Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT‐qPCR combined with immunomagnetic separation

• Published in: Journal of food science Vol. 86; no. 2; pp. 505 - 512
• Main Authors: Jeong, Myeong‐In, Lee, Eun Ji, Park, Shin Young, Kim, Mi Rae, Park, Sa Reum, Moon, Yoah, Choi, Changsun, Ha, Ji‐Hyoung, Ha, Sang‐Do
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.02.2021
• Subjects: Acidity; Brassica - microbiology; Brassica oleracea; Copy number; electron beam; Electron beams; Electron irradiation; Electrons; Fermentation; Fermented food; Fermented Foods and Beverages - virology; Food; Food Irradiation; Food Microbiology; Gastroenteritis; Humans; Immunomagnetic Separation; Irradiation; Kimchi; norovirus; Norovirus - radiation effects; pH effects; physicochemical quality; Polymerase chain reaction; Quality assessment; Radiation; Real-Time Polymerase Chain Reaction; Reverse transcription; Sanitation; sensorial quality; Sensory evaluation; Sensory properties; Separation; Virus Inactivation - radiation effects; Kimchi; physicochemical quality; electron beam; norovirus; sensorial quality
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.15562

Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e‐beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT‐qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e‐beam irradiation. Following e‐beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D‐values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e‐beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e‐beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e‐beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e‐beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality. Practical Application As the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e‐beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality.