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Abstract This study investigated the effects of thermal treatment (70, 80, and 90 °C for 5, 10, and 20 min) on the titers of human norovirus (HuNoV) GII.4, a dominant genotype in… Click to show full abstract
Abstract This study investigated the effects of thermal treatment (70, 80, and 90 °C for 5, 10, and 20 min) on the titers of human norovirus (HuNoV) GII.4, a dominant genotype in fresh mussels using propidium monoazide (PMA) pretreatment and real-time reverse transcription quantitative-polymerase chain reaction (RT-qPCR) and the effects of thermal treatment on mussel quality (Hunter colors and sensory properties). Reductions of >1-log10 for HuNoV in PMA-treated mussels required 70 °C for 20 min, 80 °C for 10 min and 90 °C for 5 min. As assessed by PMA/RT-qPCR, the log10 reduction values of HuNoV in PMA-treated samples was significantly reduced (46% or 0.27 log10; P
Journal Title: Food Control
Year Published: 2020
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