FN Archimer Export Format
PT J
TI Processing Strategies to Inactivate Enteric Viruses in Shellfish
BT 
AF RICHARDS, Gary P.
   MCLEOD, Catherine
   LE GUYADER, Soizick
AS 1:1;2:2;3:3;
FF 1:;2:;3:PDG-DOP-DCN-EMP-MIC;
C1 Delaware State Univ, ARS, USDA, Microbial Food Safety Res Unit, Dover, DE 19901 USA.
   S Australian Res & Dev Inst, Adelaide, SA 5001, Australia.
   IFREMER, Ctr Nantes, Microbiol Lab, F-44311 Nantes, France.
C2 UNIV DELAWARE STATE, USA
   S AUSTRALIAN RES & DEV INST, AUSTRALIA
   IFREMER, FRANCE
SI NANTES
SE PDG-DOP-DCN-EMP-MIC
IN WOS Ifremer jusqu'en 2018
   copubli-int-hors-europe
IF 1.381
TC 64
UR https://archimer.ifremer.fr/doc/00011/12253/9199.pdf
LA English
DT Article
DE ;Shellfish;Processing;Norovirus;Hepatitis A virus;Depuration;High pressure;Heat inactivation
AB Noroviruses, hepatitis A and E viruses, sapovirus, astrovirus, rotavirus, Aichi virus, enteric adenoviruses, poliovirus, and other enteroviruses enter shellfish through contaminated seawater or by contamination during handling and processing, resulting in outbreaks ranging from isolated to epidemic. Processing and disinfection methods include shellfish depuration and relaying, cooking and heat pasteurization, freezing, irradiation, and high pressure processing. All the methods can improve shellfish safety; however, from a commercial standpoint, none of the methods can guarantee total virus inactivation without impacting the organoleptic qualities of the shellfish. Noroviruses cause the majority of foodborne viral illnesses, yet there is conflicting information on their susceptibility to inactivation by processing. The inability to propagate and quantitatively enumerate some viral pathogens in vitro or in animal models has led to the use of norovirus surrogates, such as feline calicivirus and murine norovirus. During processing, these surrogates may not mimic the inactivation of the viruses they represent and are, therefore, of limited value. Likewise, reverse transcription-PCR has limited usefulness in monitoring processing effectiveness due to its inability to identify infectious from inactivated viruses. This article (a) describes mechanisms of virus uptake and persistence in shellfish, (b) reviews the state-of-the-art in food processing strategies for the inactivation of enteric viruses in shellfish, (c) suggests the use of combined processing procedures to enhance shellfish safety, (d) highlights limitations in research data derived from virus surrogate studies and molecular assay procedures, and (e) recommends enhanced funding for human volunteer studies and the development of assays to detect viable viruses.
PY 2010
PD SEP
SO Food And Environmental Virology
SN 1867-0334
PU Springer
VL 2
IS 3
UT 000280825600009
BP 183
EP 193
DI 10.1007/s12560-010-9045-2
ID 12253
ER

EF