In vitro influence of d/l-lactic acid, sodium chloride and sodium nitrite on the infectivity of feline calicivirus and of ECHO virus as potential surrogates for foodborne viruses

Straube, J.; Albert, Thiemo; Manteufel, J.; Heinze, J.; Fehlhaber, K.; Truyen, Uwe

doi:10.1016/j.ijfoodmicro.2011.08.010

Cited by 9 publications

(7 citation statements)

References 21 publications

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“…Therefore, its effect was eliminated by transforming lactic acid into its sodium salt (sodium lactate) at pH 7.0. This explanation is supported by a similar study in which pretreatment of FCV with 0.3 % D,L-lactic acid solution (pH 3.4-3.5) at 20°C led to 1.3 log 10 reduction in FCV titer (Straube et al 2011). The pH of undiluted raw BGMF in our study was 3.7.…”

Section: Discussionsupporting

confidence: 89%

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Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate

et al. 2014

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Foodborne viruses, particularly human norovirus (NV) and hepatitis virus type A, are a cause of concern for public health making it necessary to explore novel and effective techniques for prevention of foodborne viral contamination, especially in minimally processed and ready-to-eat foods. This study aimed to determine the antiviral activity of a probiotic lactic acid bacterium (LAB) against feline calicivirus (FCV), a surrogate of human NV. Bacterial growth medium filtrate (BGMF) of Lactococcus lactis subsp. lactis LM0230 and its bacterial cell suspension (BCS) were evaluated separately for their antiviral activity against FCV grown in Crandell-Reese feline kidney (CRFK) cells. No significant antiviral effect was seen when CRFK cells were pre-treated with either BGMF (raw or pH 7-adjusted BGMF) or BCS. However, pre-treatment of FCV with BGMF and BCS resulted in a reduction in virus titers of 1.3 log10 tissue culture infectious dose (TCID)50 and 1.8 log10 TCID50, respectively. The highest reductions in FCV infectivity were obtained when CRFK cells were co-treated with FCV and pH 7-adjusted BGMF or with FCV and BCS (7.5 log10 TCID50 and 6.0 log10 TCID50, respectively). These preliminary results are encouraging and indicate the need for continued studies on the role of probiotics and LAB on inactivation of viruses in various types of foods.

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Section: Discussionsupporting

confidence: 89%

“…The pH of undiluted raw BGMF in our study was 3.7. We hypothesize that the viral capsid proteins are denaturated due to the effects of acid pH on non-enveloped viruses (Rodger et al 1977;Straube et al 2011), thus preventing viral attachment to its host cells.…”

Section: Discussionmentioning

confidence: 99%

Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate

et al. 2014

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“…Cell culture based methods can be used to detect some enteric viruses, using a series of concentration and purification steps to elute viruses from the food matrix taking special care to avoid reduction of virus infectivity and such methods were shown to be efficient for detection of some enteroviruses or HAV strains from environmental or food samples (Metcalf et al, 1995;Pintó et al, 2009). However, despite numerous attempts using monolayer or 3-D tissue structures of a variety of cell lines, no reproducible in vitro replication for NoV could be achieved Straube et al, 2011). Recently, the replication of a GII.4 Sydney NoV strain was achieved in B-cells in the presence of histo-blood group antigens expressing enteric bacteria (Jones et al, 2014(Jones et al, , 2015.…”

Section: Detection Of Infected Virusesmentioning

confidence: 99%

Foodborne viruses: Detection, risk assessment, and control options in food processing

Bosch

Gkogka

Guyader

et al. 2018

International Journal of Food Microbiology

199

140

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In a recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique, foodborne viruses were recognized among the top rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is personal hygiene of food handlers or the effects of processing of at risk foods or the interpretation and action required on positive virus test result. This manuscript provides a description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control. In addition, the gaps in knowledge and understanding, and future perspectives on the application of viral detection and control strategies for the food industry, along with suggestions on how the food industry could implement effective control strategies for viruses in foods. The current state of the science on epidemiology, public health burden, risk assessment and management options for viruses in food processing environments will be highlighted in this review.

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“…Enteric cytopathic human orphan (ECHO) virus, a surrogate for human enteroviruses, also shows a very high resistance against extreme concentrations of sodium chloride. After 7 days of exposure to a 20% sodium chloride solution at 4 °C or 20 °C, no inactivating effect was found (Straube et al 2011 ). In contrast, the infectivity reduction of feline calicivirus (FCV), a surrogate for human noroviruses, correlated with higher sodium chloride concentrations, longer incubation times and higher temperatures.…”

mentioning

confidence: 99%

“…After 3 h of incubation with sodium chloride concentrations up to 20% at 4 °C or 20 °C, no significant loss of virus infectivity could be detected compared to the PBS control. However, virus titers decreased significantly after 7 days of incubation at higher temperature (20 °C), with stronger reduction by 6%, 12% and 20% sodium chloride as compared to 2% and the PBS control (Straube et al 2011 ). Adding of 0.01%, 0.015% or 0.02% sodium nitrite to a 2% sodium chloride solution showed no effect on infectivity reduction of FCV or ECHO virus (Straube et al 2011 ).…”

mentioning

confidence: 99%

Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

et al. 2020

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Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log 10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

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In vitro influence of d/l-lactic acid, sodium chloride and sodium nitrite on the infectivity of feline calicivirus and of ECHO virus as potential surrogates for foodborne viruses

Cited by 9 publications

References 21 publications

Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate

Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate

Foodborne viruses: Detection, risk assessment, and control options in food processing

Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

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