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Reverse Genetics Mediated Recovery of Infectious Murine Norovirus
Published on: June 24, 2012
Inactivation of murine norovirus and feline calicivirus during oyster fermentation
Dong Joo Seo1, Min Hwa Lee1, Jina Seo1
1Department of Food and Nutrition, Chung-Ang University, Ansung-Si, Gyounggi, South Korea.
Abstract:
Fermented seafood is popular in Asian countries. This study examined the survival of feline calicivirus (FCV) and murine norovirus (MNV) during oyster fermentation. Oysters spiked with FCV and MNV were fermented with 5% or 10% salt at 18 °C for 15 days, and MNV and FCV titers, lactic acid bacteria (LAB) populations, pH, and enzymatic activity were measured at 0, 1, 3, 5, 7, 10, and 15 days post-fermentation (DPF). Reductions in MNV and FCV were greater in 5% NaCl-supplemented oysters than in 10% NaCl-supplemented oysters. In 5% NaCl oysters, MNV and FCV titers significantly decreased by 1.60 log and 3.01 log, respectively, at 15 DPF. Populations of LAB increased from 3.62 log10 colony-forming units/g at 0 DPF to 8.77 log10 colony-forming units/g at 15 DPF during oyster fermentation supplemented with 5% NaCl supplementation, and the pH decreased gradually from 5.38 at 0 DPF to 4.17 at 15 DPF. During oyster fermentation, α-amylase, proteinase, and lipase were produced at higher levels in 5% salted oysters than in 10% salted oysters (P < 0.01). We concluded that many of the antimicrobial factors produced in fermented oysters could contribute to a reduction in foodborne viruses.
Insights
This study found that oyster fermentation with 5% salt significantly reduced feline calicivirus (FCV) and murine norovirus (MNV) levels. Antimicrobial factors produced during fermentation contribute to this foodborne virus reduction.
Area of Science:
- Food Science
- Microbiology
- Public Health
Background:
- Fermented seafood is a popular food item in Asian countries.
- Foodborne viruses like feline calicivirus (FCV) and murine norovirus (MNV) pose significant public health risks.
- Understanding virus survival during food processing is crucial for ensuring food safety.
Purpose of the Study:
- To investigate the survival of FCV and MNV during oyster fermentation.
- To evaluate the impact of different salt concentrations (5% and 10% NaCl) on virus reduction.
- To assess the role of lactic acid bacteria (LAB), pH changes, and enzymatic activity in virus inactivation.
Main Methods:
- Oysters were artificially contaminated with FCV and MNV.
- Fermentation was conducted using 5% or 10% NaCl at 18°C for 15 days.
- Viral titers, LAB populations, pH, and enzymatic activity (α-amylase, proteinase, lipase) were monitored throughout the fermentation process.
Main Results:
- A greater reduction in MNV and FCV was observed in oysters fermented with 5% NaCl compared to 10% NaCl.
- At 15 days post-fermentation (DPF) with 5% NaCl, MNV and FCV titers decreased by 1.60 log and 3.01 log, respectively.
- 5% NaCl fermentation led to increased LAB populations (3.62 to 8.77 log10 CFU/g), decreased pH (5.38 to 4.17), and higher enzyme production.
Conclusions:
- Oyster fermentation, particularly with 5% NaCl, effectively reduces foodborne viruses like FCV and MNV.
- The observed virus inactivation is likely due to a combination of factors including increased LAB, lower pH, and enzymatic activity.
- These findings suggest that fermented oysters can contribute to mitigating the risk of foodborne viral contamination.
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