Evaluation of heat treatment for inactivation of norovirus genogroup II in foods

Detalhes bibliográficos
Autor(a) principal: Luz, Isabelle S.
Data de Publicação: 2022
Outros Autores: Miagostovich, Marize P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FIOCRUZ (ARCA)
Texto Completo: https://www.arca.fiocruz.br/handle/icict/53642
Resumo: Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil.
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spelling Luz, Isabelle S.Miagostovich, Marize P.2022-07-05T16:53:29Z2022-07-05T16:53:29Z2022LUZ, 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. 2022.1678-4405https://www.arca.fiocruz.br/handle/icict/5364210.1007/s42770-022-00731-3engSociedade Brasileira de MicrobiologiaNorovírus humano GIINorovírus murino 1Inativação térmicaMolho de tomateCarne moídaComidaHuman norovirus GIIMurine norovirus 1Thermal inactivationTomato sauceGround meatFoodEvaluation of heat treatment for inactivation of norovirus genogroup II in foodsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil.Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil.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.info:eu-repo/semantics/openAccessreponame:Repositório Institucional da FIOCRUZ (ARCA)instname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZLICENSElicense.txtlicense.txttext/plain; charset=utf-82991https://www.arca.fiocruz.br/bitstream/icict/53642/1/license.txt5a560609d32a3863062d77ff32785d58MD51ORIGINALMarize Miagostovich_Isabelle Luz_IOC_2022.pdfMarize Miagostovich_Isabelle Luz_IOC_2022.pdfapplication/pdf694849https://www.arca.fiocruz.br/bitstream/icict/53642/2/Marize%20Miagostovich_Isabelle%20Luz_IOC_2022.pdf84aa8dcfc629d060fb7b2956c901805bMD52icict/536422022-07-05 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dc.title.pt_BR.fl_str_mv Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
title Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
spellingShingle Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
Luz, Isabelle S.
Norovírus humano GII
Norovírus murino 1
Inativação térmica
Molho de tomate
Carne moída
Comida
Human norovirus GII
Murine norovirus 1
Thermal inactivation
Tomato sauce
Ground meat
Food
title_short Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
title_full Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
title_fullStr Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
title_full_unstemmed Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
title_sort Evaluation of heat treatment for inactivation of norovirus genogroup II in foods
author Luz, Isabelle S.
author_facet Luz, Isabelle S.
Miagostovich, Marize P.
author_role author
author2 Miagostovich, Marize P.
author2_role author
dc.contributor.author.fl_str_mv Luz, Isabelle S.
Miagostovich, Marize P.
dc.subject.other.pt_BR.fl_str_mv Norovírus humano GII
Norovírus murino 1
Inativação térmica
Molho de tomate
Carne moída
Comida
topic Norovírus humano GII
Norovírus murino 1
Inativação térmica
Molho de tomate
Carne moída
Comida
Human norovirus GII
Murine norovirus 1
Thermal inactivation
Tomato sauce
Ground meat
Food
dc.subject.en.pt_BR.fl_str_mv Human norovirus GII
Murine norovirus 1
Thermal inactivation
Tomato sauce
Ground meat
Food
description Fundação Oswaldo Cruz. Instituto Oswaldo Cruz. Laboratório de Virologia Comparada e Ambeintal. Rio de Janeiro, RJ, Brasil.
publishDate 2022
dc.date.accessioned.fl_str_mv 2022-07-05T16:53:29Z
dc.date.available.fl_str_mv 2022-07-05T16:53:29Z
dc.date.issued.fl_str_mv 2022
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv 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.
dc.identifier.uri.fl_str_mv https://www.arca.fiocruz.br/handle/icict/53642
dc.identifier.issn.pt_BR.fl_str_mv 1678-4405
dc.identifier.doi.none.fl_str_mv 10.1007/s42770-022-00731-3
identifier_str_mv 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.
1678-4405
10.1007/s42770-022-00731-3
url https://www.arca.fiocruz.br/handle/icict/53642
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv reponame:Repositório Institucional da FIOCRUZ (ARCA)
instname:Fundação Oswaldo Cruz (FIOCRUZ)
instacron:FIOCRUZ
instname_str Fundação Oswaldo Cruz (FIOCRUZ)
instacron_str FIOCRUZ
institution FIOCRUZ
reponame_str Repositório Institucional da FIOCRUZ (ARCA)
collection Repositório Institucional da FIOCRUZ (ARCA)
bitstream.url.fl_str_mv https://www.arca.fiocruz.br/bitstream/icict/53642/1/license.txt
https://www.arca.fiocruz.br/bitstream/icict/53642/2/Marize%20Miagostovich_Isabelle%20Luz_IOC_2022.pdf
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