Thermal inactivation of human norovirus surrogates in oyster homogenate

Human norovirus (HNV) is the most frequent causative agent of foodborne diseases in the US. Raw and undercooked oysters are commonly associated with outbreaks caused by HNV. Many guidelines recommend that shucked oysters be boiled for at least 3 min, but it is not clear this thermal treatment can inactivate HNV. The objective of this research was to evaluate whether this recommendation was sufficient to inactivate two HNV surrogates, murine...