scholarly journals Inactivation of a Norovirus by High-Pressure Processing

2006 ◽  
Vol 73 (2) ◽  
pp. 581-585 ◽  
Author(s):  
David H. Kingsley ◽  
Daniel R. Holliman ◽  
Kevin R. Calci ◽  
Haiqiang Chen ◽  
George J. Flick
Keyword(s):  
High Pressure ◽  
Pressure Range ◽  
Room Temperature ◽  
Initial Temperature ◽  
High Pressure Processing ◽  
Inactivation Kinetics ◽  
Virus Inactivation ◽  
Pressure Treatment ◽  
Murine Norovirus ◽  
Human Norovirus

ABSTRACT Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20°C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa treatment being sufficient to inactivate 6.85 log10 PFU of MNV-1. The inactivation of MNV-1 was enhanced when pressure was applied at an initial temperature of 5°C; a 5-min pressure treatment of 350 MPa at 30°C inactivated 1.15 log10 PFU of virus, while the same treatment at 5°C resulted in a reduction of 5.56 log10 PFU. Evaluation of virus inactivation as a function of treatment times ranging from 0 to 150 s and 0 to 900 s at 5°C and 20°C, respectively, indicated that a decreasing rate of inactivation with time was consistent with Weibull or log-logistic inactivation kinetics. The inactivation of MNV-1 directly within oyster tissues was demonstrated; a 5-min, 400-MPa treatment at 5°C was sufficient to inactivate 4.05 log10 PFU. This work is the first demonstration that norovirus can be inactivated by high pressure and suggests good prospects for inactivation of nonpropagable human norovirus strains in foods.

Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice

2016 ◽  
Vol 79 (9) ◽  
pp. 1517-1526 ◽  
Author(s):  
HAO PAN ◽  
MATTHEW BUENCONSEJO ◽  
KARL F. REINEKE ◽  
Y. CAROL SHIEH
Keyword(s):  
Hepatitis A ◽  
Initial Temperature ◽  
Hepatitis A Virus ◽  
High Pressure Processing ◽  
Effect Of Temperature ◽  
Virus Inactivation ◽  
Murine Norovirus ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing ◽  
Holding Temperature

ABSTRACT High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (<40°C) and pressures were evaluated for inactivating surrogates (murine norovirus [MNV] and MS2 coliphage) in pomegranate and strawberry juices and strawberry puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature via pretrials. All trials were able to arrive at the designated holding pressure and holding temperature simultaneously. MNV inactivation in juices was conducted at 300 MPa for 3 min with various holding temperatures (10 to 30°C). A regression equation was derived, Y = −0.08 × X + 2.6 log PFU, R2 = 0.96, where Y is the log reduction and X is the holding temperature. The equation was used to predict a 2.6-log reduction in juices at 0°C holding temperature and indicated that MNV inactivation was inversely proportional to temperature increase. MNV survival during HPP did not differ significantly in pomegranate and strawberry juices. However, MS2 coliphage inactivation was greater as the holding temperature increased (from 15 to 38°C) at 600 MPa for 3 min. The increased inactivation trend is presumably similar to that for hepatitis A virus, but the holding temperature was not correlated with the reduction of HPP-resistant MS2 in strawberry puree. When the HPP holding pressure was evaluated independently in strawberry puree, a 5-log reduction of MNV was predicted through regression analysis at the holding pressure of 424 MPa for 3 min at 20°C. These parameters should inactivate >5 log PFU of MNV in juices, based upon a greater inactivation in berry juice than in puree (1.16-versus 0.74-log reduction at 300 MPa). This research illustrates use of predictive inactivation and a feasible means for manipulating HPP parameters for effective virus inactivation in fruit juices and puree.

scholarly journals High-Pressure Inactivation of Human Norovirus Virus-Like Particles Provides Evidence that the Capsid of Human Norovirus Is Highly Pressure Resistant

2012 ◽  
Vol 78 (15) ◽  
pp. 5320-5327 ◽  
Author(s):  
Fangfei Lou ◽  
Pengwei Huang ◽  
Hudaa Neetoo ◽  
Joshua B. Gurtler ◽  
Brendan A. Niemira ◽  
...  
Keyword(s):  
High Pressure ◽  
Culture Method ◽  
High Pressure Processing ◽  
Murine Norovirus ◽  
Binding Assays ◽  
Human Norovirus ◽  
Virus Like Particles ◽  
Nonthermal Processing ◽  
The Times ◽  
And Function

ABSTRACTHuman norovirus (NoV) is the leading cause of nonbacterial acute gastroenteritis epidemics worldwide. High-pressure processing (HPP) has been considered a promising nonthermal processing technology to inactivate food- and waterborne viral pathogens. Due to the lack of an effective cell culture method for human NoV, the effectiveness of HPP in inactivating human NoV remains poorly understood. In this study, we evaluated the effectiveness of HPP in disrupting the capsid of human NoV based on the structural and functional integrity of virus-like particles (VLPs) and histo-blood group antigen (HBGA) receptor binding assays. We found that pressurization at 500 to 600 MPa for 2 min, a pressure level that completely inactivates murine norovirus and feline calicivirus, was not sufficient to disrupt the structure and function of human NoV VLPs, even with a holding time of 60 min. Degradation of VLPs increased commensurate with increasing pressure levels more than increasing time. The times required for complete disruption of human NoV VLPs at 700, 800, and 900 MPa were 45, 15, and 2 min, respectively. Human NoV VLPs were more resistant to HPP in their ability to bind type A than type B and O HBGAs. Additionally, the 23-nm VLPs appeared to be much more stable than the 38-nm VLPs. Taken together, our results demonstrated that the human NoV capsid is highly resistant to HPP. While human NoV VLPs may not be fully representative of viable human NoV, destruction of the VLP capsid is highly suggestive of a typical response for viable human NoV.

scholarly journals Inactivation of a Human Norovirus Surrogate by High-Pressure Processing: Effectiveness, Mechanism, and Potential Application in the Fresh Produce Industry

2010 ◽  
Vol 77 (5) ◽  
pp. 1862-1871 ◽  
Author(s):  
Fangfei Lou ◽  
Hudaa Neetoo ◽  
Haiqiang Chen ◽  
Jianrong Li
Keyword(s):  
High Pressure ◽  
Capsid Protein ◽  
Fresh Produce ◽  
Frozen Storage ◽  
High Pressure Processing ◽  
Viral Capsid ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Variable Effect ◽  
Minimal Impact

ABSTRACTFresh produce is often a high-risk food for norovirus contamination because it can become contaminated at both preharvest and postharvest stages and it undergoes minimal or no processing. Currently, there is no effective method to eliminate the viruses from fresh produce. This study systematically investigated the effectiveness of high-pressure processing (HPP) on inactivating murine norovirus (MNV-1), a surrogate for human norovirus, in aqueous medium and fresh produce. We demonstrated that MNV-1 was effectively inactivated by HPP. More than a 5-log-PFU/g reduction was achieved in all tested fresh produce when it was pressurized at 400 MPa for 2 min at 4°C. We found that pressure, pH, temperature, and food matrix affected the virus survival in foods. MNV-1 was more effectively inactivated at 4°C than at 20°C in both medium and fresh produce. MNV-1 was also more sensitive to HPP at neutral pH than at acidic pH. We further demonstrated that disruption of viral capsid structure, but not degradation of viral genomic RNA, is the primary mechanism of virus inactivation by HPP. However, HPP does not degrade viral capsid protein, and the pressurized capsid protein was still antigenic. Overall, HPP had a variable effect on the sensorial quality of fresh produce, depending on the pressure level and type of product. Taken together, HPP effectively inactivated a human norovirus surrogate in fresh produce with a minimal impact on food quality and thus can provide a novel intervention for processing fruits intended for frozen storage and related products such as purees, sauces, and juices.

Effect of initial temperature on combustion rate of ballistic powders in the high pressure range

1990 ◽  
Vol 26 (4) ◽  
pp. 409-413
Author(s):  
Yu. G. Shepelev ◽  
A. E. Fogel'zang ◽  
A. P. Denisyuk ◽  
A. E. Demidov
Keyword(s):  
High Pressure ◽  
Combustion Rate ◽  
Pressure Range ◽  
Initial Temperature ◽  
High Pressure Range

High Pressure Treatment of Organic Wastes

1993 ◽  
Vol 28 (1) ◽  
pp. 243-248 ◽  
Author(s):  
J. Döllerer ◽  
P. A. Wilderer
Keyword(s):  
High Pressure ◽  
Room Temperature ◽  
Organic Materials ◽  
Waste Treatment ◽  
Organic Wastes ◽  
Pressure Treatment ◽  
Extreme Pressure ◽  
High Pressure Treatment ◽  
Denaturation Of Proteins

High pressure treatment of organic materials was introduced several years ago by Japanese researchers as a means to preserve food. Application potentials are also envisaged in the field of waste treatment. Hygienization effects, for instance, are achieved, when microbially contaminated samples are placed into an isostatic press and exposed, at room temperature, to a pressure of 4,000 bars and above. Deformation of the biopolymers under those extreme pressure conditions leads to effects such as coagulation, denaturation of proteins, crystallisation and/or gelatinization (Heremans 1992). As a result the microorganisms lose viability within a few minutes.

Inactivation of Yersinia pseudotuberculosis 197 and Francisella tularensis LVS in Beverages by High Pressure Processing

2009 ◽  
Vol 72 (1) ◽  
pp. 165-168 ◽  
Author(s):  
JOSEPH E. SCHLESSER ◽  
BRIAN PARISI
Keyword(s):  
High Pressure ◽  
Francisella Tularensis ◽  
Orange Juice ◽  
Yersinia Pseudotuberculosis ◽  
Hold Time ◽  
Skim Milk ◽  
High Pressure Processing ◽  
Pressure Treatment ◽  
Log Reduction ◽  
Pressure Resistance

In 2003, the U.S. Department of Health and Human Services announced a new research program to develop technologies and strategies to prevent and minimize potential food safety and security threats. The threat of terrorist attacks against the nation's food supplies has created the need to study microorganisms not typically associated with foodborne illness. High-pressure processing has been proposed as a treatment to reduce Yersinia pestis and Francisella tularensis LVS levels in beverages. The objectives of this work were to determine the pressure resistance of Y. pseudotuberculosis 197 (surrogate for Y. pestis) and F. tularensis LVS (vaccine strain). For each bacterium, samples of ultrahigh-temperature pasteurized skim milk and pasteurized reduced-acid orange juice (pH ca. 4.2) were inoculated at a minimum level of 5 log CFU/ml. Ten-milliliter samples of the inoculated product were vacuum sealed in polyester pouches and subjected to pressures of 300 and 500 MPa for holding times ranging from 30 s to 6 min. One set of trials was performed at an initial temperature of 10°C and another at 25°C. Processed samples were immediately plated and enumerated. A pressure treatment of 300 MPa at 25°C for less than 6 min was not sufficient to achieve a 5-log reduction of Y. pseudotuberculosis 197 or F. tularensis LVS in milk. However, a pressure treatment of 500 MPa was effective at hold times as low as 30 s. Overall, F. tularensis LVS demonstrated less pressure resistance than Y. pseudotuberculosis 197. Based on these findings, a high-pressure process designed to inactivate 5 log CFU of Y. pseudotuberculosis 197 per ml and F. tularensis LVS in orange juice or milk should be set at or above 500 MPa with a hold time of 2 min or greater.

Thermal Inactivation of Human Norovirus Surrogates in Spinach and Measurement of Its Uncertainty

2014 ◽  
Vol 77 (2) ◽  
pp. 276-283 ◽  
Author(s):  
HAYRIYE BOZKURT ◽  
DORIS H. D'SOUZA ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Thermal Inactivation ◽  
Weibull Model ◽  
Inactivation Kinetics ◽  
Murine Norovirus ◽  
Order Model ◽  
Human Norovirus ◽  
Test Volume ◽  
Total Uncertainty ◽  
First Order ◽  
D Values

Leafy greens, including spinach, have potential for human norovirus transmission through improper handling and/or contact with contaminated water. Inactivation of norovirus prior to consumption is essential to protect public health. Because of the inability to propagate human noroviruses in vitro, murine norovirus (MNV-1) and feline calicivirus (FCV-F9) have been used as surrogates to model human norovirus behavior under laboratory conditions. The objectives of this study were to determine thermal inactivation kinetics of MNV-1 and FCV-F9 in spinach, compare first-order and Weibull models, and measure the uncertainty associated with the process. D-values were determined for viruses at 50, 56, 60, 65, and 72°C in 2-ml vials. The D-values calculated from the first-order model (50 to 72°C) ranged from 0.16 to 14.57 min for MNV-1 and 0.15 to 17.39 min for FCV-9. Using the Weibull model, the tD for MNV-1 and FCV-F9 to destroy 1 log (D = 1) at the same temperatures ranged from 0.22 to 15.26 and 0.27 to 20.71 min, respectively. The z-values determined for MNV-1 were 11.66 ± 0.42°C using the Weibull model and 10.98 ± 0.58°C for the first-order model and for FCV-F9 were 10.85 ± 0.67°C and 9.89 ± 0.79°C, respectively. There was no difference in D- or z-value using the two models (P >0.05). Relative uncertainty for dilution factor, personal counting, and test volume were 0.005, 0.0004, and ca. 0.84%, respectively. The major contribution to total uncertainty was from the model selected. Total uncertainties for FCV-F9 for the Weibull and first-order models were 3.53 to 7.56% and 11.99 to 21.01%, respectively, and for MNV-1, 3.10 to 7.01% and 13.14 to 16.94%, respectively. Novel and precise information on thermal inactivation of human norovirus surrogates in spinach was generated, enabling more reliable thermal process calculations to control noroviruses. The results of this study may be useful to the frozen food industry in designing blanching processes for spinach to inactivate or control noroviruses.

scholarly journals Flooding Stress and High-Pressure Treatment Enhance the GABA Content of the Vegetable Soybean (Glycine max Merr.)

Agriculture ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 175 ◽  
Author(s):  
Man-Shin Shiu ◽  
Yuan-Tay Shyu ◽  
Sz-Jie Wu
Keyword(s):  
High Pressure ◽  
Glycine Max ◽  
High Pressure Processing ◽  
Acid Decarboxylase ◽  
Pressure Treatment ◽  
Vegetable Soybean ◽  
High Pressure Treatment ◽  
Flooding Stress ◽  
Semialdehyde Dehydrogenase ◽  
Gaba Content

γ-aminobutyric acid (GABA) is the chief inhibitory neurotransmitter in the central nervous system and of substantial physiological significance to mammals. The GABA content of plants is generally low; however, it increases significantly when plants encounter stress. The present study investigates the effects of flooding stress and high-pressure processing on GABA content enrichment in the vegetable soybean (Glycine max Merr.) cultivar Kaohsiung No. 9 and potential mechanisms. Results indicate that flooding stress increased the GABA content of vegetable soybean kernels, with the possible mechanism involving the upregulation of glutamic acid decarboxylase 5 (GAD5) and aminoaldehyde dehydrogenase (AMADH) and downregulation of succinate semialdehyde dehydrogenase (SSADH). High-pressure treatment increased the GABA content through increased GAD activity. A specific combination of flooding stress, high-pressure treatment, and storage treatment enhanced vegetable soybean GABA content up to 696.6 ± 65.7 mg/100 g. Flooding treatment prior to harvesting did not cause differences in consumption quality. These results show that flooding stress and high pressure treatment can increase GABA content and enhance the functional value of the vegetable soybean cultivar Kaohsiung No. 9.

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