Proteolytic and microbial inactivation of enteroviruses

Cliver, Dean O.; Herrmann, John E.

doi:10.1016/0043-1354(72)90032-2

Cited by 106 publications

(67 citation statements)

References 4 publications

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“…It is likely that proteolytic activity of starter and ripening culture microorganisms could affect integrity and infectivity of the phage particles. Similar observations have been made for enteroviruses, 32 and this effect is also assumed to be responsible for deactivation of bacteriocin activity on cheese surfaces. 23 Although this effect may not be generalized for all foods and application schemes, phage stability and infectivity is an important consideration regarding its use in industrial processes.…”

Section: Discussionsupporting

confidence: 53%

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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Section: Discussionsupporting

confidence: 53%

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

2011

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“…It is known that compared with poliovirus 1 (used in our study), some enteroviruses, especially coxsackievirus A-9, are susceptible to proteolytic enzymes. These enzymes originate from proteolytic bacteria, such as Pseudomonas aeruginosa (4,10), that are known to be present in surface waters in The Netherlands (30). The finding that virus inactivation was more rapid in a lake than in sterile lake water (10) was also significant.…”

Section: Discussionsupporting

confidence: 49%

Long-Term Inactivation Study of Three Enteroviruses in Artificial Surface and Groundwaters, Using PCR and Cell Culture

Husman¹,

Lodder²,

Rutjes³

et al. 2009

Appl Environ Microbiol

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Since the transmission of pathogenic viruses via water is indistinguishable from the transmission via other routes and since the levels in drinking water, although significant for health, may be too low for detection, quantitative viral risk assessment is a useful tool for assessing disease risk due to consumption of drinking water. Quantitative viral risk assessment requires information concerning the ability of viruses detected in drinking water to infect their host. To obtain insight into the infectivity of viruses in relation to the presence of virus genomes, inactivation of three different enteroviruses in artificial ground and surface waters under different controlled pH, temperature, and salt conditions was studied by using both PCR and cell culture over time. In salt-peptone medium, the estimated ratio of RNA genomes to infectious poliovirus 1 in freshly prepared suspensions was about 10 0 . At 4°C this ratio was 10 3 after 600 days, and at 22°C it was 10 4 after 200 days. For poliovirus 1 and 2 the RNA/infectious virus ratio was higher in artificial groundwater than in artificial surface water, but this was not the case for coxsackievirus B4. When molecular detection is used for virus enumeration, it is important that the fraction of infectious virus (based on all virus genomes detected) decays with time, especially at temperatures near 22°C.

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“…We therefore postulate that viral inactivation in aerated slurry is more likely to be associated with degradation of the viral capsids by microbial activity. This may result from the action of proteolytic bacteria, whose growth may be favoured by aeration, as demonstrated for coxsackievirus and poliovirus by Cliver & Herrmann (1972).…”

Section: Discussionmentioning

confidence: 99%

The inactivation of viruses in cattle and pig slurry by aeration or treatment with calcium hydroxide

Derbyshire

Brown

1979

J. Hyg.

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SUMMARYPorcine enterovirus type 2 or porcine adenovirus type 3 were seeded into samples of pig slurry, and a bovine enterovirus was seeded into cattle slurry, and samples of the slurry were aerated in the laboratory for 21 days. The viruses were inactivated more rapidly in the aerated slurry than in control slurry which was not aerated. The difference in inactivation rate was greatest for the porcine adenovirus and least for the bovine enterovirus. Inactivation of the porcine enterovirus in aerated distilled water and in aerated, autoclaved pig slurry proceeded at a similar rate as in the same materials which were not aerated. Ten samples of aerated slurry were collected from an aeration tank which received weekly additions of raw pig slurry which was sampled at the same times. Each sample yielded a porcine enterovirus after concentration with the polyelectrolyte PE-60, but in three comparative titrations the viral infectivity titre in concentrates of the raw slurry was at least 1000 times greater than in the aerated slurry. Porcine enterovirus type 2 and porcine adenovirus type 3, which were seeded into pig slurry, and a bovine enterovirus seeded into cattle slurry, were inactivated by treatment of the slurry with calcium hydroxide at pH 11-5. The inactivation rate was highest for the bovine enterovirus and lowest for the porcine adenovirus.

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Proteolytic and microbial inactivation of enteroviruses

Cited by 106 publications

References 4 publications

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

Bacteriophage biocontrol ofListeria monocytogeneson soft ripened white mold and red-smear cheeses

Long-Term Inactivation Study of Three Enteroviruses in Artificial Surface and Groundwaters, Using PCR and Cell Culture

The inactivation of viruses in cattle and pig slurry by aeration or treatment with calcium hydroxide

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