Comparison of Methods for Evaluating the Thermal Stability of Human Enteric Viruses

Arthur, Sabastine E.; Gibson, Kristen E.

doi:10.1007/s12560-014-9178-9

Cited by 16 publications

(12 citation statements)

References 58 publications

(140 reference statements)

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“…). Overall, the minor differences in the thermal stability of TV determined in this experiment and that in previously published experiments might be due to differences in the type of heat (dry vs wet heat), amount and concentration of virus analysed, and the buffer used as described by Arthur and Gibson ().…”

Section: Discussionmentioning

confidence: 56%

Physicochemical stability profile of Tulane virus: a human norovirus surrogate

Arthur

Gibson

2015

J Appl Microbiol

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Section: Discussionmentioning

confidence: 56%

Physicochemical stability profile of Tulane virus: a human norovirus surrogate

Arthur

Gibson

2015

J Appl Microbiol

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“…Data available for the heat inactivation of enteric viruses differ among research studies due to differences in thermal treatment conditions, such as the temperature and holding time, as well as differences in the sample matrix, data modeling, and virus type (44). Therefore, comprehensive studies investigating the natural bioaccumulation patterns of the viruses in shellfish and the thermal inactivation of viruses in shellfish tissues are useful for industry and for regulatory purposes, to improve seafood safety.…”

Section: Discussionmentioning

confidence: 99%

“…To date, no standard method for study of the thermal stability of enteric viruses has been established (44). Treatment conditions, such as the temperature and holding time, the sample matrix, and the data-modeling method, as well as the type of virus tested, have been found to influence the kinetics of thermal inactivation (44).…”

mentioning

confidence: 99%

Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica)

Araud

DiCaprio

et al. 2016

Appl Environ Microbiol

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f Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis A virus (HAV), and human rotavirus (RV) bioaccumulated to high titers within oyster tissues, with different patterns of bioaccumulation for the different viruses. We tested the thermal stability of each virus at 62, 72, and 80°C in culture medium. The viruses can be ranked from the most heat resistant to the least stable as follows: HAV, RV, TV, MNV-1. In addition, we found that oyster tissues provided protection to the viruses during heat treatment. To decipher the mechanism underlying viral inactivation by heat, purified TV was treated at 80°C for increasing time intervals. It was found that the integrity of the viral capsid was disrupted, whereas viral genomic RNA remained intact. Interestingly, heat treatment leading to complete loss of TV infectivity was not sufficient to completely disrupt the receptor binding activity of TV, as determined by the porcine gastric mucin-magnetic bead binding assay. Similarly, HuNoV virus-like particles (VLPs) and a HuNoV GII.4 strain retained some receptor binding ability following heat treatment. Although foodborne viruses have variable heat stability, 80°C for >6 min was sufficient to completely inactivate enteric viruses in oysters, with the exception of HAV.A pproximately 7.6 million to 14.5 million illnesses in the United States are attributed to the consumption of contaminated seafood each year, and enteric viruses are responsible for more than 50% of these cases (1). In a review of the available epidemiological evidence, human norovirus (HuNoV) and hepatitis A virus (HAV) were the leading viruses associated with shellfish, accounting for 83.7% and 12.8% of outbreaks, respectively (2). The type of shellfish most frequently associated with viral outbreaks was oysters, which were the vehicle in 58.4% of outbreaks (2). In some regions, human enteric viruses are practically ubiquitous in harvested shellfish. Keller et al. (3) showed that 100% of shellfish samples collected from Vitória Bay, Espírito Santo, Brazil, were positive for rotavirus (RV) and adenovirus. However, only 80% of the growing water samples were positive for these pathogens. Viral titers were 400 times higher in the shellfish samples than in the growing water, indicating high levels of natural bioaccumulation (3). In the Galician Rias area, the largest shellfish production area in the European Union, 55% of mussel, clam, and cockle samples were contaminated by HuNoV genogroup I (GI) and GII and HAV (4). Thus, understanding of the ecology and persistence of enteric viruses in shellfish is needed to help prevent future outbreaks.The consumption of uncooked contaminated bivalve shellfish continues to pose a public ...

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“…Conversely, Hirneisen and Kniel (49) reported that MNV-1 was likely a better surrogate than TuV. Therefore, there is really no consensus on appropriate HuNoV surrogate selection for studies evaluating any given parameter (50,51), including our present study on virus interaction with FLA.…”

Section: Fig 4 Mnv-1 Associated With a Castellanii (A) And A Polyphmentioning

confidence: 75%

Interactions between Human Norovirus Surrogates and Acanthamoeba spp

Hsueh

Gibson

2015

Appl Environ Microbiol

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Human noroviruses (HuNoVs) are the most common cause of food-borne disease outbreaks, as well as virus-related waterborne disease outbreaks in the United States. Here, we hypothesize that common free-living amoebae (FLA)-ubiquitous in the environment, known to interact with pathogens, and frequently isolated from water and fresh produce-could potentially act as reservoirs of HuNoV and facilitate the environmental transmission of HuNoVs. To investigate FLA as reservoirs for HuNoV, the interactions between two Acanthamoeba species, A. castellanii and A. polyphaga, as well as two HuNoV surrogates, murine norovirus type 1 (MNV-1) and feline calicivirus (FCV), were evaluated. The results showed that after 1 h of amoeba-virus incubation at 25°C, 490 and 337 PFU of MNV-1/ml were recovered from A. castellanii and A. polyphaga, respectively, while only few or no FCVs were detected. In addition, prolonged interaction of MNV-1 with amoebae was investigated for a period of 8 days, and MNV-1 was demonstrated to remain stable at around 200 PFU/ml from day 2 to day 8 after virus inoculation in A. castellanii. Moreover, after a complete amoeba life cycle (i.e., encystment and excystment), infectious viruses could still be detected. To determine the location of virus associated with amoebae, immunofluorescence experiments were performed and showed MNV-1 transitioning from the amoeba surface to inside the amoeba over a 24-h period. These results are significant to the understanding of how HuNoVs may interact with other microorganisms in the environment in order to aid in its persistence and survival, as well as potential transmission in water and to vulnerable food products such as fresh produce.N oroviruses belong to a highly genetically and antigenically diverse genus Norovirus of the Caliciviridae family. Noroviruses are divided into five genogroups (GI, GII, GIII, GIV, and GV) according to the genetic similarity of highly conserved areas of their genomes, such as the RNA-dependent RNA polymerase and the VP1 protein (1), with GI, GII, and GIV associated with human diseases. They are important enteric pathogens responsible for at least 50% of all gastroenteritis outbreaks worldwide (2) and, partially due to their high infectivity and low infectious dose (18 to 1,000 virus particles) (3), human noroviruses (HuNoVs) are the most common cause of food-borne disease outbreaks in the United States (4).Transmission of HuNoV occurs primarily through exposure to contaminated food or water, person-to-person contact, aerosolized particles from vomitus, and contact with contaminated fomites (e.g., door handles, toilets, tables, and elevator buttons) (5). Numerous waterborne disease outbreaks have been linked to HuNoV (6-9), and HuNoVs are often detected in surface water (10), wastewater (11), and even finished drinking water (12). With respect to food-borne disease outbreaks, the most common food commodity implicated in HuNoV outbreaks is fresh produce, specifically leafy greens (13); however, the route of transmission and point of contami...

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Comparison of Methods for Evaluating the Thermal Stability of Human Enteric Viruses

Cited by 16 publications

References 58 publications

Physicochemical stability profile of Tulane virus: a human norovirus surrogate

Physicochemical stability profile of Tulane virus: a human norovirus surrogate

Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica)

Interactions between Human Norovirus Surrogates and Acanthamoeba spp

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