Heat-denatured lysozyme could be a novel disinfectant for reducing hepatitis A virus and murine norovirus on berry fruit
Heat-denatured lysozyme could be a novel disinfectant for reducing hepatitis A virus and murine norovirus on berry fruit
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DOI：
10.1016/j.ijfoodmicro.2017.11.017
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发表时间：
2018-02-02
影响因子：
5.4
通讯作者：
Kimura, Bon
中科院分区：
文献类型：
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作者：
Takahashi, Michiko;Okakura, Yumiko;Kimura, Bon
甲型肝炎病毒（HAV）是世界范围内众所周知的急性肝炎的病原病毒。近年来，世界各地发生了许多由HAV污染的浆果引起的HAV感染病例。由于浆果通常在没有事先加热的情况下食用，因此对生水果进行可靠的消毒对于防止HAV爆发非常重要。以往的研究发现，小鼠诺如病毒1株（MNV-1）和人诺如病毒G11.4在热变性溶菌酶溶液中灭活。本研究探讨了热变性溶菌酶对甲型肝炎病毒（HAV）的灭活效果，以及热变性溶菌酶对HAV和MNV-1感染的浆果的消毒效果。然后，我们将蓝莓和混合浆果浸入HAV或MNV-1的溶液中，并通过将它们浸泡在1%热变性溶菌酶中1分钟来消毒它们。在所有样品中，感染性HAV和MNV-1污染的浆果减少了> 3.1个对数单位。变性溶菌酶可有效灭活HAV，提示热变性溶菌酶可能是一种有效的消毒剂，用于预防HAV食物中毒的潜在来源浆果类水果。
Hepatitis A virus (HAV) is well known worldwide as a causative virus of acute hepatitis. In recent years, numerous cases of HAV infection caused by HAV-contaminated berries have occurred around the world. Because berries are often consumed without prior heating, reliable disinfection of the raw fruit is important in order to prevent HAV outbreaks. Previous studies have found that murine norovirus strain 1 (MNV-1) and human norovirus G11.4 were inactivated in heat-denatured lysozyme solution. In this study, we investigated whether or not heat-denatured lysozyme is effective in inactivating HAV and whether it could be an effective disinfectant for berries contaminated with HAV or MNV-1.We examined the inactivating effect of heat-denatured lysozyme on three strains of HAV and found that it reduced the infectivity of all three strains. We then immersed blueberries and mixed berries into solutions of HAV or MNV-1, and disinfected them by soaking them in 1% heat-denatured lysozyme for 1 min. Consequently, the infectious HAV and MNV-1 contaminating the berries were decreased by > 3.1 log units in all samples.Our results demonstrate that heat-denatured lysozyme effectively inactivates HAV and suggest that heat denatured lysozyme may be an effective disinfectant for berry fruit, which is a potential source of HAV food poisoning.