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P3-49 Comparison of the Murine Norovirus-1 Inactivation in Cabbage Kimchi with Two Different Salinities during Storage

Wednesday, August 3, 2016
America's Center - St. Louis
Sujin Kang, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Su-Ji Kim, World Institute of Kimchi, Gwangju, Korea, The Republic of
Sung Hyun Kim, World Institute of Kimchi, Gwangju, Korea, The Republic of
Jeehyoung Ha, World Institute of Kimchi, Gwangju, Korea, The Republic of
Hyeon-Jo Bang, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Seung-Hun Lee, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Yu-Jung Choi, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Seh Eun Kim, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Shin Young Park, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Sang-Do Ha, BrainKorea21 Plus and Chung-Ang University, Ansung, Korea, The Republic of
Introduction: Enteric noroviruses (NoV) are occasionally detected in Kimchi, which is a traditional dish made of fermented

vegetables.

Purpose: This study was aimed at examining the effects of two levels of salt concentrations on the survival of murine norovirus-1 (MNV-1), a human NoV surrogate, in experimentally contaminated cabbage Kimchi stored at 5 °C for 10 weeks.

Methods: Low (1.17 %) and normal (2.22 %) salinity cabbage Kimchi were stored at 5 °C for 70 days. MNV-1 (5 log10 plaque forming units (PFU)/mL) was experimentally inoculated in these two Kimchi. Ten grams (145 g of cabbage and 5 g of cabbage Kimchi juice) of Kimchi were collected from each sample at 0, 3, 5, 7, 14, 21, 28, 35, 42, 49, 56, 63, and 70 storage days and assayed for virus titer, number of total aerobic bacteria (TAB), LAB, pH, and acidity, which affect fermentation.

Results: The titers of MNV-1 in both low (1.17 %) and normal (2.22 %) salinity cabbage Kimchi were significantly (p < 0.05) decreased with increase in storage time. The overall reduction was 1.75 logPFU/mL in normal salinity cabbage Kimchi and 1.24 logPFU/mL in low salinity cabbage Kimchi. The time required to reduce the titer by > 1 logPFU/mL in normal and low salinity cabbage Kimchi were 4 and 8 weeks, respectively. The pH value under both salinities significantly (p < 0.05) decreased until 4 weeks. The maximum acidity was 0.83 % and 0.79 % in normal and low salinity cabbage Kimchi, respectively, during the 10 weeks. The population of TAB and LAB reached up to 7.33 log colony-forming unit (CFU)/g as a maximum population during the storage period of 3 weeks in normal salinity cabbage Kimchi. However, the population of TAB and LAB in low salinity cabbage Kimchi reached to 6.99 and 7.04 log CFU/g at 5 and 4 weeks, respectively. Through this findings, both MNV-1 and fermentation factors such as TAB, LAB, pH, and acidity of cabbage Kimchi were influenced by salt concentration.

Significance: The inactivation of MNV-1 in normal salinity cabbage Kimchi was much faster than that in low salinity cabbage Kimchi because the fermentation in normal salinity cabbage Kimchi progressed more quickly than that in low salinity cabbage Kimchi.

 Keywords: Murine norovirus (NoV); Inactivation; Kimchi; Salt concentration; Storage

Back to: Poster Session 3 – Antimicrobials, Laboratory and Detection Methods, Microbial Food Spoilage, Modeling and Risk Assessment, Retail and Food Service Safety and Sanitation
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