Effects of high-pressure processing on murine norovirus-1 in oysters (Crassostrea gigas) in situ

被引：27

作者：

Li, Dan ^{[1
]}

Tang, Qingjuan ^{[1
]}

Wang, Jingfeng ^{[1
]}

Wang, Yuming ^{[1
]}

Zhao, Qin ^{[1
]}

Xue, Changhu ^{[1
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China

来源：

FOOD CONTROL | 2009年 / 20卷 / 11期

关键词：

High-pressure processing; Murine norovirus-1; Oyster; RT-PCR; FELINE CALICIVIRUS; NORWALK VIRUS; RT-PCR; INACTIVATION; SHELLFISH; ASSAY;

D O I：

10.1016/j.foodcont.2008.11.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We assessed the effects of high-pressure processing (HPP) at 200-400 MPa on murine norovirus-1 (MNV-1)-contaminated oysters by using a flow-through seawater system. Plaque assays demonstrated that a 5-min 400-MPa treatment at 0 degrees C inactivated MNV-1 within oysters to undetectable levels. No correlation was found between MNV-1 RNA detection by reverse transcription-PCR (RT-PCR) and the infectivity determined by the plaque assay before and after pressure exposure. Pretreatment with proteinase K and RNase A enabled the differentiation between infectious and HPP-inactivated MNV-1 by RT-PCR. indicating that HPP might subtly alter the viral capsid proteins but that the RNA remains protected. (C) 2008 Published by Elsevier Ltd.

引用

页码：992 / 996

页数：5

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