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Chen GY, Lin YH, Fu CH, Lin CH, Muthiah B, Espulgar WV, Santos GN, Yu DE, Kasai T. Quantification of peracetic acid (PAA) in the H 2O 2 + acetic acid reaction by the wavelength shift analysis in near-UV/visible absorption region. ANAL SCI 2024; 40:489-499. [PMID: 38165524 DOI: 10.1007/s44211-023-00481-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Accepted: 11/26/2023] [Indexed: 01/03/2024]
Abstract
In our study, we present an innovative method for the analysis and real-time monitoring of peracetic acid (PAA) formation within the near-UV/Vis (visible) wavelength region. PAA's absorption spectrum, influenced by its presence in a complex quaternary equilibrium mixture with hydrogen peroxide (H2O2), acetic acid, and water, lacks discernible peaks. This inherent complexity challenges conventional analytical techniques like Beer's law, which rely on absorption intensity as a foundation. To address this challenge, we introduce a novel approach that centers on the analysis of blue shifts in absorption wavelengths, particularly at an absorbance of 0.8 a.u. This method significantly enhances the precision of calibration curves for both diluted PAA and H2O2, unveiling an exponential correlation between wavelength and the logarithm of concentration for both components. Significantly, our approach allows for real-time and accurate measurements, especially during the dynamic PAA formation reaction. Our results exhibit excellent agreement with data obtained from Fourier-transform infrared (FT-IR) spectroscopy, validating the reliability of our method. It's noteworthy that under stable PAA concentration conditions (after 12 h of solution interaction), both traditional absorption method and our approach closely align with the FT-IR method. However, in dynamic scenarios (0-12 h), the absorption method exhibits higher error rates compared to our approach. Additionally, the increased concentration of a catalyst, sulfuric acid (H2SO4), significantly reduces the errors in both methods, a finding that warrants further exploration. In summary, our study not only advances our understanding of PAA and its spectral behavior but also introduces innovative and precise methods for determining PAA concentration in complex solutions. These advancements hold the potential to revolutionize the field of chemical analysis and spectroscopy.
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Affiliation(s)
- Guan-Yu Chen
- Department of Chemistry, National Taiwan Normal University, Taipei, 10617, Taiwan
| | - Yueh-Hsin Lin
- Department of Chemistry, National Taiwan Normal University, Taipei, 10617, Taiwan
| | - Cheng-Hsin Fu
- Department of Chemistry, National Taiwan Normal University, Taipei, 10617, Taiwan
| | - Cheng-Huang Lin
- Department of Chemistry, National Taiwan Normal University, Taipei, 10617, Taiwan.
| | - Balaganesh Muthiah
- Department of Chemical Engineering, National Taiwan University, Taipei, 10617, Taiwan
| | - Wilfred V Espulgar
- Department of Physics, De La Salle University, 2401 Taft Avenue, Manila, Philippines.
| | - Gil Nonato Santos
- Department of Physics, De La Salle University, 2401 Taft Avenue, Manila, Philippines
| | - Derrick Ethelbhert Yu
- Department of Chemistry, De La Salle University, 2401 Taft Avenue, Manila, Philippines
| | - Toshio Kasai
- Department of Chemistry, Aerosol Science Research Center, National Sun Yat-Sen University, 70 Lien-Hai Rd, Kaohsiung, 80424, Taiwan.
- Department of Chemistry, Graduate School of Science, Osaka University, Toyonaka, Osaka, 560-0043, Japan.
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Son JW, Han S, Hyun SW, Song MS, Ha SD. Synergistic effects of sequential treatment using disinfectant and e-beam for inactivation of hepatitis a virus on fresh vegetables. Food Res Int 2023; 173:113254. [PMID: 37803566 DOI: 10.1016/j.foodres.2023.113254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 10/08/2023]
Abstract
Hepatitis A virus (HAV) has adversely affected public health worldwide, causing an economic burden on many countries. Fresh vegetables are reported as a source of HAV infections during production, harvesting, and distribution, which cause the emergence of foodborne illnesses. Therefore, in this study, the synergistic effects of chemical (sodium hypochlorite [NaOCl] and chlorine dioxide [ClO2]) and physical (electron-beam [e-beam] irradiation) sequential treatment for HAV inactivation on fresh vegetables were investigated, and the physicochemical quality changes of vegetables were evaluated after each treatment. On bell pepper and cucumber sequentially treated with NaOCl (50-500 ppm) and e-beam (1-5 kGy), the HAV titer was reduced by 0.19-4.69 and 0.28-4.78 log10 TCID50/mL, respectively. Sequential treatment with ClO2 (10-250 ppm) and e-beam (1-5 kGy) reduced the HAV titer on bell pepper and cucumber by 0.41-4.78 and 0.26-4.80 log10 TCID50/mL, respectively. The sequential treatments steadily decreased the HAV titers on each food by a significant difference (p < 0.05) compared to the controls. The treatment combinations of 500 ppm NaOCl and 3 kGy (e-beam) on bell pepper and 150 ppm NaOCl and 1 kGy (e-beam) on cucumber provided maximum synergistic effects. It was also found that sequential treatment with 50 ppm ClO2 and 5 kGy (e-beam) on bell pepper and 10 ppm ClO2 and 5 kGy (e-beam) on cucumber most efficiently inactivated HAV. Additionally, bell pepper and cucumber showed no significant quality changes (p < 0.05) after the treatment. Therefore, the sequential treatment with NaOCl or ClO2 and e-beam is expected to effectively control HAV on fresh vegetables without changing the food quality compared to either treatment alone.
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Affiliation(s)
- Jeong Won Son
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Sangha Han
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Seok-Woo Hyun
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Min Su Song
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, BrainKorea21 Plus, Chung-Ang University, Anseong, Gyeonggi-do 17546, Republic of Korea.
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Jung S, Yeo D, Wang Z, Woo S, Seo Y, Hossain MI, Choi C. Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide. Food Microbiol 2023; 110:104164. [PMID: 36462820 PMCID: PMC9560751 DOI: 10.1016/j.fm.2022.104164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 10/07/2022] [Accepted: 10/10/2022] [Indexed: 01/09/2023]
Abstract
Since the first SARS-CoV-2 outbreak in Wuhan, China, there has been continued concern over the link between SARS-CoV-2 transmission and food. However, there are few studies on the viability and removal of SARS-CoV-2 contaminating food. This study aimed to evaluate the viability of SARS-CoV-2 on food matrices, depending on storage temperature, and inactivate the virus contaminating food using disinfectants. Two SARS-CoV-2 strains (L and S types) were used to contaminate lettuce, chicken, and salmon, which were then stored at 20,4 and -40 °C. The half-life of SARS-CoV-2 at 20 °C was 3-7 h but increased to 24-46 h at 4 °C and exceeded 100 h at -40 °C. SARS-CoV-2 persisted longer on chicken or salmon than on lettuce. Treatment with 70% ethanol for 1 min inactivated 3.25 log reduction of SARS-CoV-2 inoculated on lettuce but not on chicken and salmon. ClO2 inactivated up to 2 log reduction of SARS-CoV-2 on foods. Peracetic acid was able to eliminate SARS-CoV-2 from all foods. The virucidal effect of all disinfectants used in this study did not differ between the two SARS-CoV-2 strains; therefore, they could also be effective against other SARS-CoV-2 variants. This study demonstrated that the viability of SARS-CoV-2 can be extended at 4 and -40 °C and peracetic acid can inactivate SARS-CoV-2 on food matrices.
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Affiliation(s)
- Soontag Jung
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea.
| | - Daseul Yeo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Zhaoqi Wang
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Seoyoung Woo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Yeeun Seo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Md Iqbal Hossain
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea.
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Choi ES, Han S, Son JW, Song GB, Ha SD. Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods. Food Control 2022; 142:109271. [PMID: 35875338 PMCID: PMC9296350 DOI: 10.1016/j.foodcont.2022.109271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 12/12/2022]
Abstract
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the cause of the COVID-19 outbreaks, is transmitted by respiratory droplets and has become a life-threatening viral pandemic worldwide. The aim of this study was to evaluate the effects of different chemical (chlorine dioxide [ClO2] and peroxyacetic acid [PAA]) and physical (ultraviolet [UV]-C irradiation) inactivation methods on various food-contact surfaces (stainless steel [SS] and polypropylene [PP]) and foods (lettuce, chicken breast, and salmon) contaminated with human coronavirus 229E (HCoV-229E). Treatments with the maximum concentration of ClO2 (500 ppm) and PAA (200 ppm) for 5 min achieved >99.9% inactivation on SS and PP. At 200 ppm ClO2 for 1 min on lettuce, chicken breast, and salmon, the HCoV-229E titers were 1.19, 3.54, and 3.97 log10 TCID50/mL, respectively. Exposure (5 min) to 80 ppm PAA achieved 1.68 log10 reduction on lettuce, and 2.03 and 1.43 log10 reductions on chicken breast and salmon, respectively, treated with 1500 ppm PAA. In the carrier tests, HCoV-229E titers on food-contact surfaces were significantly decreased (p < 0.05) with increased doses of UV-C (0–60 mJ/cm2) and not detected at the maximum UV-C dose (Detection limit: 1.0 log10 TCID50/coupon). The UV-C dose of 900 mJ/cm2 proved more effective on chicken breast (>2 log10 reduction) than on lettuce and salmon (>1 log10 reduction). However, there were no quality changes (p > 0.05) in food samples after inactivation treatments except the maximum PAA concentration (5 min) and the UV-C dose (1800 mJ/cm2).
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Affiliation(s)
- Eun Seo Choi
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Sangha Han
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Jeong Won Son
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Gyeong Bae Song
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea
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Mariita RM, Davis JH, Randive RV. Illuminating Human Norovirus: A Perspective on Disinfection of Water and Surfaces Using UVC, Norovirus Model Organisms, and Radiation Safety Considerations. Pathogens 2022; 11:pathogens11020226. [PMID: 35215169 PMCID: PMC8879714 DOI: 10.3390/pathogens11020226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/22/2022] [Accepted: 02/03/2022] [Indexed: 02/04/2023] Open
Abstract
Human noroviruses (HuNoVs) are a major cause of gastroenteritis and are associated with high morbidity because of their ability to survive in the environment and small inoculum size required for infection. Norovirus is transmitted through water, food, high touch-surfaces, and human-to-human contact. Ultraviolet Subtype C (UVC) light-emitting diodes (LEDs) can disrupt the norovirus transmission chain for water, food, and surfaces. Here, we illuminate considerations to be adhered to when picking norovirus surrogates for disinfection studies and shine light on effective use of UVC for norovirus infection control in water and air and validation for such systems and explore the blind spot of radiation safety considerations when using UVC disinfection strategies. This perspective also discusses the promise of UVC for norovirus mitigation to save and ease life.
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Gómez-López VM, Jubinville E, Rodríguez-López MI, Trudel-Ferland M, Bouchard S, Jean J. Inactivation of Foodborne Viruses by UV Light: A Review. Foods 2021; 10:foods10123141. [PMID: 34945692 PMCID: PMC8701782 DOI: 10.3390/foods10123141] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/29/2021] [Accepted: 12/15/2021] [Indexed: 12/13/2022] Open
Abstract
Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.
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Affiliation(s)
- Vicente M. Gómez-López
- Catedra Alimentos para la Salud, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Eric Jubinville
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - María Isabel Rodríguez-López
- Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Campus de los Jerónimos, E-30107 Murcia, Spain;
| | - Mathilde Trudel-Ferland
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Simon Bouchard
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
| | - Julie Jean
- Institute of Nutraceuticals and Functional Foods, Département des Sciences des Aliments, Université Laval, Québec, QC G1V 0A6, Canada; (E.J.); (M.T.-F.); (S.B.)
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 413849)
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