COMPARING TWO SEAWATER TEMPERATURES FOR HUMAN NOROVIRUS DEPURATION FROM OYSTERS.

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-11-13 DOI:10.1016/j.jfp.2024.100406

Françoise S Le Guyader, Joanna Ollivier, Sylvain Parnaudeau, Mathias Gauffriau, Mathias Papin, Christophe Stavrakakis, Virginie François, Françoise Vincent-Hubert, Pascal Garry

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Abstract

Despite regulations set up to monitor the microbiological quality of shellfish in producing areas, shellfish-borne gastroenteritis outbreaks still occur. Indeed, oyster depuration practices that are efficient to eliminate bacteria, fail to eliminate human norovirus from oyster flesh. In order to evaluate the impact of seawater temperature on the elimination of norovirus particles from oysters, large batches of oysters were contaminated using raw sewage containing norovirus and subjected to depuration at 8°C or 18°C. Over the experiment, quantitative RT-qPCR showed a one-log decrease of norovirus (both genogroups combined) genome copies per gram of digestive tissue after 41 days for oysters depurated at 8°C and 24 days at 18°C. The decrease of norovirus (both genogroups combined) in two batches of field-contaminated oysters depurated for two weeks at 18°C was in the same range (21 and 23 days respectively). All experiments showed a difference in genomic decay between the two norovirus genogroups, with norovirus genogroup I being more persistent in March/April compared to April/May.

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比较两种海水温度对牡蛎中人类诺沃克病毒的去除作用。

尽管制定了监控产区贝类微生物质量的法规，但贝类传播的肠胃炎仍时有发生。事实上，能有效消除细菌的牡蛎去质法却无法消除牡蛎肉中的诺如病毒。为了评估海水温度对消除生蚝中诺如病毒颗粒的影响，使用含有诺如病毒的原污水污染了大批量的生蚝，并在 8°C 或 18°C 的温度下进行去渍处理。在整个实验过程中，定量 RT-qPCR 显示，在 8 摄氏度和 18 摄氏度下分别净化 24 天和 41 天后，每克消化组织中的诺如病毒（两个基因组合计）基因组拷贝数下降了一个对数值。两批在 18 摄氏度下消毒两周的野外污染牡蛎的诺沃克病毒（两个基因组合计）的下降幅度相同（分别为 21 天和 23 天）。所有实验都表明，两种诺沃克病毒基因群之间的基因组衰减存在差异，诺沃克病毒基因群 I 在 3 月/4 月比 4 月/5 月更持久。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.