The efficacy of X-ray does on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad

Authors: WU, YUWEI - Mississippi State University; CHANG, SAM - Mississippi State University; NANNAPANENI, RAMAKRISHNA - Mississippi State University; COKER, RANDY - Mississippi State University; HAQUE, ZEE - Mississippi State University; MAHMOUD, BARAKAT - Mississippi State University

Submitted to: Food Control
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/14/2015
Publication Date: 12/17/2015
Citation: Wu, Y., Chang, S., Nannapaneni, R., Coker, R., Haque, Z., Mahmoud, B. 2015. The efficacy of X-ray does on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna salad. Food Control. 64:77-80.

Interpretive Summary: X-ray was able to kill norovirus on half-shell oyster, salmon sushi and tuna salad. X-ray could be a good alternative to the food industry for ensuring the safety of their food products.

Technical Abstract: In this investigation, we determined the efficacy of X-ray doses on reducing a human norovirus (HuNoV) surrogate [murine norovirus-1 (MNV-1)] in pure culture, half-shell oyster, salmon sushi and tuna salad. The pure culture (phosphate-buffer saline, pH 7.4), half-shell oyster, salmon sushi and tuna salad were inoculated with propagated MNV-1 virus stock solution. Half-shell oyster, tuna salad, and salmon sushi samples were then air-dried at 22 oC for 30 min (to allow viral attachment) in the biosafety cabinet and then packaged, separately, in sterilized bags prior to X-ray treatments. Samples were treated with 0.0, 1.0, 2.0, 3.0, 4.0 and 5.0 kGy X-ray. The results of plaque assays demonstrated a high susceptibility of MNV-1 to X-ray treatments. Treatments with 4.0 kGy X-ray achieved the reductions of 3.7 log PFU ml_1 in pure culture or 2.7, 2.2, and 2.0 log PFU g_1 in half-shell oyster, salmon sushi and tuna salad, respectively. Treatment with 5.0 kGy X-ray reduced the MNV-1 from, approximately, 5.5 to 2.9 log PFU g_1 in tuna salad or to below detection limit (<2.0 log PFU g_1) in half-shell oyster and salmon sushi. These results indicated that X-ray is a promising antiviral technology for the seafood industry.