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 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.

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

Survival of Hepatitis A Virus on Two-month Stored Freeze-dried Berries

2021 ◽  
Author(s):  
Yan Zhang ◽  
Xueyan Wang ◽  
Y. Carol Shieh
Keyword(s):  
Freeze Drying ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Reduction Rate ◽  
Radiant Heating ◽  
Minimal Processing ◽  
Log Reduction ◽  
C Storage ◽  
Freeze Dried ◽  
Heating Up

Imported berries have contributed to U.S. hepatitis A virus (HAV) infections. Minimal processing by freeze-drying is preferred by industry for preserving food quality, but virus inactivation by this process may be limited. This study investigated HAV survival on strawberries during 24-h freeze-drying followed by 22 ° C-storage. The outer surfaces of strawberry slices were prepared and each inoculated with 5 to 6 log 10 PFU HAV, air-dried 20 min, frozen 1 h at -80 °C, and freeze-dried 24 h with radiant heating up to 36 °C. Infectious HAV levels eluted from berry slices were quantified on FRhK-4 cells grown onto 6-well dishes. Freeze-drying trials (n = 17) with radiant heating inactivated ≤1 log 10 PFU per trial, although HAV-inactivation was significantly greater at 36 ºC than 15 ºC heating ( p < 0.01). Average HAV reduction rate on dried berries continuously decreased as storage time increased, 0.2, 0.09, 0.08, 0.04, 0.04 and 0.03 log-reduction/day at day 2, 7, 14, 28, 42, and 56, respectively, with the cumulated log-reduction divided by storage days. Therefore, the best fit regression for the total/cumulative virus reduction (Y) at any given day (X) is Y= 0.2882X 0.4503 (r² = 0.97), with maximum 2.7 log-reduction on berries throughout the drying and subsequent 2-month storage. HAV showed the greatest decline within the first 14-days of storage of dried berries (approximately 70% weekly reduction from its previous week levels), but the HAV reduction rates were still lower than that occurring on fresh produce.

Effect of High Hydrostatic Pressure on Salmonella Inoculated into Creamy Peanut Butter with Modified Composition

2014 ◽  
Vol 77 (10) ◽  
pp. 1664-1668 ◽  
Author(s):  
TANYA D'SOUZA ◽  
MUKUND KARWE ◽  
DONALD W. SCHAFFNER
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Water Activity ◽  
High Hydrostatic Pressure ◽  
Peanut Butter ◽  
High Pressure Processing ◽  
Peanut Oil ◽  
Peanut Flour ◽  
Log Reduction ◽  
High Hydrostatic Pressure Processing

Peanut butter has been associated with several large foodborne salmonellosis outbreaks. This research investigates the potential of high hydrostatic pressure processing (HPP) for inactivation of Salmonella in peanut butter of modified composition, both by modifying its water activity as well by the addition of various amounts of nisin. A cocktail of six Salmonella strains associated with peanut butter and nut-related outbreaks was used for all experiments. Different volumes of sterile distilled water were added to peanut butter to increase water activity, and different volumes of peanut oil were added to decrease water activity. Inactivation in 12% fat, light roast, partially defatted peanut flour, and peanut oil was also quantified. Nisaplin was incorporated into peanut butter at four concentrations corresponding to 2.5, 5.0, 12.5, and 25.0 ppm of pure nisin. All samples were subjected to 600 MPa for 18 min. A steady and statistically significant increase in log reduction was seen as added moisture was increased from 50 to 90%. The color of all peanut butter samples containing added moisture contents darkened after high pressure processing. The addition of peanut oil to further lower the water activity of peanut butter further reduced the effectiveness of HPP. Just over a 1-log reduction was obtained in peanut flour, while inactivation to below detection limits (2 log CFU/g) was observed in peanut oil. Nisin alone without HPP had no effect. Recovery of Salmonella after a combined nisin and HPP treatment did show increased log reduction with longer storage times. The maximum log reduction of Salmonella achieved was 1.7 log CFU/g, which was comparable to that achieved by noncycling pressure treatment alone. High pressure processing alone or with other formulation modification, including added nisin, is not a suitable technology to manage the microbiological safety of Salmonella-contaminated peanut butter.

UV Light Inactivation of Hepatitis A Virus, Aichi Virus, and Feline Calicivirus on Strawberries, Green Onions, and Lettuce

2008 ◽  
Vol 71 (5) ◽  
pp. 908-913 ◽  
Author(s):  
VIVIANA R. FINO ◽  
KALMIA E. KNIEL
Keyword(s):  
Foodborne Pathogens ◽  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Uv Light ◽  
Mammalian Cell Culture ◽  
Aichi Virus ◽  
Feline Calicivirus ◽  
Virus Inactivation ◽  
Need To Evaluate

A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they are often consumed raw without a specific inactivation step. Therefore, there is a need to evaluate nonthermal treatments for the inactivation of foodborne pathogens. This study investigates the UV inactivation of three viruses: feline calicivirus (a surrogate for norovirus), and two picornaviruses, hepatitis A virus and Aichi virus. Three produce types were selected for their different surface topographies and association with outbreaks. Green onions, lettuce, and strawberries were individually spot inoculated with 107 to 109 50% tissue culture infective doses (TCID50) of each virus per ml and exposed to UV light at various doses (≤240 mW s/cm2), and viruses were eluted using an optimized recovery strategy. Virus infection was quantified by TCID50 in mammalian cell culture and compared with untreated recovered virus. UV light applied to contaminated lettuce resulted in inactivation of 4.5 to 4.6 log TCID50/ml; for contaminated green onions, inactivation ranged from 2.5 to 5.6 log TCID50/ml; and for contaminated strawberries, inactivation ranged from 1.9 to 2.6 log TCID50/ml for the three viruses tested. UV light inactivation on the surface of lettuce is more effective than inactivation on the other two produce items. Consistently, the lowest results were observed in the inactivation of viruses on strawberries. No significant differences (P > 0.05) for virus inactivation were observed among the three doses applied (40, 120, and 240 mW s/cm2)on the produce, with the exception of hepatitis A virus and Aichi virus inactivation on green onions, where inactivation continued at 120 mW s/cm2 (P < 0.05).

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.

Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions

2011 ◽  
Vol 28 (5) ◽  
pp. 998-1002 ◽  
Author(s):  
David T. Laird ◽  
Yan Sun ◽  
Karl F. Reineke ◽  
Y. Carol Shieh
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation

Survival of murine norovirus and hepatitis A virus in bottled drinking water, strawberries, and oysters.

Food Control ◽  
2021 ◽  
pp. 108623
Author(s):  
Ziwei Zhao ◽  
Md Iqbal Hossain ◽  
Soontag Jung ◽  
Zhaoqi Wang ◽  
Daseul Yeo ◽  
...  
Keyword(s):  
Drinking Water ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Murine Norovirus ◽  
Bottled Drinking Water

Survival and Persistence of Norovirus, Hepatitis A Virus, and Feline Calicivirus in Marinated Mussels

2004 ◽  
Vol 67 (8) ◽  
pp. 1743-1750 ◽  
Author(s):  
JOANNE HEWITT ◽  
GAIL E. GREENING
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Enteric Viruses ◽  
Feline Calicivirus ◽  
Rt Pcr ◽  
Pcr Assay ◽  
Potential Health ◽  
Infectious Dose ◽  
Log Reduction ◽  
Public Health Authorities

Noroviruses (NV) and hepatitis A virus (HAV) are foodborne enteric viruses associated with outbreaks of disease following consumption of raw or lightly cooked bivalve shellfish. Marinated mussels are a popular delicacy, but there is no published information on whether enteric viruses survive the marination process. The survival and persistence of HAV, NV, and a surrogate calicivirus, feline calicivirus (FCV), in marinated mussels over time was determined. NV, HAV, and FCV were inoculated into marinated mussels and marinade liquid and then held at 4°C for up to 4 weeks. Survival of HAV and FCV was quantified by determining the 50% tissue culture infectious dose (TCID50), and these results were correlated with those of the reverse transcription (RT)–PCR assay. The persistence of nonculturable NV was determined by RT–PCR assay only. Over 4 weeks, HAV survived exposure to acid marinade at pH 3.75. There was a 1.7-log reduction in HAV TCID50 titer but no reduction in NV or HAV RT-PCR titer after 4 weeks in marinated mussels. FCV was inactivated in acid conditions although it was still detectable by RT-PCR. To simulate preharvest virus contamination and commercial marination processing, experiments using fresh mussels infected with HAV and NV were performed. HAV and NV persistence was determined using semiquantitative real-time RT-PCR, and HAV infectivity was determined by the TCID50 assay. HAV retained infectivity following simulated commercial marination and exposure to acid conditions over 4 weeks. The survival of pathogenic enteric viruses in marinated mussels constitutes a potential health risk and so is of concern to public health authorities.

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