| Author | Luz, Isabelle S. | |
| Author | Miagostovich, Marize P. | |
| Access date | 2022-07-05T16:53:29Z | |
| Available date | 2022-07-05T16:53:29Z | |
| Document date | 2022 | |
| Citation | LUZ, Isabelle S.; MIAGOSTOVICH, Marise P. Evaluation of heat treatment for inactivation of norovirus genogroup II in foods. Brazilian Journal of Microbiology, p. 1 - 7, Mar. 2022. | pt_BR |
| ISSN | 1678-4405 | pt_BR |
| URI | https://www.arca.fiocruz.br/handle/icict/53642 | |
| Language | eng | pt_BR |
| Publisher | Sociedade Brasileira de Microbiologia | pt_BR |
| Rights | open access | |
| Subject in Portuguese | Norovírus humano GII | pt_BR |
| Subject in Portuguese | Norovírus murino 1 | pt_BR |
| Subject in Portuguese | Inativação térmica | pt_BR |
| Subject in Portuguese | Molho de tomate | pt_BR |
| Subject in Portuguese | Carne moída | pt_BR |
| Subject in Portuguese | Comida | pt_BR |
| Title | Evaluation of heat treatment for inactivation of norovirus genogroup II in foods | pt_BR |
| Type | Article | |
| DOI | 10.1007/s42770-022-00731-3 | |
| Abstract | The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability
in diverse environmental conditions. The aim of this study was to evaluate the effect of rising temperatures for inactivation
of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72–74 °C for 1 min) and ground meat
(100 °C for 30 min). Spiking experiments were carried out in triplicate using TRIzol® reagent method associated with
quantitative polymerase chain reaction (qPCR) TaqMan™ system combined with previous free RNA digestion. Success
rate and efficiency recoveries of both viruses as well limit of detection of a method for each matrix were also conducted.
The heat treatment applied here proved to be efficient to reduce the burden of norovirus GII in a range of 1–4 log10
genomic
copies per gram (percentage ranging from 0.45 to 104.54%) in both matrices. The experiments in this study showed that the
results of norovirus GII and murine norovirus 1 in tomato sauce and ground meat tested during thermal treatments cannot
be generalized to other food matrices, since there may be food-specific protective effects, as the presence of different components,
that can interfere in virus inactivation. Studies using different food matrices reinforce the importance to investigate
viruses’ inactivation thermal processes in foods due to the resistance of these viruses to adverse conditions, contributing to
food security in food virology. | pt_BR |
| Affilliation | Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil. | pt_BR |
| Affilliation | Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil. | pt_BR |
| Subject | Human norovirus GII | pt_BR |
| Subject | Murine norovirus 1 | pt_BR |
| Subject | Thermal inactivation | pt_BR |
| Subject | Tomato sauce | pt_BR |
| Subject | Ground meat | pt_BR |
| Subject | Food | pt_BR |
