

@article {5517,
	title = {{Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage}},
	journal = {Food Control},
	volume = {51},
	year = {2015},
	pages = {293{\textendash}299},
	abstract = {<p>Enteric norovirus (NV) and hepatitis A virus (HAV) are the major causes of nonbacterial foodborne gastroenteritis. This study examined the effects of soy sauce containing different concentrations of NaCl (5, 10, 15, and 20{\%}) on the survival of murine norovirus-1 (MNV-1), which was used as a human NV surrogate, and HAV in experimentally contaminated raw crabs during 5d of storage at 10\&deg;C. Both MNV-1 and HAV titers and decimal reduction times (D-values) significantly (P{\textless}0.05) decreased with stepwise increases in the NaCl concentration of soy sauce and storage time. The overall reductions in MNV-1 and HAV titers in Ganjanggejang marinated in soy sauce containing 20{\%}, 15{\%}, 10{\%}, and 5{\%} NaCl were 0.98 and 1.09, 0.81 and 0.88, 0.58 and 0.71, and 0.31 and 0.45log10 50{\%} tissue culture infective dose (TCID50)/mL, respectively. MNV-1 and HAV titers were not reduced {\textgreater}90{\%} in Ganjanggejang marinated in soy sauce containing 5{\%} NaCl, even after the maximum storage period (5d). Using the first-order reaction model (R2 was {\textgreater}0.95), we determined that the D-values for MNV-1 and HAV were 2.96 and 2.65d, 3.39 and 3.29d, 4.68 and 4.03d, and 8.18 and 5.51d in Ganjanggejang marinated in soy sauce containing 20{\%}, 15{\%}, 10{\%}, and 5{\%} NaCl, respectively. Our results suggest that soy sauce containing higher concentrations of NaCl ({\textgreater}20{\%} NaCl) or 10-20{\%} NaCl with longer storage times ({\textgreater}5 days of storage) could have a more complete inactivation (3log-reduction) of both MNV-1 and HAV in conventional Ganjanggejang.</p>
},
	keywords = {Hepatitis A virus, Murine norovirus-1, NaCl, Raw crab, Soy sauce},
	issn = {09567135},
	doi = {10.1016/j.foodcont.2014.11.046},
	url = {http://dx.doi.org/10.1016/j.foodcont.2014.11.046},
	author = {Shin Y Park and Sang D Ha}
}
