High Pressure Inactivation of HAV Within Mussels

被引：19

作者：

Terio, Valentina ^{[2
]}

Tantillo, Giuseppina ^{[2
]}

Martella, Vito ^{[2
]}

Di Pinto, Pietro ^{[2
]}

Buonavoglia, Canio ^{[2
]}

Kingsley, David H. ^{[1
]}

机构：

[1] Delaware State Univ, USDA, James WW Baker Ctr,Agr Res Serv, Microbial Food Safety Res Unit, Dover, DE 19901 USA

[2] Univ Bari, Dept Vet & Publ Hlth, I-70010 Bari, Italy

来源：

FOOD AND ENVIRONMENTAL VIROLOGY | 2010年 / 2卷 / 02期

关键词：

Mussels; Hepatitis A virus; High pressure processing; HEPATITIS-A-VIRUS; HUMAN ENTERIC VIRUSES; MYTILUS-GALLOPROVINCIALIS; FELINE CALICIVIRUS; SHELLFISH; DEPURATION; TEMPERATURE; OYSTERS; ACCUMULATION; PERSISTENCE;

D O I：

10.1007/s12560-010-9032-7

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The potential of high pressure processing to inactivate hepatitis A virus (HAV) within Mediterranean mussels (Mytilus galloprovincialis) and blue mussels (Mytilus edulis) was evaluated. HAV was bioaccumulated within mussels to approximately 6-log(10) PFU by exposure of mussels to HAV-contaminated seawater. After shucking, 5 min pressure treatments of 300, 325, 350, 375, and 400 MegaPascals (MPa) were performed at room temperature (18-22 degrees C). For blue mussels, log(10) PFU reductions of HAV averaged 2.1 and 3.6 for treatments of 350 and 400 MPa, while for Mediterranean mussels reductions of 1.7 and 2.9 log(10) PFU MPa were observed for equivalent treatments. These results demonstrate that high pressure processing is capable of inactivating HAV within mussels.

引用

页码：83 / 88

页数：6

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