TABLE 4.
Tenacity and inactivation of norovirus in artificially inoculated foodstuffs during physicochemical treatments
| Process/treatment | Food product | Log10 reduction in NV titera (±SEM) | P valueb |
|---|---|---|---|
| Heating (baking) | Frozen pizza | >−4 (±0.36) | 0.0001 |
| Heating (baking) | Pizza baguette | −3 (±0.60) | 0.001 |
| Heating (pasteurization) | Spiced tomato sauce | −0.4 (±0.51) | 0.148 |
| Heating (roasting) | Mincemeat | −1.6 (±1.31) | 0.05 |
| Heating (cooking) | Mincemeat | >−7 (±0.29) | 0.021 |
| Acidification/cooling | Tomato ketchup | −0.5 (±1.32) | 0.394 |
| Acidification/cooling | Potato salad | −1.7 (±0.83) | 0.01 |
| Acidification/cooling | Noodle salad | −0.5 (±1.07) | 0.412 |
| Cooling | Mincemeat | 0.0 (±0.61) | 0.740 |
| Cooling | Apple | −0.2 (±0.76) | 0.650 |
| Cooling | Iceberg lettuce | 0.1 (±0.15) | 0.272 |
| Cryoconservation (7 days) | Frozen pizza | −0.4 (±0.41) | 0.100 |
| Cryoconservation (14 days) | Frozen pizza | −1.1 (±0.92) | 0.174 |
| Cryoconservation | Mincemeat | 0.0 (±3.06) | 0.856 |
a
Reduction in the norovirus titer based on comparison of untreated food samples with treated food samples.
b
Significance calculation using Student's t test, based on the difference between the samples compared.