Application of gamma irradiation for the reduction of norovirus in traditional Korean half-dried seafood products during storage

作者：Kang Sujin; Park Shin Young; Ha Sang Do^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2016, 65: 739-745.

DOI：10.1016/j.lwt.2015.09.005

• Murine norovirus-1
• Radiation
• Gwamegi
• Semi-dried squid
• 1 week

Gwamegi (half-dried Pacific herring or Pacific saury) and semi-dried squid are not subject to any heat treatment during processing, and can become contaminated with norovirus (Nay). This study investigated the effects of gamma irradiation (0, 3, 5, 7, and 10 kGy) on the inactivation of murine norovirus-1 (MNV-1) and the survival of MNV-1 in Gwamegi and semi-dried squid samples following their irradiation and storage at 10 degrees C for 7 days. The overall reductions of MNV-1 in Gwamegi were 0.66, 0.88, 1.31, and 1.66 log(10) PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. The overall reductions of MNV-1 in semi-dried squid were 0.59, 0.88, 1.36, and 1.81 logio PFU/ml by 3, 5, 7, and 10 kGy irradiation, respectively. There was an approximate 1 logio reduction in viral load for all irradiated samples stored at 10 degrees C for 7 days at doses of 3, 5, 7, and 10 kGy including non-irradiated samples. Our findings suggest that gamma irradiation using a dose >= 7 kGy could be effective in reducing MNV-1 titers by more than 1 log(10) PFU/mL (>90%) in half-dried seafood products, without any concomitant changes in color and sensory evaluation.

• 出版日期2016-1