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Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage

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Abstract

Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60 °C for 1–5 min in PBS for MNV and for 5–120 min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10 %) and sucrose (5, 50 %) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5 %) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50 % sucrose. A protective effect of PBS with 50 % sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices.

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Acknowledgments

This research project was supported by the German Ministry of Economics and Technology (via AiF), the FEI (Research Association of the German Food Industry, Bonn) and the BVDF (Federal Association of the German Meat Industry). Project AiF 16479 BR. We thank Mario Reinhardt for his excellent technical assistance.

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  1. Faculty of Veterinary Medicine, Centre of Veterinary Public Health, Institute of Food Hygiene, Leipzig University, An den Tierkliniken 1, 04103, Leipzig, Germany

    Christina Jarke, Karsten Fehlhaber, Peggy G. Braun & Thiemo Albert

  2. Faculty of Veterinary Medicine, Centre of Veterinary Public Health, Institute of Animal Hygiene and Veterinary Public Health, Leipzig University, An den Tierkliniken 1, 04103, Leipzig, Germany

    Anja Petereit & Uwe Truyen

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  1. Christina Jarke
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Correspondence to Christina Jarke.

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Jarke, C., Petereit, A., Fehlhaber, K. et al. Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage. Food Environ Virol 5, 135–143 (2013). https://doi.org/10.1007/s12560-013-9112-6

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