Thermal Inactivation Of Norovirus In Oyster: Quantifying the Risks Associated With Residual Viruses

The proposed research takes a risk-based approach to mitigate norovirus in heat-treated oysters. Human norovirus is the leading cause of foodborne diarrheal diseases worldwide. Our interdisciplinary team, with expertise in food virology, engineering, and quantitative risk analysis, aims to investigate the thermal inactivation of norovirus in buffered solutions, homogenized oyster tissues, and individual half-shell oysters following consumer and restaurant practices. To achieve our goals, we have established four objectives: 1) Identify current practices of cooking oysters at consumer and industry levels, 2) Determine the impact of dispersion and aggregation on thermal inactivation of norovirus, 3) Assess thermal inactivation of norovirus in oysters using common practices, i.e., steaming, baking, and roasting, and 4) Establish quantitative risk assessment models for norovirus in partially and fully cooked oysters. The outcome of this research will provide risk managers (e.g., policymakers, industry, restaurants) with practical knowledge on mitigating the risks associated with consuming cooked oysters.