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Thermal Inactivation of Hepatitis A Virus, Noroviruses, and Simian Rotavirus in Cows' Milk.
Food and Environmental Virology ( IF 3.4 ) Pub Date : 2020-09-15 , DOI: 10.1007/s12560-020-09443-z
Waled M El-Senousy 1 , Maha Shalaby 2 , Azza M M Deeb 2 , Ibrahim I Alhawary 3
Affiliation  

Consumption of raw or unpasteurized milk is a risk for the consumers because indirect contaminations such as fecal-cross-contamination could occur and determine the presence of enteric viruses. In this study, milk was treated with several temperature and time combinations chosen by performing a preliminary experiment to evaluate the intervals needed to inactivate Hepatitis A virus (HAV) HM175 strain, noroviruses genogroups I and II (GI and GII), and simian rotavirus SA11 at different temperatures. Results were obtained by measuring the genome copies and infectious units by real-time PCR and plaque assays respectively. At 85 °C, one minute and two minutes were needed to achieve 6.6 log10 ± 0.2 and 8 log10 ± 0 reductions of genome copies of HAV respectively. Similar genome copies reduction was also observed for noroviruses (GI and GII) and simian rotavirus. At higher temperatures, 90 s (s) at 90 °C and 60 s at 95 °C were needed to achieve 8 log10 ± 0 reductions of the genome copies of all studied viruses. Significant higher sensitivity of the infectious units of both HAV and simian rotavirus to heat treatment of milk than their genome copies was observed. At boiling point of milk (100.5 °C), 40 s were needed to achieve 8 log10 ± 0 reductions of genome copies of all the studied viruses, while 10 s were needed to achieve 6 log10 ± 0 reductions of the infectious units of HAV and simian rotavirus. Significant higher reduction of infectious units than genome copies was observed confirming that genome copies reduction does not correspond to infectious virus.



中文翻译:

牛奶中甲型肝炎病毒,诺如病毒和猿猴轮状病毒的热灭活。

食用生乳或未经巴氏消毒的牛奶对消费者而言是一个风险,因为可能会发生诸如粪便交叉污染之类的间接污染,并确定是否存在肠道病毒。在这项研究中,通过进行初步实验以评估灭活甲型肝炎病毒(HAV)HM175菌株,诺如病毒基因组I和II(GI和GII)和猿猴轮状病毒SA11所需的时间间隔,选择了几种温度和时间组合来处理牛奶。在不同的温度下。通过分别通过实时PCR和噬菌斑测定来测量基因组拷贝和感染单位来获得结果。在85°C下,需要1分钟和2分钟才能达到6.6 log 10  ±0.2和8 log 10 HAV的基因组拷贝数分别减少±0。对于诺如病毒(GI和GII)和猿猴轮状病毒,也观察到类似的基因组拷贝减少。在更高的温度下,需要90 s(s)在90°C和60 s在95°C,以实现 所有研究病毒的基因组拷贝减少8 log 10 ±0。观察到HAV和猿猴轮状病毒的感染单位对牛奶进行热处理的敏感性均高于其基因组拷贝。在牛奶的沸点(100.5°C)下,需要40秒才能使 所有研究病毒的基因组拷贝减少8 log 10 ±0,而需要10 s才能达到6 log 10 HAV和猿猴轮状病毒感染单位减少±0。观察到感染单位的减少明显高于基因组拷贝,这证实了基因组拷贝减少并不对应于传染性病毒。

更新日期:2020-09-15
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