The Effect of Iranian White Brine Cheese Processing on Partitioning and Survival of Enteric Viruses in Curd and Whey Using MS2 Bacteriophage

Subject Areas :

Somayyeh Aghhavany Shajary ¹ (دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی مشهد، مشهد، ایران.)
Masoud Yavarmanesh ² (دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی‌مشهد، مشهد)
Mohammad Bagher Habibi Najafi ³ (استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی‌، دانشگاه فردوسی‌مشهد، مشهد، ایران.)

Received: 2020-05-31 Accepted : 2020-12-29 Published : 2023-05-22

Keywords:

References:

1. Azarnia, S., Ehsani, M.R. and Mirhadi, S.A. 1997. Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal, 7(6-7): 473-488.


2. Barrabeig, I., Fabregat, I., Rovira, A., Buesa, J., Bartolomé, R., Pintó Solé, R.M., Prellezo, H. and Domínguez García, À. 2010. Foodborne norovirus outbreak: the role of an asymptomatic food handler. BMC Infectious Diseases, 10: 269. 


3. Bidawid, S., Farber, J. M., Sattar, S. A. and Hayward, S. 2000. Heat inactivation of hepatitis a virus in dairy foods. Journal of Food Protection, 63(4): 522-528.


4. Blaise-Boisseau, S., Hennechart-Collette, C., Guillier, L. and Perelle, S. 2010. Duplex real-time qRT-PCR for the detection of hepatitis a virus in water and raspberries using the MS2 bacteriophage as a process control. Journal of Virological Methods, 166(1-2): 48-53.


5. Cantalupo, P.G., Calgua, B., Zhao, G., Hundesa, A., Wier, A.D., Katz, J.P. and et al. 2011. Raw sewage harbors diverse viral populations. Microbiology, 2(5):e00180-11.


6. Carter, M. J. 2005. Enterically infecting viruses: pathogenicity, transmission and significance for food and waterborne infection. Journal of Applied Microbiology, 98(6): 1354-1380.


7. Cheong, S., Lee, C., Song, S.W., Choi, W. C., Lee, C. H. and Kim, S.J. 2009. Enteric viruses in raw vegetables and groundwater used for irrigation in South Korea. Applied and Environmental Microbiology, 75(24): 7745-7751.


8. Cruz-Romero, M., Kelly, A. L. and Kerry, J. P. 2007. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innovative Food Science and Emerging Technologies, 8(1): 30-38.


9. DePaola, A., Jones, J. L., Woods, J., Burkhardt, W., Calci, R., Krantz, J. A., et al. 2010. Bacterial and viral pathogens in live oysters: 2007 United States market survey. Applied and Environmental Microbiology, 76(9): 2754-2768.


10. Feng, Y.Y., Ong, S. L., Hu, J.Y., Tan, X. L. and Ng, W. J. 2003. Effects of pH and temperature on the survival of coliphages MS2 and Qβ. Journal of Industrial Microbiology and Biotechnology, 30(9): 549-552.


11. Foruzan, S., Khosroshahi asl, A., Taslimi, A., Madadadloo, A. and Mashayekh, M. 2009. Study of the effects of microbial, recombinant and animal rennets on some of the qualitative and quantitative properties of Iranian white cheese. Journal of Food Science and Technology, 6‌(3): 63-72.


12. Gerba, C.P. and Smith, J. E. 2005. Sources of pathogenic microorganisms and their fate during land application of wastes. Journal of Environmental Quality, 34(1): 42-48.


13. Holmes, D. G., Duersch, J.W. and Ernstrom, C. A. 1977. Distribution of milk clotting enzymes between curd and whey and their survival during cheddar cheese making1. Journal of Dairy Science, 60(6): 862-869.


14. Horm K. M. Survival of human Norovirus surrogates in juices and their inactivation using novel methods. 2011.


15. Horwitz, W. 2010. Official methods of analysis of AOAC International. Volume I, agricultural chemicals,

 

 contaminants, drugs/edited by William Horwitz. Gaithersburg (Maryland): AOAC International, 1997. 

16. Katsiari, M. C., Alichanidis, , Voutsinas, L. P., Roussis, I.G. 2001. Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl. Food Chem. 73(1):31–43. 


17. Koca, N., Metin, M. 2004. Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. Int Dairy J. 14(4):365–73. 


18. Kukavica‐Ibrulj, I., Darveau, A., Jean, J. and Fliss, I. 2004. Hepatitis a virus attachment to agri‐food surfaces using immunological, virological and thermodynamic assays. Journal of Applied Microbiology, 97(5): 923-934.


19. Law, B. A. and Kolstad, J. 1983. Proteolytic systems in lactic acid bacteria. Antonie Van Leeuwenhoek, 49(3): 225-245.


20. Madadlou, , Khosroshahi, A.,  Mousavi, S. M. and  Djome, Z. E. 2006. Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. Journal of Dairy Science, 89(7): 2359-2364.


21. Madadlou, A., Mousavi, M. E. and Farmani, J. 2007. The influence of brine concentration on chemical composition and texture of Iranian white cheese. Journal of Food Engineering, 81(2): 330-335.


22. Meschke, J. S. and Sobsey, M. D. 2003. Comparative reduction of Norwalk virus, poliovirus type 1, F+ RNA coliphage MS2 and Escherichia coli in miniature soil columns. Water Science and Technology, 47(3): 85-90.


23. Mocé-Llivina, , Muniesa, M., Pimenta-Vale, H., Lucena, F. and Jofre, J. 2003. Survival of bacterial indicator species and bacteriophages after thermal treatment of sludge and sewage. Applied and Environmental Microbiology, 69(3): 1452-1456.


24. Overby, L. R., Barlow, G. H., Doi, R. H., Jacob, M. and Spiegelman, S. 1966. Comparison of two serologically distinct ribonucleic acid bacteriophages I. Properties of the viral particles. Journal of Bacteriology, 91(1): 442-448.


25. Rashidi, H., Mazaheri-Tehrani, M., Razavi, S. M. A. and Ghods-Rohany, M. 2012. Determination of coagulation and chemical characteristics of UFFeta cheese made from retentate powder in different levels of fat and CaCl2. Journal of Food Science and Technology, 35(9): 25-34.


26. Rzeżutka, A. and Cook, N. 2004. Survival of human enteric viruses in the environment and food. FEMS Microbiology Reviews, 28(4): 441-453.


27. Salo, R. J. and Cliver, D. O. 1976. Effect of acid pH, salts, and temperature on the infectivity and physical integrity of enteroviruses. Archives of Virology, 52(4): 269-282.


28. Serracca, L., Verani, M., Battistini, R., Rossini, I., Carducci, A. and Ercolini, C. 2010. Evaluation of Adenovirus and E. coli as indicators for human enteric viruses presence in mussels produced in La Spezia Gulf (Italy). Letters in Applied Microbiology, 50(5): 462-467.


29. Stals, A., Baert, , Van Coillie,  E. and Uyttendaele, M. 2012. Extraction of food-borne viruses from food samples: a review. International Journal of Food Microbiology, 153(1-2): 1-9.


30. Strazynski, , Krämer, J. and Becker, B. 2002. Thermal inactivation of poliovirus type 1 in water, milk and yoghurt. International Journal of Food Microbiology, 74(1-2): 73-78.


31. Sugiyama, T, Hebert, R.R. and Hartman, K. A. 1967. Ribonucleoprotein complexes formed between bacteriophage MS2 RNA and MS2 protein in vitro. Journal of Molecular Biology, 25(3): 455-463.


32. Tong, M., Shen, Y., Yang, H., Kim, H. 2012. Deposition kinetics of MS2 bacteriophages on clay mineral surfaces. Colloids Surf B Biointerfaces. 92:340–347.

 

33. US Environmental Protection Agency. Male-specific (F+) and somatic coliphage in water by single agar layer (SAL) procedure. Method. 2001.


34. Walshe, G.E., Pang, L., Flury, M., Close, M. E. and Flintoft, M. 2010. Effects of pH, ionic strength, dissolved organic matter, and flow rate on the co-transport of MS2 bacteriophages with kaolinite in gravel aquifer media. Water Research, 44(4): 1255-1269.


35. Zerda, K.S. and Gerba, C.P. 1984. Agarose isoelectrofocusing of intact virions. Journal of Virological Methods, 9(1):‌1-6.