Thermal Inactivation of Human Norovirus Surrogates and Hepatitis A Virus in Foods

摘要: Hepatitis A virus (HAV) is a foodborne enteric responsible for outbreaks of hepatitis associated with consumption shellfish. The objectives this study were to determine the thermal inactivation behavior HAV in blue mussels, compare first-order and Weibull models describe data, calculate Arrhenius activation energy each model, evaluate model efficiency by using selected statistical criteria. D-values calculated from (50-72°C) ranged 1.07 54.17 min HAV. Using tD destroy 1 log (D=1) at same temperatures was 1.57 37.91 min. At 72°C, required treatment time achieve 6 reduction 7.49 8.47 model. z-values 15.88±3.97°C (R=0.94) 12.97±0.59°C (R=0.93) energies 165 153 kJ/mole, respectively. Results revealed that more appropriate represent mussels data being analyzed. correct understanding could provide precise determination process calculations prevent viral contaminated mussels.