Date of Award
Doctor of Philosophy
Food Science and Technology
P. Michael Davidson
Doris D'Souza, Federico Harte, Xiaofei Ye
Foodborne enteric viruses are the leading cause of gastroenteritis in humans. In particular, human noroviruses and hepatitis A virus (HAV) are the most important foodborne viral pathogens with regard to the number of outbreaks and people affected. Therefore, studies are needed to bridge existing data gaps and determine appropriate parameters for thermal inactivation methods for human norovirus and hepatitis A virus. Due to the absence of appropriate cell culture systems to propagate these viruses, cultivable surrogates (feline calicivirus, FCV-F9 and murine norovirus, MNV-1) are commonly used based on the assumption that they can mimic the viruses they represent. The objectives of this study were to determine thermal inactivation behavior of human norovirus surrogates and hepatitis A virus (HAV) in buffer, mussel, spinach and turkey deli meat, to compare first-order and Weibull models in describing the data in terms of selected statistical parameters, to discuss inactivation mechanism during thermal treatment and to provide insight for future studies and industrial applications. Temperature had a significant effect on both tD and D-values for the range from 50 to 72°C for all virus surrogates (p
Bozkurt Cekmer, Hayriye, "Thermal Inactivation of Human Norovirus Surrogates and Hepatitis A Virus in Foods. " PhD diss., University of Tennessee, 2014.