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The Effect of Heat and Free Chlorine Treatments on the Surface Properties of Murine Norovirus

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Abstract

Heat and free chlorine are among the most efficient and commonly used treatments to inactivate enteric viruses, but their global inactivation mechanisms have not been elucidated yet. These treatments have been shown to affect at least the capsid proteins of viruses and thus may affect the surface properties (i.e. electrostatic charge and hydrophobicity) of such particles. Our aim was to study the effects of heat and free chlorine on surface properties for a murine norovirus chosen as surrogate for human norovirus. No changes in the surface properties were observed with our methods for murine norovirus exposed to free chlorine. Only the heat treatment led to major changes in the surface properties of the virus with the expression of hydrophobic domains at the surface of the particles after exposure to a temperature of 55 °C. No modification of the expression of hydrophobic domains occurred after exposure to 60 °C, and the low hydrophobic state exhibited by infectious and inactivated particles after exposure to 60 °C appeared to be irreversible for inactivated particles only, which may provide a means to discriminate infectious from inactivated murine noroviruses. When exposed to a temperature of 72 °C or to free chlorine at a concentration of 50 mg/L, the genome became available for RNases.

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Acknowledgements

The results of this study were obtained within the scope of CapsiVir, a project coordinated by ACTALIA and funded by the “Conseil Régional de Basse Normandie”. This study, labelled by the competitiveness cluster VALORIAL, was also supported by the Joint Technical Unit ACTIA VIROcontrol and the “Syndicat des Fabricants des Produits Frais Prêts à l’Emploi” (cluster of ready-to-eat food industries: Florette, Bonduelle, Crudettes, and Rosée des Champs).

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  1. Laboratoire de Chimie Physique et Microbiologie pour l’Environnement (LCPME), UMR 7564, Faculté de Pharmacie, CNRS-Université de Lorraine, 5 Rue Albert Lebrun, 54000, Nancy, France

    Adrien Brié, Aurélie Robert, Christophe Gantzer & Isabelle Bertrand

  2. CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France

    Adrien Brié, Aurélie Robert, Christophe Gantzer & Isabelle Bertrand

  3. Food Safety Department, ACTALIA, Saint Lô, France

    Adrien Brié, Ravo Razafimahefa, Julie Loutreul, Aurélie Robert & Nicolas Boudaud

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  1. Adrien Brié
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  2. Ravo Razafimahefa
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  3. Julie Loutreul
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  4. Aurélie Robert
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  5. Christophe Gantzer
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  6. Nicolas Boudaud
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  7. Isabelle Bertrand
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Correspondence to Isabelle Bertrand.

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Brié, A., Razafimahefa, R., Loutreul, J. et al. The Effect of Heat and Free Chlorine Treatments on the Surface Properties of Murine Norovirus. Food Environ Virol 9, 149–158 (2017). https://doi.org/10.1007/s12560-016-9271-3

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