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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Food Safety and Intervention Technologies Research Research Publications at this Location





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Title:   Author  item
                                            Kingsley, Daviditem
                                            LEON, JUAN - Emory Universityitem
                                            Richards, Garyitem
                                            FLICK, GEORGE - Virginia Polytechnic Institution & State Universityitem
                                            LYON, G. - Emory Universityitem
                                            ABDULHAFID, GWEN - Emory Universityitem
                                            SOBOLIK, JULIA - Emory Universityitem
                                            CREADORE, ANDREW - Emory Universityitem
                                            SEITZ, SCOT - Emory Universityitem
                                            SMITH, EMILY - Emory Universityitem
                                            FERNANDEZ, MARINA - Emory Universityitem
                                            MOE, CHRISTINE - Emory University
  Submitted to: Meeting Abstract
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 7/21/2010
                                    Publication  Date: 7/21/2010
                                    Citation: Kingsley, D.H., Leon, J.S., Richards, G.P., Flick, G., Lyon, G.M., Abdulhafid, G., Sobolik, J., Creadore, A., Seitz, S., Smith, E., Fernandez, M., Moe, C. 2010. High pressure processing inactivates human norovirus within oysters [abstract]. Annual Meeting at American Society for Virology. p. 1.Interpretive Summary:
                                Technical Abstract: Consumption of raw bivalve mollusks can result in norovirus infection. One potential intervention for virus-contaminated shellfish is high pressure processing (HPP). Currently HPP is known to inactivate Vibrio bacteria, hepatitis A virus, and murine norovirus within oysters. To evaluate the potential of HPP to inactivate human norovirus (HuNV), a randomized double-blinded human challenge study with a safety-tested Norwalk virus inoculum (HuNV, G1.1) was performed. Oysters were seeded with 1,000 genomic copies of virus and three different HPP treatment conditions were tested:  1) A 5-min, 400-MPa treatment at 20C; 2) a 5-min, 400-MPa treatment at 5C or 3) a 5-min, 600-MPa treatment at 5C.  Comparing infection rates among subjects who ingested non-pressure treated control oysters, to subjects who ingested oysters treated with either 400-MPa treatments (20C and 5C), we conclude that the 400-MPa was not effective at sanitizing norovirus-contaminated oysters.  However, the 600-MPa treatment did completely inactivate 1000 RT-PCR units of G1.1 norovirus.  These results demonstrate that HPP is a viable method for reducing the risk of norovirus contamination of raw shellfish but requires further optimization.


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