Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/30262
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dc.contributor.authorSouza, Doris Sobral Marquesen_UK
dc.contributor.authorDominot, Ana Ferreira Ávilaen_UK
dc.contributor.authorMoresco, Vanessaen_UK
dc.contributor.authorBarardi, Célia Regina Monteen_UK
dc.date.accessioned2019-10-09T00:01:37Z-
dc.date.available2019-10-09T00:01:37Z-
dc.date.issued2018-02-02en_UK
dc.identifier.urihttp://hdl.handle.net/1893/30262-
dc.description.abstractBivalve mollusks are filter feeders and may accumulate human pathogens in their tissues. Many studies demonstrated human diseases associated with bivalve consumption, especially oysters. Anomalocardia brasiliana clams are distributed along the Brazilian coastal area and are an exotic ingredient for some typical dishes in Brazil. Even though there are several reports describing the contamination of oysters and mussels with human pathogens, there is a lack of studies reporting contamination of A. brasiliana with human pathogens. An evaluation of natural microbiological contamination in A. brasiliana samples over a period of 18 months (November 2014 to April 2016) showed that the bacteria indices were in accordance with Brazilian regulations (E. coli < 230 MPN and Salmonella sp. absent in 25 g of meat). However, the enteric viruses evaluated were detected throughout the analysis period, with the highest result for the hepatitis A virus (HAV); followed by Rotavirus-A (RVA); Human Adenovirus (HAdV) and Norovirus GI (NoV GI). The bioaccumulation of enteric viruses by A. brasiliana during a period of 24 h was performed using NoV GI and GII, HAV, RVA and HAdV as models. Interestingly the mollusk demonstrated different uptake behaviors in relation to these viruses throughout the time period. NoV GI was the most adsorbed virus after 24 h. HAV concentration was < 1% at 3 h, but it increased to < 10% at 8 h, remaining unchanged until 12 h, and decreasing to < 3% at 24 h; HAdV reached its highest concentration at 12 h, being released by the animals and lowering to < 3% at 24 h. RVA bioaccumulation was unstable over time, reaching its highest values after 24 h (< 5%); NoV GII bioaccumulation remained < 1%. Thermal inactivation of HAdV-2 in A. brasiliana was also evaluated. After the usual gentle cooking procedure using different times (0, 1, 1.5, 3 and 5 mins), viral infectivity was evaluated using ICC-et-RT-qPCR. The temperature inside the DT remained < 80 °C over time and after 5 min of cooking the HAdV reached a decay of 90% (1 log10). The results showed a real warn to the consumers that can be exposed to infectious human viruses if they eat these clams improperly cooked. HAV was the most detected virus in these animals, which may lead to outbreaks. A. brasiliana exhibited distinct behavior in NoV GI bioaccumulation and persistence, pointing to the need for further studies about the cellular ligands used by these viruses to become attached to these clams.en_UK
dc.language.isoenen_UK
dc.publisherElsevier BVen_UK
dc.relationSouza DSM, Dominot AFÁ, Moresco V & Barardi CRM (2018) Presence of enteric viruses, bioaccumulation and stability in Anomalocardia brasiliana clams (Gmelin, 1791). International Journal of Food Microbiology, 266, pp. 363-371. https://doi.org/10.1016/j.ijfoodmicro.2017.08.004en_UK
dc.rightsThe publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study.en_UK
dc.rights.urihttp://www.rioxx.net/licenses/under-embargo-all-rights-reserveden_UK
dc.subjectAnomalocardia brasilianaen_UK
dc.subjectEnteric virusen_UK
dc.subjectClamsen_UK
dc.subjectqPCRen_UK
dc.subjectViral bioaccumulationen_UK
dc.subjectThermal inactivationen_UK
dc.titlePresence of enteric viruses, bioaccumulation and stability in Anomalocardia brasiliana clams (Gmelin, 1791)en_UK
dc.typeJournal Articleen_UK
dc.rights.embargodate2999-12-31en_UK
dc.rights.embargoreason[1-s2.0-S0168160517303380-main.pdf] The publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work.en_UK
dc.identifier.doi10.1016/j.ijfoodmicro.2017.08.004en_UK
dc.identifier.pmid29074195en_UK
dc.citation.jtitleInternational Journal of Food Microbiologyen_UK
dc.citation.issn1879-3460en_UK
dc.citation.issn0168-1605en_UK
dc.citation.volume266en_UK
dc.citation.spage363en_UK
dc.citation.epage371en_UK
dc.citation.publicationstatusPublisheden_UK
dc.citation.peerreviewedRefereeden_UK
dc.type.statusVoR - Version of Recorden_UK
dc.contributor.funderPDJ/CNPqen_UK
dc.contributor.funderUNIVERSAL – MCTI/CNPqen_UK
dc.contributor.funderConselho Nacional de Desenvolvimento Científico e Tecnológicoen_UK
dc.author.emailvanessa.moresco@stir.ac.uken_UK
dc.citation.date12/08/2017en_UK
dc.contributor.affiliationFederal University of Santa Catarina, Brazilen_UK
dc.contributor.affiliationFederal University of Santa Catarina, Brazilen_UK
dc.contributor.affiliationFederal University of Santa Catarina, Brazilen_UK
dc.contributor.affiliationFederal University of Santa Catarina, Brazilen_UK
dc.identifier.isiWOS:000424185900046en_UK
dc.identifier.scopusid2-s2.0-85041354565en_UK
dc.identifier.wtid1443255en_UK
dc.contributor.orcid0000-0002-8699-8179en_UK
dc.date.accepted2017-08-10en_UK
dcterms.dateAccepted2017-08-10en_UK
dc.date.filedepositdate2019-10-08en_UK
rioxxterms.apcnot requireden_UK
rioxxterms.typeJournal Article/Reviewen_UK
rioxxterms.versionVoRen_UK
local.rioxx.authorSouza, Doris Sobral Marques|en_UK
local.rioxx.authorDominot, Ana Ferreira Ávila|en_UK
local.rioxx.authorMoresco, Vanessa|0000-0002-8699-8179en_UK
local.rioxx.authorBarardi, Célia Regina Monte|en_UK
local.rioxx.project500129/2014-2|PDJ/CNPq|en_UK
local.rioxx.project14/2013|UNIVERSAL – MCTI/CNPq|en_UK
local.rioxx.projectProject ID unknown|Conselho Nacional de Desenvolvimento Científico e Tecnológico|en_UK
local.rioxx.freetoreaddate2267-07-13en_UK
local.rioxx.licencehttp://www.rioxx.net/licenses/under-embargo-all-rights-reserved||en_UK
local.rioxx.filename1-s2.0-S0168160517303380-main.pdfen_UK
local.rioxx.filecount1en_UK
local.rioxx.source1879-3460en_UK
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