PDF(Pubmed)
Abstract：
The current study investigated the effects of heat treatment (85 °C or 100 °C for 5-20 min) on human norovirus (HuNoV) GII.4\'s capsid stability in fresh oysters. In addition, propidium monoazide (PMA) was used in viral samples to distinguish infectious viruses and evaluated using real-time quantitative reverse transcription polymerase chain reaction (RT-qPCR). Further, we explored the effect of the heat treatment on oyster quality (Hunter color and hardness). The titer of HuNoV for oysters significantly (p < 0.05) decreased to 0.39-1.32 and 0.93-2.27 log10 copy number/μL in the non-PMA and PMA-treated groups, respectively, after heat treatment. HuNoV in oysters not treated with PMA showed a decrease of <1.5 - log10, whereas in PMA-treated oysters, a decrease of >1 - log10 was observed after treatment at 85 °C for 10 min. Treatments for both 15 min and 20 min at 100 °C showed a >99% log10 reduction using PMA/RT-qPCR. In the Hunter color, an increase in heat temperature and duration was associated with a significant decrease in \'L\' (brightness+, darkness-) and an increase in \'a\' (redness+, greenness-) and \'b\' (yellowness+, blueness-) (p < 0.05). Our findings confirmed that the hardness of oyster meat significantly increased with increasing temperature and time (p < 0.05). This study demonstrated that PMA/RT-qPCR was effective in distinguishing HuNoV viability in heat-treated oysters. The optimal heat treatment for oysters was 10 min at 85 °C and 5 min at 100 °C.
摘要：
当前的研究调查了热处理（85°C或100°C持续5-20分钟）对新鲜牡蛎中人诺如病毒（HuNoV）GII.4衣壳稳定性的影响。此外,在病毒样品中使用单叠氮丙啶(PMA)来区分感染性病毒,并使用实时定量逆转录聚合酶链反应(RT-qPCR)进行评估.Further,我们探讨了热处理对牡蛎品质（Hunter颜色和硬度）的影响。在非PMA和PMA处理组中，牡蛎的HuNoV滴度显着（p<0.05）降低至0.39-1.32和0.93-2.27log10拷贝数/μL，分别,热处理后。未经PMA处理的牡蛎中的HuNoV显示<1.5-log10的降低，而在PMA处理的牡蛎中，在85°C下处理10分钟后观察到>1-log10的降低。使用PMA/RT-qPCR,在100°C下处理15分钟和20分钟均显示>99%log10减少。在猎人的颜色，加热温度和持续时间的增加与\'L\'（亮度+，黑暗-)和\'a\'(红色+，绿色-)和\'b\'(黄色+，blueness-)(p<0.05)。我们的研究结果证实，牡蛎肉的硬度显着增加温度和时间（p<0.05）。这项研究表明，PMA/RT-qPCR可有效区分热处理牡蛎中的HuNoV活力。牡蛎的最佳热处理是在85°C下10分钟和在100°C下5分钟。
