Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation

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• 作者：Ji-Hyun Lee^a ; ^b ; Hee min Lee^a ; Sung Hyun Kim^a ; Jong Bang Eun^b ; Ji-Hyoung Ha^a ; ^{hajee@wikim.re.kr}
• 关键词：Cabbage Kimchi ; Detection ; Fermentation ; Human norovirus ; Weibull model
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：258-264
• 全文大小：463 K
• 卷排序：78

文摘

Norovirus (NoV) contamination in Kimchi can lead to outbreaks of foodborne disease. Lactic acid bacteria, pH, and acidity of Kimchi at 4 and 10 °C were measured over 28 day fermentation. Intact NoV titer was determined using magnetic bead isolation and quantitative PCR. Kimchi lactic acid fermentation conditions reduced but did not eliminate NoV load. Preventing transmission before fermentation might limit Kimchi NoV contamination.