ORCID Profile
0000-0003-3702-0614
Current Organisation
University of Adelaide
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Publisher: Elsevier BV
Date: 09-2016
Publisher: Elsevier BV
Date: 05-2021
Publisher: Springer Science and Business Media LLC
Date: 22-11-2011
Publisher: Elsevier BV
Date: 2013
Publisher: American Society for Microbiology
Date: 15-07-2015
DOI: 10.1128/AEM.00874-15
Abstract: Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the t D = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks.
Publisher: Elsevier BV
Date: 02-2014
DOI: 10.1016/J.IJFOODMICRO.2013.11.026
Abstract: Control of seafood-associated norovirus outbreaks has become an important priority for public health authorities. Due to the absence of human norovirus infectivity assays, cultivable surrogates such as feline calicivirus (FCV-F9) and murine norovirus (MNV-1) have been used to begin to understand their thermal inactivation behavior. In this study, the effect of thermal treatment on inactivation of human norovirus surrogates in blue mussels was investigated at 50, 56, 60, 65, and 72 °C for various times (0-6 min). The results obtained were analyzed using the Weibull and first-order models. The Theil error splitting method was used for model comparison. This method splits the error in the predicted data into fixed and random error. This method was applied to select satisfactory models for determination of thermal inactivation of norovirus surrogates and kinetic modeling. The D-values calculated from the first-order model (50-72 °C) were in the range of 0.07 to 5.20 min for FCV-F9 and 0.18 to 20.19 min for MNV-1. Using the Weibull model, the t(D=1) for FCV-F9 and MNV-1 to destroy 1 log (D=1) at the same temperatures were in the range of 0.08 to 4.03 min and 0.15 to 19.80 min, respectively. The z-values determined for MNV-1 were 9.91±0.71 °C (R²=0.95) using the Weibull model and 11.62±0.59 °C (R²=0.93) for the first-order model. For FCV-F9 the z-values were 12.38±0.68 °C (R²=0.94) and 11.39±0.41 °C (R²=0.97) for the Weibull and first-order models, respectively. The Theil method revealed that the Weibull model was satisfactory to represent thermal inactivation data of norovirus surrogates and that the model chosen for calculation of thermal inactivation parameters is important. Knowledge of the thermal inactivation kinetics of norovirus surrogates will allow development of processes that produce safer shellfish products and improve consumer safety.
Publisher: Elsevier BV
Date: 02-2014
Publisher: Oxford University Press (OUP)
Date: 02-08-2015
DOI: 10.1111/JAM.12892
Abstract: Epidemiological evidence suggests that hepatitis A virus (HAV) is the most common pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This study aimed to generate thermal inactivation kinetics for HAV as a first step to design adequate thermal processes to control clam-associated HAV outbreaks. Survivor curves and thermal death curves were generated for different treatment times (0-6 min) at different temperatures (50-72°C) and Weibull and first-order models were compared. D-values for HAV ranged from 47·37 ± 1·23 to 1·55 ± 0·12 min for the first-order model and 64·43 ± 3·47 to 1·25 ± 0·45 min for the Weibull model at temperatures from 50 to 72°C. z-Values for HAV in clams were 12·97 ± 0·59°C and 14·83 ± 0·0·28°C using the Weibull and first-order model respectively. The calculated activation energies for the first-order and Weibull model were 145 and 170 kJ mole(-1) respectively. The Weibull model described the thermal inactivation behaviour of HAV better than the first-order model. This study provides novel and precise information on thermal inactivation kinetics of HAV in homogenized clams. This will enable reliable thermal process calculations for HAV inactivation in clams and closely related seafood.
Publisher: Elsevier BV
Date: 09-2014
Abstract: Human noroviruses and hepatitis A virus (HAV) are considered as epidemiologically significant causes of foodborne disease. Therefore, studies are needed to bridge existing data gaps and determine appropriate parameters for thermal inactivation of human noroviruses and HAV. The objectives of this research were to compare the thermal inactivation kinetics of human norovirus surrogates (murine norovirus (MNV-1), and feline calicivirus (FCV-F9)) and HAV in buffered medium (2-ml vials), compare first-order and Weibull models to describe the data, calculate Arrhenius activation energy for each model, and evaluate model efficiency using selected statistical criteria. The D-values calculated from the first-order model (50-72 °C) ranged from 0.21-19.75 min for FCV-F9, 0.25-36.28 min for MNV-1, and 0.88-56.22 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) for FCV-F9, MNV-1 and HAV at the same temperatures ranged from 0.10-13.27, 0.09-26.78, and 1.03-39.91 min, respectively. The z-values for FCV-F9, MNV-1, and HAV were 9.66 °C, 9.16 °C, and 14.50 °C, respectively, using the Weibull model. For the first order model, z-values were 9.36 °C, 9.32 °C, and 12.49 °C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 225, 278, and 182 kJ/mol, respectively, while the calculated activation energies for the first order model were 195, 202, and 171 kJ/mol, respectively. Knowledge of the thermal inactivation kinetics of norovirus surrogates and HAV will allow the development of processes that produce safer food products and improve consumer safety.
Publisher: American Society for Microbiology
Date: 15-05-2014
DOI: 10.1128/AEM.00428-14
Abstract: Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with shellfish consumption. The objectives of this study were to determine the thermal inactivation behavior of HAV in blue mussels, to compare the first-order and Weibull models to describe the data, to calculate Arrhenius activation energy for each model, and to evaluate model efficiency by using selected statistical criteria. The times required to reduce the population by 1 log cycle (D-values) calculated from the first-order model (50 to 72°C) ranged from 1.07 to 54.17 min for HAV. Using the Weibull model, the times required to destroy 1 log unit ( t D = 1 ) of HAV at the same temperatures were 1.57 to 37.91 min. At 72°C, the treatment times required to achieve a 6-log reduction were 7.49 min for the first-order model and 8.47 min for the Weibull model. The z-values (changes in temperature required for a 90% change in the log D-values) calculated for HAV were 15.88 ± 3.97°C ( R 2 , 0.94) with the Weibull model and 12.97 ± 0.59°C ( R 2 , 0.93) with the first-order model. The calculated activation energies for the first-order model and the Weibull model were 165 and 153 kJ/mol, respectively. The results revealed that the Weibull model was more appropriate for representing the thermal inactivation behavior of HAV in blue mussels. Correct understanding of the thermal inactivation behavior of HAV could allow precise determination of the thermal process conditions to prevent food-borne viral outbreaks associated with the consumption of contaminated mussels.
Publisher: Elsevier BV
Date: 05-2021
Publisher: Informa UK Limited
Date: 03-02-2021
Publisher: Elsevier BV
Date: 07-2020
Publisher: Elsevier BV
Date: 08-2015
Publisher: Elsevier BV
Date: 10-2021
Publisher: Elsevier BV
Date: 03-2021
Publisher: Elsevier BV
Date: 2015
DOI: 10.1016/J.IJFOODMICRO.2014.10.015
Abstract: Leafy vegetables have been recognized as important vehicles for the transmission of foodborne viral pathogens. To control hepatitis A viral foodborne illness outbreaks associated with mildly heated (e.g., blanched) leafy vegetables such as spinach, generation of adequate thermal processes is important both for consumers and the food industry. Therefore, the objectives of this study were to determine the thermal inactivation behavior of hepatitis A virus (HAV) in spinach, and provide insights on HAV inactivation in spinach for future studies and industrial applications. The D-values calculated from the first-order model (50-72 °C) ranged from 34.40 ± 4.08 to 0.91 ± 0.12 min with a z-value of 13.92 ± 0.87 °C. The calculated activation energy value was 162 ± 11 kJ/mol. Using the information generated in the present study and the thermal parameters of industrial blanching conditions for spinach as a basis (100 °C for 120-180 s), the blanching of spinach in water at 100 °C for 120-180 s under atmospheric conditions will provide greater than 6 log reduction of HAV. The results of this study may be useful to the frozen food industry in designing blanching conditions for spinach to inactivate or control hepatitis A virus outbreaks.
Location: United States of America
No related grants have been discovered for Hayriye Bozkurt.