Method and device for reducing norovirus in seawater shellfish

Abstract

The invention discloses a method and device for reducing norovirus in seawater shellfish. The norovirus in the seawater shellfish can be reduced by temporarily culturing the shellfish for 48 hours-72 hours under the environmental conditions that the temperature is 26 + / -1 DEG C, the salinity is 25 + / -2 per thousand, the dissolved oxygen is 6.2 + / -1.0 mg / L and the pH value is 7.7 + / -0.5. According to the method and the device, the expression quantity of HBGAs in shellfish bodies is reduced by accurately controlling the environmental conditions such as temperature, salinity, dissolved oxygen and pH in the shellfish temporary culture process, and the discharge of NoVs from the shellfish bodies is accelerated by adding adsorbents such as competitive adsorbents and activated carbon into bait, so that the purpose of reducing the norovirus in the shellfish bodies is achieved.

Description

technical field [0001] The invention relates to the technical field of aquatic product breeding and processing, in particular to a method and device for reducing norovirus in seawater shellfish. Background technique [0002] Noroviruses (NoVs) are the main pathogens that cause non-bacterial acute gastroenteritis worldwide, and shellfish is the main carrier of transmission. People are usually infected with NoVs by eating raw or poorly heated shellfish, which can cause acute gastroenteritis. my country is a large aquatic country in the world, with an annual output of more than 10 million tons of shellfish. NoVs, as common food-borne pathogenic microorganisms in shellfish, are an issue that cannot be ignored in terms of quality and safety. The NoVs in shellfish mainly come from the NoVs carried in the water when heavy rain washes, floods or improper sewage treatment. They are enriched in shellfish with the feeding of shellfish, and are mainly concentrated in the digestive trac...

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Problems solved by technology

[0005] Although the above-mentioned patent discloses that norovirus can be reduced, its disadvantages are: the control of the conditions for purifying water is relatively simple, only the temperature of the purified water is controlled, and supplemented by ozone sterilization, the effect of reducing norovirus is very low. Micro, the main core of this patent is to remove the sediment and bacteria in oysters. The detection of norovirus in the patent is carried out using SN / T2626-2010. This method is only a qualitative detection and cannot be quantitative. Therefore, the patent The specific reduction efficiency of norovirus cannot be evaluated

In addition, the patent only purifies oysters and cannot be applied to the specific reduction control of norovirus in various economic shellfish such as oysters, scallops, and blue mussels

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