Gamma Radiation Inactivation of Coxsackievirus B-2

Sullivan, Robert; Scarpino, Pasquale V.; Fassolitis, Alexander C.; Larkin, Edward P.; Peeler, James T.

doi:10.1128/aem.26.1.14-17.1973

Cited by 44 publications

(19 citation statements)

References 14 publications

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“…Early research has shown the effect of irradiation on poliovirus in fish fillets (Heidelbaugh and Giron 1969), coxsackievirus in ground beef (Sullivan and others 1973), and rotavirus and HAV in clams and oysters (Mallett and others 1991). Sullivan and others (1973) assessed irradiation in different media including cell culture media, Hanks balanced salt solution, distilled water, frozen ground beef, and both frozen and raw ground beef and observed that the suspending medium/type of food significantly affected virus inactivation by irradiation. Recently, Bidawid and others (2000b) studied the efficacy of irradiation on HAV inactivation on strawberries and lettuce at doses less than 10 kGy.…”

mentioning

confidence: 99%

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Hirneisen

Black

Cascarino

et al. 2009

Comp Rev Food Sci Food Safe

170

135

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Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet-and gammairradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and X174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review.

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mentioning

confidence: 99%

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Hirneisen

Black

Cascarino

et al. 2009

Comp Rev Food Sci Food Safe

170

135

View full text Add to dashboard Cite

show abstract

“…Compared with the knowledge of inactivation procedures for the preparation of vaccines or diagnostic antigens, less information is available regarding inactivation of virus in serum samples. Inactivation of viruses in serum is expected to require higher doses of the inactivating agent compared with those required for media with a lower protein content (18,19). House et al (10) reported D 10 values (the dose necessary to inactivate 90% of the virus) for different viruses in bovine serum of between 2.5 and 10.7 kGy.…”

mentioning

confidence: 99%

Activity of antibodies against Salmonella dublin, Toxoplasma gondii, or Actinobacillus pleuropneumoniae in sera after treatment with electron beam irradiation or binary ethylenimine

Kyvsgaard¹,

Lind²,

Preuß³

et al. 1996

Clin Diagn Lab Immunol

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Viral contamination of biological material may constitute a risk when samples are exchanged between countries, and it may be necessary to subject the material to an inactivation treatment. The present study investigated possible adverse effects on antibody activity subsequent to either electron beam irradiation or binary ethylenimine (BEI) treatment. The treatments were performed with sera obtained from pigs or cattle. For each treatment level, the posttreatment activity was plotted against the pretreatment activity, and regression analyses were carried out. The slope of the regression line was used as an estimate for the relative posttreatment activity. For a Toxoplasma gondii indirect enzyme-linked immunosorbent assay (ELISA) and agglutination assay as well as for a Salmonella dublin indirect ELISA, the posttreatment activity was more than 89% of the pretreatment activity when the samples were irradiated in the frozen state (on dry ice) with up to 46.5 kGy or when they were treated with 5 or 10 mM BEI for up to 48 h. The samples were more sensitive to irradiation in the liquid state. Thus, samples irradiated with 22.6 kGy retained 98% of their activity in the indirect ELISA when they were irradiated in the frozen state on dry ice but only 35% of their activity when they were irradiated in the liquid state at 0؇C. The patterns seen in an S. dublin blocking ELISA and an Actinobacillus pleuropneumoniae complement fixation assay differed in that samples with a low level of pretreatment activity were subject to a relatively greater decrease in activity than samples with a high level of pretreatment activity. The complement fixation assay was particularly sensitive to irradiation of serum. It is concluded that serum samples retain sufficient activity by both methods of virus inactivation, especially when used in indirect ELISA or in the T. gondii agglutination assay.

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“…Gamma irradiation has been used for many years to inactivate microorganisms for a variety of purposes (4). These include medical products and biologicals (7), food products (9), and municipal sewage (1,5,10). The killing effect of gamma rays for viruses has been examined under several different physical conditions (2,8,12).…”

mentioning

confidence: 99%

Inactivation by gamma irradiation of animal viruses in simulated laboratory effluent

Thomas¹,

Ouwerkerk²,

McKercher³

1982

Appl Environ Microbiol

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Several animal viruses were treated with gamma radiation from a 'Co source under conditions which might be found in effluent from an animal disease laboratory. Swine vesicular disease virus, vesicular stomatitis virus, and bluetongue virus were irradiated in tissues from experimentally infected animals. Pseudorabies virus, fowl plague virus, swine vesicular disease virus, and vesicular stomatitis virus were irradiated in liquid animal feces. All were tested in animals and in vitro. The D1o values, that is, the doses required to reduce infectivity by 1 logl0, were not apparently different from those expected from predictions based on other data and theoretical considerations. The existence of the viruses in pieces of tissue or in liquid feces made no difference in the efficacy of the gamma radiation for inactivating them. Under the "worst case" conditions (most protective for virus) simulated in this study, no infectious agents would survive 4.0 Mrads.

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Gamma Radiation Inactivation of Coxsackievirus B-2

Cited by 44 publications

References 14 publications

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Viral Inactivation in Foods: A Review of Traditional and Novel Food‐Processing Technologies

Activity of antibodies against Salmonella dublin, Toxoplasma gondii, or Actinobacillus pleuropneumoniae in sera after treatment with electron beam irradiation or binary ethylenimine

Inactivation by gamma irradiation of animal viruses in simulated laboratory effluent

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