ArticleApplied and environmental microbiology2007
Inactivation of a norovirus by high-pressure processing.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
36 citing papers in PubMed.
- Randomized, double-blinded clinical trial for human norovirus inactivation in oysters by high hydrostatic pressure processing.Applied and environmental microbiology · 2011Trial
- Antiviral Activity of Natural Compounds for Food Safety.Food and environmental virology · 2024Review
- Research Progress on Biological Accumulation, Detection and Inactivation Technologies of Norovirus in Oysters.Foods (Basel, Switzerland) · 2023Review
- Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition ofAntibiotics (Basel, Switzerland) · 2022Article
- Assessment of the Impact on Human Health of the Presence of Norovirus in Bivalve Molluscs: What Data Do We Miss?Foods (Basel, Switzerland) · 2021Review
- Inactivation of Foodborne Viruses by High-Pressure Processing (HPP).Foods (Basel, Switzerland) · 2021Review
- Inactivation of avian influenza viruses by hydrostatic pressure as a potential vaccine development approach.Access microbiology · 2021Article
- Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies.Foods (Basel, Switzerland) · 2020Review
- Did granny know best? Evaluating the antibacterial, antifungal and antiviral efficacy of acetic acid for home care procedures.BMC microbiology · 2020Article
- Public health risks associated with hepatitis E virus (HEV) as a food-borne pathogen.EFSA journal. European Food Safety Authority · 2017Article
- Inactivation of Viruses and Bacteriophages as Models for Swine Hepatitis E Virus in Food Matrices.Food and environmental virology · 2017Article
- Variable High-Pressure-Processing Sensitivities for Genogroup II Human Noroviruses.Applied and environmental microbiology · 2016Article
- Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce.Comprehensive reviews in food science and food safety · 2015Article
- High-Pressure Inactivation of Rotaviruses: Role of Treatment Temperature and Strain Diversity in Virus Inactivation.Applied and environmental microbiology · 2015Article
- A Gnotobiotic Pig Model for Determining Human Norovirus Inactivation by High-Pressure Processing.Applied and environmental microbiology · 2015Article
- Destruction of the Capsid and Genome of GII.4 Human Norovirus Occurs during Exposure to Metal Alloys Containing Copper.Applied and environmental microbiology · 2015Article
- Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera.Food and environmental virology · 2015Article
- Effect of temperature and relative humidity on the survival of foodborne viruses during food storage.Applied and environmental microbiology · 2015Article
- Intranasal Immunization with Pressure Inactivated Avian Influenza Elicits Cellular and Humoral Responses in Mice.PloS one · 2015Article
- High Pressure Processing of Bivalve Shellfish and HPP's Use as a Virus Intervention.Foods (Basel, Switzerland) · 2014Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Murine norovirus (strain MNV-1), a propagable norovirus, was evaluated for susceptibility to high-pressure processing. Experiments with virus stocks in Dulbecco's modified Eagle medium demonstrated that at room temperature (20 degrees C) the virus was inactivated over a pressure range of 350 to 450 MPa, with a 5-min, 450-MPa treatment being sufficient to inactivate 6.85 log(10) PFU of MNV-1. The inactivation of MNV-1 was enhanced when pressure was applied at an initial temperature of 5 degrees C; a 5-min pressure treatment of 350 MPa at 30 degrees C inactivated 1.15 log(10) PFU of virus, while the same treatment at 5 degrees C resulted in a reduction of 5.56 log(10) PFU. Evaluation of virus inactivation as a function of treatment times ranging from 0 to 150 s and 0 to 900 s at 5 degrees C and 20 degrees C, respectively, indicated that a decreasing rate of inactivation with time was consistent with Weibull or log-logistic inactivation kinetics. The inactivation of MNV-1 directly within oyster tissues was demonstrated; a 5-min, 400-MPa treatment at 5 degrees C was sufficient to inactivate 4.05 log(10) PFU. This work is the first demonstration that norovirus can be inactivated by high pressure and suggests good prospects for inactivation of nonpropagable human norovirus strains in foods.
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