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Applied and Environmental Microbiology, January 2007, p. 581-585, Vol. 73, No. 2
0099-2240/07/$08.00+0     doi:10.1128/AEM.02117-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Inactivation of a Norovirus by High-Pressure Processing{triangledown}

David H. Kingsley,1* Daniel R. Holliman,2 Kevin R. Calci,3 Haiqiang Chen,4 and George J. Flick2

U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University, Dover, Delaware 19901,1 Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061,2 U.S. Food and Drug Administration, Gulf Coast Seafood Laboratory, Dauphin Island, Alabama 36528,3 Department of Animal & Food Sciences, University of Delaware, Newark, Delaware 19716-21504

Received 8 September 2006/ Accepted 12 November 2006

Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20°C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa treatment being sufficient to inactivate 6.85 log10 PFU of MNV-1. The inactivation of MNV-1 was enhanced when pressure was applied at an initial temperature of 5°C; a 5-min pressure treatment of 350 MPa at 30°C inactivated 1.15 log10 PFU of virus, while the same treatment at 5°C resulted in a reduction of 5.56 log10 PFU. Evaluation of virus inactivation as a function of treatment times ranging from 0 to 150 s and 0 to 900 s at 5°C and 20°C, respectively, indicated that a decreasing rate of inactivation with time was consistent with Weibull or log-logistic inactivation kinetics. The inactivation of MNV-1 directly within oyster tissues was demonstrated; a 5-min, 400-MPa treatment at 5°C was sufficient to inactivate 4.05 log10 PFU. This work is the first demonstration that norovirus can be inactivated by high pressure and suggests good prospects for inactivation of nonpropagable human norovirus strains in foods.

* Corresponding author. Mailing address: U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University, Dover, DE 19901. Phone: (302) 857-6406. Fax: (302) 857-6451. E-mail: dkingsle{at}desu.edu.

{triangledown} Published ahead of print on 1 December 2006.

Applied and Environmental Microbiology, January 2007, p. 581-585, Vol. 73, No. 2
0099-2240/07/$08.00+0     doi:10.1128/AEM.02117-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Buckow, R., Isbarn, S., Knorr, D., Heinz, V., Lehmacher, A. (2008). Predictive Model for Inactivation of Feline Calicivirus, a Norovirus Surrogate, by Heat and High Hydrostatic Pressure. Appl. Environ. Microbiol. 74: 1030-1038 [Abstract] [Full Text]  


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