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United States Department of Agriculture

Agricultural Research Service

Title: High pressure processing inactivates human norovirus within oysters)

Author
item Kingsley, David
item Leon, Juan
item Richards, Gary
item Flick, George
item Lyon, G.
item Abdulhafid, Gwen
item Sobolik, Julia
item Creadore, Andrew
item Seitz, Scot
item Smith, Emily
item Fernandez, Marina
item Moe, Christine

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.

Last Modified: 8/24/2016
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