Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimc...

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Bibliographic Details
Published in:Journal of food science 2021-02, Vol.86 (2), p.505-512
Main Authors: Jeong, Myeong‐In, Lee, Eun Ji, Park, Shin Young, Kim, Mi Rae, Park, Sa Reum, Moon, Yoah, Choi, Changsun, Ha, Ji‐Hyoung, Ha, Sang‐Do
Format: Article
Language:English
Subjects:
Acidity
Brassica - microbiology
Brassica oleracea
Copy number
electron beam
Electron beams
Electron irradiation
Electrons
Fermentation
Fermented food
Fermented Foods and Beverages - virology
Food
Food Irradiation
Food Microbiology
Gastroenteritis
Humans
Immunomagnetic Separation
Irradiation
Kimchi
norovirus
Norovirus - radiation effects
pH effects
physicochemical quality
Polymerase chain reaction
Quality assessment
Radiation
Real-Time Polymerase Chain Reaction
Reverse transcription
Sanitation
sensorial quality
Sensory evaluation
Sensory properties
Separation
Virus Inactivation - radiation effects
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Summary:Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT‐qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e‐beam irradiation. Following e‐beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.15562