Work

Inactivation of Human Norovirus and Tulane Virus by High Pressure Processing in Simple Mediums and Strawberry Puree

Year: 2019

Type: article

Abstract: Human norovirus (NoV) is a major cause of fresh produce associated outbreaks. In this study a non-thermal process, high pressure processing (HPP), was evaluated for efficacy against a human NoV GII.4 strain and Tulane virus (TV). Virus survival following HPP treatment was determined using direct RT-qPCR, the PGM-MB binding assay followed by RT-qPCR, and plaque assay. HPP (400 MPa) inactivation of human NoV and TV was enhanced in simple mediums at a low initial temperature (4°C) and neutral pH (pH 7). HPP treatment of human NoV and TV in strawberry puree at 400 MPa did not significantly affect the level of RNA detected using the PGM-MB binding assay; increasing the pressure level to 600 MPa lead to inactivation of both human NoV and TV. Overall, HPP inactivation of human NoV GII.4 and TV is enhanced at lower initial temperature and neutral pH, and viruses can be inactivated in the food matrix at commercially acceptable pressure levels.

Source: Frontiers in Sustainable Food Systems

DOI: 10.3389/fsufs.2019.00026

Authors: Erin DiCaprio, Mu Ye, Haiqiang Chen, Jianrong Li

Institutions: University of California, Davis, University of Delaware, The Ohio State University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $950