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首页> 外文期刊>Applied Microbiology >Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica)
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Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica)

机译：活牡蛎中肠道病毒的热灭活和肠道食源性病毒的生物富集（Crassostrea virginica）

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Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis A virus (HAV), and human rotavirus (RV) bioaccumulated to high titers within oyster tissues, with different patterns of bioaccumulation for the different viruses. We tested the thermal stability of each virus at 62, 72, and 80°C in culture medium. The viruses can be ranked from the most heat resistant to the least stable as follows: HAV, RV, TV, MNV-1. In addition, we found that oyster tissues provided protection to the viruses during heat treatment. To decipher the mechanism underlying viral inactivation by heat, purified TV was treated at 80°C for increasing time intervals. It was found that the integrity of the viral capsid was disrupted, whereas viral genomic RNA remained intact. Interestingly, heat treatment leading to complete loss of TV infectivity was not sufficient to completely disrupt the receptor binding activity of TV, as determined by the porcine gastric mucin–magnetic bead binding assay. Similarly, HuNoV virus-like particles (VLPs) and a HuNoV GII.4 strain retained some receptor binding ability following heat treatment. Although foodborne viruses have variable heat stability, 80°C for >6 min was sufficient to completely inactivate enteric viruses in oysters, with the exception of HAV.
机译：人肠道病毒是与贝类相关的暴发的主要病原体。在这项研究中，在组织培养和牡蛎组织中测定了活牡蛎中病毒生物富集的动力学和主要肠病毒的热稳定性。人类Norovirus（HuNoV）GII.4株，HuNoV替代（鼠诺如病毒[MNV-1]，Tulane病毒[TV]），甲型肝炎病毒（HAV）和人轮状病毒（RV），它们在牡蛎组织中生物滴度高，具有针对不同病毒的不同生物累积模式。我们测试了每种病毒在62、72和80°C在培养基中的热稳定性。可以将病毒从最耐热到最不稳定的等级如下：HAV，RV，TV，MNV-1。此外，我们发现牡蛎组织在热处理过程中为病毒提供了保护。为了解释通过热灭活病毒的基本机制，将纯化的电视在80°C的温度下进行处理以增加时间间隔。发现病毒衣壳的完整性被破坏，而病毒基因组RNA保持完整。有趣的是，导致猪电视感染力完全丧失的热处理不足以完全破坏电视的受体结合活性，这是通过猪胃粘蛋白-磁珠结合试验确定的。同样，HuNoV病毒样颗粒（VLP）和HuNoV GII.4菌株在热处理后仍保留了一些受体结合能力。尽管食源性病毒具有可变的热稳定性，但HAV除外，80°C持续6分钟以上的时间足以使牡蛎中的肠病毒完全灭活。

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