriguljeot and fermented Jeotgals. (C) 2014 Elsevier Ltd. All rights reserved.

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