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United States Department of Agriculture

Agricultural Research Service

Title: Inactivation of Selected Picornavirus by High Hydrostatic Pressure

item Kingsley, David
item Chen, Haiqiang - UNIVERSITY OF DELAWARE
item Hoover, Dallas - UNIVERSITY OF DELAWARE

Submitted to: Virus Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 26, 2004
Publication Date: March 1, 2004
Citation: Kingsley, D.H., Chen, H., Hoover, D.G. 2004. Inactivation of selected picornavirus by high hydrostatic pressure. Virus Research. Vol. 102. pg. 221-224. 2004.

Interpretive Summary: High hydrostatic pressure processing (HPP) has utility as a nonthermal processing technology for sanitizing uncooked or minimally processed food products such as raw shellfish. Human viruses account for more than 2/3 of all food-borne illnesses in the USA and are a serious problem for the shellfish industry, since these viruses can be concentrated within shellfish tissues from contaminated estuarine waters. Previous work suggested that hepatitis A virus and feline calicivirus, a virus genetically related to Norwalk virus, can be inactivated at moderate pressures of 66,700 and 39,900 pounds per square inch (psi) respectively (Kingsley et al., J. Food Prot. 2002 65:1605-1609). In this paper, we investigated the potential of HPP to inactivate other virus strains which may pose a threat to shellfish consumers. Aichi virus, an oyster-associated virus endemic to Asia, and Coxsackievirus B5 were highly resistant to pressures as high as 87,000 psi. However, Coxsackievirus A9 was sensitive to pressure treatment with 3.4-log10 reductions observed after treatment with 58,000 psi for 5 min. Human parechovirus-1 infectivity was reduced by 4.3-log10 after a 5-min treatment at 72,500 psi. In summary, this work indicates that while HPP may be effective for selected viruses, high pressure treatments of ' 87,000 psi will not inactivate all viruses which pose a potential threat to raw shellfish consumers.

Technical Abstract:

Last Modified: 10/1/2014
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