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Viability and heat resistance of murine norovirus on bread.
- Source :
-
International Journal of Food Microbiology . Jan2016, Vol. 216, p127-131. 5p. - Publication Year :
- 2016
-
Abstract
- Contaminated bread was the cause of a large-scale outbreak of norovirus disease in Japan in 2014. Contamination of seafood and uncooked food products by norovirus has been reported several times in the past; however the outbreak resulting from the contamination of bread products was unusual. A few reports on the presence of norovirus on bread products are available; however there have been no studies on the viability and heat resistance of norovirus on breads, which were investigated in this study. ce:italic>/ce:italic> strain 1 (MNV-1), a surrogate for human norovirus , was inoculated directly on 3 types of bread, but the infectivity of MNV-1 on bread samples was almost unchanged after 5 days at 20 °C. MNV-1 was inoculated on white bread that was subsequently heated in a toaster for a maximum of 2 min. The results showed that MNV-1 remained viable if the heating period was insufficient to inactivate. In addition, bread dough contaminated with MNV-1 was baked in the oven. Our results indicated that MNV-1 may remain viable on breads if the heating duration or temperature is insufficient. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 01681605
- Volume :
- 216
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 110558722
- Full Text :
- https://doi.org/10.1016/j.ijfoodmicro.2015.09.018