Effects of acidification, bacterial fermentation, and temperature on the survival of rotavirus in a model weaning food

The effect of acidification, bacterial fermentation, and temperature on the survival of SA-ll rotavirus in model infant weaning foods was investigated. The influence of added organic acids and of bacterial fermentation on rotavirus survival was explicable solely by the pH achieved. The rotavirus was...

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Bibliographic Details
Published in:Journal of food protection 1992-01, Vol.55 (1), p.52-55
Main Authors: Wood, G.W. (Central Veterinary Laboratory, Surrey, UK), Adams, M.R
Format: Article
Language:English
Subjects:
ACIDIFICACION
ACIDIFICATION
ALIMENT POUR NOURRISSON
ALIMENTOS PARA NINOS
Biological and medical sciences
DESTETE
FERMENTACION
FERMENTATION
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
PROPIEDADES ANTIMICROBIANAS
PROPRIETE ANTIMICROBIENNE
ROTAVIRUS
SEVRAGE
TEMPERATURA
TEMPERATURE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:The effect of acidification, bacterial fermentation, and temperature on the survival of SA-ll rotavirus in model infant weaning foods was investigated. The influence of added organic acids and of bacterial fermentation on rotavirus survival was explicable solely by the pH achieved. The rotavirus was stable at temperatures representative of tropical ambient and at pH values typical of lactic fermented foods (3.8-4.1). Starch gelatinization temperatures were sufficient to inactivate rotavirus rapidly at neutral pH. Thus, cooking would kill virus although recontamination would remain a concern. A similar lethality to that at neutral pH could be observed in acidified media at lower temperatures. Although effective against bacterial pathogens, lactic fermentation of weaning foods confers little protection against rotavirus unless combined with a mild heat treatment such as might be used prior to serving to enhance palatability
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-55.1.52