Sammanfattning

Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic acid (LA) and intense light pulse (ILP) treatments. On swine liver at 400 MPa for 10 min, HPP gave log(10) reductions of ae4.2, ae5.0 and 3.4 for feline calicivirus (FCV) 2280, FCV wildtype (wt) and murine norovirus 1 (MNV 1), respectively. Escherichia coli coliphage I center dot X174 displayed a lower reduction of 1.1, while Escherichia coli coliphage MS2 was unaffected. For ham at 600 MPa, the corresponding reductions were 4.1, 4.4, 2.9, 1.7 and 1.3 log(10). LA treatment at 2.2 M gave log(10) reductions in the viral spectrum of 0.29-2.1 for swine liver and 0.87-3.1 for ham, with I center dot X174 and MNV 1, respectively, as the most stable microorganisms. The ILP treatment gave log(10) reductions of 1.6-2.8 for swine liver, 0.97-2.2 for ham and 1.3-2.3 for sausage, at 15-60 J cm(-2), with MS2 as the most stable microorganism. The HPP treatment gave significantly (p < 0.05) greater virus reduction on swine liver than ham for the viruses at equivalent pressure/time combinations. For ILP treatment, reductions on swine liver were significantly (p < 0.05) greater than on ham for all microorganisms. The results presented here could be used in assessments of different strategies to protect consumers against virus contamination and in advice to food producers. Conservative model indicators for the pathogenic viruses could be suggested.

Nyckelord

Model virus; Hepatitis E virus; Bacteriophage; High pressure processing; Intense light pulses; Lactic acid

Publicerad i

Food and Environmental Virology
2017, Volym: 9, nummer: 1, sidor: 20-34
Utgivare: SPRINGER

SLU författare

• Emmoth, Eva

  • Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
    
  • Sveriges Veterinärmedicinska Anstalt (SVA)

• Ottoson, Jakob

  • Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
    
  • Livsmedelsverket

• Widén, Frederik

  • Institutionen för husdjurens biovetenskaper, Sveriges lantbruksuniversitet
    
  • Sveriges Veterinärmedicinska Anstalt (SVA)

Globala målen

SDG2 Avskaffa hunger, uppnå tryggad livsmedelsförsörjning och förbättrad nutrition samt främja ett hållbart jordbruk


UKÄ forskningsämne

Mikrobiologi


Publikationens identifierare

DOI: https://doi.org/10.1007/s12560-016-9268-y

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/94136