Inactivation of Norovirus Surrogates on Surfaces and Raspberries by Steam-Ultrasound Treatment

Human disease outbreaks caused by norovirus (NoV) following consumption of contaminated raspberries are an increasing problem. An efficient method to decontaminate the fragile raspberries and the equipment used for processing would be an important step in ensuring food safety. A potential surface treatment that combines pressurized steam and high-power ultrasound (steam-ultrasound) was assessed for its efficacy to inactivate human NoV surrogates: coliphage (MS2), feline calicivirus (FCV), and murine norovirus (MNV) inoculated on plastic surfaces and MS2 inoculated on fresh raspberries. The amounts of infectious virus and viral genomes were determined by plaque assay and reverse transcription–real time quantitative PCR (RT-qPCR), respectively. On plastic surfaces, an inactivation of >99.99% was obtained for both MS2 and FCV, corresponding to a 9.1-log and >4.8-log reduction after 1 or 3 s of treatment, respectively; while a 3.7-log (99.97%) reduction of MNV was reached after 3 s of treatment. However, on fresh raspberries only a 1-log reduction (~89%) of MS2 could be achieved after 1 s of treatment, at which point damage to the texture of the fresh raspberries was evident. Increasing treatment time (0 to 3 s) resulted in negligible reductions of viral genome titers of MS2, FCV, and MNV on plastic surfaces as well as of MS2 inoculated on raspberries. Steam-ultrasound treatment in its current format does not appear to be an appropriate method to achieve sufficient decontamination of NoV-contaminated raspberries. However, steam-ultrasound may be used to decontaminate smooth surface areas and utensils in food production and processing environments.

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Inactivation of Pathogens on Pork by Steam-Ultrasound Treatment

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-338 ◽

2011 ◽

Vol 74 (5) ◽

pp. 769-775 ◽

Cited By ~ 37

Author(s):

RIKKE K. MORILD ◽

PIA CHRISTIANSEN ◽

ANDERS H. SØRENSEN ◽

ULF NONBOE ◽

SØREN AABO

Keyword(s):

Treatment Time ◽

Skin Surface ◽

Ultrasound Treatment ◽

Pathogen Inactivation ◽

Power Ultrasound ◽

E Coli ◽

High Power Ultrasound ◽

Significant Difference ◽

Viable Bacteria ◽

The Mean

The objective of the study was to evaluate a new pathogen inactivation concept that combines application of pressurized steam simultaneously with high-power ultrasound through a series of nozzles. On skin and meat surfaces of pork jowl samples, counts of total viable bacteria were reduced by 1.1 log CFU/cm2 after treatment for 1 s and by 3.3 log CFU/cm2 after treatment for 4 s. The mean reduction of 1.7 to 3.3 log CFU/cm2 on the skin surface was significantly higher than the reduction of 1.1 to 2.5 log CFU/cm2 on the meat surface. The inactivation of Salmonella Typhimurium, Salmonella Derby, Salmonella Infantis, Yersinia enterocolitica, and a nonpathogenic Escherichia coli was studied on inoculated samples that were treated for 0.5 to 2.0 s. With one exception, no significant differences in reduction were observed among the bacterial types. After treatment for 0.5 s, the 0.9-to 1.5-log reductions of E. coli were significantly higher than the 0.4- to 1.1-log reductions for Salmonella and Y. enterocolitica. Overall, reductions increased by increasing treatment time; reductions were 0.4 to 1.5 log CFU/cm2 after treatment for 0.5 s and 2.0 to 3.6 log CFU/cm2 after treatment for 2 s. Reductions on the skin (1 to 3.6 log CFU/cm2) were significantly higher than reductions on the meat surface (1 to 2.5 log CFU/cm2). The reduced effect on the meat surface may be explained by greater protection of bacteria in deep structures at the muscle surface. No significant difference in reduction was observed between samples inoculated with 104 CFU/cm2 and those inoculated with 107 CFU/cm2, and cold storage of samples for 24 h at 5°C after steam-ultrasound treatment did not lead to changes in recovery of bacteria.

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Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2020.105138 ◽

2020 ◽

Vol 67 ◽

pp. 105138 ◽

Cited By ~ 3

Author(s):

Angela Gomez-Gomez ◽

Edmundo Brito-de la Fuente ◽

Críspulo Gallegos ◽

Jose Vicente Garcia-Perez ◽

Jose Benedito

Keyword(s):

Carbon Dioxide ◽

Supercritical Carbon Dioxide ◽

High Power ◽

Ultrasound Treatment ◽

Lipid Emulsions ◽

Power Ultrasound ◽

High Power Ultrasound ◽

Thermal Pasteurization ◽

Supercritical Carbon

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An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

Molecules ◽

10.3390/molecules25071669 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1669 ◽

Cited By ~ 1

Author(s):

Alina Margean ◽

Mirabela Ioana Lupu ◽

Ersilia Alexa ◽

Vasile Padureanu ◽

Cristina Maria Canja ◽

...

Keyword(s):

Ascorbic Acid ◽

High Power ◽

Grape Juice ◽

Ultrasound Treatment ◽

Power Ultrasound ◽

Juice Processing ◽

High Power Ultrasound ◽

Red Grape Juice ◽

Red Grape

In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.

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A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2015.11.013 ◽

2016 ◽

Vol 174 ◽

pp. 47-55 ◽

Cited By ~ 9

Author(s):

Giovanna Ferrentino ◽

Sara Spilimbergo

Keyword(s):

Carbon Dioxide ◽

High Pressure ◽

High Power ◽

Ultrasound Treatment ◽

Power Ultrasound ◽

High Power Ultrasound ◽

Cooked Ham

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Evaluation of Murine Norovirus Persistence in Environments Relevant to Food Production and Processing

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-081 ◽

2011 ◽

Vol 74 (11) ◽

pp. 1847-1851 ◽

Cited By ~ 36

Author(s):

S. FALLAHI ◽

K. MATTISON

Keyword(s):

Stainless Steel ◽

Food Production ◽

Room Temperature ◽

Potable Water ◽

Plaque Assay ◽

The Other ◽

Murine Norovirus ◽

Human Norovirus ◽

Log Reduction ◽

Virus Survival

Human norovirus (NoV) causes outbreaks of acute gastroenteritis associated with many ready-to-eat foods, including fresh produce. Effective inactivation procedures must consider virus survival under conditions of produce production and processing. This study aimed to investigate the persistence of NoV in a variety of environments, using murine NoV (MNV) as a surrogate for NoV. MNV was incubated for up to 42 days at room temperature on stainless steel disks, on lettuce, on soil, and in potable water and titers determined by plaque assay. A 1-log reduction of MNV infectivity was observed after 29 days in water, 4 days on lettuce, 12 days on soil, and 15 days on stainless steel disks. MNV survived longer in water than in any of the other environments, indicating that drying may contribute to NoV inactivation. MNV genomes were not significantly reduced for up to 42 days, suggesting that genomic detection is not a reliable indicator of viability. Overall, our findings provide valuable information regarding the potential for NoV transmission in the food supply.

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Survival and Transfer of Murine Norovirus 1, a Surrogate for Human Noroviruses, during the Production Process of Deep-Frozen Onions and Spinach

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1590 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1590-1597 ◽

Cited By ~ 69

Author(s):

LEEN BAERT ◽

MIEKE UYTTENDAELE ◽

MATTIAS VERMEERSCH ◽

ELS VAN COILLIE ◽

JOHAN DEBEVERE

Keyword(s):

Plaque Assay ◽

Wash Water ◽

Murine Norovirus ◽

Pcr Assay ◽

Log Reduction ◽

Onion Bulbs ◽

Reverse Transcription Pcr ◽

Demineralized Water ◽

Water Ph ◽

Spinach Leaves

The reduction of murine norovirus 1 (MNV-1) on onions and spinach by washing was investigated as was the risk of contamination during the washing procedure. To decontaminate wash water, the industrial sanitizer peracetic acid (PAA) was added to the water, and the survival of MNV-1 was determined. In contrast to onions, spinach undergoes a heat treatment before freezing. Therefore, the resistance of MNV-1 to blanching of spinach was examined. MNV-1 genomic copies were detected with a real-time reverse transcription PCR assay in PAA-treated water and blanched spinach, and PFUs (representing infectious MNV-1 units) were determined with a plaque assay. A ≤1-log reduction in MNV-1 PFUs was achieved by washing onion bulbs and spinach leaves. More than 3 log PFU of MNV-1 was transmitted to onion bulbs and spinach leaves when these vegetables were washed in water containing approximately 5 log PFU/ml. No decline of MNV-1 occurred in used industrial spinach wash water after 6 days at room temperature. A concentration of 20 ppm of PAA in demineralized water (pH 4.13) and in potable water (pH 7.70) resulted in reductions of 2.88 ± 0.25 and 2.41 ± 0.18 log PFU, respectively, after 5 min of exposure, but no decrease in number of genomic copies was observed. No reduction of MNV-1 PFUs was observed on frozen onions or spinach during storage for 6 months. Blanching spinach (80°C for 1 min) resulted in at least 2.44-log reductions of infectious MNV-1, but many genomic copies were still present.

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Recovery and Disinfection of Two Human Norovirus Surrogates, Feline Calicivirus and Murine Norovirus, from Hard Nonporous and Soft Porous Surfaces

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-515 ◽

2015 ◽

Vol 78 (10) ◽

pp. 1842-1850 ◽

Cited By ~ 11

Author(s):

THOMAS YEARGIN ◽

ANGELA FRASER ◽

GUOHUI HUANG ◽

XIUPING JIANG

Keyword(s):

Sodium Hypochlorite ◽

Limit Of Detection ◽

Plaque Assay ◽

Viral Rna ◽

Feline Calicivirus ◽

Murine Norovirus ◽

Human Norovirus ◽

Surface Type ◽

Log Reduction ◽

Porous Surfaces

Human norovirus is a leading cause of foodborne disease and can be transmitted through many routes, including environmental exposure to fomites. In this study, both the recovery and inactivation of two human norovirus surrogates, feline calicivirus (FCV) and murine norovirus (MNV), on hard nonporous surfaces (glass) and soft porous surfaces (polyester and cotton) were evaluated by both plaque assay and reverse transcription quantitative PCR method. Two disinfectants, sodium hypochlorite (8.25%) and accelerated hydrogen peroxide (AHP, at 4.25%) were evaluated for disinfection efficacy. Five coupons per surface type were used to evaluate the recovery of FCV and MNV by sonication and stomaching and the disinfection of each surface type by using 5 ml of disinfectant for a contact time of 5 min. FCV at an initial titer of ca. 7 log PFU/ml was recovered from glass, cotton, and polyester at 6.2, 5.4, and 3.8 log PFU/ml, respectively, compared with 5.5, 5.2, and 4.1 log PFU/ml, respectively, for MNV with an initial titer of ca. 6 log PFU/ml. The use of sodium hypochlorite (5,000 ppm) was able to inactivate both FCV and MNV (3.1 to 5.5 log PFU/ml) below the limit of detection on all three surface types. AHP (2,656 ppm) inactivated FCV (3.1 to 5.5 log PFU/ml) below the limit of detection for all three surface types but achieved minimal inactivation of MNV (0.17 to 1.37 log PFU/ml). Reduction of viral RNA by sodium hypochlorite corresponded to 2.72 to 4.06 log reduction for FCV and 2.07 to 3.04 log reduction for MNV on all three surface types. Reduction of viral RNA by AHP corresponded to 1.89 to 3.4 log reduction for FCV and 0.54 to 0.85 log reduction for MNV. Our results clearly indicate that both virus and surface types significantly influence recovery efficiency and disinfection efficacy. Based on the performance of our proposed testing method, an improvement in virus recovery will be needed to effectively validate virus disinfection of soft porous surfaces.

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The Influence of High-Power Ultrasound and Bactofugation on Microbiological Quality of Milk

Food Technology and Biotechnology ◽

10.17113/ftb.59.04.21.7179 ◽

2021 ◽

Vol 59 (4) ◽

Author(s):

Edita Juraga ◽

Višnja Stulić ◽

Tomislava Vukušić Pavičić ◽

Jasenka Gajdoš Kljusurić ◽

Mladen Brnčić ◽

...

Keyword(s):

High Power ◽

Treatment Time ◽

Microbiological Quality ◽

Chemical Properties ◽

Cow Milk ◽

Power Ultrasound ◽

Increased Temperature ◽

High Power Ultrasound ◽

Temperature Levels ◽

Quality Of Milk

Research background. The application of high power ultrasound, combined with a slightly increased temperature on raw whole cow milk, skimmed cow milk, and skimmed cow milk that passed the bactofugation process were analyzed. A combination of those techniques, ultrasound and the bactofugation of milk was conducted to achieve the microbiological accuracy that is usually achieved by the pasteurization process. Experimental approach. The milk samples (200 mL) were treated for 2.5, 5, 7.5 and 10 minutes with high-power ultrasound (200 W and 400 W) with a frequency of 24 kHz. The treatments were conducted with a constant duty cycle of 100 %. Temperature levels during the treatments were 20 °C, and 55 °C. The count of somatic cells was analyzed for the aerobic mesophilic bacteria, as well the number of Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus cells. Results and conclusions. The best result from the perspective of the reduction of the total count of bacteria was achieved by high-power ultrasound with a power of 400 W treated for 10 minutes. High reduction of Enterobacteriaceae, E. coli, and S. aureus cells was achieved in ultrasound treatment of raw whole, skimmed, and skimmed cow milk with a power of 200 and 400 W regardless of a treatment time. Novelty and scientific contribution: High-power ultrasound with a combination of bactofugation as a pretreatment for milk and with a slightly increased temperature (up to 55 °C) is much more economical than the pasteurization process, while it preserves the sensory and physical-chemical properties of milk.

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Evaluation of the Porcine Gastric Mucin Binding Assay for High-Pressure-Inactivation Studies Using Murine Norovirus and Tulane Virus

Applied and Environmental Microbiology ◽

10.1128/aem.02971-14 ◽

2014 ◽

Vol 81 (2) ◽

pp. 515-521 ◽

Cited By ~ 33

Author(s):

Xinhui Li ◽

Haiqiang Chen

Keyword(s):

Culture Medium ◽

Binding Assay ◽

Plaque Assay ◽

Treatment Temperature ◽

Gastric Mucin ◽

Murine Norovirus ◽

Pcr Assay ◽

Log Reduction ◽

Porcine Gastric Mucin ◽

Tulane Virus

ABSTRACTWe compared the results of high-hydrostatic-pressure (HHP) inactivation of murine norovirus type 1 (MNV-1) and Tulane virus (TV) obtained by a porcine gastric mucin binding assay followed by quantitative reverse transcription-PCR (referred to here as the PGM-MB/PCR assay) and a plaque assay and evaluated HHP inactivation of a human norovirus (HuNoV) genogroup I genotype 1 (GI.1) strain and a HuNoV GII.4 strain by using the PGM-MB/PCR assay. Viruses were treated at different pressure levels for 2 min at 4 or 21°C in culture medium of neutral pH and in culture medium of pH 4 at 21°C. The log reductions of infectious MNV-1 and TV particles caused by HHP were assessed using the PGM-MB/PCR and plaque assays, while the log reductions of HuNoVs were assessed by the PGM-MB/PCR assay only. For TV and MNV-1, the two pressure inactivation curves obtained using the plaque and PGM-MB/PCR assays were almost identical at ≤2-log-reduction levels regardless of the treatment temperature and pH. Further increasing the pressure over the 2-log-reduction level resulted in higher log reductions of TV and MNV-1, as assessed by the plaque assay, but did not increase the log reductions, as assessed by the PGM-MB/PCR assay. HHP treatments could achieve maximum reductions of ∼3 and 3.5 log units for GI.1 and GII.4, respectively, as assessed by the PGM-MB/PCR assay. On the basis of these results, it can reasonably be concluded that the PGM-MB/PCR assay would very likely be able to estimate HHP inactivation of HuNoV at ≤2-log-reduction levels. It would also likely conservatively quantify HHP inactivation of the GI.1 strain at 2- to 3-log-reduction levels and the GII.4 strain at 2- to 3.5-log-reduction levels.

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