Characterizing the effects of thermal treatment on human norovirus GII.4 viability using propidium monoazide combined with RT-qPCR and quality assessments in mussels
作者: Eun Bi JeonMan-Seok ChoiJi Yoon KimKwang Soo HaJi Young KwonSung Hyeon JeongHee Jung LeeYeoun Joong JungJi-Hyoung HaShin Young Park
作者单位: 1Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
2Southeast Sea Fisheries Research Institute, National Institute of Fisheries Science, Tongyeong, 53085, Republic of Korea
3Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 40683, Republic of Korea
4Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
刊名: Food Control, 2020, Vol.109
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodcont.2019.106954
关键词: Human norovirus GII.4MusselThermal treatmentPropidium monoazideRT-qPCR
英文摘要: Abstract(#br)This study investigated the effects of thermal treatment (70, 80, and 90 °C for 5, 10, and 20 min) on the titers of human norovirus (HuNoV) GII.4, a dominant genotype in fresh mussels using propidium monoazide (PMA) pretreatment and real-time reverse transcription quantitative-polymerase chain reaction (RT-qPCR) and the effects of thermal treatment on mussel quality (Hunter colors and sensory properties). Reductions of >1-log 10 for HuNoV in PMA-treated mussels required 70 °C for 20 min, 80 °C for 10 min and 90 °C for 5 min. As assessed by PMA/RT-qPCR, the log 10 reduction values of HuNoV in PMA-treated samples was significantly reduced (46% or 0.27 log 10 ; P < 0.05) when heated to 90 °C for 20 min compared with non-PMA treated samples under identical conditions. Hunter...
全文获取路径: Elsevier  (合作)
影响因子:2.738 (2012)

  • treatment 处理
  • quality 品质
  • effects 海员自身物品
  • combined 组合
  • thermal 热的
  • GII 全球信息基础设施
  • viability 生活力
  • human 人的