Comparison of methods for evaluating the thermal stability of human enteric viruses

摘要: Human enteric viruses have been identified as one of the predominant causative agents food-borne illnesses in developed countries, and it is estimated that human norovirus accounts for a majority these each year. Not all can be cultured hence relatively little known about their pathogenesis physicochemical properties. To overcome this, researchers utilized different virus surrogates study non-cultivable viruses. In this review, we discuss various methods evaluation thermal stability viruses, compare results methods, examine how may move toward single standard approach (i.e., temperatures, concentrations, volume/weight matrices, etc.) determining inactivation profiles surrogates. Based on our found temperature, time exposure, type matrix, analysis type, heat application, concentration volume used experiments were highly variable across even same Because differences-along with inherent limitations using surrogate viruses-comparison extrapolated to quite challenging. As result,