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

초록

The current study examined the effects of temperature and heat treatment duration on murine norovirus-1 (MNV-1) from both viral cell culture lysate (7-8 log(10) PFU) and experimentally contaminated abalone meat and viscera (5-6 log(10) PFU) as a model of human norovirus (NoV). MNV-1 titers in cell culture lysate, abalone meat, and abalone viscera were gradually reduced to 1.93-4.55, 1.79-3.00, and 2.26-3.26 log(10) PFU/ml, respectively, after treatment at 70 A degrees C for 1-10 min. Treatment at 85 A degrees C for 1-5 min gradually reduced MNV-1 titers in abalone meat to 2.71-4.15 log(10) PFU/ml. MNV-1 titers in abalone viscera were gradually reduced to 2.91-3.46 log(10) PFU/ml after treatment at 85 A degrees C for 1-3 min. No significant difference (P > 0.05) was found in MNV-1 titers in the abalone meat and viscera among treatment groups (70 A degrees C for 5 min, 70 A degrees C for 3 min, and 85 A degrees C for 1 min). Complete inactivation of MNV-1 in cell culture lysate was determined at 85 A degrees C for a parts per thousand yen1 min and 100 A degrees C for a parts per thousand yen0.5 min. Complete inactivation of MNV-1 in abalone was determined at 100 A degrees C for a parts per thousand yen0.5 min for meat, and 85 A degrees C for 5 min and 100 A degrees C for a parts per thousand yen0.5 min for viscera. At treatments at 70 A degrees C, the Td-values (3 log reduction time) were significantly lower (P < 0.05) in the cell culture lysate (3.38) than for the abalone meat (6.07) and viscera (10.73). Td = 3 values were not significantly different (P > 0.05) between abalone meat (1.78) and abalone viscera (1.33) at treatments at 85 A degrees C. This study suggests that 100 A degrees C for a parts per thousand yen0.5 min could potentially be used to inactivate NoV in molluscan shellfishes, including viscera.

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