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P2-156 Effects of X-Ray Irradiation on Murine Norovirus-1 in Salmon Sushi

Tuesday, August 2, 2016
America's Center - St. Louis
Yuwei Wu, Mississippi State University, Starkville, MS
Sam Chang, Mississippi State University, Starkville, MS
Zee Haque, Mississippi State University, Starkville, MS
Ramakrishna Nannapaneni, Mississippi State University, Mississippi State, MS
Randy Coker, Mississippi State University, Pascagoula, MS
Barakat Mahmoud, Mississippi State University, Pascagoula, MS
Introduction: Seafood products are among the most associated food with norovirus outbreaks. The FDA has approved ionizing radiation of up to a maximum of 5.5 kGy as a pathogen intervention strategy in fresh seafood products.

Purpose: The purpose of this investigation was to study the effect of X-ray treatments on murine norovirus-1 (MNV-1) in salmon sushi.

Methods: Salmon sushi samples (25 g) were inoculated with 100 μl MNV-1 virus stock solution. Then the inoculated samples were air dried for 30 min at 22°C in biosafety cabinet. Inoculated salmon sushi samples were placed into sterilized bags prior to X-ray treatments. Salmon sushi samples were treated with 0.0, 1.0, 2.0, 3.0, 4.0 and 5.0 KGy X-ray.

Results: The log PFU g-1 was significantly (P<0.05) reduced from 5.2+0.2 to 4.7+0.6, 4.2+0.3, 3.4+0.5, and 3.0+0.6 after treatment with 1.0, 2.0, 3.0, and 4.0 kGy X-ray, respectively, in salmon sushi. Treatment with 4.0 kGy X-ray achieved a 2.2-log PFU g-1 reduction. Treatment with 5.0 kGy X-ray reduced the population of MNV-1 to below the detection limit (<2.0 log PFU g-1).

Significance: Our results indicate that the treatment with X-ray could be a suitable non-thermal processing option to the seafood sushi industry.

Back to: Poster Session 2 – Low-water Activity, Laboratory and Detection Methods, Epidemiology, Produce, Pre-harvest, Dairy and Beverages, Food Defense, General Microbiology
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