2018 Volume 35 Issue 2 Pages 88-95
In the present study, behavior of norovirus during bread manufacturing process was analyzed by using murine norovirus strain 1 (MNV-1). Firstly, the transfer of MNV-1 during bread manufacturing process was investigated. MNV-1 was inoculated to various surfaces and then transferred to other surfaces by contacting repeatedly; slicer to bread dough, bread dough to latex glove, and latex glove to sliced loaf. As a result, MNV-1 was transferrable between various surfaces and bread products. Additionally, the protecting effect of sucrose and milk fat, ingredients of pastries, on the survivability of MNV-1 during heating was investigated. MNV-1 was inoculated into pancake mix with different concentration of sucrose or milk fat and then heated at 60℃ for 5 min. The results indicated that sucrose and milk fat contained in high concentrations in the dough/mix ingredients of pastries have a protective effect on the survivability of MNV-1. The data obtained in this study suggested that breads that had not been recognized as a risk of bacterial food poisoning could be a risk of norovirus-associated gastroenteritis if the failure of employee operation occurred in the bread manufacturing process.
