High-hydrostatic-pressure inactivation of GI.5 and GII.4 human norovirus and effects on the physical, chemical, and taste characteristics of oyster (Crassostrea virginica)
文献类型： 外文期刊
作者： Tong, Lihui 2 ; Ding, Guoying 1 ; Yang, Min 2 ; Su, Laijin 4 ; Wang, Shanshan 2 ; Wang, Yanbo 5 ; Zheng, Lei 6 ; Zhou, Deqing 2 ; Zhao, Feng 1 ;
作者机构： 1.Chongqing Three Gorges Univ, Coll Biol & Food Engn, Chongqing 404100, Peoples R China
2.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Labaoratory Marine Drugs & Bioprod, Pilot Natl Lab Marine Sci & Technol Qingdao, Qingdao 266071, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Wenzhou Univ, Coll Life & Environm Sci, Zhejiang Prov Key Lab Water Environm & Marine Biol, Wenzhou 325035, Peoples R China
5.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
6.Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China
关键词： Human norovirus; Oyster; High hydrostatic pressure; Inactivation; Quality
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 176 卷
页码：
收录情况： SCI
摘要： Human norovirus (HuNoV) can cause acute gastroenteritis. Oyster is important vector for HuNoV transmission. Aiming to evaluate the inactivation effect of high-hydrostatic-pressure (HHP) on GI.5 and GII.4 HuNoV, we placed GI.5 and GII.4 HuNoV in oyster (Crassostrea virginica) digestive gland (DG) homogenate and phosphate -buffered saline (PBS) under the pressure of 200, 300, 400, and 500 MPa at 5 degrees C for 5 min. Propidium monoazide (PMAxx)-RT-qPCR and transmission electron microscopy (TEM) were used to evaluate the inactivation effect. The physical, chemical, and taste characteristics were also analyzed to evaluate the sensory quality of oysters. The results showed that PMAxx-RT-qPCR could effectively distinguish infectious HuNoV. The tolerance of GI.5 HuNoV to HHP was higher than that of GII.4. DG homogenate had a certain protective effect on HuNoV to tolerate higher pressure. Two types of HuNoV in homogenate and buffer all decreased below the detection limit (500 MPa/5 min). The pH, hardness, springiness, and chewiness of oysters treated by HHP were enhanced. Therefore, HHP treatment under 500 MPa at 5 degrees C for 5 min can effectively eliminate HuNoV and maintain oyster quality. The data could inform the development of methods to control HuNoV in oysters and the safety of raw oysters for consumption.
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