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首页> 外文期刊>Food microbiology >Survival of hepatitis A virus and Aichi virus in cranberry-based juices at refrigeration (4 ℃)
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Survival of hepatitis A virus and Aichi virus in cranberry-based juices at refrigeration (4 ℃)

机译：冷藏（4℃）的蔓越莓汁中甲型肝炎病毒和爱知病毒的存活率

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摘要

Viral foodborne illness continues to be a health-concern globally, with numerous fruit and juice outbreaks of Hepatitis A virus (HAV) reported worldwide. Aichi virus (AiV) is an emerging pathogen with limited epidemiological data. Both, HAV and AiV are resistant to low pH and can survive under adverse environmental conditions leading to transmission ease. The objective of this study was to evaluate the survival of HAV and AiV in commercially-available cranberry-based juices (Cranberry juice cocktail, CJ and a 100% juice with cranberry, MJ) over 21 days at refrigeration (4 ℃). Equal volumes of juice was mixed with each virus individually (final titer of 6 log PFU/mL) and stored at refrigeration over 21 days. At each time interval, the inoculated juices were serially diluted in cell culture media and infectious virus survival was determined by standard plaque assays. Each experiment was carried out in duplicate and replicated thrice. Reductions of 0.72 ± 0.06 (after day 1) to 2.3 ± 0.18 log PFU/mL (after day 21) and 0.63 ± 0.02 (after day 1) to 1.84 ± 0.14 log PFU/mL (after day 21) were obtained for AiV with MJ and CJ, respectively. Reductions ranging from 0.67 ± 0.03 (after day 1) to 1.09 ± 0.1 log PFU/mL (after day 21) and 0.93 ± 0.27 (after dayl) to 1.49 ± 0.18 log PFU/mL (after day 21) were obtained for HAV at refrigeration in MJ and CJ, respectively. HAV showed greater survival than AiV in these juices over refrigerated storage. These results provide survival data of HAV and AiV in cranberry-based juices that can be used in risk-modeling and risk assessment studies.
机译：病毒性食源性疾病在全球范围内仍然是健康问题，全球范围内都报告了许多水果和果汁爆发的甲型肝炎病毒（HAV）。爱知病毒（AiV）是一种流行病学数据有限的新兴病原体。 HAV和AiV均耐低pH值，并且可以在不利的环境条件下存活，从而易于传播。这项研究的目的是评估冷藏（4℃）下21天市售的基于蔓越莓的果汁（蔓越莓汁鸡尾酒，CJ和100％果汁和蔓越莓，MJ）中HAV和AiV的存活率。将等体积的果汁分别与每种病毒混合（最终滴度为6 log PFU / mL），并冷藏保存21天。在每个时间间隔，将接种的汁液在细胞培养基中连续稀释，并通过标准噬斑测定法确定感染性病毒的存活率。每个实验重复三次进行。对于AiV，将0.72±0.06（第1天后）降低至2.3±0.18 log PFU / mL（第21天之后）和0.63±0.02（第1天后）降低至1.84±0.14 log PFU / mL（第21天之后） MJ和CJ分别。 HAV的降低幅度为0.67±0.03（第1天后）至1.09±0.1 log PFU / mL（第21天后）和0.93±0.27（第1天后）至1.49±0.18 log PFU / mL（第21天后）分别在MJ和CJ中进行制冷。在冷藏状态下，这些果汁中的HAV比AiV的存活率更高。这些结果提供了蔓越莓汁中HAV和AiV的存活数据，可用于风险建模和风险评估研究。

著录项

  • 来源
    《Food microbiology》 |2017年第4期|251-255|共5页
  • 作者

    Snigdha Sewlikar; Doris H. DSouza;

  • 作者单位

    The University of Tennessee-Knoxville, Department of Food Science and Technology, 2600 River Drive, Knoxville, TN 37966, USA;

    The University of Tennessee-Knoxville, Department of Food Science and Technology, 2600 River Drive, Knoxville, TN 37966, USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Hepatitis A virus; Aichi virus; Cranberry juice; Titer reduction;

    机译：甲型肝炎病毒;爱知病毒酸果蔓汁减少滴度;

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