Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis). (26th September 2014)

• Record Type: Journal Article
• Authors: Park, Shin Young; Ha, Sang‐Do
• Is Part Of: International journal of food science & technology. Volume 50:Number 3(2015:Mar.)
• Page Start: 717
• Page End: 722
• Publication Date: 2014-09-26
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12674
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12674-abs-0001"> <title>Summary</title> <p>We examined the effects of three different temperatures (60, 85 and 100 °C) and durations of time (1 min at 100 <bold>°</bold>C to 30 min at 60 <bold>°</bold>C) on hepatitis A virus (HAV) in suspension and dried mussels (<italic>Mytilus edulis</italic>). In suspension, 3.61, 4.48, 5.06 and 5.66 log₁₀ tissue culture infectious dose (TCID)₅₀/mL were reduced by 60 <bold>°</bold>C for 5 min, 60 <bold>°</bold>C for 15 min, 60 <bold>°</bold>C for 30 min and 85 <bold>°</bold>C for 3 min, respectively. In dried mussels, 1.34, 1.94, 3.16, 2.36, 3.53 and 4.38 log₁₀TCID₅₀/mL were reduced by 60 <bold>°</bold>C for 5 min, 60 <bold>°</bold>C for 15 min, 60 <bold>°</bold>C for 30 min, 85 <bold>°</bold>C for 3 min, 85 <bold>°</bold>C for 6 min and 85 <bold>°</bold>C for 10 min, respectively. HAV inactivation from suspension and dried mussels was achieved by 85 <bold>°</bold>C for 6 min and 15 min, respectively, and also by a 1 min at 100 <bold>°</bold>C. At 60, 85 and 100 <bold>°</bold>C, the 1‐log (D‐values) inactivation from both suspension and dried mussels was 6.33 and 7.93, 0.98 and 3.05, and 0.28 and 0.38 min, respectively. A higher temperature and/or a thermal treatment time shorter than 85 <bold>°</bold>C for 6 min (100 <bold>°</bold>C for 1 min) could be used for commercial target foods for complete HAV inactivation.</p> </abstract>