Tulane Virus Persistence and Microbial Stability in 3D Food Ink under Various Storage Conditions: A Pre- and Post-Printing Analysis

IF 4.1 2区农林科学 Q2 ENVIRONMENTAL SCIENCES Food and Environmental Virology Pub Date : 2024-05-06 DOI:10.1007/s12560-024-09597-0

Allyson N. Hamilton, Kristen E. Gibson

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Abstract

3D food printers facilitate novel customization of the physicochemical properties of food. This study aimed to investigate the impact of storage conditions on the inactivation of the human norovirus surrogate, Tulane virus (TuV), within 3D printed foods. TuV-inoculated protein cookie food ink (∽ 4 log PFU/g) was distributed into 18 3D food printer capsules (50 g each); half immediately underwent extrusion. Storage of the capsules and printed food products at 20 °C (0, 6, 12, and 24 h), 4 °C (0, 1, 3, and 5d), and − 18 °C (0, 1, 3, and 5d) was completed before analysis for TuV via plaque assays in addition to aerobic plate count, yeast and mold counts, and pH and water activity (a_w) measurements. A significant 3-way interaction effect was observed between time, temperature, and storage method (capsule/print) (p = 0.006). Significant findings include: (1) A greater reduction in virions was observed in capsules after 24 h at 20 °C and (2) a substantial reduction in virions at 4 °C from day 0 to day 1 was observed, independent of storage method. Microbial indicators remained steady across temperatures, with storage temperature significantly impacting pH and a_w. A significant two-way interaction effect (p = 0.006) was found between microorganism type (yeast/aerobic counts) and temperature. This research seeks to provide insights for the food industry and regulatory bodies in crafting guidelines for the safe storage and handling of 3D printed foods and inks.

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各种储存条件下三维食品油墨中杜兰病毒的持久性和微生物稳定性：印刷前和印刷后分析。

三维食品打印机为定制食品的理化特性提供了便利。本研究旨在调查储存条件对三维打印食品中人类诺如病毒替代物杜兰病毒（TuV）灭活的影响。将接种了TuV的蛋白质饼干食品油墨（∽ 4 log PFU/g）分装到18个3D食品打印机胶囊（每个50克）中，其中一半立即进行挤压。将胶囊和打印食品分别在 20 °C（0、6、12 和 24 小时）、4 °C（0、1、3 和 5 天）和 - 18 °C（0、1、3 和 5 天）条件下储存，然后通过菌斑检测分析 TuV，并进行需氧平板计数、酵母和霉菌计数、pH 值和水活度（aw）测量。在时间、温度和储存方法（胶囊/印刷）之间观察到了明显的三方交互效应（p = 0.006）。重要发现包括(1) 胶囊在 20 °C 下存放 24 小时后，病毒数量减少较多；(2) 在 4 °C 下，从第 0 天到第 1 天，病毒数量大幅减少，与存放方法无关。微生物指标在不同温度下保持稳定，储存温度对 pH 值和 aw 值有显著影响。微生物类型（酵母菌/厌氧菌计数）与温度之间存在明显的双向交互效应（p = 0.006）。这项研究旨在为食品行业和监管机构提供见解，帮助其制定安全储存和处理 3D 打印食品和油墨的指导原则。

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来源期刊

Food and Environmental Virology ENVIRONMENTAL SCIENCES-MICROBIOLOGY

CiteScore

6.50

自引率

2.90%

发文量

审稿时长

1 months

期刊介绍： Food and Environmental Virology publishes original articles, notes and review articles on any aspect relating to the transmission of pathogenic viruses via the environment (water, air, soil etc.) and foods. This includes epidemiological studies, identification of novel or emerging pathogens, methods of analysis or characterisation, studies on survival and elimination, and development of procedural controls for industrial processes, e.g. HACCP plans. The journal will cover all aspects of this important area, and encompass studies on any human, animal, and plant pathogenic virus which is capable of transmission via the environment or food.