The reduction of murine norovirus 1, B-fragilis HSP40 infecting phage B40-8 and E-coli after a mild thermal pasteurization process of raspberry puree
The reduction of murine norovirus 1, B-fragilis HSP40 infecting phage B40-8 and E-coli after a mild thermal pasteurization process of raspberry puree
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DOI：
10.1016/j.fm.2008.06.002
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发表时间：
2008-10-01
影响因子：
5.3
通讯作者：
Debevere, J.
中科院分区：
文献类型：
--
作者：
Baert, L.;Uyttendaele, M.;Debevere, J.
如今，覆盆子果泥的巴氏杀菌过程仅限于较短的时间和较低的温度，以保持风味和营养质量。与覆盆子相关的诺沃克病毒(NOV)暴发突出了确定NOV在这种类型的软水果上存活的必要性。因此，我们测试了人类NOV的替代品小鼠诺如病毒1号(MNV-1)、感染噬菌体B40-8的脆弱芽孢杆菌Hsp40和大肠杆菌对温和巴氏杀菌的抵抗力。树莓果泥在65℃下加热30s后，MNV-1、E.Coli和B40-8的对数分别减少了1.86、2.77和3.89。在75摄氏度下加热15s，MNV-1的对数减少了2.81，而B40-8和E.Call的对数减少了3.44和3.61。未观察到将处理后的树莓果泥置于Vc中过夜的辅助致死效应。在温和的巴氏杀菌过程中，B40-8不能作为监测NOV失活的有用工具。此外，观察到MNV-1的对数减少了3倍，这表明在较高的初始污染负荷下，具有感染性的NOV颗粒可能会残留在温和巴氏杀菌的树莓果泥上。(C)2008爱思唯尔有限公司。保留所有权利。
Pasteurization processes of raspberry puree are nowadays limited to short times and rather low temperatures to maintain flavor and nutritional quality. Norovirus (NoV) outbreaks associated with raspberries highlight the need to determine the survival of NoV on this type of soft fruit. Therefore, resistance of murine norovirus 1 (MNV-1), a surrogate for human NoV, B. fragilis HSP40 infecting phage B40-8, and E. coli towards mild pasteurization was tested. Raspberry puree heat treated at 65 degrees C for 30s showed a 1.86, 2.77, and 3.89 log reduction of, respectively, MNV-1, E coli, and B40-8. Heating at 75 degrees C for 15s established a 2.81 log reduction of MNV-1 while a 3.44 and 3.61 log reduction of B40-8 and E. call was observed. No supplementary lethal effect of holding the heat-treated raspberry puree at VC overnight was noticed. B40-8 failed to be useful as a tool to monitor NoV inactivation during mild pasteurization processes. Moreover, < 3 log reductions of MNV-1 were observed suggesting that upon high initial contamination load, infectious Nov particles may remain on mildly pasteurized raspberry puree. (C) 2008 Elsevier Ltd. All rights reserved.