Inactivation of Avian Influenza Virus by Heat and High Hydrostatic Pressure

Self Cite

Noroviruses, which are members of the Caliciviridae family, represent the leading cause of nonbacterial gastroenteritis in developed countries; such norovirus infections result in high economic costs for health protection. Person-to-person contact, contaminated water, and foods, especially raw shellfish, vegetables, and fruits, can transmit noroviruses. We inactivated feline calicivirus, a surrogate for the nonculturable norovirus, in cell culture medium and mineral water by heat and high hydrostatic pressure. Incubation at ambient pressure and 75°C for 2 min as well as treatment at 450 MPa and 15°C for 1 min inactivated more than 7 log 10 PFU of calicivirus per ml in cell culture medium or mineral water. The heat and pressure time-inactivation curves obtained with the calicivirus showed tailing in the logarithmic scale. Modeling by nth-order kinetics of the virus inactivation was successful in predicting the inactivation of the infective virus particles. The developed model enables the prediction of the calicivirus reduction in response to pressures up to 500 MPa, temperatures ranging from 5 to 75°C, and various treatment times. We suggest high pressure for processing of foods to reduce the health threat posed by noroviruses.

supporting

confidence: 86%

Section: Thermal Inactivation Of Feline Calicivirusmentioning

confidence: 83%

Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure

Buckow

Isbarn

Knorr

et al. 2008

Self Cite

“…Of note, pressurization of a few other enveloped viruses, such as avian influenza virus, HSV-1, and HCMV, has also been reported. While treatment under 550 MPa at 15°C for 90 s was able to efficiently inactivate avian influenza virus (H7N7) (27), the titers of HSV-1 and HCMV were reduced by approximately 7 and 4 logs, respectively, upon HPP at more than 400 MPa for 10 min at 25°C (41). Taken together, these results indicate that the susceptibility to pressure varies greatly among enveloped viruses and that VSV is the most stable among tested viruses.…”

Section: Discussionmentioning

confidence: 76%

“…Although most enveloped viruses are not food borne, a better understanding of the inactivation of enveloped viruses would help to identify the optimal processing parameters, which can facilitate many other important applications of HPP such as preparation of inactivated vaccines. To date, there are only a few studies on high-pressure inactivation of enveloped viruses (20,22,27,41,49). For example, the titers of herpes simplex virus 1 (HSV-1) and human cytomegalovirus (HCMV) were reduced by more than 7 and 4 logs, respectively, after treatment at 300 MPa at 25°C for 10 min (41).…”

mentioning

confidence: 99%

Lack of Correlation between Virus Barosensitivity and the Presence of a Viral Envelope during Inactivation of Human Rotavirus, Vesicular Stomatitis Virus, and Avian Metapneumovirus by High-Pressure Processing

Lou¹,

Neetoo

Chen

et al. 2011

High-pressure processing (HPP) is a nonthermal technology that has been shown to effectively inactivate a wide range of microorganisms. However, the effectiveness of HPP on inactivation of viruses is relatively less well understood. We systematically investigated the effects of intrinsic (pH) and processing (pressure, time, and temperature) parameters on the pressure inactivation of a nonenveloped virus (human rotavirus [HRV]) and two enveloped viruses (vesicular stomatitis virus [VSV] and avian metapneumovirus [aMPV]). We demonstrated that HPP can efficiently inactivate all tested viruses under optimal conditions, although the pressure susceptibilities and the roles of temperature and pH substantially varied among these viruses regardless of the presence of a viral envelope. We found that VSV was much more stable than most food-borne viruses, whereas aMPV was highly susceptible to HPP. When viruses were held for 2 min under 350 MPa at 4°C, 1.1-log, 3.9-log, and 5.0-log virus reductions were achieved for VSV, HRV, and aMPV, respectively. Both VSV and aMPV were more susceptible to HPP at higher temperature and lower pH. In contrast, HRV was more easily inactivated at higher pH, although temperature did not have a significant impact on inactivation. Furthermore, we demonstrated that the damage of virion structure by disruption of the viral envelope and/or capsid is the primary mechanism underlying HPP-induced viral inactivation. In addition, VSV glycoprotein remained antigenic although VSV was completely inactivated. Taken together, our findings suggest that HPP is a promising technology to eliminate viral contaminants in high-risk foods, water, and other fomites.High-pressure processing (HPP) is a nonthermal pasteurization technology that uses pressure instead of thermal energy to inactivate harmful pathogens. In the food industry, HPP has been used to inactivate food-borne infectious agents (such as bacteria, viruses, fungi, protozoa, and prions) and proteins (such as enzymes, allergens, and toxins) (2, 3, 6, 9). The primary advantage of HPP is that it has minimal effect on the organoleptic and nutritional properties of foods compared to other processing methods, since the treatment does not disrupt the covalent bonds stabilizing the structure of micronutrients as well as color and flavor compounds (3,5,23,39). In addition, since pressure acts instantaneously and uniformly throughout the pressure vessel, the structure and texture of many high-moisture foods are minimally affected. In today's modern society, consumers are increasingly demanding food products that are minimally processed and free of preservatives. Thus, HPP is becoming a widely used nonthermal processing technology that can ensure food safety, food quality, shelf-life extension, and nutritional value.Despite the extensive research on the inactivation of bacterial pathogens by HPP, the inactivation of viruses by HPP is less well understood. With regard to applications in the area of food safety, HPP studies have focused on food-and waterborne virus...

“…However, despite the profound mortality caused by highly pathogenic AI virus (H5N1) in a number of chickens and wild birds, its persistence in virus-contaminated organs or tissues, such as carcasses of infected birds, remains to be elucidated (37). A few studies have documented the effectiveness of thermal inactivation and composting of carcasses from a safety perspective (16,29,39,40). Tissue derived from infected birds can become a source of environmental contamination (37).…”

mentioning

confidence: 99%

Persistence of Avian Influenza Virus (H5N1) in Feathers Detached from Bodies of Infected Domestic Ducks

Yamamoto

Nakamura

Yamada

et al. 2010

Asian lineage highly pathogenic avian influenza virus (H5N1) continues to cause mortality in poultry and wild bird populations at a panzootic scale. However, little is known about its persistence in contaminated tissues derived from infected birds. We investigated avian influenza virus (H5N1) persistence in feathers detached from bodies of infected ducks to evaluate their potential risk for environmental contamination. Four-week-old domestic ducks were inoculated with different clades of avian influenza virus (H5N1). Feathers, drinking water, and feces were collected on day 3 postinoculation and stored at 4°C or 20°C. Viral persistence in samples was investigated for 360 days by virus isolation and reverse transcription-PCR. Infectious viruses persisted for the longest period in feathers, compared with drinking water and feces, at both 4°C and 20°C. Viral infectivity persisted in the feathers for 160 days at 4°C and for 15 days at 20°C. Viral titers of 10 4.3 50% egg infectious doses/ml or greater were detected for 120 days in feathers stored at 4°C. Viral RNA in feathers was more stable than the infectivity. These results indicate that feathers detached from domestic ducks infected with highly pathogenic avian influenza virus (H5N1) can be a source of environmental contamination and may function as fomites with high viral loads in the environment.