Fresher Under Pressure News
Study of High Pressure Treatment to Inactivate Norwalk Virus Underway Infectious disease research part of $0.6 M grant from USDA/CSREES
5-31-05 - Blacksburg, VA - The U.S. Department of Agriculture's Cooperative State Research, Education, and Extension Service (USDA/CSREES) announced that Virginia Tech, in collaboration with the USDA/ARS Microbial Safety of Aquaculture Products Center of Excellence (Dover, DE), and the Rollins School of Public Health at Emory University (Atlanta, GA) were awarded a grant to study the effects of high hydrostatic pressure in inactivating Norwalk virus, using oysters as a model.
Norwalk and Norwalk-like viruses (collectively 'noroviruses') are the most common cause of foodborne disease outbreaks in the U.S., with 22 million cases reported annually. Disease is characterized by nausea and gastroenteritis, and usually passes in 2-3 days with no long term effects. The disease is rarely fatal, but dehydration can become dangerous in rare cases. In the U.S., most outbreaks are linked to consumption of raw oysters and clams, contaminated water, raw salads, and ready-to-eat foods. Noroviruses are resistant to detergents, solvents, high temperatures and freezing, and are extremely contagious.
The research team, which includes Drs. Daniel Holliman and George Flick (MD and PhD, respectively, Virginia Tech), Christine Moe (PhD, Emory University), David Kingsley and Gary Richards (both PhD's, USDA/ARS) will identify one or more high pressure processing schedules resulting in virus inactivation. Co-PI Angela Correa (Virginia Tech) will develop a suite of education and outreach materials on the applications of high pressure for human pathogen reduction in foods.
The study will also include an evaluation of the murine norovirus-1 (MNV-1) as a research surrogate for human norovirus, specifically Norwalk virus. Results obtained from human subjects will be compared to those obtained using mice to determine if the mouse model is equally effective for determining rates of virus inactivation achieved through high pressure processing. Validation of a murine model would greatly simplify future research on noroviruses.
Most importantly, the study should make consumers safer from foodborne infectious disease.
For more information, contact:
Angela I. Correa, Public Information
(540) 231-2075
acorrea@vt.edu
High Hydrostatic Pressure Research Will Inactivate Hepatitis A Virus in Shellstock Oysters - Infectious disease research part of $119K grant from NOAA/Virginia Sea Grant
5-31-05 - Blacksburg, VA - Virginia Sea Grant announced an award of $119,000 to study the effects of high hydrostatic pressure (HPP) in inactivating Hepatitis A virus in both shucked and unshucked oysters. The project, led by Dr. Daniel Holliman, MD, and Ms. Laura Douglas will identify one or more high pressure processing schedules resulting in inactivation of the virus.
Hepatitis A virus (HAV) is one of the more serious illnesses transmissible by shellfish. Worldwide, HAV is responsible for over 1.5 million cases of disease each year, with 260,000 cases and over 100 deaths in the United States. Hepatitis A infection is characterized by fatigue, malaise, fever, loss of appetite, nausea, vomiting, joint and muscle aches, and abdominal pain, coupled with the onset of jaundice, a yellowing of the whites of the eyes, and dark urine. The disease generally runs its course in two months, but can linger as long as six. While survival rates for Hepatitis A are above 99%, the disease can be very dangerous for infants, the elderly, immunosuppressed persons, and those with existing liver disease.
Bivalve shellfish, such as oysters, have been demonstrated to concentrate pathogenic organisms from their environment. In some cases, sewage contamination of harvesting areas, either from coastal runoff or ship discharges, has been shown to result in HAV contamination of oysters. Several studies have demonstrated remarkable concentration and persistence of HAV in shellfish exposed to the virus through their surrounding seawater. Even with depuration, HAV may persist in oysters for several weeks after exposure. The virus is also fairly resistant to heating and may remain viable in shellfish after up to five minutes of steaming.
For these reasons, high hydrostatic pressure treatment of raw oysters is especially appealing to oyster processors and distributors, as well as public health officials. HPP makes it possible to eradicate or inactivate pathogens while still delivering a 'raw' product to the consumer.
The study will benefit processors and distributors by mitigating their food safety liability, but most importantly, will also help protect consumers from foodborne infectious disease.
For more information, contact:
Angela I. Correa, Public Information
(540) 231-2075
acorrea@vt.edu
About Avure Technologies Incorporated
Avure Technologies Incorporated is a wholly owned subsidiary of Flow International Corporation. Avure's Fresher Under Pressure HPP technology destroys food-borne pathogens, including Salmonella, E. coli and Listeria, without compromising taste, color, texture or nutritional value. HPP also destroys other organisms that can cause spoilage in fresh foods. For more information, visit www.avure.com.
About Flow International Corporation
Flow International Corporation is the world's leading developer and manufacturer of ultrahigh-pressure waterjet technology for cutting, cleaning, and food safety applications, as well as isostatic and flexform presses. FLOW provides total system solutions for various industries, including automotive, aerospace, paper, job shop, surface preparation, and food production. For more information, visit www.flowcorp.com.
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