Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
J Food Prot. 2014 Feb;77(2):276-83. doi: 10.4315/0362-028X.JFP-13-289.
Leafy greens, including spinach, have potential for human norovirus transmission through improper handling and/or contact with contaminated water. Inactivation of norovirus prior to consumption is essential to protect public health. Because of the inability to propagate human noroviruses in vitro, murine norovirus (MNV-1) and feline calicivirus (FCV-F9) have been used as surrogates to model human norovirus behavior under laboratory conditions. The objectives of this study were to determine thermal inactivation kinetics of MNV-1 and FCV-F9 in spinach, compare first-order and Weibull models, and measure the uncertainty associated with the process. D-values were determined for viruses at 50, 56, 60, 65, and 72 °C in 2-ml vials. The D-values calculated from the first-order model (50 to 72 °C) ranged from 0.16 to 14.57 min for MNV-1 and 0.15 to 17.39 min for FCV-9. Using the Weibull model, the tD for MNV-1 and FCV-F9 to destroy 1 log (D ≈ 1) at the same temperatures ranged from 0.22 to 15.26 and 0.27 to 20.71 min, respectively. The z-values determined for MNV-1 were 11.66 ± 0.42 °C using the Weibull model and 10.98 ± 0.58 °C for the first-order model and for FCV-F9 were 10.85 ± 0.67 °C and 9.89 ± 0.79 °C, respectively. There was no difference in D- or z-value using the two models (P > 0.05). Relative uncertainty for dilution factor, personal counting, and test volume were 0.005, 0.0004, and ca. 0.84%, respectively. The major contribution to total uncertainty was from the model selected. Total uncertainties for FCV-F9 for the Weibull and first-order models were 3.53 to 7.56% and 11.99 to 21.01%, respectively, and for MNV-1, 3.10 to 7.01% and 13.14 to 16.94%, respectively. Novel and precise information on thermal inactivation of human norovirus surrogates in spinach was generated, enabling more reliable thermal process calculations to control noroviruses. The results of this study may be useful to the frozen food industry in designing blanching processes for spinach to inactivate or control noroviruses.
绿叶蔬菜，包括菠菜，由于处理不当和/或与污染水接触，有可能传播人类诺如病毒。在食用前消灭诺如病毒对于保护公众健康至关重要。由于无法在体外繁殖人类诺如病毒，因此已使用鼠诺如病毒（MNV-1）和猫杯状病毒（FCV-F9）作为替代物，在实验室条件下模拟人类诺如病毒的行为。本研究的目的是确定 MNV-1 和 FCV-F9 在菠菜中的热失活动力学，比较一级和 Weibull 模型，并测量与该过程相关的不确定性。在 2 毫升小瓶中，在 50、56、60、65 和 72°C 下测定病毒的 D 值。根据一级模型（50 至 72°C）计算的 D 值，MNV-1 的范围为 0.16 至 14.57 分钟，FCV-9 的范围为 0.15 至 17.39 分钟。使用 Weibull 模型，MNV-1 和 FCV-F9 破坏 1 个对数（D ≈ 1）的 tD 值在相同温度下分别为 0.22 至 15.26 和 0.27 至 20.71 分钟。使用 Weibull 模型确定的 MNV-1 的 z 值为 11.66 ± 0.42°C，使用一级模型确定的 z 值为 10.98 ± 0.58°C，对于 FCV-F9，z 值分别为 10.85 ± 0.67°C 和 9.89 ± 0.79°C。两种模型的 D 值或 z 值没有差异（P > 0.05）。稀释因子、个人计数和测试体积的相对不确定度分别为 0.005、0.0004 和 ca.0.84%。对总不确定度的主要贡献来自所选择的模型。FCV-F9 的 Weibull 和一级模型的总不确定度分别为 3.53%至 7.56%和 11.99%至 21.01%，MNV-1 的总不确定度分别为 3.10%至 7.01%和 13.14%至 16.94%。本研究提供了有关人类诺如病毒在菠菜中热失活动力学的新颖且精确的信息，从而能够更可靠地进行热加工计算以控制诺如病毒。本研究的结果可能对冷冻食品行业设计菠菜漂烫工艺以灭活或控制诺如病毒有用。
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