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Hurst BN, Korajkic A, Pemberton A, McMinn BR. Improved virus concentration methods for wash waters from decontamination of permeable and non-permeable surfaces. J Virol Methods 2023; 322:114826. [PMID: 37778537 PMCID: PMC10841435 DOI: 10.1016/j.jviromet.2023.114826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/03/2023]
Abstract
Surface decontamination is a method of using wash water to decontaminated surfaces preventing transmission of biological contaminants that can pose potential health risks to responders and the public. However, the risks associated with handling used wash water are largely unknown due to the lack of effective methodology to screen for pathogenic microorganisms present in these samples, especially viral pathogens. This study adapted the dead-end hollow-fiber ultrafiltration (D-HFUF) system to wash waters, including a separate procedure for recovering particle attached viruses. Simulated wash water was created using dechlorinated tap water containing a mild surfactant (0.05 % Tween 80). To determine virus recovery efficiencies, measured amounts of somatic and F+ coliphage were spiked into 2-liter volumes of wash water under the following scenarios: (1) wash water was amended with a measured amount of sterile river sediment with no sediment separation prior to filter concentration; or (2) sediment added to wash water was allowed to settle prior to filter concentrating clarified liquid portions, while precipitated sediment was subjected to viral extraction techniques to recover particle attached virus; and (3) the optimized method was deployed on non-porous and porous surfaces to simulate a decontamination clean-up event. Separation of sediment prior to D-HFUF significantly increased recovery of coliphages, (P = <0.0001) versus filtration of sediment and liquids simultaneously. A tryptic soy broth (TSB) elution solution was significantly more effective (P = ≤0.010) for recovery of both somatic and F+ coliphage, (108 ± 9 % and 92 ± 9 %, respectively), compared to elution buffers containing various surfactants (sodium hexametaphosphate, Tween 80) for recovering particle attached virus. Simulating a biocontaminate clean-up event (using the optimized sediment separation and elution protocol) resulted in coliphage recoveries of 75-96 % (permeable surface) and 71-92 % (non-permeable surface). This procedure can be used to effectively detect viruses in used wash waters aiding in reducing risks to human health during site decontamination.
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Affiliation(s)
- Brittany N Hurst
- Department of Environmental Health, University of Cincinnati College of Medicine, 3230 Eden Ave, Cincinnati, OH 45267, USA
| | - Asja Korajkic
- Office of Research and Development, United States Environmental Protection Laboratory, 26 West Martin Luther King Drive, Cincinnati, OH 45268 USA
| | - Adin Pemberton
- Office of Research and Development, United States Environmental Protection Laboratory, 26 West Martin Luther King Drive, Cincinnati, OH 45268 USA
| | - Brian R McMinn
- Office of Research and Development, United States Environmental Protection Laboratory, 26 West Martin Luther King Drive, Cincinnati, OH 45268 USA.
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2
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Beitia E, Gkogka E, Chanos P, Hertel C, Heinz V, Valdramidis V, Aganovic K. Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A review. Compr Rev Food Sci Food Saf 2023; 22:2802-2849. [PMID: 37184058 DOI: 10.1111/1541-4337.13163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/03/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Ultrasound (US) technology is recognized as one of the emerging technologies that arise from the current trends for improving nutritional and organoleptic properties while providing food safety. However, when applying the US alone, higher power and longer treatment times than conventional thermal treatments are needed to achieve a comparable level of microbial inactivation. This results in risks, damaging food products' composition, structure, or sensory properties, and can lead to higher processing costs. Therefore, the US has often been investigated in combination with other approaches, like heating at mild temperatures and/or treatments at elevated pressure, use of antimicrobial substances, or other emerging technologies (e.g., high-pressure processing, pulsed electric fields, nonthermal plasma, or microwaves). A combination of US with different approaches has been reported to be less energy and time consuming. This manuscript aims to provide a broad review of the microbial inactivation efficacy of US technology in different food matrices and model systems. In particular, emphasis is given to the US in combination with the two most industrially viable physical processes, that is, heating at mild temperatures and/or treatments at elevated pressure, resulting in techniques known as thermosonication, manosonication, and manothermosonication. The available literature is reviewed, and critically discussed, and potential research gaps are identified. Additionally, discussions on the US's inactivation mechanisms and lethal effects are included. Finally, mathematical modeling approaches of microbial inactivation kinetics due to US-based processing technologies are also outlined. Overall, this review focuses only on the uses of the US and its combinations with other processes relevant to microbial food decontamination.
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Affiliation(s)
- Enrique Beitia
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | | | - Panagiotis Chanos
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Christian Hertel
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Vasilis Valdramidis
- Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
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3
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Rowan NJ. Current decontamination challenges and potentially complementary solutions to safeguard the vulnerable seafood industry from recalcitrant human norovirus in live shellfish: Quo Vadis? THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 874:162380. [PMID: 36841407 DOI: 10.1016/j.scitotenv.2023.162380] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
Safeguarding the seafood industry is important given its contribution to supporting our growing global population. However, shellfish are filter feeders that bioaccumulate microbial contaminants in their tissue from wastewater discharged into the same coastal growing environments leading to significant human disease outbreaks unless appropriately mitigated. Removal or inactivation of enteric viruses is very challenging particularly as human norovirus (hNoV) binds to specific histo-blood ligands in live oyster tissue that are consumed raw or lightly cooked. The regulatory framework that sets out use of clean seawater and UV disinfection is appropriate for bacterial decontamination at the post-harvest land-based depuration (cleaning) stage. However, additional non-thermal technologies are required to eliminate hNoV in live shellfish (particularly oysters) where published genomic studies report that low-pressure UV has limited effectiveness in inactivating hNoV. The use of the standard genomic detection method (ISO 15, 216-1:2017) is not appropriate for assessing the loss of infectious hNoV in treated live shellfish. The use of surrogate viral infectivity methods appear to offer some insight into the loss of hNoV infectiousness in live shellfish during decontamination. This paper reviews the use of existing and potentially other combinational treatment approaches to enhance the removal or inactivation of enteric viruses in live shellfish. The use of alternative and complementary novel diagnostic approaches to discern viable hNoV are discussed. The effectiveness and virological safety of new affordable hNoV intervention(s) require testing and validating at commercial shellfish production in conjunction with laboratory-based research. Appropriate risk management planning should encompass key stakeholders including local government and the wastewater industry. Gaining a mechanistic understanding of the relationship between hNoV response at molecular and structural levels in individually treated oysters as a unit will inform predictive modeling and appropriate treatment technologies. Global warming of coastal growing environments may introduce additional contaminant challenges (such as invasive species); thus, underscoring need to develop real-time ecosystem monitoring of growing environments to alert shellfish producers to appropriately mitigate these threats.
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Affiliation(s)
- Neil J Rowan
- Centre for Sustainable Disinfection and Sterilization, Bioscience Research Institute, Technological University of the Shannon Midlands Midwest, Athlone Campus, Ireland.
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4
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Tahmasebi A, Asgari A, Bakhshi S, Ghaffar Shahriari A, Won Lee C. Ultrasound application for the decontamination of roselle (Hibiscus sabdariffa L.) seeds: Influence on fungal inhibition and seed quality. ULTRASONICS SONOCHEMISTRY 2023; 95:106404. [PMID: 37060710 PMCID: PMC10130695 DOI: 10.1016/j.ultsonch.2023.106404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/20/2023] [Accepted: 04/08/2023] [Indexed: 06/19/2023]
Abstract
Seed decay is a major problem caused by pathogens that adversely affect seed yield and quality in agricultural production. Herein, the effect of 28 KHz ultrasound treatment for 20, 40 and 60 min and 1.5% sodium hypochlorite solution for 20 min was assessed for the decontamination of roselle (Hibiscus sabdariffa L.) seeds. In addition, seed germination indices, seedling growth traits, total phenolic content and the activity of defense-related enzymes, viz. peroxidase, superoxide dismutase, catalase and malondialdehyde were measured in the treated seeds. An isolate of Fusarium solani was obtained from roselle seeds and identified as the causal agent of roselle seed rot based on morphological and molecular characteristics. After six days of seed storage, the microbial infection caused the highest seed rot in the control seeds on the average of 56.67%, whereas ultrasound treatment for 60 min could remarkably reduce the seed decay by 3.33%. At the end of seed storage, the fungal load showed the highest (7.72 Log CFU ml-1) and lowest (6.99 Log CFU ml-1) rates in the control and ultrasound treatment for 60 min, respectively. Total phenolic content was significantly increased in ultrasound treatment for 60 min compared to control and sodium hypochlorite treatments. Moreover, the activity of peroxidase, superoxide dismutase and catalase was noticeably improved in ultrasound treatment for 60 min. Furthermore, ultrasound treatment did not show any adverse effects on seed germination indices and seedling growth traits of the roselle plants. Overall, ultrasound treatment for 60 min could effectively decrease roselle seed decay and the fungal load without changing seed and seedling quality.
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Affiliation(s)
- Aminallah Tahmasebi
- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran; Plant Protection Research Group, University of Hormozgan, Bandar Abbas, Iran.
| | - Ashkan Asgari
- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran; Research Group of Agroecology in Dryland Areas, University of Hormozgan, Bandar Abbas, Iran
| | - Somayeh Bakhshi
- Department of Plant Protection, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Amir Ghaffar Shahriari
- Department of Agriculture and Natural Resources, Higher Education Center of Eghlid, Eghlid, Iran
| | - Chul Won Lee
- Department of Chemistry, Chonnam National University, Gwangju, Republic of Korea.
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Zupanc M, Zevnik J, Filipić A, Gutierrez-Aguirre I, Ješelnik M, Košir T, Ortar J, Dular M, Petkovšek M. Inactivation of the enveloped virus phi6 with hydrodynamic cavitation. ULTRASONICS SONOCHEMISTRY 2023; 95:106400. [PMID: 37060711 PMCID: PMC10085970 DOI: 10.1016/j.ultsonch.2023.106400] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
The COVID -19 pandemic reminded us that we need better contingency plans to prevent the spread of infectious agents and the occurrence of epidemics or pandemics. Although the transmissibility of SARS-CoV-2 in water has not been confirmed, there are studies that have reported on the presence of infectious coronaviruses in water and wastewater samples. Since standard water treatments are not designed to eliminate viruses, it is of utmost importance to explore advanced treatment processes that can improve water treatment and help inactivate viruses when needed. This is the first study to investigate the effects of hydrodynamic cavitation on the inactivation of bacteriophage phi6, an enveloped virus used as a SARS-CoV-2 surrogate in many studies. In two series of experiments with increasing and constant sample temperature, virus reduction of up to 6.3 logs was achieved. Inactivation of phi6 at temperatures of 10 and 20 °C occurs predominantly by the mechanical effect of cavitation and results in a reduction of up to 4.5 logs. At 30 °C, the reduction increases to up to 6 logs, where the temperature-induced increased susceptibility of the viral lipid envelope makes the virus more prone to inactivation. Furthermore, the control experiments without cavitation showed that the increased temperature alone is not sufficient to cause inactivation, but that additional mechanical stress is still required. The RNA degradation results confirmed that virus inactivation was due to the disrupted lipid bilayer and not to RNA damage. Hydrodynamic cavitation, therefore, has the potential to inactivate current and potentially emerging enveloped pathogenic viruses in water at lower, environmentally relevant temperatures.
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Affiliation(s)
- Mojca Zupanc
- Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Jure Zevnik
- Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Arijana Filipić
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Ion Gutierrez-Aguirre
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Meta Ješelnik
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Tamara Košir
- Department of Biotechnology and Systems Biology, National Institute of Biology, Ljubljana, Slovenia
| | - Jernej Ortar
- Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Matevž Dular
- Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia
| | - Martin Petkovšek
- Faculty of Mechanical Engineering, University of Ljubljana, Ljubljana, Slovenia.
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6
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Numerical model of an ultrasonically induced cavitation reactor and application to heavy oil processing. CHEMICAL ENGINEERING JOURNAL ADVANCES 2022. [DOI: 10.1016/j.ceja.2022.100362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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7
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Lanrewaju AA, Enitan-Folami AM, Sabiu S, Swalaha FM. A review on disinfection methods for inactivation of waterborne viruses. Front Microbiol 2022; 13:991856. [PMID: 36212890 PMCID: PMC9539188 DOI: 10.3389/fmicb.2022.991856] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Water contamination is a global health problem, and the need for safe water is ever-growing due to the public health implications of unsafe water. Contaminated water could contain pathogenic bacteria, protozoa, and viruses that are implicated in several debilitating human diseases. The prevalence and survival of waterborne viruses differ from bacteria and other waterborne microorganisms. In addition, viruses are responsible for more severe waterborne diseases such as gastroenteritis, myocarditis, and encephalitis among others, hence the need for dedicated attention to viral inactivation. Disinfection is vital to water treatment because it removes pathogens, including viruses. The commonly used methods and techniques of disinfection for viral inactivation in water comprise physical disinfection such as membrane filtration, ultraviolet (UV) irradiation, and conventional chemical processes such as chlorine, monochloramine, chlorine dioxide, and ozone among others. However, the production of disinfection by-products (DBPs) that accompanies chemical methods of disinfection is an issue of great concern due to the increase in the risks of harm to humans, for example, the development of cancer of the bladder and adverse reproductive outcomes. Therefore, this review examines the conventional disinfection approaches alongside emerging disinfection technologies, such as photocatalytic disinfection, cavitation, and electrochemical disinfection. Moreover, the merits, limitations, and log reduction values (LRVs) of the different disinfection methods discussed were compared concerning virus removal efficiency. Future research needs to merge single disinfection techniques into one to achieve improved viral disinfection, and the development of medicinal plant-based materials as disinfectants due to their antimicrobial and safety benefits to avoid toxicity is also highlighted.
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Affiliation(s)
| | | | - Saheed Sabiu
- Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa
| | - Feroz Mahomed Swalaha
- Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa
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8
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Kunstek H, Vreken F, Keita A, Hamblin MR, Dumarçay F, Varbanov M. Aspects of Antiviral Strategies Based on Different Phototherapy Approaches: Hit by the Light. Pharmaceuticals (Basel) 2022; 15:858. [PMID: 35890156 PMCID: PMC9316526 DOI: 10.3390/ph15070858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/08/2022] [Accepted: 07/10/2022] [Indexed: 12/30/2022] Open
Abstract
The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) which caused the COVID-19 pandemic spreading around the world from late 2019, served as a ruthless reminder of the threat viruses pose to global public health. The synthesis of new antiviral drugs, as well as repurposing existing products, is a long-term ongoing process which has challenged the scientific community. One solution could be an effective, accessible, and rapidly available antiviral treatment based on phototherapy (PT). PT has been used to treat several diseases, and relies on the absorption of light by endogenous molecules or exogenous photosensitizers (PS). PT has often been used in cancer treatment and prophylaxis, and as a complement to established chemotherapy and immunotherapy in combined therapeutic strategy. Besides significant applications in anticancer treatment, studies have demonstrated the beneficial impact of PT on respiratory, systemic, emerging, and oncogenic viral infections. The aim of this review was to highlight the potential of PT to combat viral infections by summarizing current progress in photodynamic, photothermal, and photoacoustic approaches. Attention is drawn to the virucidal effect of PT on systemic viruses such as the human immunodeficiency virus and human herpes viruses, including the causative agent of Kaposi sarcoma, human herpes virus (HHV8). PT has good potential for disinfection in anti-norovirus research and against pandemic viruses like SARS-CoV-2.
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Affiliation(s)
- Hannah Kunstek
- L2CM, Université de Lorraine, Centre National de la Recherche Scientifique (CNRS), 54000 Nancy, France; (H.K.); (F.V.); (A.K.); (F.D.)
- Graz University of Technology, 8010 Graz, Austria
| | - Fanny Vreken
- L2CM, Université de Lorraine, Centre National de la Recherche Scientifique (CNRS), 54000 Nancy, France; (H.K.); (F.V.); (A.K.); (F.D.)
| | - Aminata Keita
- L2CM, Université de Lorraine, Centre National de la Recherche Scientifique (CNRS), 54000 Nancy, France; (H.K.); (F.V.); (A.K.); (F.D.)
- Faculté de Pharmacie, Université de Tours, 37000 Tours, France
| | - Michael R. Hamblin
- Laser Research Centre, University of Johannesburg, Doornfontein 2028, South Africa;
| | - Florence Dumarçay
- L2CM, Université de Lorraine, Centre National de la Recherche Scientifique (CNRS), 54000 Nancy, France; (H.K.); (F.V.); (A.K.); (F.D.)
| | - Mihayl Varbanov
- L2CM, Université de Lorraine, Centre National de la Recherche Scientifique (CNRS), 54000 Nancy, France; (H.K.); (F.V.); (A.K.); (F.D.)
- Laboratoire de Virologie, Centres Hospitaliers Régionaux Universitaires (CHRU) de Nancy Brabois, 54500 Vandœuvre-lès-Nancy, France
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9
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Filipić A, Lukežič T, Bačnik K, Ravnikar M, Ješelnik M, Košir T, Petkovšek M, Zupanc M, Dular M, Aguirre IG. Hydrodynamic cavitation efficiently inactivates potato virus Y in water. ULTRASONICS SONOCHEMISTRY 2022; 82:105898. [PMID: 34973580 PMCID: PMC8799611 DOI: 10.1016/j.ultsonch.2021.105898] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/17/2021] [Accepted: 12/26/2021] [Indexed: 05/24/2023]
Abstract
Waterborne plant viruses can destroy entire crops, leading not only to high financial losses but also to food shortages. Potato virus Y (PVY) is the most important potato viral pathogen that can also affect other valuable crops. Recently, it has been confirmed that this virus is capable of infecting host plants via water, emphasizing the relevance of using proper strategies to treat recycled water in order to prevent the spread of the infectious agents. Emerging environmentally friendly methods such as hydrodynamic cavitation (HC) provide a great alternative for treating recycled water used for irrigation. In the experiments conducted in this study, laboratory HC based on Venturi constriction with a sample volume of 1 L was used to treat water samples spiked with purified PVY virions. The ability of the virus to infect plants was abolished after 500 HC passes, corresponding to 50 min of treatment under pressure difference of 7 bar. In some cases, shorter treatments of 125 or 250 passes were also sufficient for virus inactivation. The HC treatment disrupted the integrity of viral particles, which also led to a minor damage of viral RNA. Reactive species, including singlet oxygen, hydroxyl radicals, and hydrogen peroxide, were not primarily responsible for PVY inactivation during HC treatment, suggesting that mechanical effects are likely the driving force of virus inactivation. This pioneering study, the first to investigate eukaryotic virus inactivation by HC, will inspire additional research in this field enabling further improvement of HC as a water decontamination technology.
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Affiliation(s)
- Arijana Filipić
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia.
| | - Tadeja Lukežič
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Katarina Bačnik
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Jamova cesta 39, 1000 Ljubljana, Slovenia
| | - Maja Ravnikar
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Meta Ješelnik
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Tamara Košir
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Martin Petkovšek
- University of Ljubljana, Faculty of Mechanical Engineering, Aškerčeva 6, 1000 Ljubljana, Slovenia
| | - Mojca Zupanc
- University of Ljubljana, Faculty of Mechanical Engineering, Aškerčeva 6, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- University of Ljubljana, Faculty of Mechanical Engineering, Aškerčeva 6, 1000 Ljubljana, Slovenia
| | - Ion Gutierrez Aguirre
- Department of Biotechnology and Systems Biology, National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
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10
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Chen F, Zhang M, Yang CH. Application of ultrasound technology in processing of ready-to-eat fresh food: A review. ULTRASONICS SONOCHEMISTRY 2020; 63:104953. [PMID: 31945555 DOI: 10.1016/j.ultsonch.2019.104953] [Citation(s) in RCA: 118] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/27/2019] [Accepted: 12/28/2019] [Indexed: 05/09/2023]
Abstract
With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.
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Affiliation(s)
- Fengying Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, China.
| | - Chao-Hui Yang
- Yangzhou Yechun Food Production & Distribution Co., Yangzhou 225200, Jiangsu, China
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11
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Pförringer D, Braun KF, Mühlhofer H, Schneider J, Stemberger A, Seifried E, Pohlscheidt E, Seidel M, Edenharter G, Duscher D, Burgkart R, Obermeier A. Novel method for reduction of virus load in blood plasma by sonication. Eur J Med Res 2020; 25:12. [PMID: 32264953 PMCID: PMC7137245 DOI: 10.1186/s40001-020-00410-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Accepted: 03/25/2020] [Indexed: 01/10/2023] Open
Abstract
BACKGROUND Aim of the present study is the evaluation of ultrasound as a physical method for virus inactivation in human plasma products prior to transfusion. Our study is focused on achieving a high level of virus inactivation simultaneously leaving blood products unaltered, measured by the level of degradation of coagulation factors, especially in third world countries where virus contamination of blood products poses a major problem. Virus inactivation plays an important role, especially in the light of newly discovered or unknown viruses, which cannot be safely excluded via prior testing. METHODS Taking into account the necessary protection of the relevant coagulation activity for plasma, the basis for a sterile virus inactivation under shielding gas insufflation was developed for future practical use. Influence of frequency and power density in the range of soft and hard cavitation on the inactivation of transfusion-relevant model viruses for Hepatitis-(BVDV = bovine diarrhea virus), for Herpes-(SFV = Semliki Forest virus, PRV = pseudorabies virus) and Parvovirus B19 (PPV = porcine parvovirus) were examined. Coagulation activity was examined via standard time parameters to minimize reduction of functionality of coagulation proteins. A fragmentation of coagulation proteins via ultrasound was ruled out via gel electrophoresis. The resulting virus titer was examined using end point titration. RESULTS Through CO2 shielding gas insufflation-to avoid radical emergence effects-the coagulation activity was less affected and the time window for virus inactivation substantially widened. In case of the non-lipidated model virus (AdV-luc = luciferase expressing adenoviral vector), the complete destruction of the virus capsid through hard cavitation was proven via scanning electron microscopy (SEM). This can be traced back to microjets and shockwaves occurring in hard cavitation. The degree of inactivation seems to depend on size and compactness of the type of viruses. Using our pre-tested and subsequently chosen process parameters with the exception of the small PPV, all model viruses were successfully inactivated and reduced by up to log 3 factor. For a broad clinical usage, protection of the coagulation activities may require further optimization. CONCLUSIONS Building upon the information gained, an optimum inactivation can be reached via raising of power density up to 1200 W and simultaneous lowering of frequency down to 27 kHz. In addition, the combination of the two physical methods UV treatment and ultrasound may yield optimum results without the need of substance removal after the procedure.
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Affiliation(s)
- D Pförringer
- Klinikum rechts der Isar der Technischen Universität München, Klinik und Poliklinik für Unfallchirurgie, Ismaninger Str. 22, 81675, Munich, Germany.
| | - K F Braun
- Klinikum rechts der Isar der Technischen Universität München, Klinik und Poliklinik für Unfallchirurgie, Ismaninger Str. 22, 81675, Munich, Germany.,Charite, Universitätsmedizin Berlin, Unfallchirurgie, Zentrum für Muskuloskeletale Chirurgie, Berlin, Germany
| | - H Mühlhofer
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Orthopädie und Sportorthopädie, Ismaninger Str. 22, 81675, Munich, Germany
| | - J Schneider
- II. Medizinische Klinik und Poliklinik, Klinikum rechts der Isar der Technischen Universität München, Ismaninger Str. 22, 81675, Munich, Germany
| | - A Stemberger
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Orthopädie und Sportorthopädie, Ismaninger Str. 22, 81675, Munich, Germany
| | - E Seifried
- DRK-Blutspendedienst, Institut für Transfusionsmedizin und Immunhämatologie, Sandhofstrasse 1, 60528, Frankfurt, Germany
| | - E Pohlscheidt
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Orthopädie und Sportorthopädie, Ismaninger Str. 22, 81675, Munich, Germany
| | - M Seidel
- Institut für Wasserchemie & Chemische Balneologie, Lehrstuhl für Analytische Chemie und Wasserchemie, Technische Universität München, Marchioninistr. 17, 81377, Munich, Germany
| | - G Edenharter
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Anästhesie, Munich, Germany
| | - D Duscher
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Plastische Chirurgie, Ismaninger Str. 22, 81675, Munich, Germany
| | - R Burgkart
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Orthopädie und Sportorthopädie, Ismaninger Str. 22, 81675, Munich, Germany
| | - A Obermeier
- Klinikum rechts der Isar der Technischen Universität München, Klinik für Orthopädie und Sportorthopädie, Ismaninger Str. 22, 81675, Munich, Germany
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Zupanc M, Pandur Ž, Stepišnik Perdih T, Stopar D, Petkovšek M, Dular M. Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals for further research. ULTRASONICS SONOCHEMISTRY 2019; 57:147-165. [PMID: 31208610 DOI: 10.1016/j.ultsonch.2019.05.009] [Citation(s) in RCA: 94] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/26/2019] [Accepted: 05/08/2019] [Indexed: 05/05/2023]
Abstract
A sudden decrease in pressure triggers the formation of vapour and gas bubbles inside a liquid medium (also called cavitation). This leads to many (key) engineering problems: material loss, noise, and vibration of hydraulic machinery. On the other hand, cavitation is a potentially useful phenomenon: the extreme conditions are increasingly used for a wide variety of applications such as surface cleaning, enhanced chemistry, and wastewater treatment (bacteria eradication and virus inactivation). Despite this significant progress, a large gap persists between the understanding of the mechanisms that contribute to the effects of cavitation and its application. Although engineers are already commercializing devices that employ cavitation, we are still not able to answer the fundamental question: What precisely are the mechanisms how bubbles can clean, disinfect, kill bacteria and enhance chemical activity? The present paper is a thorough review of the recent (from 2005 onward) work done in the fields of cavitation-assisted microorganism's destruction and aims to serve as a foundation to build on in the next years.
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Affiliation(s)
- Mojca Zupanc
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Žiga Pandur
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia; University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Tadej Stepišnik Perdih
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - David Stopar
- University of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Martin Petkovšek
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- University of Ljubljana, Faculty of Mechanical Engineering, Askerceva 6, 1000 Ljubljana, Slovenia.
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14
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Sarkinas A, Sakalauskiene K, Raisutis R, Zeime J, Salaseviciene A, Puidaite E, Mockus E, Cernauskas D. Inactivation of some pathogenic bacteria and phytoviruses by ultrasonic treatment. Microb Pathog 2018; 123:144-148. [DOI: 10.1016/j.micpath.2018.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 07/04/2018] [Accepted: 07/05/2018] [Indexed: 01/01/2023]
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15
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Techathuvanan C, D'Souza DH. High Intensity Ultrasound forSalmonellaEnteritidis Inactivation in Culture and Liquid Whole Eggs. J Food Sci 2018; 83:1733-1739. [DOI: 10.1111/1750-3841.14185] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/09/2018] [Accepted: 04/12/2018] [Indexed: 12/31/2022]
Affiliation(s)
- Chayapa Techathuvanan
- the Dept. of Food Science; The Univ. of Tennessee; 2600 River Drive Knoxville TN 37996-4591 U.S.A
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16
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Randazzo W, D'Souza DH, Sanchez G. Norovirus: The Burden of the Unknown. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 86:13-53. [PMID: 30077220 DOI: 10.1016/bs.afnr.2018.02.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized. Besides, the purpose of this chapter is to consolidate basic information on various aspects of HNoVs and to summarize food processing technologies that can potentially be applied in the food industry.
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Affiliation(s)
- Walter Randazzo
- IATA-CSIC, Valencia, Spain; University of Valencia, Valencia, Spain
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17
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Kosel J, Gutiérrez-Aguirre I, Rački N, Dreo T, Ravnikar M, Dular M. Efficient inactivation of MS-2 virus in water by hydrodynamic cavitation. WATER RESEARCH 2017; 124:465-471. [PMID: 28800517 DOI: 10.1016/j.watres.2017.07.077] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 07/07/2017] [Accepted: 07/31/2017] [Indexed: 05/05/2023]
Abstract
The aim of this study was to accurately quantify the impact of hydrodynamic cavitation on the infectivity of bacteriophage MS2, a norovirus surrogate, and to develop a small scale reactor for testing the effect of hydrodynamic cavitation on human enteric viruses, which cannot be easily prepared in large quantities. For this purpose, 3 mL scale and 1 L scale reactors were constructed and tested. Both devices were efficient in generating hydrodynamic cavitation and in reducing the infectivity of MS2 virus. Furthermore, they reached more than 4 logs reductions of viral infectivity, thus confirming the scalability of hydrodynamic cavitation for this particular application. As for the mechanism of page inactivation, we suspect that cavitation generated OH- radicals formed an advanced oxidation process, which could have damaged the host's recognition receptors located on the surface of the bacteriophage. Additional damage could arise from the high shear forces inside the cavity. Moreover, the effectiveness of the cavitation was higher for suspensions containing low initial viral titers that are in similar concentration to the ones found in real water samples. According to this, cavitation generators could prove to be a useful tool for treating virus-contaminated wastewaters in the future.
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Affiliation(s)
- Janez Kosel
- Department of Power Engineering, Faculty of Mechanical Engineering, University of Ljubljana, Aškerčeva 6, 1000 Ljubljana, Slovenia; National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | | | - Nejc Rački
- National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Tanja Dreo
- National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Maja Ravnikar
- National Institute of Biology, Večna pot 111, 1000 Ljubljana, Slovenia
| | - Matevž Dular
- Department of Power Engineering, Faculty of Mechanical Engineering, University of Ljubljana, Aškerčeva 6, 1000 Ljubljana, Slovenia.
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18
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Abstract
This review describes the mechanism, operation, and recent potential applications of ultrasound in various food systems, as well as the physical and chemical effects of ultrasound treatments on the conservation and modification of different groups of food. Acoustic energy has been recognized as an emerging technology with great potential for applications in the food industry. The phenomenon of acoustic cavitation, which modifies the physical, chemical, and functional properties of food, can be used to improve existing processes and to develop new ones. The combination of ultrasonic energy with a sanitizing agent can improve the effect of microbial reduction in foods and, thereby, their quality. Finally, it is concluded that the use of ultrasound in food is a very promising area of research; however, more research is still needed before applying this technology in a wider range of industrial sectors.
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19
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Randazzo W, Aznar R, Sánchez G. Curcumin-Mediated Photodynamic Inactivation of Norovirus Surrogates. FOOD AND ENVIRONMENTAL VIROLOGY 2016; 8:244-250. [PMID: 27496054 DOI: 10.1007/s12560-016-9255-3] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2016] [Accepted: 07/29/2016] [Indexed: 05/19/2023]
Abstract
Photodynamic inactivation (PDI) is extensively used to inactivate different type of pathogens through the use of photosensitizers (PS). Curcumin has been identified as an excellent natural photosensitizer with some potential applications in the food industry. The aim of this study was to assess the antiviral activity of photoactivated curcumin on norovirus surrogates, feline calicivirus (FCV), and murine norovirus (MNV). Initially, different concentrations of curcumin (13.5-1358 µM) were individually mixed with each virus at titers of ca. 6-7 log TCID50/ml and photoactivated by LED blue light with light dose of 3 J/cm2. Results showed that photoactivated curcumin at 50 µg/mL reduced FCV titers by almost 5 log after incubation at 37 °C for 30 min. Lower antiviral activity (0.73 log TCID50/mL reduction) was reported for MNV. At room temperature, curcumin at 5 µg/mL reduced FCV titers by 1.75 log TCID50/mL. These results represent a step forward in improving food safety using photoactivated curcumin as an alternative natural additive to reduce viral contamination.
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Affiliation(s)
- W Randazzo
- Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain
| | - R Aznar
- Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain
| | - G Sánchez
- Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain.
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20
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Sánchez G. Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12154] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gloria Sánchez
- Dept. of Microbiology and Ecology; Univ. of Valencia, Dr. Moliner; 50. Burjassot Valencia Spain
- Inst. of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Agustín Escardino, 7. Paterna Valencia Spain
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21
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Virucidal effect of high power ultrasound combined with a chemical sanitizer containing peroxyacetic acid for water reconditioning in the fresh-cut industry. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Sánchez C, Aznar R, Sánchez G. The effect of carvacrol on enteric viruses. Int J Food Microbiol 2015; 192:72-6. [PMID: 25310265 DOI: 10.1016/j.ijfoodmicro.2014.09.028] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 09/18/2014] [Accepted: 09/27/2014] [Indexed: 02/07/2023]
Abstract
Carvacrol, a monoterpenic phenol, is said to have extensive antimicrobial activity in a wide range of food spoilage or pathogenic fungi, yeast and bacteria. The aim of this study was to assess its antiviral activity on norovirus surrogates, feline calicivirus (FCV), murine norovirus (MNV), and hepatitis A virus (HAV), as well as its potential in food applications. Initially, different concentrations of carvacrol (0.25, 0.5, 1%) were individually mixed with each virus at titers of ca. 6-7 log TCID50/ml and incubated 2h at 37°C. Carvacrol at 0.5% completely inactivated the two norovirus surrogates, whereas 1% concentration was required to achieve ca. 1 log reduction of HAV. In lettuce wash water, carvacrol efficacy on MNV was dependent on the chemical oxygen demand (COD), with no effect over 300 ppm. A 4 log reduction in FCV infectivity was observed when 0.5% carvacrol was used to sanitize lettuce wash water, regardless of COD. Carvacrol was also evaluated as a natural disinfectant of produce, showing 1% carvacrol reduced inoculated NoV surrogates titers in lettuce by 1 log after 30 min contact. These results represent a step forward in improving food safety by using carvacrol as an alternative natural additive to reduce viral contamination in the fresh vegetable industry.
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Affiliation(s)
- C Sánchez
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, Burjassot, 46100 Valencia, Spain
| | - R Aznar
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, Burjassot, 46100 Valencia, Spain; Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain
| | - G Sánchez
- Departament of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, Burjassot, 46100 Valencia, Spain; Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain.
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23
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Lou F, Neetoo H, Chen H, Li J. High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods. Annu Rev Food Sci Technol 2015; 6:389-409. [PMID: 25884283 DOI: 10.1146/annurev-food-072514-104609] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Foodborne outbreaks of viral origin have become increasingly a serious public health concern. High-pressure processing (HPP), a nonthermal technology, has come to the forefront for food processing given its minimal effects on food quality. Recent studies have revealed encouraging results for the inactivation of several human viruses by HPP. This review provides comprehensive information on the use of HPP to eliminate viruses in model systems and foods. We address the influences of various parameters, including pressure level, holding time, pH, temperature, and food matrix on the efficacy of pressure inactivation of viruses, as well as insight into the mechanisms for inactivation of enveloped and nonenveloped viruses. HPP is a promising technology for mitigating virus contamination of foods, thus it is essential to identify the optimal parameters for enhancing virus inactivation while ensuring sensory and nutritional quality retention of foods.
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Affiliation(s)
- Fangfei Lou
- Department of Veterinary Biosciences, College of Veterinary Medicine
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24
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São José JFBD, Andrade NJD, Ramos AM, Vanetti MCD, Stringheta PC, Chaves JBP. Decontamination by ultrasound application in fresh fruits and vegetables. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.04.015] [Citation(s) in RCA: 125] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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26
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Gholami M, Mirzaei R, Mohammadi R, Zarghampour Z, Afshari A. Destruction of Escherichia coli and Enterococcus faecalis using Low Frequency Ultrasound Technology: A Response Surface Methodology. HEALTH SCOPE 2014. [DOI: 10.17795/jhealthscope-14213] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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27
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Su X, D'Souza DH. Grape seed extract for foodborne virus reduction on produce. Food Microbiol 2013; 34:1-6. [PMID: 23498171 DOI: 10.1016/j.fm.2012.10.006] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2011] [Revised: 10/18/2012] [Accepted: 10/19/2012] [Indexed: 10/27/2022]
Abstract
Grape seed extract (GSE) is reported to have antibacterial properties with few current studies on antiviral activity. Recently, we reported the effects of GSE against foodborne viral surrogates in vitro. This study evaluated the application of GSE (commercial Gravinol-S) against hepatitis A virus (HAV) and human norovirus surrogates, feline calicivirus (FCV-F9) and murine norovirus (MNV-1), on model produce. Washed and air-dried lettuce (3 × 3 cm(2)) and jalapeno peppers (25-30 g) were inoculated with FCV-F9, MNV-1, or HAV at high (∼7 log10 PFU/ml) or low (∼5 log10 PFU/ml) titers, and treated with 0.25, 0.5, 1 mg/ml GSE or water for 30 s to 5 min. Treatments were stopped/diluted with cell-culture media containing 10% heat-inactivated fetal bovine serum and evaluated using plaque assays. At high titers, FCV-F9 was reduced by 2.33, 2.58, and 2.71 log10 PFU on lettuce; and 2.20, 2.74, and 3.05 log10 PFU on peppers after 1 min using 0.25, 0.50, and 1 mg/ml GSE, respectively. Low FCV-F9 titers could not be detected after 1 min at all three GSE concentrations. Low titer MNV-1 was reduced by 0.2-0.3 log10 PFU on lettuce and 0.8 log10 PFU on peppers, without reduction of high titer. GSE at 0.25-1 mg/ml after 1 min caused 0.7-1.1 and 1-1.3 log10 PFU reduction for high and low HAV titers, respectively on both commodities. Instrumental color analysis showed no significant differences between treated and untreated produce. GSE shows potential for foodborne viral reduction on produce as part of hurdle technologies.
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Affiliation(s)
- Xiaowei Su
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN 37996-4591, USA
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28
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Horm KM, Harte FM, D'Souza DH. Human norovirus surrogate reduction in milk and juice blends by high pressure homogenization. J Food Prot 2012; 75:1984-90. [PMID: 23127707 DOI: 10.4315/0362-028x.jfp-12-003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates-murine norovirus (MNV-1) and feline calicivirus (FCV-F9)-in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for <2 s and plaque was assayed in duplicate. In milk, FCV-F9 was reduced by ≥4 and ∼1.3 log PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ∼1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCV-F9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ∼1.3 log PFU/ml only at 300 MPa, and by ∼0.8 and ∼0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.
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Affiliation(s)
- Katie Marie Horm
- Department of Food Science and Technology, The University of Tennessee, Knoxville, TN, USA
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29
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Li J, Predmore A, Divers E, Lou F. New Interventions Against Human Norovirus: Progress, Opportunities, and Challenges. Annu Rev Food Sci Technol 2012; 3:331-52. [DOI: 10.1146/annurev-food-022811-101234] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianrong Li
- Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, Ohio 43210
- Division of Environmental Health Sciences, College of Public Health, The Ohio State University, Columbus, Ohio 43210;
| | - Ashley Predmore
- Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, Ohio 43210
| | - Erin Divers
- Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, Ohio 43210
| | - Fangfei Lou
- Department of Food Science and Technology, College of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, Ohio 43210
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30
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Schultz AC, Uhrbrand K, Nørrung B, Dalsgaard A. Inactivation of norovirus surrogates on surfaces and raspberries by steam-ultrasound treatment. J Food Prot 2012; 75:376-81. [PMID: 22289601 DOI: 10.4315/0362-028x.jfp-11-271] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Human disease outbreaks caused by norovirus (NoV) following consumption of contaminated raspberries are an increasing problem. An efficient method to decontaminate the fragile raspberries and the equipment used for processing would be an important step in ensuring food safety. A potential surface treatment that combines pressurized steam and high-power ultrasound (steam-ultrasound) was assessed for its efficacy to inactivate human NoV surrogates: coliphage (MS2), feline calicivirus (FCV), and murine norovirus (MNV) inoculated on plastic surfaces and MS2 inoculated on fresh raspberries. The amounts of infectious virus and viral genomes were determined by plaque assay and reverse transcription-real time quantitative PCR (RT-qPCR), respectively. On plastic surfaces, an inactivation of >99.99% was obtained for both MS2 and FCV, corresponding to a 9.1-log and >4.8-log reduction after 1 or 3 s of treatment, respectively; while a 3.7-log (99.9%) reduction of MNV was reached after 3 s of treatment. However, on fresh raspberries only a 1-log reduction (∼89%) of MS2 could be achieved after 1 s of treatment, at which point damage to the texture of the fresh raspberries was evident. Increasing treatment time (0 to 3 s) resulted in negligible reductions of viral genome titers of MS2, FCV, and MNV on plastic surfaces as well as of MS2 inoculated on raspberries. Steam-ultrasound treatment in its current format does not appear to be an appropriate method to achieve sufficient decontamination of NoV-contaminated raspberries. However, steam-ultrasound may be used to decontaminate smooth surface areas and utensils in food production and processing environments.
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Affiliation(s)
- Anna Charlotte Schultz
- Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, DTU, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
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