PMID- 25943304
OWN - NLM
STAT- MEDLINE
DCOM- 20160609
LR  - 20181202
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 80
IP  - 6
DP  - 2015 Jun
TI  - Effects of High-Hydrostatic Pressure on Inactivation of Human Norovirus and 
      Physical and Sensory Characteristics of Oysters.
PG  - M1330-5
LID - 10.1111/1750-3841.12899 [doi]
AB  - The purpose of the study was to determine the effect of high-hydrostatic pressure 
      (HHP) on inactivation of human norovirus (HuNoV) in oysters and to evaluate 
      organoleptic characteristics of oysters treated at pressure levels required for 
      HuNoV inactivation. Genogroup I.1 (GI.1) or Genogroup II.4 (GII.4) HuNoV was 
      inoculated into oysters and treated at 300 to 600 MPa at 25 and 0  degrees C for 2 min. 
      After HHP, viral particles were extracted by porcine gastric mucin-conjugated 
      magnetic beads (PGM-MBs) and viral RNA was quantified by real-time RT-PCR. Lower 
      initial temperature (0  degrees C) significantly enhanced HHP inactivation of HuNoV 
      compared to ambient temperature (25  degrees C; P < 0.05). HHP at 350 and 500 MPa at 0  degrees C 
      could achieve more than 4 log10 reduction of GII.4 and GI.1 HuNoV in oysters, 
      respectively. HHP treatments did not significantly change color or texture of 
      oyster tissue. A 1- to 5-scale hedonic sensory evaluation on appearance, aroma, 
      color, and overall acceptability showed that pressure-treated oysters received 
      significantly higher quality scores than the untreated control (P < 0.05). 
      Elevated pressure levels at 450 and 500 MPa did not significantly affect scores 
      compared to 300 MPa at 0  degrees C, indicating increasing pressure level did not affect 
      sensory acceptability of oysters. Oysters treated at 0  degrees C had slightly lower 
      acceptability than the group treated at room temperature on day 1 (P < 0.05), but 
      after 1 wk storage, no significant difference in sensory attributes and consumer 
      desirability was observed (P > 0.05).
CI  - (c) 2015 Institute of Food Technologists(R)
FAU - Ye, Mu
AU  - Ye M
AD  - Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716, U.S.A.
FAU - Lingham, Talaysha
AU  - Lingham T
AD  - Dept. of Agriculture and Natural Resources, Delaware State Univ, Dover, Delaware, 
      19901, U.S.A.
FAU - Huang, Yaoxin
AU  - Huang Y
AD  - Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716, U.S.A.
FAU - Ozbay, Gulnihal
AU  - Ozbay G
AD  - Dept. of Agriculture and Natural Resources, Delaware State Univ, Dover, Delaware, 
      19901, U.S.A.
FAU - Ji, Lin
AU  - Ji L
AD  - Dept. of Food Science, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 
      08901, U.S.A.
FAU - Karwe, Mukund
AU  - Karwe M
AD  - Dept. of Food Science, Rutgers, The State Univ. of New Jersey, New Brunswick, NJ, 
      08901, U.S.A.
FAU - Chen, Haiqiang
AU  - Chen H
AD  - Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716, U.S.A.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150505
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
SB  - IM
MH  - Animals
MH  - Color
MH  - Food Handling/*methods
MH  - *Food Microbiology
MH  - Humans
MH  - *Hydrostatic Pressure
MH  - Norovirus/*growth & development
MH  - Odorants
MH  - Ostreidae/*virology
MH  - Real-Time Polymerase Chain Reaction
MH  - Shellfish/*analysis/virology
MH  - Swine
MH  - Temperature
OTO - NOTNLM
OT  - high-hydrostatic pressure
OT  - human norovirus
OT  - oysters
OT  - sensory evaluation
EDAT- 2015/05/07 06:00
MHDA- 2016/06/10 06:00
CRDT- 2015/05/07 06:00
PHST- 2015/01/12 00:00 [received]
PHST- 2015/04/03 00:00 [accepted]
PHST- 2015/05/07 06:00 [entrez]
PHST- 2015/05/07 06:00 [pubmed]
PHST- 2016/06/10 06:00 [medline]
AID - 10.1111/1750-3841.12899 [doi]
PST - ppublish
SO  - J Food Sci. 2015 Jun;80(6):M1330-5. doi: 10.1111/1750-3841.12899. Epub 2015 May 
      5.