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Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses.
Fangfei Lou1, Erin DiCaprio2, Xinhui Li3
1Department of Veterinary Biosciences, College of Veterinary Medicine, The Ohio State University, Columbus, Ohio, USA Program in Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.
Applied and Environmental Microbiology
|July 31, 2016
Summary
High-pressure processing (HPP) effectively inactivates human norovirus (HuNoV) strains. Different HuNoV strains show varied resistance to HPP, with GII.4 being most sensitive, requiring optimized conditions for effective food decontamination.
Area of Science:
- Food safety
- Virology
- Food processing technologies
Background:
- Human norovirus (HuNoV) is a major cause of foodborne illness globally.
- High-pressure processing (HPP) is a promising nonthermal method for food decontamination.
- The survival of diverse HuNoV strains after HPP is not well understood due to in vitro cultivation challenges.
Purpose of the Study:
- To evaluate the susceptibility of different HuNoV genogroup II (GII) strains to HPP.
- To determine the impact of processing conditions and matrix effects on HuNoV inactivation by HPP.
- To establish the relative resistance of HuNoV strains (GII.1, GII.4, GII.6) to HPP.
Main Methods:
- Assessed HuNoV survival using viral receptor-binding ability as an indicator.
- Treated four HuNoV strains (GII.1, GII.4, GII.6) with HPP (200–600 MPa).
- Captured intact viral particles using porcine gastric mucin-conjugated magnetic beads and quantified genomic RNA via RT-PCR.
Main Results:
- HuNoV strains exhibited varying resistance to HPP, with the order GII.1 > GII.6 > GII.4.
- GII.4 strains were the most sensitive to HPP inactivation.
- Lower temperatures and neutral pH enhanced HuNoV inactivation; PBS and MEM offered protective effects compared to water.
Conclusions:
- Different HuNoV strains within GII display distinct sensitivities to high-pressure processing.
- HPP can effectively inactivate HuNoV GII strains, but optimization based on strain variability and food matrix is crucial.
