Pressure Inactivation of Hepatitis A Virus in Strawberry Puree and Sliced Green Onions†

2005 ◽  
Vol 68 (8) ◽  
pp. 1748-1751 ◽  
Author(s):  
DAVID H. KINGSLEY ◽  
DONGSHENG GUAN ◽  
DALLAS G. HOOVER
Keyword(s):  
High Pressure ◽  
Ambient Temperature ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Intervention Strategy ◽  
Plaque Assay ◽  
High Pressure Processing

Hepatitis A can be acquired by ingesting contaminated produce. To investigate the potential of high-pressure processing as an intervention strategy for virus in produce, strawberry puree and sliced green onions were inoculated with >106 PFU of hepatitis A virus and treated with pressures ranging from 225 to 375 megapascals (MPa) in 25-MPa increments at ambient temperature. Subsequent virus extraction and plaque assay determined that hepatitis A virus was inactivated in strawberry puree and sliced green onions after 5-min exposures to pressures of 375 MPa with log PFU reductions of 4.32 and 4.75, respectively. Hepatitis A virus was equally sensitive in puree and onions at pressures ≥350 MPa. For treatments of <325 MPa, the virus was more sensitive to pressure in strawberry puree than in sliced onions with log reductions of 1.2, 2.06, and 3.13 observed for strawberries and 0.28, 0.72, and 1.42 observed for onions after 5-min treatments at 250, 275, and 300 MPa, respectively. Although high-pressure processing may cause some organoleptic alterations to strawberries and onions, results show high-pressure processing will inactivate hepatitis A virus in these foods.

Inactivation of Hepatitis A Virus by High-Pressure Processing: The Role of Temperature and Pressure Oscillation

2006 ◽  
Vol 69 (10) ◽  
pp. 2454-2459 ◽  
Author(s):  
DAVID H. KINGSLEY ◽  
DONGSHENG GUAN ◽  
DALLAS G. HOOVER ◽  
HAIQIANG CHEN
Keyword(s):  
High Pressure ◽  
Hepatitis A ◽  
Elevated Temperatures ◽  
Treatment Time ◽  
Hepatitis A Virus ◽  
Virus Titer ◽  
Pressure Oscillation ◽  
Weibull Model ◽  
High Pressure Processing ◽  
Pressure Application

Inactivation of hepatitis A virus (HAV) in Dulbecco's modified Eagle medium with 10% fetal bovine serum was studied at pressures of 300, 350, and 400 MPa and initial sample temperatures of −10, 0, 5, 10, 20, 30, 40, and 50°C. Sample temperature during pressure application strongly influenced the efficiency of HAV inactivation. Elevated temperature (>30°C) enhanced pressure inactivation of HAV, while lower temperatures resulted in less inactivation. For example, 1-min treatments of 400 MPa at −10, 20, and 50°C reduced titers of HAV by 1.0, 2.5, and 4.7 log PFU/ml, respectively. Pressure inactivation curves of HAV were obtained at 400 MPa and three temperatures (−10, 20, and 50°C). With increasing treatment time, all three temperatures showed a rapid initial drop in virus titer with a diminishing inactivation rate (or tailing effect). Analysis of inactivation data indicated that the Weibull model more adequately fitted the inactivation curves than the linear model. Oscillatory high-pressure processing for 2, 4, 6, and 8 cycles at 400 MPa and temperatures of 20 and 50°C did not considerably enhance pressure inactivation of HAV as compared with continuous high-pressure application. These results indicate that HAV exhibits, unlike other viruses examined to date, a reduced sensitivity to high pressure observed at cooler treatment temperatures. This work suggested that slightly elevated temperatures are advantageous for pressure inactivation of HAV within foods.

Development of a High Pressure Processing Inactivation Model for Hepatitis A Virus

2009 ◽  
Vol 72 (7) ◽  
pp. 1434-1442 ◽  
Author(s):  
STEPHEN F. GROVE ◽  
ALVIN LEE ◽  
CYNTHIA M. STEWART ◽  
THOMAS ROSS
Keyword(s):  
High Pressure ◽  
Linear Model ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Specific Treatment ◽  
High Pressure Processing ◽  
Data Set ◽  
Infectious Dose ◽  
Treatment Conditions ◽  
Log Linear

High pressure processing (HPP) inactivation data were obtained for hepatitis A virus (HAV) suspended in buffered growth medium containing salt at either 15 or 30 g/liter. Pressures between 300 and 500 MPa were applied for treatment times of 60 to 600 s. In medium containing 15 g/liter salt, the HAV titer was reduced by approximately 1 and 2 log 50% tissue culture infectious dose units (TCID50) per ml after 600 s of treatment with 300 and 400 MPa, respectively. Under the same treatment conditions but in medium containing 30 g/liter salt, HAV was reduced by <0.50 log TCID50/ml. HAV was inactivated by >3 log TCID50/ml after treatment with 500 MPa for 300 and 360 s in medium containing 15 and 30 g/liter salt, respectively. Weibull and log-linear models were fitted to inactivation data. Individual Weibull curves generally provided a good fit at each pressure and salinity, but the curve shapes were qualitatively inconsistent between treatments, making interpolation between pressures difficult and unreliable. High variability was observed in the inactivation data, but the log-linear model described the entire data set and interpolated between specific treatment conditions. Therefore, this model was evaluated by using high pressure to treat HAV artificially inoculated into Pacific oyster (Crassostrea gigas) homogenate adjusted to 15 or 30 g/liter salinity. The log-linear model generally provided fail-safe predictions at pressures ≥375 MPa and may aid shellfish processors wishing to incorporate HPP into an oyster processing regime. Additional inactivation data with greater reproducibility should be collected to enable expansion of the model and to increase the accuracy of its predictions.

Inactivation of Foodborne Viruses of Significance by High Pressure and Other Processes†

2006 ◽  
Vol 69 (4) ◽  
pp. 957-968 ◽  
Author(s):  
STEPHEN F. GROVE ◽  
ALVIN LEE ◽  
TOM LEWIS ◽  
CYNTHIA M. STEWART ◽  
HAIQIANG CHEN ◽  
...  
Keyword(s):  
High Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Food Products ◽  
High Pressure Processing ◽  
Current Status ◽  
Viral Inactivation ◽  
Processing Technologies ◽  
Nonthermal Processing ◽  
Wide Range

The overall safety of a food product is an important component in the mix of considerations for processing, distribution, and sale. With constant commercial demand for superior food products to sustain consumer interest, nonthermal processing technologies have drawn considerable attention for their ability to assist development of new products with improved quality attributes for the marketplace. This review focuses primarily on the nonthermal processing technology high-pressure processing (HPP) and examines current status of its use in the control and elimination of pathogenic human viruses in food products. There is particular emphasis on noroviruses and hepatitis A virus with regard to the consumption of raw oysters, because noroviruses and hepatitis A virus are the two predominant types of viruses that cause foodborne illness. Also, application of HPP to whole-shell oysters carries multiple benefits that increase the popularity of HPP usage for these foods. Viruses have demonstrated a wide range of sensitivities in response to high hydrostatic pressure. Viral inactivation by pressure has not always been predictable based on nomenclature and morphology of the virus. Studies have been complicated in part from the inherent difficulties of working with human infectious viruses. Consequently, continued study of viral inactivation by HPP is warranted.

Inactivation of hepatitis A virus, poliovirus and a norovirus surrogate by high pressure processing

2008 ◽  
Vol 9 (2) ◽  
pp. 206-210 ◽  
Author(s):  
Stephen F. Grove ◽  
Santina Forsyth ◽  
Jason Wan ◽  
John Coventry ◽  
Martin Cole ◽  
...  
Keyword(s):  
High Pressure ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
High Pressure Processing

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.

Survival of Hepatitis A Virus in Spinach during Low Temperature Storage

2009 ◽  
Vol 72 (11) ◽  
pp. 2390-2393 ◽  
Author(s):  
Y. CAROL SHIEH ◽  
DIANA S. STEWART ◽  
DAVID T. LAIRD
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Storage Conditions ◽  
Inactivation Rate ◽  
Low Temperature Storage ◽  
Foodborne Outbreaks ◽  
Phosphate Buffered Saline ◽  
Temperature Storage ◽  
Spinach Leaves

Spinach leaves are frequently consumed raw and have been involved with past foodborne outbreaks. In this study, we examined the survival of hepatitis A virus (HAV) on fresh spinach leaves in moisture- and gas-permeable packages that were stored at 5.4 ± 1.2°C for up to 42 days. Different eluents including phosphate-buffered saline (PBS), pH 7.5 (with and without 2% serum), and 3% beef extract (pH 7.5 and 8) were compared for how efficiently they recovered viruses from spinach by using a simple elution procedure (<1 h). The recoveries were compared and determined by a plaque assay with FRhK-4 cells. Culture grade PBS containing 2% serum was found to be appropriate for HAV elution from spinach leaves, with an average recovery of 45% ± 10%. Over 4 weeks of storage at 5.4 ± 1.2°C, HAV in spinach decreased slightly more than 1 log, with 6.75% of the original titer remaining. HAV survived under refrigerated temperatures on spinach leaves with a D-value of 28.6 days (equivalent to an inactivation rate of 20.035 log of HAV per day, r2 = 0.88). In comparison, HAV in PBS containing 2% serum under the same storage conditions remained constant throughout 7 weeks. The inactivation rate of 20.035 log each day for HAV on spinach leaves was possibly due to the interaction of the virus and the leaf.

Development of a plaque assay for a cytopathic, rapidly replicating isolate of hepatitis A virus

1987 ◽  
Vol 22 (1) ◽  
pp. 45-56 ◽  
Author(s):  
Theresa Cromeans ◽  
Mark D. Sobsey ◽  
Howard A. Fields
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay

Concentration of Hepatitis a Virus in Environmental Samples

1991 ◽  
Vol 24 (2) ◽  
pp. 229-234 ◽  
Author(s):  
A. Bosch ◽  
R. Gajardo ◽  
F. X. Abad ◽  
J. M. Diez ◽  
J. Jofre
Keyword(s):  
Environmental Samples ◽  
Hepatitis A ◽  
Glass Powder ◽  
Hepatitis A Virus ◽  
Tap Water ◽  
Plaque Assay ◽  
Wild Type ◽  
Filter Aid ◽  
Treatment Concentration ◽  
Positively Charged

The cytopathogenic pHM-175 strain of hepatitis A virus was used to develop different procedures for the concentration of HAV in tap water, fresh water, seawater and raw sewage, HAV was quantified by a plaque assay in the FRhK-4 cell line. Water samples were concentrated by a modification of the adsorption to and elution from glass powder (GPAE) method, by adsorption to and elution from filter aid, and by ammonium sulfate flocculation (ASF). The GPAE method consistently yielded greater HAV recoveries than filtration through filter aid, or ASF. HAV was concentrated by GPAE from 20-litre samples with satisfactory efficiencies in all kinds of water: 100% for tap water, 80% for freshwater, 75% for seawater and 61% for sewage. Concentration efficiencies for filter aid and ASF were always lower than 25% and 40%, respectively, in any kind of water. The charge of glass powder was modified by polyethylenimine treatment. Concentration efficiencies of HAV in 20 1 samples through adsorption to and elution from positively charged glass powder (PGPAE) were 100% for tap water, 94% for seawater, and 61% for freshwater and sewage. The presence of wild-type HAV in sewage samples could be monitored by molecular hybridization with cDNA probes after GPAE concentration.

scholarly journals Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

2021 ◽  
Vol 13 (1) ◽  
pp. 107-116
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Nathalie Corneau ◽  
Sabah Bidawid
Keyword(s):  
Ambient Temperature ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Oxidative Process ◽  
Limited Information ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.

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