Survival of hepatitis a virus in pasteurized Manila clams

Reports of infections from enteric viruses, particularly hepatitis A virus (HAV), and norovirus, have resulted in consumers boiling or steaming molluscs before eating them and, currently, ready to use, pasteurized and packed products are available from the food industry. The present study investigat...

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Bibliographic Details
Published in:Italian journal of food science 2012-07, Vol.24 (3), p.247-247
Main Authors: Cappellozza, E, Arcangeli, G, Rosteghin, M, Kapllan, S, Magnabosco, C, Bertoli, E, Terregino, C
Format: Article
Language:English
Subjects:
Boiling
Consumers
Food industry
Health aspects
Heat treatments
Hepatitis A
Hepatitis A virus
Infection
Mollusca
Norovirus
Pasteurization
Ruditapes philippinarum
Survival
Temperature effects
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Summary:Reports of infections from enteric viruses, particularly hepatitis A virus (HAV), and norovirus, have resulted in consumers boiling or steaming molluscs before eating them and, currently, ready to use, pasteurized and packed products are available from the food industry. The present study investigated HAV survival in manila clams (Ruditapes philippinarum) after infection and subsequent pasteurization treatments of different duration and temperature according to established industrial procedures. the results showed that HAV was completely inactivated only after application of heat treatment at 90°C for 10 minutes and only when that temperature was reached in the core of the mollusc. --Keywords: HAV, manila clams, pasteurization, PCR-seminested, virus isolation--
ISSN:1120-1770
2239-5687