Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis)

초록

We examined the effects of three different temperatures (60, 85 and 100 degrees C) and durations of time (1min at 100 degrees C to 30min at 60 degrees C) on hepatitis A virus (HAV) in suspension and dried mussels (Mytilus edulis). In suspension, 3.61, 4.48, 5.06 and 5.66 log(10) tissue culture infectious dose (TCID)(50)/mL were reduced by 60 degrees C for 5min, 60 degrees C for 15min, 60 degrees C for 30min and 85 degrees C for 3min, respectively. In dried mussels, 1.34, 1.94, 3.16, 2.36, 3.53 and 4.38 log(10)TCID(50)/mL were reduced by 60 degrees C for 5min, 60 degrees C for 15min, 60 degrees C for 30min, 85 degrees C for 3min, 85 degrees C for 6min and 85 degrees C for 10min, respectively. HAV inactivation from suspension and dried mussels was achieved by 85 degrees C for 6min and 15min, respectively, and also by a 1min at 100 degrees C. At 60, 85 and 100 degrees C, the 1-log (D-values) inactivation from both suspension and dried mussels was 6.33 and 7.93, 0.98 and 3.05, and 0.28 and 0.38min, respectively. A higher temperature and/or a thermal treatment time shorter than 85 degrees C for 6min (100 degrees C for 1min) could be used for commercial target foods for complete HAV inactivation.

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