Food and Environmental Virology

, Volume 2, Issue 2, pp 83–88 | Cite as

High Pressure Inactivation of HAV Within Mussels

  • Valentina Terio
  • Giuseppina Tantillo
  • Vito Martella
  • Pietro Di Pinto
  • Canio Buonavoglia
  • David H. Kingsley
Original Paper
First Online:
Received:
Accepted:

Abstract

The potential of high pressure processing to inactivate hepatitis A virus (HAV) within Mediterranean mussels (Mytilus galloprovincialis) and blue mussels (Mytilus edulis) was evaluated. HAV was bioaccumulated within mussels to approximately 6-log10 PFU by exposure of mussels to HAV-contaminated seawater. After shucking, 5 min pressure treatments of 300, 325, 350, 375, and 400 MegaPascals (MPa) were performed at room temperature (18–22°C). For blue mussels, log10 PFU reductions of HAV averaged 2.1 and 3.6 for treatments of 350 and 400 MPa, while for Mediterranean mussels reductions of 1.7 and 2.9 log10 PFU MPa were observed for equivalent treatments. These results demonstrate that high pressure processing is capable of inactivating HAV within mussels.

Keywords

Mussels Hepatitis A virus High pressure processing 
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Notes

Acknowledgments

We wish to thank Gloria Meade (USDA, Dover DE) and Valeriana Colao (University of Bari) for technical assistance. We also wish to thank Gary Richards (USDA, Dover, DE, USA) and Pina Fratamico (USDA, Wyndmoor, PA, USA) for critical review of the manuscript.

Disclaimer

Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture.

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Copyright information

© U.S. Government 2010

Authors and Affiliations

  • Valentina Terio
    • 1
  • Giuseppina Tantillo
    • 1
  • Vito Martella
    • 1
  • Pietro Di Pinto
    • 1
  • Canio Buonavoglia
    • 1
  • David H. Kingsley
    • 2
  1. 1.Department of Veterinary and Public HealthUniversity of BariVelanzano, BariItaly
  2. 2.U.S. Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W. W. Baker CenterDelaware State UniversityDoverUSA

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