Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis) |
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Authors: | Shin Young Park Sang‐Do Ha |
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Affiliation: | School of Food Science and Technology, Chung‐Ang University, 72‐1 Nae‐Ri, Daeduck‐Myun, Ansung, Kyunggido, Korea |
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Abstract: | We examined the effects of three different temperatures (60, 85 and 100 °C) and durations of time (1 min at 100 ° C to 30 min at 60 ° C) on hepatitis A virus (HAV) in suspension and dried mussels (Mytilus edulis). In suspension, 3.61, 4.48, 5.06 and 5.66 log10 tissue culture infectious dose (TCID)50/mL were reduced by 60 ° C for 5 min, 60 ° C for 15 min, 60 ° C for 30 min and 85 ° C for 3 min, respectively. In dried mussels, 1.34, 1.94, 3.16, 2.36, 3.53 and 4.38 log10TCID50/mL were reduced by 60 ° C for 5 min, 60 ° C for 15 min, 60 ° C for 30 min, 85 ° C for 3 min, 85 ° C for 6 min and 85 ° C for 10 min, respectively. HAV inactivation from suspension and dried mussels was achieved by 85 ° C for 6 min and 15 min, respectively, and also by a 1 min at 100 ° C. At 60, 85 and 100 ° C, the 1‐log (D‐values) inactivation from both suspension and dried mussels was 6.33 and 7.93, 0.98 and 3.05, and 0.28 and 0.38 min, respectively. A higher temperature and/or a thermal treatment time shorter than 85 ° C for 6 min (100 ° C for 1 min) could be used for commercial target foods for complete HAV inactivation. |
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Keywords: | Dried mussel D‐values Hepatitis A virus thermal inactivation |
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