A comparison of the thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in buffered cell culture medium

Bozkurt, Hayriye; D’Souza, Doris H.; Davidson, P. Michael

doi:10.1016/j.fm.2014.04.002

Cited by 43 publications

(49 citation statements)

References 31 publications

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“…In order to evaluate the effects of food matrix composition on thermal inactivation, the levels of resistance of HAV were compared in several food samples. Thermal inactivation studies for HAV have involved cell culture medium, spinach, shellfish, mussels, clams, cockles, and milk; reported D values for HAV in the range of 50 to 100°C were 0.01 to 385 min (26,27,(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50). According to the product description, the composition of the turkey deli meat included sodium (10 mg/g), fat (0.8%), carbohydrates (1.7%), protein (19%), and moisture (77%).…”

Section: Resultsmentioning

confidence: 99%

“…As described previously (26), CRFK, RAW 264.7, and FRhK4 cells were maintained in Dulbecco's modified Eagle's medium/Ham's F-12 (DMEM-F12; HyClone Laboratories, Logan, UT) supplemented with 10% heat-inactivated fetal bovine serum (FBS; HyClone Laboratories, Logan, UT) and 1ϫ Anti-Anti (antibiotic-antimycotic; Invitrogen, Grand Island, NY) at 37°C in an atmosphere containing 5% CO 2 .…”

Section: Methodsmentioning

confidence: 99%

“…t D has the stated meaning only when it refers to the treatment time starting at zero as described before (26).…”

Section: Modeling Of Inactivation Kinetics (I) First-order Kineticsmentioning

confidence: 99%

“…Thus, the choice of the most appropriate model is crucial to gather correct information about the thermal inactivation kinetic behavior of the target pathogen. Recent studies conducted on thermal inactivation of HNoV surrogates (21)(22)(23)(24)(25) and HAV (26,27) revealed that the Weibull model was statistically superior to the first-order model in describing the thermal inactivation kinetics of HNoV surrogates and HAV.…”

mentioning

confidence: 99%

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Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

Bozkurt

D’Souza

Davidson

2015

Appl Environ Microbiol

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4), in a publication on the incidence and causes of foodborne illnesses in the United States, reported that a large number of outbreaks are caused by HNoV (58%). Additionally, relatively high hospitalization and death rates are associated with HAV infection (32% and 2%, respectively) (1, 4).According to the U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture Food Safety and Inspection Service (FSIS), deli meat has posed the highest per annum risk of illness and death among poultry products (5). Additionally, in other studies, Gould et al. (6) and Painter et al. (7) studied surveillance and attribution of foodborne disease outbreaks in the United States from 1998 to 2008. They found that, among individual food categories, poultry was the most commonly reported food vehicle of disease, causing 17% of outbreaks of foodborne illness (6), and that the proportions of poultry-associated foodborne illnesses, hospitalizations, and deaths caused by human noroviruses and HAV were 28%, 14%, and 4%, respectively (7). In 1998 through 2002 alone, three large outbreaks were linked to the consumption of turkey delicatessen meat contaminated during processing (7). Since ready-to-eat (RTE) meat and poultry deli products can be consumed without further cooking, these products should be free of non-spore-forming pathogens following the industrial thermal process. However, they can become contaminated before packaging in the final retail wrap and thus pose a safety threat for consumers (8,9). Viral contamination of RTE and prepared foods most frequently comes from poor hand-washing practices of food handlers after toilet use. Fecal material can be left on hands or even under nails which then can come in contact with food products (10). Handling cooked products with bare hands has been identified as a major factor for pathogen transfer to RTE foods (11), and there is presumed to be a direct correlation between the number of pathogenic organisms on a food employee's hands and the probability of microbial transfer from hands to cooked food products (12). Since the contamination most likely occurs at the surface, it seems advisable to decontaminate the outer layer of products. For this purpose, postpackage pasteurization technologies could be practiced as a method for reducing surface contamination by food pathogens (9). One of the challenges for the industry would be to assess the required time and temperature combination, which would depend on the thermal inactivation kinetics of the target microorganism (13). It has been reported that foodborne enteric viruses are more heat resistant than most non-spore-forming bacterial foodborne pathogens (14); thus, processing recommendations based on the data for non-spore-forming bacteria may not eliminate similar numbers of foodborne enteric viruses. Since there is no specific federal regulation covering the minimum time-temperature combinations for inactivating virus in contaminated deli meat, establishment of potential thermal processes for inactivating human norovirus...

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…t D has the stated meaning only when it refers to the treatment time starting at zero as described before (26).…”

Section: Modeling Of Inactivation Kinetics (I) First-order Kineticsmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

Bozkurt

D’Souza

Davidson

2015

Appl Environ Microbiol

Self Cite

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“…the design of experiments. A 6-log reduction of spores, which could reach the recommended sterility assurance level, was regarded as a criterion of the effective sterilization in this study (Bozkurt et al, 2014). Figure 5 shows the effect of the ClO 2 gas concentration and RH for a median exposure time (60 min, 0 level).…”

Section: Response Surfacesmentioning

confidence: 99%

Response surface modeling for the inactivation ofBacillus subtilissubsp.nigerspores by chlorine dioxide gas in an enclosed space

Wang

et al. 2016

Journal of the Air & Waste Management Association

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Evaluation of a Porcine Gastric Mucin and RNase A Assay for the Discrimination of Infectious and Non-infectious GI.1 and GII.4 Norovirus Following Thermal, Ethanol, or Levulinic Acid Plus Sodium Dodecyl Sulfate Treatments

Afolayan

Webb²,

Cannon³

2015

Food Environ Virol

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Human noroviruses (NoVs) are a major source of foodborne illnesses worldwide. Since human NoVs cannot be cultured in vitro, methods that discriminate infectious from non-infectious NoVs are needed. The purpose of this study was to evaluate binding of NoV genotypes GI.1 and GII.4 to histo-blood group antigens expressed in porcine gastric mucin (PGM) as a surrogate for detecting infectious virus following thermal (99 °C/5 min), 70% ethanol or 0.5% levulinic acid (LV) plus 0.01 or 0.1% sodium dodecyl sulfate (SDS) sanitizer treatments and to determine the limit of detection of GI.1 and GII.4 binding to PGM. Treated and control virus samples were applied to 96-well plates coated with 1 µg/ml PGM followed by RNase A (5 ng/µl) treatment for degradation of exposed RNA. Average log genome copies per ml (gc/ml) reductions and relative differences (RD) in quantification cycle (Cq) values after thermal treatment were 1.77/5.62 and 1.71/7.25 (RNase A) and 1.73/5.50 and 1.56/6.58 (no RNase A) for GI.1 and GII.4, respectively. Treatment of NoVs with 70% EtOH resulted in 0.05/0.16 (GI.1) and 3.54/10.19 (GII.4) log reductions in gc/ml and average RD in Cq value, respectively. LV (0.5%) combined with 0.1 % SDS provided a greater decrease of GI.1 and GII.4 NoVs with 8.97 and 8.13 average RD in Cq values obtained, respectively than 0.5% LV/0.01 % SDS. Virus recovery after PGM binding was variable with GII.4 > GI.1. PGM binding is a promising surrogate for identifying infectious and non-infectious NoVs after capsid destruction, however, results vary depending on virus strain and inactivation method.

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A comparison of the thermal inactivation kinetics of human norovirus surrogates and hepatitis A virus in buffered cell culture medium

Cited by 43 publications

References 31 publications

Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat

Response surface modeling for the inactivation ofBacillus subtilissubsp.nigerspores by chlorine dioxide gas in an enclosed space

Evaluation of a Porcine Gastric Mucin and RNase A Assay for the Discrimination of Infectious and Non-infectious GI.1 and GII.4 Norovirus Following Thermal, Ethanol, or Levulinic Acid Plus Sodium Dodecyl Sulfate Treatments

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