Doctor of Philosophy, The Ohio State University, 2015, Comparative and Veterinary Medicine
Human norovirus (HuNoV), hepatitis A virus (HAV), and rotavirus (RV), are responsible for the majority of foodborne illnesses. Seafood, particularly bivalve shellfish, is one of the major high risk foods for enteric viruses contamination. Therefore, there is an urgent need to develop effective thermal and non-thermal processing technologies to eliminate virus hazards in seafood. This study aims to determine the bioaccumulation patterns of human enteric viruses in shellfish tissues, to determine whether heat or high pressure processing (HPP) are capable of effectively inactivating enteric viruses in shellfish, and to determine whether viruses can develop resistance to processing technologies. Oysters (Grassostrea gigas) were cultivated in seawater artificially contaminated with HuNoV surrogates (Tulane virus, TV; murine norovirus, MNV-1), HAV, or RV at level of 1 × 10^4 PFU/ml, or 1 × 10^4 RNA copies/ml of a HuNoV GII.4 strain. Oysters were harvested after 24, 48, and 72 h post-inoculation, and the presence of viruses was determined in gills, digestive glands, and muscles by plaque assay or real time PCR (RT-qPCR). It was found that caliciviruses and HAV were localized in the stomach at a high level within the first 24 h, while RV was detected in the highest level in the gills. Next we determined the thermal stability of each of the viruses. It was found that Decimal reduction time (D-values) of TV, MNV-1, HAV, and RV ranged from 0.13 to 1.81 min and 1.26 to 7.29 s at 62 and 72°C, respectively. At 80°C the time to first log10 reduction (TFL-value) ranged between 0.46 and 32 s in cell culture medium, and ranged between 0.61 to 19.99 min in oysters. In terms of thermal resistance the four viruses can be ranked as the following: HAV>RV>TV>MNV-1. This study also compared the baro-sensitivity of seven RV strains (G1: Wa, Ku, and K8, G2: S2, G3: SA-11 and YO, and G4:ST3) following HPP. It was found that RV strains showed varying responses to HPP based on the initial temp (open full item for complete abstract)
Committee: Jianrong Li (Advisor); Hua Wang (Committee Member); Melvin Pascall (Committee Member); Gireesh Rajashekara (Committee Member)
Subjects: Food Science; Microbiology; Veterinary Services; Virology