Validation for Control HAV in Berries

Hi,
Looking at validation of CCP - reduction of Hep A virus in berries. The berries end up in the ice cream mix. Anyone have any good journal.articles to share? Heat treatment of berries to kill virus? I found some but not readily available.

Hi,
Looking at validation of CCP - reduction of Hep A virus in berries. The berries end up in the ice cream mix. Anyone have any good journal.articles to share? Heat treatment of berries to kill virus? I found some but you had to pay

Hi AJL,

 

What level is yr "hoped for" heat treatment (eg quality tolerable)? eg -

 

https://www.foodsafe...wing-illnesses/

(2022)

 

https://www.mpi.govt...es-safe-to-eat/

 

https://www.mpi.govt...frozen-berries/

 

Hepatitis-A-Datasheet-Final.pdf   203.19KB   9 downloads

Thermal Inactivation of HAV and Human Norovirus in Clams.pdf   170.63KB   5 downloads

Methods to Inactivate Hepatitis A in Foods.pdf   180.2KB   7 downloads

NZ,2022,HAV-imported frozen Berries.pdf   163.96KB   6 downloads

 

Codex Comment (2012)

• Heat treatment: The effects of heat treatment on virus infectivity in foods are highly dependent on virus (sub)-type, food matrix and the initial level of viral contaminants. Cooking procedures in which an internal temperature of the food reaches at least 90 °C for 90 seconds are considered adequate treatments to destroy viral infectivity in most foods. However, light cooking, e.g., steaming, searing, may not be adequate to inactivate viral infectivity leading to unsafe foods. Conventional pasteurization (e.g. 63 °C for 30 min or 70 °C for 2 min) is more effective than High Temperature Short Time (HTST; 72 °C for 15–20 seconds) pasteurization, and likely yields at least a 3 log10 inactivation of NoV. However, given the potential for contamination with millions of viral particles and an infectious dose as low as a few viral particles, even conventional pasteurization may not adequately inactivate NoV in a contaminated food. Commercial canning is considered an adequate treatment to destroy viral infectivity in foods.

(GUIDELINES ON THE APPLICATION OF GENERAL PRINCIPLES OF FOOD HYGIENE TO THE CONTROL OF VIRUSES IN FOOD)

CXG_079e.pdf   233.37KB   6 downloads

 

 

On the other hand -

Norovirus and HAV in berries.pdf   350.14KB   6 downloads

 

Take yr Pick or, (more likely), seek further opinions/context as to Risk for specific situation. Offhand, USA seems (to me)  "fairly" concerned about "berries" with some detections having occurred -

https://www.fda.gov/...erries-may-2022

https://www.healthli...ws/berry-recall

https://www.cdc.gov/...rries/index.htm

Do you speak or read German?

There is a German text with a particularly good reference on thermal processing of fruit for Hep A, but I don't readily recall the name, and I've only ever seen it while visiting suppliers in Germany. Broadly it supported the typical pasteurisation processes used for fruit juice products (80+C for 20+ seconds) as being more than adequate for the matrix of berry type products and other fruits with similar sugar levels and pH ranges. If you're fluent in German it might be worth searching that way, otherwise I'll ask a friendly contact in Germany next week to see if I can get the details.

 

In the interim this from FSANZ expands a little on a suggest time/temp profiles in one of the links that Charles has kindly provided: https://www.foodstan...berries pdf.pdf

Thanks, no I don't read german. 😔

The MPI document from NZ is great, but it references another article that I want to get my hands on https://pubmed.ncbi....h.gov/15135584/
Where they did the study.
In raspberries it says that 4 minutes at 75 deg is enough to get a 6 log reduction of HAV, surely that will be OK right if we take 80 for 5 minutes.
But again, I wanted that article that you need to pay for 😔

Ok, I'll see if I can track down the German reference for you, but be prepared to spend some time in Google Translate or similar :ejut:

 

You can read a full version of that paper you linked here - it looks like it wants you to register to download it, but if you scroll down it's embedded in the page: https://www.academia...it_model_system

 

The broad implication is increasing thermal sensitivity with decreasing pH and with decreasing Brix values. I'm not sure it's a perfect reference for you as the Brix range covered by the experimental data is far higher than you'll find in your actual berries, and their own conclusion is that the modelling aspect does not predict results that match up with the analysed values with sufficient accuracy:

 

During the last stage of our work, independent kinetic experiments were carried out on fruit-based products in order to check the predicted results. Due to differences observed between predicted and measured D_85°C values in fruit-based products, the model cannot be directly used to predict heat resistance in real fruit systems, but is useful for predicting the trends and relative changes in values due to sucrose concentration and pH variations.

 

Thanks pHruit. There is always a disclaimer ;)
Since we are heating an ice cream mix and not the actual berries, I have concluded that the product matrix is actually such that I should be possibly be looking at studies in dairy.
The pH will be higher for a start, there is fat which will have a protective effect, and Brix effect from sucrose concentration becomes less relevant.
I found a study in cream which is relevant, I'll keep looking :)
Thanks for the help.
I can't believe it took me so long to work out how to get access to journal articles without a subscription.

I have only confused myself more with all the reading, haha. CDC recommend coming up to 85deg for 1 minute, as does FSANZ.
Missing for me? Their justification, and alternative temperatures and times 🤔🤔
I want to stick with our current temp and time combo, which is lower temp but longer time.
Plus it's a batch process so you have about 10 minutes where it is around 70-80...surely we are home safe? But seriously, 1 minute at 85??

I have only confused myself more with all the reading, haha. CDC recommend coming up to 85deg for 1 minute, as does FSANZ.
Missing for me? Their justification, and alternative temperatures and times
I want to stick with our current temp and time combo, which is lower temp but longer time.
Plus it's a batch process so you have about 10 minutes where it is around 70-80...surely we are home safe? But seriously, 1 minute at 85??

 

Hi AJL,

Any validation for your process will presumably be based on estimating the achieved lethality / log Reduction for which, as I'm sure you know, it is necessary to have T/t profile, D, z values, integration software and then comparing result to Target Ratio.

The same Literature requirement ideally also applies to any recommended T/t combinations.