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P1-03 The Effects of Electron Beam Irradiation on the Inactivation of Murine Norovirus-1 in Abalone Meat and Viscera

Monday, July 10, 2017
Exhibit Hall (Tampa Convention Center)
Seh Eun Kim , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Rui Mei-ling , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Shin Young Park , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Jiyeon Jo , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Sang-Do Ha , Advanced Food Safety Research Group, Brain Korea 21 Plus, Chung-Ang University , Ansung , South Korea
Introduction: Shellfish is considered a major source of norovirus (NoV) outbreaks. Because abalone, a type of shellfish, is popular as a raw and stamina food in East Asia, including Korea, there has been an increase in the consumption of this food. Therefore, studies to control of NoV in abalone treated with nonthermal processes are urgently required. However, there is a lack of study on the antiviral effect by electron beam irradiation (e-beam) as one of the nonthermal processes. The FDA allows e-beam irradiation up to 5.5 kilogray (kGy) to decrease foodborn microorganisms on the shellfish.

Purpose: This study was conducted to evaluate the effects of e-beam irradiation (1 to 0 kGy) on inactivation of murine norovirus-1 (MNV-1), as a NoV surrogate, in cell culture lysate and abalone meat and viscera.

Methods: The cell culture lysate (7.63 log plaque forming unit (PFU)/ml of MNV-1) and abalone meat and viscera (7.63 log PFU/ml of MNV-1) were irradiated by e-beam (1, 3, 5, 7, and 10 kGy). The titer of MNV-1 was measured by plaque assay. The physical characteristics (Hunter colors and textures) were also observed as quality parameters. D-values (90% reduction) of e-beam were calculated using the first-order model.

Results: The titer of MNV-1 significantly decreased to 0.40 to 2.08, 0.31 to 1.45 and 0.41 to 1.56 log PFU/ml in suspension and abalone meat and viscera, respectively, as the dose of e-beam irradiation increased. D-values correspond to 4.67 kGy in suspension (R2=0.99), 5.64 kGy in meat (R2=0.99) and 4.75 kGy in viscera (R2=0.99), respectively. Hunters colors and textures were not significantly different in abalone following e-beam irradiation.

Significance: These data suggests that a 5.64 and 4.75 kGy of e-beam irradiation dose was sufficient to reduce 90% of MNV-1 in abalone meat and viscera, respectively, without any deleterious changes in food qualities. Thus, e-beam could be regarded as an effective nonthermal treatment to reduce MNV-1 in abalone.

Back to: Poster Session 1 – Viruses and Parasites, Beverages and Acid/Acidified Foods, Preharvest Food Safety, General Microbiology, Food Defense, Food Law and Regulation, Food Safety Systems, Food Processing Technologies, Modeling and Risk Assessment, Sanitation and Hygiene, and Antimicrobials
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