Abstract
The effectiveness of different thermal treatments for inactivating two viruses in clams was evaluated. Soft-shell clam digestive glands experimentally contaminated with hepatitis A virus (HAV) or murine norovirus (MNV) were heated for 90, 180, or 300 seconds at 85°C or 90°C in glass vials or plastic bags with 200 g of soft-shell clam meat. Inactivation was measured by plaque assay and real-time reverse-transcription (RT)-polymerase chain reaction assay. Measured inactivation was similar using both assays. The 90°C for 90 seconds treatment reduced MNV-1 titer by 3.33 log cycles and HAV by 2.66 log cycles. At 90°C for 180 seconds, both MNV-1 and HAV were completely inactivated (titer reduced by 5.47 log cycles) in glass vials. In the presence of clam meat as well, HAV inactivation was complete at 90°C for 180 seconds. In general, HAV was more resistant to heat treatment than MNV-1, suggesting that it would require a more severe treatment than human norovirus for inactivation in soft-shell clams. The results of the present study should contribute to the development of strategies for controlling the spread of enteric viral illness via shellfish.
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