Journal
FOODBORNE PATHOGENS AND DISEASE
Volume 14, Issue 9, Pages 518-523Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/fpd.2017.2294
Keywords
norovirus; high-pressure processing; enzymatic pretreatment; Japanese oyster
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The contamination of oysters with human noroviruses poses a human health risk, since oysters are often consumed raw. In this study, human norovirus genogroup II was allowed to bio-accumulate in oysters, and then the effect of high-pressure processing (HPP) on human noroviruses in oysters was determined through a polymerase chain reaction (PCR)-based method with enzymatic pretreatment to distinguish infectious noroviruses. As a result, oysters could be artificially contaminated to a detectable level of norovirus genome by the reverse transcription-PCR. Concentrations of norovirus genome in laboratory-contaminated oysters were log normally distributed, as determined by the real-time PCR, suggesting that artificial contamination by bio-accumulation was successful. In two independent HPP trials, a 1.87 log(10) and 1.99 log(10) reduction of norovirus GII.17 genome concentration was observed after HPP at 400MPa for 5min at 25 degrees C. These data suggest that HPP is a promising process of inactivation of infectious human noroviruses in oysters. To our knowledge, this is the first report to investigate the effect of HPP on laboratory-contaminated noroviruses in oysters.
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