Studying inactivation of norovirus is difficult, but using a special assay, they were able to evaluate norovirus infectivity using human intestinal enteroids (HIEs).
Food Control Volume 185, July 2026, 112076
https://www.sciencedirect.com/science/article/pii/S0956713526001210#sec2
Temperature-dependent inactivation of human norovirus infectivity
Abstract
Human norovirus is a leading cause of acute gastroenteritis and foodborne illness, with significant public health and economic impacts. Strategies to understand human norovirus persistence and inactivation in foods are essential to reduce risks. While there is emerging data on norovirus infectivity following intervention strategies such as heating, robust quantitative infectivity data remains limited. In this study, human intestinal enteroids (HIEs) were used to evaluate norovirus infectivity following heat treatments between 50 and 60 °C, for 1, 5, and 10 min. A capsid-viability assay using PMAxx™ with reverse transcription quantitative PCR (PMAxx-RT-qPCR) was also evaluated for its ability to distinguish infectious from non-infectious norovirus following exposure to 55, 63 and 90 °C. Using HIEs, an exponential rate of degradation of human norovirus at temperatures above 54 °C was observed. A 3-log10 reduction in infectivity was observed at 60 °C after 1, 5, and 10 min of exposure with no significant difference between these times. No detectable reduction in norovirus infectivity at temperatures below 54 °C. In comparison, PMAxx-RT-qPCR data indicated an underestimation of heat-induced viral inactivation at ≥ 55 °C. This study provides evidence on heat-inactivation of human norovirus at temperatures relevant for food processing.
4. Conclusion
Heating to a temperature exceeding 60 °C is critical for norovirus inactivation. The data from this study provides important data to inform improved thermal processing recommendations aimed at reducing norovirus transmission and mitigating the public health burden of foodborne disease.
Temperature-dependent inactivation of human norovirus infectivity
Abstract
Human norovirus is a leading cause of acute gastroenteritis and foodborne illness, with significant public health and economic impacts. Strategies to understand human norovirus persistence and inactivation in foods are essential to reduce risks. While there is emerging data on norovirus infectivity following intervention strategies such as heating, robust quantitative infectivity data remains limited. In this study, human intestinal enteroids (HIEs) were used to evaluate norovirus infectivity following heat treatments between 50 and 60 °C, for 1, 5, and 10 min. A capsid-viability assay using PMAxx™ with reverse transcription quantitative PCR (PMAxx-RT-qPCR) was also evaluated for its ability to distinguish infectious from non-infectious norovirus following exposure to 55, 63 and 90 °C. Using HIEs, an exponential rate of degradation of human norovirus at temperatures above 54 °C was observed. A 3-log10 reduction in infectivity was observed at 60 °C after 1, 5, and 10 min of exposure with no significant difference between these times. No detectable reduction in norovirus infectivity at temperatures below 54 °C. In comparison, PMAxx-RT-qPCR data indicated an underestimation of heat-induced viral inactivation at ≥ 55 °C. This study provides evidence on heat-inactivation of human norovirus at temperatures relevant for food processing.
4. Conclusion
Heating to a temperature exceeding 60 °C is critical for norovirus inactivation. The data from this study provides important data to inform improved thermal processing recommendations aimed at reducing norovirus transmission and mitigating the public health burden of foodborne disease.
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