|LI, XINHUI - University Of Delaware|
|CHEN, HAIQIANG - University Of Delaware|
Submitted to: Food and Environmental Virology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/4/2013
Publication Date: 3/1/2014
Citation: Kingsley, D.H., Li, X., Chen, H. 2014. Temperature effects for high pressure processing of Picornaviruses. Food and Environmental Virology. 6:58-61.
Interpretive Summary: We evaluated the potential of high pressure processing to inactivate different genetically-related foodborne viruses classified as members of the picornavirus family. Previous research has shown that for the major foodborne viruses (hepatitis A virus and norovirus), the temperature at which high pressure processing is applied can make a dramatic difference in determining the amount of inactivation achieved. For human norovirus and all research surrogates of human norovirus, which are members of the calicivirus family, it has been observed that cooler temperatures enhance inactivation. Here, we find that members of the picornavirus family behave differently to pre-pressurization temperatures. For someviruses, inactivation is enhanced, while others are inhibited by cooler pre-pressurization temperatures. This study will provide industry guidelines for inactivation of lesser known food-borne viruses by high pressure.
Technical Abstract: Investigation of the effects of pre-pressurization temperature on the high pressure inactivation for single strains of aichivirus (AiV), coxsackievirus A9 (CAV9) and B5 (CBV5) viruses, as well as human parechovirus -1 (HPeV), was performed. For CAV9, an average 1.99 log10 greater inactivation was observed at 4 deg C after a 400 MPa-5 min treatments compared to 20 deg C treatments. For CBV5, an average of 2.54 log 10 greater inactivation was noted after 600 MPa-10 min treatments at 4 deg C in comparison to 20 deg C treatments. In contrast, inactivation was reduced by an average of 1.59 log10 at 4 deg C for HPeV. AiV was resistant to pressure treatments of 600 MPa for as long as 15 min at 4, 20 and 30 deg C temperatures. Thus, different pre-pressurization temperatures result in different inactivation effects for picornaviruses.