Short communicationInactivation of selected picornaviruses by high hydrostatic pressure☆
Section snippets
Acknowledgements
The authors wish to thank Bill Daniels, Tom Reilly, and Tom Reed (University of Delaware, Newark, DE) for pressure unit design, fabrication, and maintenance of the pressure unit. We also would like to thank Gary Richards, John Luchansky, and John Phillips (USDA, Wyndmoor, PA) for suggestions and critical reading, Susan Matsui (Stanford University, Stanford, CA) and Gary Hartman (USFDA, Alameda, CA) for providing AiV, Teruo Yamishita (Aichi Prefectural Institute of Public Health, Nagoya, Japan)
References (36)
- et al.
Natural enterovirus and fecal coliform contamination of Gulf Coast Oysters
J. Food Prot.
(1980) - et al.
Inactivation of hepatitis A virus and a calicivirus by high hydrostatic pressure
J. Food Prot.
(2002) - et al.
Encephalomyelitis due to human parechovirus type 1
J. Clin. Virol.
(2002) - et al.
Oyster preservation by high-pressure treatment
J. Food Prot.
(2000) - et al.
Low temperature and pressure stability of Picornaviruses: implication for virus uncoating
Biophys. J.
(1999) - et al.
Pressure-induced formation of inactive triple-shelled rotavirus particles is associated with changes in the spike protein VP4
J. Mol. Biol.
(2001) - et al.
Immunochemiluminescent focus assays for the quantitation of hepatitis A virus and rotavirus in cell cultures
J. Virol. Meth.
(2001) - et al.
Resistance of poliovirus to inactivation by high hydrostatic pressure
Innovative Food Sci. Emerg. Technol.
(2001) - et al.
Enterovirus can persist with or without active viral replication in cardiac tissue of patients with end-stage ischemic or dilated cardiomyopathy
J. Infect. Dis.
(2000) - et al.
Enterovirus sequences resembling coxsackievirus A2 detected in stool and spleen from a girl with fatal myocarditis
J. Med. Virol.
(2001)
Isolation of a common receptor for coxsackie B viruses and adenovirus 2 and 5
Science
Detection and cellular localization of enterovirus RNA sequences in spinal cord of patients with ALS
Neurology
Arginine-glycine-aspartic acid motif is critical for human parechovirus-1 entry
J. Virol.
The nucleotide sequence of coxsackie A9-implication for receptor binding
J. Gen. Virol.
Virus transmission via food
Food Technol.
Distribution of human virus contamination in shellfish from different growing areas in Greece, Spain, Sweden, and the United Kingdom
Appl. Environ. Microbiol.
Biological effects of high hydrostatic pressure of food microorganisms
Food Technol.
The coxsackievirus A9 RGD motif is not essential for virus infectivity
J. Virol.
Cited by (80)
Grape seed extract against Aichi virus infectivity in model foods and contact surfaces
2021, Food MicrobiologyCitation Excerpt :Several alternate food processing approaches to inactivate AiV have been investigated. AiV in minimum essential medium (MEM) containing 2% FBS and 10% FBS could retain activity and remained completely infectious after treatments with 600 MPa pressure for 5 min (Kingsley et al., 2004). AiV spiked on green onions, lettuce and strawberries after UV treatments of 240 mW s/cm2 showed titer reductions of 2.49, 4.59, and 1.87 log TCID50/mL, respectively, suggesting that AiV was resistant to these physical processes of inactivation (Fino and Kniel, 2008).
Stability and infectivity of allochthonous viruses in deep sea: A long-term high pressure simulation experiment
2020, Deep-Sea Research Part I: Oceanographic Research PapersAntiviral effects of blueberry proanthocyanidins against Aichi virus
2019, Food MicrobiologyKobuvirus shedding dynamics in a swine production system and their association with diarrhea
2019, Veterinary MicrobiologyNorovirus in shellfish: An overview of post-harvest treatments and their challenges
2019, Food ControlCitation Excerpt :Overall, results indicate that increasing pressure treatment increases virus inactivation. For example, coxsackie A9 virus treated at 500 MPa at room temperature for 5 min had 3 log10 higher reduction in infectivity compared to those treated with 400 MPa with a similar time and temperature (Kingsley et al., 2004). Similarly, high pressure processing time also significantly impact on virus inactivation.
- ☆
Mention of brand or firm names does not constitute an endorsement by the U.S. Department of Agriculture.