Jarke Christina, Petereit Anja, Fehlhaber Karsten, Braun Peggy G, Truyen Uwe, Albert Thiemo
Faculty of Veterinary Medicine, Centre of Veterinary Public Health, Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103, Leipzig, Germany,
Food Environ Virol. 2013 Apr 28. doi: 10.1007/s12560-013-9112-6.
Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60 °C for 1-5 min in PBS for MNV and for 5-120 min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10 %) and sucrose (5, 50 %) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5 %) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50 % sucrose. A protective effect of PBS with 50 % sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices.
到目前为止，关于食品添加剂对诺如病毒热灭活的影响知之甚少。只有少数研究表明食品基质对病毒感染性有保护或抑制作用。因此，本研究的目的是检测氯化钠、蔗糖和牛奶对替代物鼠诺如病毒（MNV）和MS2噬菌体在60℃下热稳定性的影响，MNV在磷酸盐缓冲液（PBS）中处理1 - 5分钟，MS2噬菌体在悬浮培养基缓冲液中处理5 - 120分钟。将不同浓度的氯化钠（5%、10%）和蔗糖（5%、50%）添加到各自的缓冲液中。此外，本研究还考察了不同脂肪浓度（0.3%、1.5%、3.5%）的市售牛奶。总体而言，除了在含50%蔗糖的PBS中对MNV进行热处理外，可观察到MNV和MS2噬菌体的滴度呈线性下降。可以得出结论，含50%蔗糖的PBS和牛奶基质对MNV有保护作用。所有其他测试条件对病毒灭活均无影响。然而，在整个实验过程中，MS2噬菌体确实比MNV表现出更高的耐热性。在未来的研究中，应测试在高糖热处理食品的风险评估中是否可以考虑所获得的数据。此外，还应阐明这些结果是否也适用于复杂的食品基质。
