Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas)
Raw oysters are considered a culinary delicacy but are frequently the culprit in food-borne norovirus (NoV) infections. As commercial depuration procedures are currently unable to efficiently eliminate NoV from oysters, an optimisation of the process should be considered. This study addresses the ab...
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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006268/ http://www.ncbi.nlm.nih.gov/pubmed/36656416 https://doi.org/10.1007/s12560-022-09547-8 |
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ftpubmed:oai:pubmedcentral.nih.gov:10006268 2023-05-15T15:58:21+02:00 Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) Stoppel, Sarah M. Duinker, Arne Khatri, Mamata Lunestad, Bjørn Tore Myrmel, Mette 2023-01-19 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006268/ http://www.ncbi.nlm.nih.gov/pubmed/36656416 https://doi.org/10.1007/s12560-022-09547-8 en eng Springer US http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006268/ http://www.ncbi.nlm.nih.gov/pubmed/36656416 http://dx.doi.org/10.1007/s12560-022-09547-8 © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/ Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . Food Environ Virol Original Paper Text 2023 ftpubmed https://doi.org/10.1007/s12560-022-09547-8 2023-03-19T01:39:39Z Raw oysters are considered a culinary delicacy but are frequently the culprit in food-borne norovirus (NoV) infections. As commercial depuration procedures are currently unable to efficiently eliminate NoV from oysters, an optimisation of the process should be considered. This study addresses the ability of elevated water temperatures to enhance the elimination of NoV and Tulane virus (TuV) from Pacific oysters (Crassostrea gigas). Both viruses were experimentally bioaccumulated in oysters, which were thereafter depurated at 12 °C and 17 °C for 4 weeks. Infectious TuV and viral RNA were monitored weekly for 28 days by TCID(50) and (PMAxx-) RT-qPCR, respectively. TuV RNA was more persistent than NoV and decreased by < 0.5 log(10) after 14 days, while NoV reductions were already > 1.0 log(10) at this time. For RT-qPCR there was no detectable benefit of elevated water temperatures or PMAxx for either virus (p > 0.05). TuV TCID(50) decreased steadily, and reductions were significantly different between the two temperatures (p < 0.001). This was most evident on days 14 and 21 when reductions at 17 °C were 1.3–1.7 log(10) higher than at 12 °C. After 3 weeks, reductions > 3.0 log(10) were observed at 17 °C, while at 12 °C reductions did not exceed 1.9 log(10). The length of depuration also had an influence on virus numbers. TuV reductions increased from < 1.0 log(10) after seven days to > 4.0 log(10) after 4 weeks. This implies that an extension of the depuration period to more than seven days, possibly in combination with elevated water temperatures, may be beneficial for the inactivation and removal of viral pathogens. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12560-022-09547-8. Text Crassostrea gigas PubMed Central (PMC) Pacific Food and Environmental Virology 15 1 43 50 |
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Original Paper Stoppel, Sarah M. Duinker, Arne Khatri, Mamata Lunestad, Bjørn Tore Myrmel, Mette Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
topic_facet |
Original Paper |
description |
Raw oysters are considered a culinary delicacy but are frequently the culprit in food-borne norovirus (NoV) infections. As commercial depuration procedures are currently unable to efficiently eliminate NoV from oysters, an optimisation of the process should be considered. This study addresses the ability of elevated water temperatures to enhance the elimination of NoV and Tulane virus (TuV) from Pacific oysters (Crassostrea gigas). Both viruses were experimentally bioaccumulated in oysters, which were thereafter depurated at 12 °C and 17 °C for 4 weeks. Infectious TuV and viral RNA were monitored weekly for 28 days by TCID(50) and (PMAxx-) RT-qPCR, respectively. TuV RNA was more persistent than NoV and decreased by < 0.5 log(10) after 14 days, while NoV reductions were already > 1.0 log(10) at this time. For RT-qPCR there was no detectable benefit of elevated water temperatures or PMAxx for either virus (p > 0.05). TuV TCID(50) decreased steadily, and reductions were significantly different between the two temperatures (p < 0.001). This was most evident on days 14 and 21 when reductions at 17 °C were 1.3–1.7 log(10) higher than at 12 °C. After 3 weeks, reductions > 3.0 log(10) were observed at 17 °C, while at 12 °C reductions did not exceed 1.9 log(10). The length of depuration also had an influence on virus numbers. TuV reductions increased from < 1.0 log(10) after seven days to > 4.0 log(10) after 4 weeks. This implies that an extension of the depuration period to more than seven days, possibly in combination with elevated water temperatures, may be beneficial for the inactivation and removal of viral pathogens. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12560-022-09547-8. |
format |
Text |
author |
Stoppel, Sarah M. Duinker, Arne Khatri, Mamata Lunestad, Bjørn Tore Myrmel, Mette |
author_facet |
Stoppel, Sarah M. Duinker, Arne Khatri, Mamata Lunestad, Bjørn Tore Myrmel, Mette |
author_sort |
Stoppel, Sarah M. |
title |
Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
title_short |
Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
title_full |
Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
title_fullStr |
Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
title_full_unstemmed |
Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas) |
title_sort |
temperature dependent depuration of norovirus gii and tulane virus from oysters (crassostrea gigas) |
publisher |
Springer US |
publishDate |
2023 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006268/ http://www.ncbi.nlm.nih.gov/pubmed/36656416 https://doi.org/10.1007/s12560-022-09547-8 |
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Pacific |
geographic_facet |
Pacific |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Food Environ Virol |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10006268/ http://www.ncbi.nlm.nih.gov/pubmed/36656416 http://dx.doi.org/10.1007/s12560-022-09547-8 |
op_rights |
© The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/ Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
op_doi |
https://doi.org/10.1007/s12560-022-09547-8 |
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Food and Environmental Virology |
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15 |
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43 |
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50 |
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