Main content area

Inactivation of murine norovirus-1 and hepatitis A virus on fresh meats by atmospheric pressure plasma jets

Bae, San-Cheong, Park, Shin Young, Choe, Wonho, Ha, Sang-Do
Food research international 2015 v.76 pp. 342-347
Hepatitis A virus, Norovirus, atmospheric pressure, beef, chickens, color, food safety, inoculum, meat production, meat quality, mice, pork, rancidity, raw meat, thiobarbituric acid-reactive substances, water content
In the current study, inactivation effect of atmospheric pressure plasma (APP) jets (10s–20min) was investigated against murine norovirus (MNV-1), as a norovirus (NoV) surrogate and hepatitis A virus (HAV) associated with three types of fresh meats (beef loin, pork shoulder and chicken breast). The quality characteristics of fresh meats, such as surface color, moisture content and thiobarbituric acid reactive substance (TBARS) were also examined. After 5–20min of treatment with APP jets, the reduction in MNV-1 titers (initial inoculums of 107 plaque-forming units (PFU)) were >2log10PFU/mL in the three types of meat. After 5–20min treatment with APP jets, the reduction in HAV titers (initial inoculums of 106PFU) were >1log10PFU/mL in the three types of meat. There was no significant difference (p>0.05) in the L*, a*, and b* values for APP jet treatment times below 5min. Furthermore, there was no significant difference (p>0.05) in the water content (%) value for treatment times under 5min. Although the TBARS values gradually increased with increase in APP jet treatment times, these TBA values were below 1.0mgMA/kg (an indicator of meat rancidity). The results of the current study indicate that 5min of APP jet treatment showed >99% reduction (2log10PFU/mL) of MNV-1 titer and >90% reduction (1log10PFU/mL) of HAV titer without concomitant changes in meat quality; thus, this procedure can be considered in fresh meat production, processing and distribution processes to enhance fresh meat safety.