Survival of Virus in Chilled, Frozen, and Processed Oysters

DiGirolamo, Rudolph; Liston, J.; Matches, Jack R.

doi:10.1128/aem.20.1.58-63.1970

Cited by 58 publications

(20 citation statements)

References 8 publications

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“…Polysaccharides present in shellfish tissue are at least one substance that can inhibit the PCR reaction (Atmar et al, 1993). Elimination of inhibitors is difficult to evaluate and depending on the time of the year and shellfish life, different compounds may be present (Burkhardt and Calci, 2000;Di Girolamo et al, 1970). External amplification control standards are used to detect the presence of significant sample inhibition, and the amount and frequency of sample inhibition has varied depending upon the shellfish tissue being analyzed (Atmar et al, 1995;Le Guyader et al, 2000;Schwab et al, 1998).…”

Section: General Background On Methods For Virusesmentioning

confidence: 99%

Scientific Opinion on Norovirus (NoV) in oysters: methods, limits and control options

Publication¹

2012

EFSA Journal

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NoV is highly infectious, and there is no threshold infectivity limit for NoV detected by PCR. The probability of becoming infected increases with the dose but depends also on the characteristics of the organism, the food matrix and the host factors. The relationship between the number of infectious virus particles and the number of virus genome copies detected by quantitative PCR is not a constant, and it is important to realise that the infectious risk associated with low level positive oysters as determined by real‐time PCR may be overestimated. Quantitative data on viral load from areas compliant with current EU legislative requirements (E. coli standards) during January‐March 2010 in 3 selected member states, show that a viral limit of 100, 200, 500, 1000 or 10.000 NoV PCR copies would result in 33.6‐88.9%, 24.4‐83.3%, 10.0‐72.2%, 7.7‐44.4% or 0‐11.1% of non‐compliant batches, respectively. Compliance with any of the above NoV limits would reduce the number of contaminated oysters placed on the market and therefore the risk for consumers to become infected. It is currently not possible to quantify the public health impact of different limits. Microbiological criteria for NoV in oysters are useful for validation and verification of HACCP‐based processes and procedures, and can also be used by competent authorities as an additional control to improve risk management in production areas, during processing and retail. The Panel recommended that risk managers should consider establishing an acceptable limit for NoV in oysters to be harvested and placed on the market. NoV testing of oysters (standardized CEN method) should be used to verify compliance with the acceptable NoV limit established. The most effective public health measure to control human NoV infection from oyster consumption is to produce oysters from areas which are not faecally contaminated, particularly given the ineffectiveness of current depuration and relaying procedures.

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Section: General Background On Methods For Virusesmentioning

confidence: 99%

Scientific Opinion on Norovirus (NoV) in oysters: methods, limits and control options

Publication¹

2012

EFSA Journal

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“…Viruses retain infectivity well in shellfish and no loss of infectivity was observed over 1 month in refrigerated storage (Tierney et al. 1982) or 4 months when frozen (Di Girolamo et al. 1970).…”

Section: Food‐borne Virus Transmissionmentioning

confidence: 99%

Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection

Carter

2005

Journal of Applied Microbiology

250

135

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“…Thus it is advisable to eat shellfish only after cooking. Reports on the effect of heat treatment on the viral contamination of mussels ( Koff & Sear 1967; Di Girolamo et al . 1970 ; Millard et al .…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Hepatitis A virus in heat-treated mussels

Croci¹,

Ciccozzi

Medici³

et al. 1999

J Appl Microbiol

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L. CROCI, M. CICCOZZI, D. DE MEDICI, S. DI PASQUALE, A. FIORE, A. MELE and L. TOTI.1999.Hepatitis A is a widespread infectious disease world‐wide. In Italy, shellfish consumption was shown to be a major risk factor for hepatitis A infection, especially when these products are eaten raw or slightly cooked. The aim of the present study was to evaluate Hepatitis A virus (HAV) resistance in experimentally contaminated mussels treated at different temperatures (60, 80 and 100 °C) for various times. The presence of HAV was evaluated by cell culture infection and reverse transcriptase‐polymerase chain reaction confirmation. The experiments, carried out on HAV suspension and contaminated mussel homogenate both containing about 105 50% tissue culture infectious dose ml−1, showed that, under our experimental conditions, the treatments at 60 °C for 30 min, 80 °C for 10 min and an immersion at 100 °C for 1 min were not sufficient to inactivate all the viruses; it was necessary to prolong the treatment at 100 °C for 2 min to completely inactivate the virus. Thus it is advisable to eat only cooked shellfish, paying particular attention to the times and temperatures used in the cooking process, since evidence suggests that the shellfish body may protect the virus from the heat effect.

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Survival of Virus in Chilled, Frozen, and Processed Oysters

Cited by 58 publications

References 8 publications

Scientific Opinion on Norovirus (NoV) in oysters: methods, limits and control options

Scientific Opinion on Norovirus (NoV) in oysters: methods, limits and control options

Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection

Inactivation of Hepatitis A virus in heat-treated mussels

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