Inactivation of Human Norovirus and Tulane Virus by High Pressure Processing in Simple Mediums and Strawberry Puree

Erin Dicaprio,Mu Ye,Jianrong Li,Haiqiang Chen

doi:10.3389/fsufs.2019.00026

Erin Dicaprio, Mu Ye + Show 2 more

Open Access

https://doi.org/10.3389/fsufs.2019.00026

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Abstract

Human norovirus (NoV) is a major cause of fresh produce associated outbreaks. In this study a non-thermal process, high pressure processing (HPP), was evaluated for efficacy against a human NoV GII.4 strain and Tulane virus (TV). Virus survival following HPP treatment was determined using direct RT-qPCR, the PGM-MB binding assay followed by RT-qPCR, and plaque assay. HPP (400 MPa) inactivation of human NoV and TV was enhanced in simple mediums at a low initial temperature (4°C) and neutral pH (pH 7). HPP treatment of human NoV and TV in strawberry puree at 400 MPa did not significantly affect the level of RNA detected using the PGM-MB binding assay; increasing the pressure level to 600 MPa lead to inactivation of both human NoV and TV. Overall, HPP inactivation of human NoV GII.4 and TV is enhanced at lower initial temperature and neutral pH, and viruses can be inactivated in the food matrix at commercially acceptable pressure levels.

Highlights

Human norovirus (NoV) is a major cause of non-bacterial acute gastroenteritis responsible for over 21 million cases of illness annually
Using the porcine gastric mucin magnetic bead (PGM-MagnaBind carboxyl derivatized beads (MB)) binding assay followed by RT-qPCR the level of human NoV RNA detected in phosphate buffered saline (PBS) at pH 4 was 5.46 ± 0.19 RNA log10 copy/ml (Figure 1A)
Using the porcine gastric mucin (PGM)-MB binding assay followed by RT-qPCR the level of Tulane virus (TV) RNA detected in PBS pH 4 was 6.10 ± 0.39 log10 RNA copy/ml (Figure 3C)

Summary

Introduction

Human norovirus (NoV) is a major cause of non-bacterial acute gastroenteritis responsible for over 21 million cases of illness annually Human NoV is a major cause of foodborne illness in the US, as 5 million cases of human NoV food related illness are estimated to occur each year (Scallan et al, 2011; Hall et al, 2012; Hoffmann et al, 2012). Fresh produce is the leading simple food type confirmed to be the causative agent of human NoV foodborne outbreaks from 2001 to 2008 (Hall et al, 2012). It has been demonstrated that human NoV and other foodborne viruses can become internalized in growing produce. An intervention that can target viruses found within the food matrix must be utilized to inactive foodborne viruses while maintaining the fresh quality of produce

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