scholarly journals Molecular Basis of the Behavior of Hepatitis A Virus Exposed to High Hydrostatic Pressure

2014 ◽  
Vol 80 (20) ◽  
pp. 6499-6505 ◽  
Author(s):  
Lucía D'Andrea ◽  
Francisco J. Pérez-Rodríguez ◽  
M. Isabel Costafreda ◽  
Nerea Beguiristain ◽  
Cristina Fuentes ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Molecular Basis ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Fold Axis ◽  
Food Borne ◽  
Key Factor ◽  
Virucidal Effect ◽  
Ph Dependent

ABSTRACTFood-borne hepatitis A outbreaks may be prevented by subjecting foods at risk of virus contamination to moderate treatments of high hydrostatic pressure (HHP). A pretreatment promoting hepatitis A virus (HAV) capsid-folding changes enhances the virucidal effect of HHP, indicating that its efficacy depends on capsid conformation. HAV populations enriched in immature capsids (125S provirions) are more resistant to HHP, suggesting that mature capsids (150S virions) are more susceptible to this treatment. In addition, the monoclonal antibody (MAb) K24F2 epitope contained in the immunodominant site is a key factor for the resistance to HHP. Changes in capsid folding inducing a loss of recognition by MAb K24F2 render more susceptible conformations independently of the origin of such changes. Accordingly, codon usage-associated folding changes and changes stimulated by pH-dependent breathings, provided they confer a loss of recognition by MAb K24F2, induce a higher susceptibility to HHP. In conclusion, the resistance of HAV to HHP treatments may be explained by a low proportion of 150S particles combined with a good accessibility of the epitope contained in the immunodominant site close to the 5-fold axis.

scholarly journals High-Pressure Inactivation of Hepatitis A Virus within Oysters

2005 ◽  
Vol 71 (1) ◽  
pp. 339-343 ◽  
Author(s):  
Kevin R. Calci ◽  
Gloria K. Meade ◽  
Robert C. Tezloff ◽  
David H. Kingsley
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Natural Conditions ◽  
Direct Evaluation ◽  
Temperature Range

ABSTRACT Previous results demonstrated that hepatitis A virus (HAV) could be inactivated by high hydrostatic pressure (HHP) (D. H. Kingsley, D. Hoover, E. Papafragkou, and G. P. Richards, J. Food Prot. 65:1605-1609, 2002); however, direct evaluation of HAV inactivation within contaminated oysters was not performed. In this study, we report confirmation that HAV within contaminated shellfish is inactivated by HHP. Shellfish were initially contaminated with HAV by using a flowthrough system. PFU reductions of >1, >2, and >3 log10 were observed for 1-min treatments at 350, 375, and 400 megapascals, respectively, within a temperature range of 8.7 to 10.3�C. Bioconcentration of nearly 6 log10 PFU of HAV per oyster was achieved under simulated natural conditions. These results suggest that HHP treatment of raw shellfish will be a viable strategy for the reduction of infectious HAV.

Inactivation of Hepatitis A Virus and a Calicivirus by High Hydrostatic Pressure†

2002 ◽  
Vol 65 (10) ◽  
pp. 1605-1609 ◽  
Author(s):  
DAVID H. KINGSLEY ◽  
DALLAS G. HOOVER ◽  
EFI PAPAFRAGKOU ◽  
GARY P. RICHARDS
Keyword(s):  
Tissue Culture ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Dependent Manner ◽  
Norwalk Virus ◽  
Rnase Protection ◽  
Infectious Dose

Potential application of high hydrostatic pressure processing (HPP) as a method for virus inactivation was evaluated. A 7-log10 PFU/ml hepatitis A virus (HAV) stock, in tissue culture medium, was reduced to nondetectable levels after exposure to more than 450 MPa of pressure for 5 min. Titers of HAV were reduced in a time- and pressure-dependent manner between 300 and 450 MPa. In contrast, poliovirus titer was unaffected by a 5-min treatment at 600 MPa. Dilution of HAV in seawater increased the pressure resistance of HAV, suggesting a protective effect of salts on virus inactivation. RNase protection experiments indicated that viral capsids may remain intact during pressure treatment, suggesting that inactivation was due to subtle alterations of viral capsid proteins. A 7-log10 tissue culture infectious dose for 50% of the cultures per ml of feline calicivirus, a Norwalk virus surrogate, was completely inactivated after 5-min treatments with 275 MPa or more. These data show that HAV and a Norwalk virus surrogate can be inactivated by HPP and suggest that HPP may be capable of rendering potentially contaminated raw shellfish free of infectious viruses.

Inactivation of hepatitis A virus by heat and high hydrostatic pressure: variation among laboratory strains

Vox Sanguinis ◽  
2009 ◽  
Vol 96 (1) ◽  
pp. 14-19 ◽  
Author(s):  
N. Shimasaki ◽  
T. Kiyohara ◽  
A. Totsuka ◽  
K. Nojima ◽  
Y. Okada ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Pressure Variation

scholarly journals Contamination of Foods by Food Handlers: Experiments on Hepatitis A Virus Transfer to Food and Its Interruption

2000 ◽  
Vol 66 (7) ◽  
pp. 2759-2763 ◽  
Author(s):  
S. Bidawid ◽  
J. M. Farber ◽  
S. A. Sattar
Keyword(s):  
Hepatitis A ◽  
Infectious Virus ◽  
Hepatitis A Virus ◽  
Infectious Hepatitis ◽  
Topical Agent ◽  
Food Handlers ◽  
Virus Removal ◽  
Virus Transfer ◽  
Food Borne ◽  
Water Rinsing

ABSTRACT Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm2resulted in transfer of 9.2% � 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% � 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.

Efficiency of high hydrostatic pressure at 600MPa against food-borne microorganisms by challenge tests on convenience meat products

LWT ◽  
2009 ◽  
Vol 42 (5) ◽  
pp. 924-928 ◽  
Author(s):  
Anna Jofré ◽  
Teresa Aymerich ◽  
Narcís Grèbol ◽  
Margarita Garriga
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Meat Products ◽  
Food Borne ◽  
Challenge Tests

scholarly journals Development of Methods To Detect “Norwalk-Like Viruses” (NLVs) and Hepatitis A Virus in Delicatessen Foods: Application to a Food-Borne NLV Outbreak

2000 ◽  
Vol 66 (1) ◽  
pp. 213-218 ◽  
Author(s):  
Kellogg J. Schwab ◽  
Frederick H. Neill ◽  
Rebecca L. Fankhauser ◽  
Nicholas A. Daniels ◽  
Stephan S. Monroe ◽  
...  
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Internal Standard ◽  
Food Samples ◽  
Viral Rna ◽  
Norwalk Virus ◽  
Specific Primers ◽  
Food Borne ◽  
Common Causes ◽  
Food Borne Illness

ABSTRACT “Norwalk-like viruses” (NLVs) and hepatitis A virus (HAV) are the most common causes of virus-mediated food-borne illness. Epidemiological investigations of outbreaks associated with these viruses have been hindered by the lack of available methods for the detection of NLVs and HAV in foodstuffs. Although reverse transcription (RT)-PCR methods have been useful in detecting NLVs and HAV in bivalve mollusks implicated in outbreaks, to date such methods have not been available for other foods. To address this need, we developed a method to detect NLVs and HAV recovered from food samples. The method involves washing of food samples with a guanidinium-phenol-based reagent, extraction with chloroform, and precipitation in isopropanol. Recovered viral RNA is amplified with HAV- or NLV-specific primers in RT-PCRs, using a viral RNA internal standard control to identify potential sample inhibition. By this method, 10 to 100 PCR units (estimated to be equivalent to 102 to 103 viral genome copies) of HAV and Norwalk virus seeded onto ham, turkey, and roast beef were detected. The method was applied to food samples implicated in an NLV-associated outbreak at a university cafeteria. Sliced deli ham was positive for a genogroup II NLV as determined by using both polymerase- and capsid-specific primers and probes. Sequence analysis of the PCR-amplified capsid region of the genome indicated that the sequence was identical to the sequence from virus detected in the stools of ill students. The developed method is rapid, simple, and efficient.

Virucidal effect of UV light on hepatitis a virus in sea water: evaluation with cell culture and RT-PCR

1995 ◽  
Vol 31 (5-6) ◽  
pp. 157-160 ◽  
Author(s):  
F. Lévêque ◽  
J. M. Crance ◽  
C. Beril ◽  
L. Schwartzbrod
Keyword(s):  
Hepatitis A ◽  
Infectious Virus ◽  
Sea Water ◽  
Hepatitis A Virus ◽  
Uv Light ◽  
Contaminated Water ◽  
Rt Pcr ◽  
Genomic Amplification ◽  
Virucidal Effect ◽  
Polymerase Chain

Virucidal effect of UV light on hepatitis A virus was investigated in artificial sea water. Infectious virus was no longer detectable after 15 min irradiation of 3 liter experimentally contaminated water. Genomic amplification by polymerase chain reaction after reverse transcription allowed the detection of viral RNA in all samples even after 60 min irradiation.

scholarly journals Survival of Murine Norovirus, Tulane Virus, and Hepatitis A Virus on Alfalfa Seeds and Sprouts during Storage and Germination

2013 ◽  
Vol 79 (22) ◽  
pp. 7021-7027 ◽  
Author(s):  
Qing Wang ◽  
Kirsten A. Hirneisen ◽  
Sarah M. Markland ◽  
Kalmia E. Kniel
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Storage Period ◽  
Testing Time ◽  
Murine Norovirus ◽  
Food Borne ◽  
Time Period ◽  
Tulane Virus ◽  
Viral Etiologies ◽  
Alfalfa Seeds

ABSTRACTHuman norovirus (huNoV) and hepatitis A virus (HAV) have been involved in several produce-associated outbreaks and identified as major food-borne viral etiologies. In this study, the survival of huNoV surrogates (murine norovirus [MNV] and Tulane virus [TV]) and HAV was investigated on alfalfa seeds during storage and postgermination. Alfalfa seeds were inoculated with MNV, TV, or HAV with titers of 6.46 ± 0.06 log PFU/g, 3.87 ± 0.38 log PFU/g, or 7.01 ± 0.07 log 50% tissue culture infectious doses (TCID50)/g, respectively. Inoculated seeds were stored for up to 50 days at 22°C and sampled during that storage period on days 0, 2, 5, 10, and 15. Following storage, virus presence was monitored over a 1-week germination period. Viruses remained infectious after 50 days, with titers of 1.61 ± 0.19 log PFU/g, 0.85 ± 0.21 log PFU/g, and 3.43 ± 0.21 log TCID50/g for MNV, TV, and HAV, respectively. HAV demonstrated greater persistence than MNV and TV, without a statistically significant reduction over 20 days (<1 log TCID50/g); however, relatively high levels of genomic copies of all viruses persisted over the testing time period. Low titers of viruses were found on sprouts and were located in all tissues as well as in sprout-spent water sampled on days 1, 3, and 6 following seed planting. Results revealed the persistence of viruses in seeds for a prolonged period of time, and perhaps of greater importance these data suggest the ease of which virus may transfer from seeds to sprouts and spent water during germination. These findings highlight the importance of sanitation and prevention procedures before and during germination.

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