Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization

Katie Marie Horm, P. Michael Davidson, Federico Miguel Harte, Doris Helen D'Souza

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Human noroviruses (HNoV) have been implicated in gastrointestinal outbreaks associated with fresh produce, juices, and ready-to-eat foods. In order to determine the risk of HNoV transmission by contaminated blueberry juice, survival characteristics of cultivable HNoV surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in blueberry juice (pH=2.77) after 0, 1, 2, 7, 14, and 21 days at refrigeration temperatures (4°C) were studied. High-pressure homogenization (HPH) was studied as a novel processing method for noroviral surrogate inactivation in blueberry juice. Blueberry juice or phosphate-buffered saline (PBS; pH 7.2 as control) was inoculated with each virus, stored over 21 days at 4°C or subjected to HPH, and plaque assayed. FCV-F9 (∼5 log10 PFU/mL) was undetectable after 1 day in blueberry juice at 4°C. MNV-1 (∼4 log10 PFU/ml) showed minimal reduction (1 log10 PFU/mL) after 14 days, with greater reduction (1.95 log10 PFU/mL; p<0.05) after 21 days in blueberry juice at 4°C. Bacteriophage MS2 (∼6 log10 PFU/mL) showed significant reduction (1.93 log10 PFU/mL; p<0.05) after 2 days and was undetectable after 7 days in blueberry juice at 4°C. FCV-F9 remained viable in PBS for up to 21 days (2.28 log10 PFU/mL reduction), while MNV-1 and MS2 survived after 21 days (1.08 and 0.56 log10 PFU/mL reduction, respectively). Intriguingly, FCV-F9 and bacteriophage MS2 showed reduction after minimal homogenization pressures in blueberry juice (pH=2.77), possibly due to the combination of juice pH, juice components, and mechanical effects. MNV-1 in blueberry juice was only slightly reduced at 250 (0.33 log10 PFU/mL) and 300 MPa (0.71 log10 PFU/mL). Virus surrogate survival in blueberry juice at 4°C correlates well with the ease of HNoV transmission via juices. HPH for viral inactivation in juices is dependent on virus type, and higher homogenization pressures may be needed for MNV-1 inactivation.

Original languageEnglish (US)
Pages (from-to)974-979
Number of pages6
JournalFoodborne pathogens and disease
Volume9
Issue number11
DOIs
StatePublished - Nov 1 2012

Fingerprint

Blueberry Plants
Norovirus
blueberries
homogenization
juices
inactivation
Pressure
Survival
Levivirus
Viruses
bacteriophages
Feline Calicivirus
Virus Inactivation
viruses
Refrigeration
Disease Outbreaks
Feline calicivirus
ready-to-eat foods
fresh produce
Phosphates

All Science Journal Classification (ASJC) codes

  • Microbiology
  • Food Science
  • Applied Microbiology and Biotechnology
  • Animal Science and Zoology

Cite this

Horm, Katie Marie ; Davidson, P. Michael ; Harte, Federico Miguel ; D'Souza, Doris Helen. / Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization. In: Foodborne pathogens and disease. 2012 ; Vol. 9, No. 11. pp. 974-979.
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Survival and inactivation of human norovirus surrogates in blueberry juice by high-pressure homogenization. / Horm, Katie Marie; Davidson, P. Michael; Harte, Federico Miguel; D'Souza, Doris Helen.

In: Foodborne pathogens and disease, Vol. 9, No. 11, 01.11.2012, p. 974-979.

Research output: Contribution to journalArticle

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AU - Harte, Federico Miguel

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AB - Human noroviruses (HNoV) have been implicated in gastrointestinal outbreaks associated with fresh produce, juices, and ready-to-eat foods. In order to determine the risk of HNoV transmission by contaminated blueberry juice, survival characteristics of cultivable HNoV surrogates (murine norovirus, MNV-1; feline calicivirus, FCV-F9; and bacteriophage MS2) in blueberry juice (pH=2.77) after 0, 1, 2, 7, 14, and 21 days at refrigeration temperatures (4°C) were studied. High-pressure homogenization (HPH) was studied as a novel processing method for noroviral surrogate inactivation in blueberry juice. Blueberry juice or phosphate-buffered saline (PBS; pH 7.2 as control) was inoculated with each virus, stored over 21 days at 4°C or subjected to HPH, and plaque assayed. FCV-F9 (∼5 log10 PFU/mL) was undetectable after 1 day in blueberry juice at 4°C. MNV-1 (∼4 log10 PFU/ml) showed minimal reduction (1 log10 PFU/mL) after 14 days, with greater reduction (1.95 log10 PFU/mL; p<0.05) after 21 days in blueberry juice at 4°C. Bacteriophage MS2 (∼6 log10 PFU/mL) showed significant reduction (1.93 log10 PFU/mL; p<0.05) after 2 days and was undetectable after 7 days in blueberry juice at 4°C. FCV-F9 remained viable in PBS for up to 21 days (2.28 log10 PFU/mL reduction), while MNV-1 and MS2 survived after 21 days (1.08 and 0.56 log10 PFU/mL reduction, respectively). Intriguingly, FCV-F9 and bacteriophage MS2 showed reduction after minimal homogenization pressures in blueberry juice (pH=2.77), possibly due to the combination of juice pH, juice components, and mechanical effects. MNV-1 in blueberry juice was only slightly reduced at 250 (0.33 log10 PFU/mL) and 300 MPa (0.71 log10 PFU/mL). Virus surrogate survival in blueberry juice at 4°C correlates well with the ease of HNoV transmission via juices. HPH for viral inactivation in juices is dependent on virus type, and higher homogenization pressures may be needed for MNV-1 inactivation.

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