Bozkurt Hayriye, D'Souza Doris H, Davidson P Michael
Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA.
Appl Environ Microbiol. 2014 May;80(10):3191-7. doi: 10.1128/AEM.00428-14. Epub 2014 Mar 14.
Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with shellfish consumption. The objectives of this study were to determine the thermal inactivation behavior of HAV in blue mussels, to compare the first-order and Weibull models to describe the data, to calculate Arrhenius activation energy for each model, and to evaluate model efficiency by using selected statistical criteria. The times required to reduce the population by 1 log cycle (D-values) calculated from the first-order model (50 to 72°C) ranged from 1.07 to 54.17 min for HAV. Using the Weibull model, the times required to destroy 1 log unit (tD = 1) of HAV at the same temperatures were 1.57 to 37.91 min. At 72°C, the treatment times required to achieve a 6-log reduction were 7.49 min for the first-order model and 8.47 min for the Weibull model. The z-values (changes in temperature required for a 90% change in the log D-values) calculated for HAV were 15.88 ± 3.97°C (R(2), 0.94) with the Weibull model and 12.97 ± 0.59°C (R(2), 0.93) with the first-order model. The calculated activation energies for the first-order model and the Weibull model were 165 and 153 kJ/mol, respectively. The results revealed that the Weibull model was more appropriate for representing the thermal inactivation behavior of HAV in blue mussels. Correct understanding of the thermal inactivation behavior of HAV could allow precise determination of the thermal process conditions to prevent food-borne viral outbreaks associated with the consumption of contaminated mussels.
甲型肝炎病毒（HAV）是一种经食物传播的肠道病毒，可引发与食用贝类相关的肝炎暴发。本研究的目的是确定HAV在蓝贻贝中的热失活行为，比较用于描述数据的一级模型和韦布尔模型，计算每个模型的阿伦尼乌斯活化能，并使用选定的统计标准评估模型效率。根据一级模型（50至72°C）计算，使HAV数量减少1个对数周期所需的时间（D值）为1.07至54.17分钟。使用韦布尔模型，在相同温度下破坏1个对数单位（tD = 1）的HAV所需的时间为1.57至37.91分钟。在72°C时，一级模型实现6个对数减少所需的处理时间为7.49分钟，韦布尔模型为8.47分钟。HAV的z值（对数D值变化90%所需的温度变化），韦布尔模型计算结果为15.88±3.97°C（R(2)，0.94），一级模型为12.97±0.59°C（R(2)，0.93）。一级模型和韦布尔模型计算的活化能分别为165和153 kJ/mol。结果表明，韦布尔模型更适合表示HAV在蓝贻贝中的热失活行为。正确理解HAV的热失活行为有助于精确确定热加工条件，以预防与食用受污染贻贝相关的食源性病毒暴发。
