U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker Center, Delaware State University, Dover, Delaware 19901, USA.
J Food Prot. 2005 Aug;68(8):1748-51. doi: 10.4315/0362-028x-68.8.1748.
Hepatitis A can be acquired by ingesting contaminated produce. To investigate the potential of high-pressure processing as an intervention strategy for virus in produce, strawberry puree and sliced green onions were inoculated with > 10(6) PFU of hepatitis A virus and treated with pressures ranging from 225 to 375 megapascals (MPa) in 25-MPa increments at ambient temperature. Subsequent virus extraction and plaque assay determined that hepatitis A virus was inactivated in strawberry puree and sliced green onions after 5-min exposures to pressures of 375 MPa with log PFU reductions of 4.32 and 4.75, respectively. Hepatitis A virus was equally sensitive in puree and onions at pressures > or = 350 MPa. For treatments of < 325 MPa, the virus was more sensitive to pressure in strawberry puree than in sliced onions with log reductions of 1.2, 2.06, and 3.13 observed for strawberries and 0.28, 0.72, and 1.42 observed for onions after 5-min treatments at 250, 275, and 300 MPa, respectively. Although high-pressure processing may cause some organoleptic alterations to strawberries and onions, results show high-pressure processing will inactivate hepatitis A virus in these foods.
甲型肝炎可通过摄入受污染的农产品而感染。为了研究高压处理作为农产品中病毒干预策略的潜力，草莓泥和切片葱用> 10(6)PFU 的甲型肝炎病毒接种，并在环境温度下以 25MPa 的增量用 225 至 375 兆帕斯卡 (MPa) 的压力处理。随后的病毒提取和蚀斑测定表明，甲型肝炎病毒在草莓泥和切片葱中经 375 MPa 5 分钟暴露后失活，分别减少了 4.32 和 4.75 个对数 PFU。甲型肝炎病毒在纯汁和洋葱中的敏感性在>或= 350 MPa 时相同。对于< 325 MPa 的处理，病毒在草莓泥中的压力敏感性高于切片洋葱，在 250、275 和 300 MPa 下分别处理 5 分钟后，草莓中的对数减少分别为 1.2、2.06 和 3.13，洋葱中的对数减少分别为 0.28、0.72 和 1.42。虽然高压处理可能会对草莓和洋葱造成一些感官上的改变，但结果表明高压处理会使这些食物中的甲型肝炎病毒失活。
