NoroCORE Home

NoroCORE Food Virology Literature Database

Home |  Show All |  Simple Search |  Advanced Search

1–1 of 1 record found matching your query (RSS): Login

Select All    Deselect All << 1 >> print
  Record Links
Author (up) Araud, E.; DiCaprio, E.; Ma, Y.; Lou, F.; Gao, Y.; Kingsley, D.; Hughes, J.H.; Li, J. doi  openurl
  Title Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica) Type Research Support, Non-U.S. Gov't
  Year 2016 Publication Applied and environmental microbiology Abbreviated Journal Appl Environ Microbiol  
  Volume 82 Issue 7 Pages 2086-2099  
  Corporate Author Thesis  
  Address Department of Veterinary Biosciences, The Ohio State University, Columbus, Ohio, USA li.926@osu.edu  
  Keywords  
  Abstract Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis A virus (HAV), and human rotavirus (RV) bioaccumulated to high titers within oyster tissues, with different patterns of bioaccumulation for the different viruses. We tested the thermal stability of each virus at 62, 72, and 80 degrees C in culture medium. The viruses can be ranked from the most heat resistant to the least stable as follows: HAV, RV, TV, MNV-1. In addition, we found that oyster tissues provided protection to the viruses during heat treatment. To decipher the mechanism underlying viral inactivation by heat, purified TV was treated at 80 degrees C for increasing time intervals. It was found that the integrity of the viral capsid was disrupted, whereas viral genomic RNA remained intact. Interestingly, heat treatment leading to complete loss of TV infectivity was not sufficient to completely disrupt the receptor binding activity of TV, as determined by the porcine gastric mucin-magnetic bead binding assay. Similarly, HuNoV virus-like particles (VLPs) and a HuNoV GII.4 strain retained some receptor binding ability following heat treatment. Although foodborne viruses have variable heat stability, 80 degrees C for >6 min was sufficient to completely inactivate enteric viruses in oysters, with the exception of HAV.  
  Publisher Place of Publication Editor  
  Language English Summary Language Original Title  
  Series Editor Series Title Abbreviated Series Title  
  Series Volume Series Issue Edition  
  ISSN 0099-2240 ISBN Medium  
  Area Expedition Conference  
  Notes PMID:26826225 Approved no  
  Call Number NCSU @ edshirle @ Serial 3226  
Permanent link to this record
Select All    Deselect All << 1 >> print
Selected Records:    full entries      records per page
      using style:       sort by:       return as:  

Home Show All  |  Simple Search  |  Advanced Search  |  Library Search Sat, 17 Aug 2019
Help Show Record  |  Extract Citations 08:27:45 -0700