排序方式: 共有3条查询结果,搜索用时 15 毫秒
1
1.
Wolff Alexander Günther Taras Albert Thiemo Johne Reimar 《Food and environmental virology》2020,12(4):350-354
Food and Environmental Virology - Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly... 相似文献
2.
Juliane Straube Jill Manteufel Janin Heinze Karsten Fehlhaber Uwe Truyen Thiemo Albert 《Food and environmental virology》2010,2(2):74-82
Since highly pathogenic avian influenza virus H5N1 emerged in 1997, avian influenza is considered one of the most important
infectious diseases globally. In respect of virus transmission to humans, the consumption of raw poultry products remains
of serious concern. In this study, data about survival time and inactivation kinetics of two low pathogenic avian influenza
virus (AIV) strains (H3N8, H5N6) in short fermented raw sausage were obtained. In addition, the impact of the preserving factors
d,l-lactic acid and sodium chloride on virus infectivity was evaluated through in vitro studies. Virus infectivity was confirmed
in embryonated chicken eggs. Inactivation of H3N8 was seen in d,l-lactic acid solutions (0.15 and 0.20%, pH 4.40–4.70 and pH 3.80–3.91) at both temperatures (20 vs. 4°C) during 3 days of
exposure. However, infectious virus particles could still be detected after exposure to 0.1% d,l-lactic acid (pH 5.80–5.99). In all NaCl solutions (2, 6 and 12% w/v), infectivity of the H3N8 strain decreased steadily but
reduction of the virus titre increased significantly with higher temperature. In raw sausages, decline in virus titre was
observed for both strains during ripening and storage. Thereby, decline of virus infectivity was dependent on time and temperature
with a more marked effect at higher temperatures (22 vs. 7°C). At refrigeration (7°C), both viruses maintained infectivity
over 14 days. Results indicate that appropriate processing of short fermented raw poultry sausage is likely to reduce risk
of virus exposure due to adequate inactivation of AIV during ripening and storage. 相似文献
3.
Christina Jarke Anja Petereit Karsten Fehlhaber Peggy G. Braun Uwe Truyen Thiemo Albert 《Food and environmental virology》2013,5(3):135-143
Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60 °C for 1–5 min in PBS for MNV and for 5–120 min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10 %) and sucrose (5, 50 %) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5 %) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50 % sucrose. A protective effect of PBS with 50 % sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices. 相似文献
1