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http://dx.doi.org/10.5657/KFAS.2015.0898

Effect of Heat Treatment on Male specific Coliphage and Norovirus Concentrations in Norovirus Contaminated Oyster Crassostrea gigas  

Park, Kunbawui (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Park, Yong Su (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kwon, Ji Young (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Yu, Hong Sik (West Sea Fisheries Research Institute, National Institute of Fisheries Science)
Lee, Hee Jung (West Sea Fisheries Research Institute, National Institute of Fisheries Science)
Kim, Ji Hoe (Research and Development Planning Division, National Institute of Fisheries Science)
Lee, Tae Seek (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Kim, Poong Ho (Food Safety and Processing Research Division, National Institute of Fisheries Science)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.48, no.6, 2015 , pp. 898-903 More about this Journal
Abstract
Noroviruses (NoV) are known to cause acute epidemic gastroenteritis worldwide. Outbreak strains are predominantly genogroup I (GI) and genogroup II (GII) in oysters Crassostrea gigas. We investigated the changes in concentration of male specific coliphage (MSC) and NoV under heat treatment of the naturally contaminated oyster, Crassostrea gigas. After heat treatment for 5 min in $85^{\circ}C$, no viable MSC was detected. The concentrations of GI and GII NoV decreased by 1.65 log and 2.25 log, respectively, following heat treatment for 5 min at $100^{\circ}C$. Moreover, both GI and GII NoV were completely deactivated by heat treatment for 10 min at $100^{\circ}C$. Therefore, in order to reduce the risk of norovirus infection from contaminated oysters, immersion in boiling water for at least 10 min is recommended.
Keywords
Heat-treatment; Male specific coliphage; Norovirus; Oyster;
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