Survival of murine norovirus and hepatitis A virus in bottled drinking water, strawberries, and oysters

Abstract

The survival of murine norovirus (MNV) and hepatitis A virus (HAV) in bottled drinking water, strawberries, and oysters stored at different temperatures for various durations was investigated. In drinking water, over 6.4 and 1.6 log 10 plaque-forming units (PFU/mL) reductions of viable MNV and HAV were observed after 20 days of incubation at 35 °C. After 160 days of incubation at 20 °C, there was a sharp decrease in the MNV (>6.4 log 10 PFU/mL) and HAV (>2.9 log 10 PFU/mL) load but only a slight reduction at 4 °C. In fresh strawberry, the MNV and HAV titers reduced by 1.0 and 0.9 log 10 PFU/g after incubation for 2 days at 25 °C, by 0.85 and 1.22 log 10 PFU/g after 3 days of incubation at 15 °C, and by 0.7 and 1.1 log 10 PFU/g after 7 days of incubation at 4 °C, respectively. After 3 days of incubation at 4, 15, and 25 °C in oyster reductions of over 0.3, 0.4, and 0.6 log 10 PFU/mL in the MNV load and 0.16, 0.28, and 0.52 log 10 PFU/mL in the HAV load were observed, respectively. Even though, survival of the two viruses fluctuated with temperature and food commodity. Therefore, our results indicate that major enteric foodborne viruses such as MNV and HAV can survive for long periods, with only a partial reduction in their titers. Owing to the persistence of foodborne viruses, preventive measures need to be taken to prevent food contamination. • MNV and HAV survival in drinking water, strawberries, and oysters was investigated. • MNV and HAV survivability varies with temperature and food type. • Enteric foodborne viruses can persist for a long time at 4 °C. • Study results could lay the foundation for the development of food hazard assessment models.