Thermal Inactivation of Hepatitis A Virus, Noroviruses, and Simian Rotavirus in Cows' Milk
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ORIGINAL PAPER
Thermal Inactivation of Hepatitis A Virus, Noroviruses, and Simian Rotavirus in Cows’ Milk Waled M. El‑Senousy1 · Maha Shalaby2 · Azza M. M. Deeb2 · Ibrahim I. Alhawary3 Received: 26 March 2020 / Accepted: 4 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Consumption of raw or unpasteurized milk is a risk for the consumers because indirect contaminations such as fecalcross-contamination could occur and determine the presence of enteric viruses. In this study, milk was treated with several temperature and time combinations chosen by performing a preliminary experiment to evaluate the intervals needed to inactivate Hepatitis A virus (HAV) HM175 strain, noroviruses genogroups I and II (GI and GII), and simian rotavirus SA11 at different temperatures. Results were obtained by measuring the genome copies and infectious units by real-time PCR and plaque assays respectively. At 85 °C, one minute and two minutes were needed to achieve 6.6 log10 ± 0.2 and 8 log10 ± 0 reductions of genome copies of HAV respectively. Similar genome copies reduction was also observed for noroviruses (GI and GII) and simian rotavirus. At higher temperatures, 90 s (s) at 90 °C and 60 s at 95 °C were needed to achieve 8 log10 ± 0 reductions of the genome copies of all studied viruses. Significant higher sensitivity of the infectious units of both HAV and simian rotavirus to heat treatment of milk than their genome copies was observed. At boiling point of milk (100.5 °C), 40 s were needed to achieve 8 log10 ± 0 reductions of genome copies of all the studied viruses, while 10 s were needed to achieve 6 log10 ± 0 reductions of the infectious units of HAV and simian rotavirus. Significant higher reduction of infectious units than genome copies was observed confirming that genome copies reduction does not correspond to infectious virus. Keywords Hepatitis A virus · Norovirus · Simian rotavirus SA11 · Thermal treatment · Milk
Introduction Enteric human pathogenic viruses such as noroviruses, rotaviruses, hepatitis A and E viruses, astroviruses, and enteric adenoviruses are known as foodborne viruses (Baert et al. 2009). Foodborne transmission had been described as one of the modes of transmission for many different viruses associated with diseases ranging from mild diarrhea to severe * Waled M. El‑Senousy [email protected] 1
Environmental Virology Lab, Water Pollution Research Department, Environmental Research Division and Food‑Borne Viruses Group, Centre of Excellence for Advanced Sciences, National Research Centre (NRC), 33 El‑Buhouth st., Dokki, P.O. 12622, Giza, Egypt
2
Food Control Department, Faculty of Veterinary Medicine, Kafr-El-Sheikh University, P.O. 33516, Kafr‑El‑Sheikh, Egypt
3
Fish Processing and Biotechnology Department, Faculty of Aquatic and Fisheries Sciences, Kafr-El-Sheikh University, P.O. 33516, Kafr‑El‑Sheikh, Egypt
neurological symptoms. The major sources of enteric viruses in contaminated foods include (i) shellfish harvested from faecal
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