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Jarke C, Petereit A, Fehlhaber K, et al. Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage. Food Environ Virol. 2013;doi: 10.1007/s12560-013-9112-6.
Jarke, C., Petereit, A., Fehlhaber, K., Braun, P. G., Truyen, U., & Albert, T. (2013). Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage. Food and environmental virology, . https://doi.org/10.1007/s12560-013-9112-6
Jarke, Christina, et al. "Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage." Food and environmental virology vol. (2013). doi: https://doi.org/10.1007/s12560-013-9112-6
Jarke C, Petereit A, Fehlhaber K, Braun PG, Truyen U, Albert T. Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage. Food Environ Virol. 2013 Apr 28; doi: 10.1007/s12560-013-9112-6. Epub 2013 Apr 28. PMID: 23625486.
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Food Environ Virol. 2013 Apr 28; doi: 10.1007/s12560-013-9112-6. Epub 2013 Apr 28.

Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage.

Food and environmental virology

Christina Jarke, Anja Petereit, Karsten Fehlhaber, Peggy G Braun, Uwe Truyen, Thiemo Albert

Affiliations

  1. Faculty of Veterinary Medicine, Centre of Veterinary Public Health, Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103, Leipzig, Germany, [email protected].

PMID: 23625486 DOI: 10.1007/s12560-013-9112-6

Abstract

Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60 °C for 1-5 min in PBS for MNV and for 5-120 min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10 %) and sucrose (5, 50 %) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5 %) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50 % sucrose. A protective effect of PBS with 50 % sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices.

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