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Synergistic Effects of Combined Chlorine and Vitamin B1 on the Reduction of Murine Norovirus-1 on the Oyster (Crassostrea gigas) Surface

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Abstract

This study investigated the synergistic effects of combined chlorine (200, 500, 700, and 1000 ppm) and vitamin B1 (1000, 2000, and 3000 ppm) on the murine norovirus-1 (MNV-1), a human norovirus (NoV) surrogate, on oyster surface. Vitamin B1 slightly reduced MNV-1 (0.04–0.3 log-reduction), whereas chlorine significantly reduced MNV-1 (0.4–1.0 log-reduction). The combined chlorine and vitamin B1 resulted in a 0.52–1.97 log-reduction of MNV-1. The synergistic reduction in the MNV titer was not dependent on the concentrations of chlorine and vitamin B1, and it ranged between 0.08 and 1.03 log10 PFU/mL. The largest synergistic reduction observed was for the combined 700 ppm chlorine and 1000 ppm vitamin B1. The pH and mechanical texture of the oysters were not significantly changed by the combined 0–1000 ppm chlorine and 3000 ppm vitamin B1. The overall sensory acceptability were significantly (P < 0.05) reduced in oysters treated with 1000 ppm chlorine and 3000 ppm vitamin B1 than in those treated with 0–700 ppm chlorine and 3000 ppm vitamin B1. This study suggests that the combined 700 ppm chlorine and 3000 ppm vitamin B1 could potentially be used to reduce NoV on oyster surface without causing concomitant changes in the mechanical texture, pH, or sensory qualities of the oysters.

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Acknowledgements

This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF), funded by the Ministry of Education (NRF-2018R1D1A3B07047673). This work was also supported by the Project for Young Researcher group, the Institute of Marine Industry, Gyeongsang National University, 2018.

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Authors and Affiliations

  1. Department of Seafood and Aquaculture Science, Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea

    Shin Young Park

  2. Advanced Food Safety Research Group, BrainKorea21 Plus, Department of Food Science and Technology, Chung-Ang University, 4726 Seodong-daero, Ansung, Gyeonggi, 456-756, Republic of Korea

    Sang-Do Ha

  3. Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-ri, Daeduk-myun, Ansung, Gyeonggi, 456-756, Republic of Korea

    Sang-Do Ha

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Park, S.Y., Ha, SD. Synergistic Effects of Combined Chlorine and Vitamin B1 on the Reduction of Murine Norovirus-1 on the Oyster (Crassostrea gigas) Surface. Food Environ Virol 11, 205–213 (2019). https://doi.org/10.1007/s12560-019-09380-6

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