Foodborne Viruses: Control Options in Food...

CONFIDENTIAL

Proprietary information of Nestlé S. A., Vevey, Switzerland – This document should not be reproduced or disclosed without prior authorisation

CONFIDENTIAL


Sophie Zuber, PhDFood Safety Microbiologist – Virus Issue Manager

Nestlé Research Centre, Switzerland

Food SURE Summit

Amsterdam, The Netherlands

May 24, 2017

Foodborne Viruses:Control Options in Food Processing

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Outline

24/05/172 Sophie Zuber, NRC

Set the scene▪ Recent virus outbreaks

▪ Critical raw materials

▪ Which matrix-process combinations?

Virus inactivation studies▪ Challenges

▪ Case study berries:

▪ Effect of thermal and non-thermal technologies on viruses

Outlook▪ Development of training tools for farmers and suppliers

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RASSF virus alerts 2017


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Recent foodborne virus outbreaks


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Proprietary information of Nestlé S. A., Vevey, Switzerland – This document should not be reproduced or disclosed without prior authorisationSept 9 20165 Sophie Zuber

Hepatitis E virus

▪ Symptoms are similar to those of HAV

▪ In pregnant women, illness due to HEV is often severe, with a 25% risk of mortality

▪ Unlike NoV and HAV, under-cooked or raw meat products (pork, deer, wild boar)

represent a risk factor for acquisition of HEV infection

▪ 2013 UK pig abattoir study shows that pig seroprevalence of HEV was 92.4%

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Which matrix-process combinations?


Processparameters?

Cooking

Steaming

HPP

Washing

Blanching

Drying

Freeze-drying

Candying

Pasteurising

Cooking

Curing

HPP

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Effectiveness of control measures

7 Sophie Zuber, NRC

1 ICMSF conceptual equation

Microbiological testing in

Food Safety Management,

ICMSF (International

Commission on

Microbiological Specifications

for foods) (2002); Book 7

Initial load

at primary

production

Reduction(Supplier and Factory)

Performance

objectiveIncrease (Growth,

Recontamination)

Ho - Σ RA,B,C + Σ I A,B,C ≤ POs 1

Performance

objectiveIncrease (Growth,

Recontamination)

30/03/1724/05/17

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Virus inactivation studies: major challenge

8

NoV

HAV

HEV

MNV (Murine Norovirus)

FCV (Feline calicivirus)

TV (Tulane virus)

HAV HM-175

HEV genotype 3

strain 47832c

Sophie Zuber, NRC30/03/1724/05/17 Sophie Zuber, NRC

➢ Pathogen versus surrogate

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Proprietary information of Nestlé S. A., Vevey, Switzerland – This document should not be reproduced or disclosed without prior authorisation9 Sophie Zuber, NRC30/03/1724/05/17

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Control measures Matrix Virus Log10 reduction Reference

72°C, <0.3 min Cell culture medium HAV 1 Hewitt et al., 2009

72°C, 0.88 min Cell culture medium HAV 1 Bozkurt et al. , 2014

72°C, 0.91 min Spinach HAV 1 Bozkurt et al., 2015

72°C, 1.07 min Mussels HAV 1 Bozkurt et al., 2014

Thermal processing

10

ALTERNATIVE

Sophie Zuber, NRC30/03/1724/05/17

➢ Boiling water (for min 60s) effectively (>4 log10 reduction) inactivates viruses (enteroviruses, HRV, huNoV, HAV and HEV) that are transmitted by contaminated water (CDC 2009)

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Control measures

11

• Conventional

• Alternative

Intrinsic and extrinsic food

factors

• Conventional

• AlternativeProcessing

technologies

ALTERNATIVEpH, aw

ALTERNATIVEchilled & frozen storage

ALTERNATIVE

ALTERNATIVEantiviral food component &

food packaging

ALTERNATIVEsanitizers

ALTERNATIVEhigh pressure processing,

irradiation, light

ALTERNATIVEthermal processing

Sophie Zuber NRC24/05/17

http://www.wageningenacademic.com/doi

/pdf/10.3920/978-90-8686-780-6_06

Bosch et al., Review Int J Food Micro, submitted April 2017

http://www.wageningenacademic.com/doi/pdf/10.3920/978-90-8686-780-6_06

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Case study berries


harvestinggrowing processing

SUPPLIER NESTLE FACTORY

processing packing

picking washing toppingfreezing

➢ Minimize risk at primary production and processing

➢ Add alternative processing step

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24/05/1713

2 Gaseous treatments

- Hydrogen peroxide - Ozone

Selection of technologies for berries

Sophie Zuber, NRC

8 Other additional technologies

- High Pressure Processing (HPP)- Cold plasma- Irradiation- Pulsed light- Pulsed electric fields- Steam ultrasound- Supercritical CO2- UV-C

5 Washes

- Chlorine - Electrolyzed water- Levulinic acid- Ozone - Peracetic acid

515

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HPP

Selected five technologies


LevulinicacidWash

Ozone Gas

UV-C PulsedLight

1- Chemical foodsafety assessment

2- Sensoryevaluation

3- Viral and bacterial pathogen

inactivation

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Efficacy of Levulinic Acid + Sodium Dodecyl Sulfate on viruses on fresh strawberries?

15

Inoculated fresh strawberries withvirus inoculumHepatitis A virus, Murine norovirus-1, MS2 bacteriophage

Treated with 4 different washing solutions for 2 min:

- Potable water- Chlorine (50 ppm) - 0.5 % LVA + 0.5 % SDS- 5 % LVA + 2 % SDS

Z. Zhou et al. , submitted


LevulinicacidWash

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Inactivation efficiency of 2 min LVA + SDS on HAV and MS2

16

0.00

1.00

2.00

3.00

4.00

Water Chlorine 0.5% LVA+ 0.5%

SDS

5% LVA +2% SDS

Log

(N0\N

t)

MS2

ABCD BCD BCD

Z. Zhou et al.,

submitted

Sophie Zuber, NRC30/03/17

0.001.002.003.004.00

Water Chlorine 0.5% LVA +0.5% SDS

5% LVA +2% SDS

Log

(No

\Nt)

HAV

A

ABCBC

BC

24/05/17

➢ In the future, LVA based sanitizer treatment could potentially be used as an alternative to chlorine

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UV-C experimental set-up


Spiking point Best UV-C exposure Why this approach?

Clear picture ofthe maximum

log-reduction achievablewith this technology

UV-C

UV-C

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Inactivation ≈ 2.5-2.8 log for fresh and frozen

Inactivation ≈ 1.1-1.8 log for fresh, less on frozen

Inactivation ≈ 1-1.5 log for fresh and frozen> 1 log

Blueberries Raspberries Strawberries

Fresh

Frozen

20 60 120 20 60 120 20 60 120

-5.0

-2.5

0.0

-5.0

-2.5

0.0

time [s]

log(

N/N

0) [

TC

ID 5

0] +

95%

Tol

eran

ce I

nter

val

MNV

Inactivation of Murine Norovirus by UV-C (20, 60 and 120s) on fresh and frozen berries

➢ Insufficient reduction, thus UV-C technology not suitable for berries

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Application of HPP (High Pressure Processing) on fresh and frozen strawberries

19 Sophie Zuber, NRC30/03/1724/05/17

HPP

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Application of HPP on fresh and frozen strawberries and blueberries to inactivate Murine Norovirus

20 Sophie Zuber, NRC30/03/1724/05/17

➢ Quality of fresh berries high after processing, > 4 log10

reductions of MNV and Salmonella on strawberries

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Case study berries


harvestinggrowing processing

SUPPLIER NESTLE FACTORY

processing packing

picking washing toppingfreezing

➢ Minimize risk at primary production and processing

➢ Add alternative processing step

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Development of training tools in collaboration with our farmers and suppliers


2. Supplier & farm visits

to understand good/bad practices

to adapt the tools to the end users

3. Writing and reviewing with corporate quality

management, agricultural services & academic

experts

7 main routes of

contamination

4. Testing and implementation with the business

1. Literature review & expert opinion

More specific info on

microbiology Gives How to achieve

the requirement

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Berry-specific booklet

24/05/17 Sophie Zuber, NRC24

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Roll-out & implementation at farm level


Testing in pilots On-site trainingImplementation

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Primary processing

Tools to facilitate awareness and assessment


Primary production

Training booklets

Posters

Crop production area assessment list

Wash

Drying

Steaming

Mild Heat

Guidance

Assessment

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Outlook

27

Minimizing the risk of virus contamination at primaryproduction and primaryprocessingthrough GAPs iskey!

A standardisedmethod for evaluating virus decontamination strategies for foods is lacking.

In which forum could such a standard be developed?

Research efforts needs to becontinued intoalternative technologies


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Acknowledgements

Sophie Zuber, NRC24/05/1728

University of Gent, BELGIUM:• Prof. Mieke Uyettendaele• Prof. Frank Devlieghere

• Zijin Zhou

IFSH Institute for Food Safety and Health, US:• Dr. Alvin Lee

• Dr. Mu Ye

Nestle Research Centre:• Sophie Butot• Frederique Cantergiani• Lise Michot• Thierry Putallaz• Francoise Julien-Javaux• Mireille Moser• Matteo Campagnoli• Adrianne Klijn

• Laurence [email protected]

Foodborne Viruses: Control Options in Food...

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