Effect of high hydrostatic pressure on murine norovirus in Manila clams

• DOI: 10.1111/j.1472-765x.2012.03211.x
• Publication Date: 2012-01-24T11:36:00Z
• Authors: G. Arcangeli; C. Terregino; P. De Benedictis; B. Zecchin; A. Manfrin; E. Rossetti; C. Magnabosco; M. Mancin; A. Brutti
• Keywords: Hydrostatic pressure; Ruditapes; Pascalization

Eating raw or insufficiently cooked bivalve molluscs contaminated with human noroviruses (NVs) can result in acute cases of gastroenteritis humans. Manila clams (Ruditapes philippinarum) are particularly prone to exposure NVs due the brackish environment which they farmed is known be susceptible faecal contamination. High hydrostatic pressure processing (HHP) a food treatment technique that has been shown inactivate NV.In this study we investigated ability HHP murine norovirus (MNV-1), recognised surrogate for NV, experimentally manila clams. Pools live were subjected ranging from 300 500 MPa different time intervals between one and 10 min. The trial was repeated three times, at monthly intervals.Virus vitality post-treatment assessed data obtained indicates use high pressures least 1 min effective inactivating MNV-1.HHP results an could applied industrial process obtain safe ready eat.