Thermal Inactivation of Murine Norovirus-1 in Suspension and in Dried Mussels (Mytilus edulis)

초록

The current study examined the effects of three different temperatures (60, 85 and 100C) and duration of heat treatment (ranging from 1min at 100C to 30min at 60C) on murine norovirus-1 (MNV-1) as a human norovirus model both from viral suspension and experimentally contaminated dried mussels. The log10 tissue culture infectious dose (TCID)50/mL values of 3.03, 3.69, 4.35, 5.05 and 5.88 were reduced in suspensions at 60C for 5min, 60C for 15min, 60C for 30min, 85C for 3min and 85C for 6min, respectively. The log10TCID50/mL values of 0.78, 2.00, 3.35, 1.95 and 3.20 were reduced from dried mussels under the same conditions, respectively. Complete inactivation of MNV-1 from both suspension and dried mussel was achieved by 10 and 15min at 85C, respectively, and by treatment for 1min at 100C. At 60, 85 and 100C, the 1-log10TCID50 inactivation of MNV-1 from both suspension and dried mussels was 7.79 and 9.01min, 1.11 and 3.06min and 0.28 and 0.39min, respectively. Practical Applications Our findings indicate that higher temperature and/or a shorter thermal treatment time than 85C for 10min (for example, 100C for 1min) could serve as a potential thermal method for direct application to real target foods for the complete inactivation of norovirus. Moreover, 85C for 15min or 100C for 1min could potentially be used to inactivate norovirus in dried seafood production.

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