The reduction of murine norovirus 1, B-fragilis HSP40 infecting phage B40-8 and E-coli after a mild thermal pasteurization process of raspberry puree

被引：44

作者：

Baert, L. ^{[1
]}

Uyttendaele, M. ^{[1
]}

Van Coillie, E. ^{[2
]}

Debevere, J. ^{[1
]}

机构：

[1] Univ Ghent, Lab Food Microbiol & Food Preservat, Dept Food Safety & Food Qual, Fac Biosci Engn, B-9000 Ghent, Belgium

[2] Inst Agr & Fisheries Res, Technol & Food Unit, B-9090 Melle, Belgium

来源：

FOOD MICROBIOLOGY | 2008年 / 25卷 / 07期

关键词：

murine norovirus; B. fragilis HSP40 infecting phages; raspberry puree; mild thermal pasteurization; E; coli;

D O I：

10.1016/j.fm.2008.06.002

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Pasteurization processes of raspberry puree are nowadays limited to short times and rather low temperatures to maintain flavor and nutritional quality. Norovirus (NoV) outbreaks associated with raspberries highlight the need to determine the survival of NoV on this type of soft fruit. Therefore, resistance of murine norovirus 1 (MNV-1), a surrogate for human NoV, B. fragilis HSP40 infecting phage B40-8, and E. coli towards mild pasteurization was tested. Raspberry puree heat treated at 65 degrees C for 30s showed a 1.86, 2.77, and 3.89 log reduction of, respectively, MNV-1, E coli, and B40-8. Heating at 75 degrees C for 15s established a 2.81 log reduction of MNV-1 while a 3.44 and 3.61 log reduction of B40-8 and E. call was observed. No supplementary lethal effect of holding the heat-treated raspberry puree at VC overnight was noticed. B40-8 failed to be useful as a tool to monitor NoV inactivation during mild pasteurization processes. Moreover, < 3 log reductions of MNV-1 were observed suggesting that upon high initial contamination load, infectious Nov particles may remain on mildly pasteurized raspberry puree. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：871 / 874

页数：4

共 29 条

[1] Optimisation and standardisation of a method for detecting and enumerating bacteriophages infecting Bacteroides fragilis [J].

Araujo, R ;

Muniesa, M ;

Méndez, J ;

Puig, A ;

Queralt, N ;

Lucena, F ;

Jofre, J .

JOURNAL OF VIROLOGICAL METHODS, 2001, 93 (1-2) :127-136

[2]

BAERT L, 2008, J FOOD PROTECT, V71, P87

[3] Detection of murine norovirus 1 by using plaque assay, transfection assay, and real-time reverse transcription-PCR before and after heat exposure [J].

Baert, Leen ;

Wobus, Christiane E. ;

Van Coillie, Els ;

Thackray, Larissa B. ;

Debevere, Johan ;

Uyttendaele, Mieke .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2008, 74 (02) :543-546

[4] Predictive model for inactivation of feline Calicivirus, a norovirus surrogate, by heat and high hydrostatic pressure [J].

Buckow, Roman ;

Isbarn, Sonja ;

Knorr, Dietrich ;

Heinz, Volker ;

Lehmacher, Anselm .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2008, 74 (04) :1030-1038

[5]

Busta F. F., 2003, Compr. Rev. Food Sci. Food Saf, V2, P179, DOI DOI 10.1111/J.1541-4337.2003.TB00035.X

[6] Surrogates for the study of norovirus stability and inactivation in the environment:: A comparison of murine norovirus and feline calicivirus [J].

Cannon, Jennifer L. ;

Papafragkou, Efstathia ;

Park, Geunwoo W. ;

Osborne, Jason ;

Jaykus, Lee-Ann ;

Vinje, Jan .

JOURNAL OF FOOD PROTECTION, 2006, 69 (11) :2761-2765

[7] Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection [J].

Carter, MJ .

JOURNAL OF APPLIED MICROBIOLOGY, 2005, 98 (06) :1354-1380

[8]

COTTERELLE B, 2005, EUROSURV WEEKLY MAR, V10

[9] Modelling effect of physical and chemical parameters on heat inactivation kinetics of hepatitis A virus in a fruit model system [J].

Deboosere, N ;

Legeay, O ;

Caudrelier, Y ;

Lange, M .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 93 (01) :73-85

[10]

Everis L., 2004, RISKS PATHOGENS READ

← 1 2 3 →