Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions

Laird, David T.; Sun, Yan; Reineke, Karl; Shieh, Y. Carol

doi:10.1016/j.fm.2011.01.011

Cited by 21 publications

(10 citation statements)

References 18 publications

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“…Higher storage temperatures were more effective in inactivating MS2 coliphage on produce (11), which was in agreement with what we found with HAV in this study. In addition, it was previously reported that with low-heat dehydration of contaminated onions at 47.8°C, 20 h were required to inactivate 1 log HAV on green onions (18). The current study showed that 5.4 days was needed at 23.4°C to achieve 1 log reduction of HAV.…”

Section: Discussionmentioning

confidence: 50%

Temperature-Dependent Survival of Hepatitis A Virus during Storage of Contaminated Onions

Sun

Laird

Shieh

2012

Appl Environ Microbiol

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ABSTRACTPre- or postharvest contamination of green onions by hepatitis A virus (HAV) has been linked to large numbers of food-borne illnesses. Understanding HAV survival in onions would assist in projecting the risk of the disease associated with their consumption. This study defined HAV inactivation rates in contaminated green onions contained in air-permeable, moisture-retaining high-density polyethylene packages that were stored at 3, 10, 14, 20, 21, 22, and 23°C. A protocol was established to recover HAV from whole green onions, with 31% as the average recovery by infectivity assay. Viruses in eluates were primarily analyzed by a 6-well plaque assay on FRhK-4 cells. Eight storage trials, including two trials at 3°C, were conducted, with 3 to 7 onion samples per sampling and 4 to 7 samplings per trial. Linear regression correlation (r2= 0.80 to 0.98) was observed between HAV survival and storage time for each of the 8 trials, held at specific temperatures. Increases in the storage temperature resulted in greater HAV inactivation rates, e.g., a reduction of 0.033 log PFU/day at 3.4 ± 0.3°C versus 0.185 log PFU/day at 23.4 ± 0.7°C. Thus, decimal reduction time (D) values of 30, 14, 11, and 5 days, respectively, were obtained for HAV in onions stored at 3, 10, 14, and 23°C. Further regression analysis determined that 1 degree Celsius increase would increase inactivation of HAV by 0.007 log PFU/day in onions (r2= 0.97). The data suggest that natural degradation of HAV in contaminated fresh produce is minimal and that a preventive strategy is critical to produce safety. The results are useful in predicting the risks associated with HAV contamination in fresh produce.

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Section: Discussionmentioning

confidence: 50%

Temperature-Dependent Survival of Hepatitis A Virus during Storage of Contaminated Onions

Sun

Laird

Shieh

2012

Appl Environ Microbiol

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“…(Bozkurt et al 2014b) inoculated 25 g of homogenized spinach with 5 ml of MNV (9.39 log PFU total) (Table 1) followed by heat treatment. However, in the experiment by Laird et al (2011), 1.9 pieces of onion samples were inoculated with 10-20 ll of HAV to give approximately 3-5 log PFU per onion sample followed by thermal inactivation in a household dehydrator. Because vegetables are not often subjected to thermal treatment prior to consumption, there are not many peer-reviewed studies that address thermal inactivation of enteric viruses in vegetables.…”

Section: Thermal Stability Methods In Food Matricesmentioning

confidence: 99%

“…Because vegetables are not often subjected to thermal treatment prior to consumption, there are not many peer-reviewed studies that address thermal inactivation of enteric viruses in vegetables. However, the studies by (Bozhurt et al 2014a) and Laird et al (2011) demonstrate the issues related to the lack of a standardized protocol for the amount of each food type to be used for thermal inactivation studies in food matrices.…”

Section: Thermal Stability Methods In Food Matricesmentioning

confidence: 99%

“…Conversely, at higher temperatures (greater than 60°C), viral capsid protein can rapidly unfold, leading to nucleic acid deterioration and the lost of infectivity (Volkin et al1997;Ausar et al 2006). At mild temperatures (between 47.8 and 55.1°C), very little log reduction was observed over a long period of treatment (Laird et al 2011;Bozhurt et al 2014aBozhurt et al , 2014b. In comparison, with elevated temperatures ([70°C) used by Hewitt et al (2009) and Deboosere et al (2004), greater log reductions were observed over very short treatment times (Table 2).…”

Section: Thermal Stability Methods In Food Matricesmentioning

confidence: 99%

“…Researchers have utilized different viral surrogates for the study of non-cultivable human enteric viruses, most notably HuNoV. The most common HuNoV surrogates are feline calicivirus vaccine strain F9 (FCV), murine norovirus Type 1 (MNV), and hepatitis A virus HM-175 (HAV) (Cannon et al 2006;Hewitt and Greening 2006;Bae and Schwab 2008;Gibson and Schwab, 2011;Laird et al 2011). Tulane virus (TV), porcine sapovirus (PoSV)-also known as porcine enteric calicivirus-poliovirus type 1 (PV), and canine calicivirus (CaCV) have been studied as well (Duizer et al 2004a;Nuanualsuwan and Cliver 2002;Wang et al 2012;Tian et al 2013;Hirneisen and Kniel 2013) though there is not as much data available when compared to the so-called traditional surrogates.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Methods for Evaluating the Thermal Stability of Human Enteric Viruses

Arthur

Gibson

2014

Food Environ Virol

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Human enteric viruses have been identified as one of the predominant causative agents of food-borne illnesses in developed countries, and it is estimated that human norovirus accounts for a majority of these illnesses each year. Not all of these viruses can be cultured and hence relatively little is known about their pathogenesis and physicochemical properties. To overcome this, researchers have utilized different virus surrogates for the study of non-cultivable human enteric viruses. In this review, we discuss various methods utilized for the evaluation of the thermal stability of human enteric viruses, compare the results of these methods, and examine how researchers may move toward a single standard approach (i.e., temperatures, virus concentrations, volume/weight of matrices, etc.) for determining thermal inactivation profiles of human enteric viruses and their surrogates. Based on our review, we found that temperature, time of exposure, type of matrix, analysis type, type of heat application, and the concentration and volume of virus used in the experiments were highly variable across virus surrogates even for the same surrogates. Because of these differences-along with the inherent limitations of using surrogate viruses-comparison of these methods and how the results may be extrapolated to human enteric viruses is quite challenging. As a result, we discuss how researchers may move toward a single standard approach for determining thermal inactivation profiles of human enteric viruses and their surrogates.

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HAV Survival and Inactivation Under Different Food Processing Conditions

Sánchez

2013

Hepatitis a Virus in Food

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Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions

Cited by 21 publications

References 18 publications

Temperature-Dependent Survival of Hepatitis A Virus during Storage of Contaminated Onions

Temperature-Dependent Survival of Hepatitis A Virus during Storage of Contaminated Onions

Comparison of Methods for Evaluating the Thermal Stability of Human Enteric Viruses

HAV Survival and Inactivation Under Different Food Processing Conditions

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