Evaluation of Norovirus Reduction in Environmentally Contaminated Pacific Oysters During Laboratory Controlled and Commercial Depuration

• Published in: Food and Environmental Virology
• Main Authors: Rupnik, Agnieszka, Doré, William, Devilly, Leon, Fahy, James, Fitzpatrick, Amy, Schmidt, Wiebke, Hunt, Kevin, Butler, Francis, Keaveney, Sinéad
• Other Authors: Department of Agriculture, Food and the Marine
• Format: Article in Journal/Newspaper
• Language: English
• Published: Springer Science and Business Media LLC 2021
• Subjects: Virology; Health, Toxicology and Mutagenesis; Food Science; Epidemiology; Pacific; Crassostrea gigas
• Online Access: http://dx.doi.org/10.1007/s12560-021-09464-2; https://link.springer.com/content/pdf/10.1007/s12560-021-09464-2.pdf; https://link.springer.com/article/10.1007/s12560-021-09464-2/fulltext.html

Abstract Norovirus contamination of oysters is the lead cause of non-bacterial gastroenteritis and a significant food safety concern for the oyster industry. Here, norovirus reduction from Pacific oysters ( Crassostrea gigas), contaminated in the marine environment, was studied in laboratory depuration trials and in two commercial settings. Norovirus concentrations were measured in oyster digestive tissue before, during and post-depuration using the ISO 15216-1 quantitative real-time RT-PCR method. Results of the laboratory-based studies demonstrate that statistically significant reductions of up to 74% of the initial norovirus GII concentration was achieved after 3 days at 17–21 °C and after 4 days at 11–15 °C, compared to 44% reduction at 7–9 °C. In many trials norovirus GII concentrations were reduced to levels below 100 genome copies per gram (gcg −1 limit of quantitation; LOQ). Virus reduction was also assessed in commercial depuration systems, routinely used by two Irish oyster producers. Up to 68% reduction was recorded for norovirus GI and up to 90% for norovirus GII reducing the geometric mean virus concentration close to or below the LOQ. In both commercial settings there was a significant difference between the levels of reduction of norovirus GI compared to GII ( p < 0.05). Additionally, the ability to reduce the norovirus concentration in oysters to < LOQ differed when contaminated with concentrations below and above 1000 gcg −1 . These results indicate that depuration, carried out at elevated (> 11 °C) water temperatures for at least 3 days, can reduce the concentration of norovirus in oysters and therefore consumer exposure providing a practical risk management tool for the shellfish industry.