Evaluation of Heat Inactivation of Human Norovirus in Freshwater Clams Using Human Intestinal Enteroids

Foodborne disease attributed to consumption of shellfish contaminated with human norovirus (HuNoV) is one of many global health concerns. Our study aimed to determine conditions of heat-inactivation of HuNoV in freshwater clams (Corbicula japonica) using a recently developed HuNoV cultivation system employing stem-cell derived human intestinal enteroids (HIEs). We first measured the internal temperature of clam tissue in a water bath during boiling at 90 °C and found that approximately 2 minutes are required for the tissue to reach 90 °C. Next, GII.4 HuNoV was spiked into the center of the clam tissue followed by boiling at 90 °C for 1, 2, 3, or 4 minutes. The infectivity of the HuNoV in clam tissue homogenates was evaluated using HIEs. We demonstrated that HuNoV in unboiled clam tissue homogenates replicated in HIEs, whereas infectivity was lost in all boiled samples, indicating that heat treatment at 90 °C for 1 minute is sufficient to inactivate HuNoV in freshwater clams. To our knowledge, this is the first study to determine the infectivity of HuNoV tolerability in shellfish using HIEs and our results will be informative to develop strategies to inactivate HuNoV in foods.