1
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Guan B, Hong H, Kim M, Lu J, Moore MD. Evaluating the Potential of Ozone Microbubbles for Inactivation of Tulane Virus, a Human Norovirus Surrogate. ACS OMEGA 2024; 9:23184-23192. [PMID: 38854534 PMCID: PMC11154720 DOI: 10.1021/acsomega.3c08396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 05/11/2024] [Accepted: 05/15/2024] [Indexed: 06/11/2024]
Abstract
This study investigated the efficacy of low-dose ozone microbubble solution and conventional aqueous ozone as inactivation agents against Tulane virus samples in water over a short period of time. Noroviruses are the primary cause of foodborne illnesses in the US, and the development of effective inactivation agents is crucial. Ozone has a high oxidizing ability and naturally decomposes to oxygen, but it has limitations due to its low dissolution rate, solubility, and stability. Ozone microbubbles have been promising in enhancing inactivation, but little research has been done on their efficacy against noroviruses. The study examined the influence of the dissolved ozone concentration, inactivation duration, and presence of organic matter during inactivation. The results showed that ozone microbubbles had a longer half-life (14 ± 0.81 min) than aqueous ozone (3 ± 0.35 min). After 2, 10, and 20 min postgeneration, the ozone concentration of microbubbles naturally decreased from 4 ppm to 3.2 ± 0.2, 2.26 ± 0.19, and 1.49 ± 0.23 ppm and resulted in 1.43 ± 0.44, 0.88 ± 0.5, and 0.68 ± 0.53 log10 viral reductions, respectively, while the ozone concentration of aqueous ozone decreased from 4 ppm to 2.52 ± 0.07, 0.43 ± 0.05, and 0.09 ± 0.01 ppm and produced 0.8 ± 0.28, 0.29 ± 0.41, and 0.16 ± 0.21 log10 reductions against Tulane virus, respectively (p = 0.0526), suggesting that structuring of ozone in the bubbles over the applied treatment conditions did not have a significant effect, though future study with continuous generation of ozone microbubbles is needed.
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Affiliation(s)
- Bozhong Guan
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Haknyeong Hong
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Minji Kim
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Matthew D. Moore
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
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2
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Vojtkovská V, Lobová D, Voslářová E, Večerek V. Impact of the Application of Gaseous Ozone on Selected Pathogens Found in Animal Shelters and Other Facilities. Animals (Basel) 2023; 13:3230. [PMID: 37893954 PMCID: PMC10603661 DOI: 10.3390/ani13203230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/11/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
Correctly selecting disinfection procedures is crucial in facilities housing a high number of animals as it directly affects their health. The aim of this study was to verify the virucidal effect of gaseous ozone delivered by commercially available generators under controlled experimental conditions on a selection of viral pathogens (feline coronavirus, canine coronavirus, feline calicivirus, feline parvovirus) commonly found in shelters and other facilities. Two ozone generators with outputs of 3.5 g/h and 20 g/h were used to produce ozone. Virus viability after the application of ozone was evaluated by examining for typical pathogen-specific cytopathic effects on the CRFK (Crandell-Rees Feline Kidney) cell line post-incubation. No cytopathic effect was observed in feline coronavirus after the 2-h application of ozone; in canine coronavirus, the absence of a cytopathic effect was observed after the 4-h application of ozone. The absence of a cytopathic effect in feline calicivirus was observed after the 6-h application of ozone; the viability of feline parvovirus was not impaired even by the 6-h application of ozone. The results of the study confirm lower resistance to the application of gaseous ozone in enveloped viruses.
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Affiliation(s)
- Veronika Vojtkovská
- Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic; (E.V.); (V.V.)
| | - Dana Lobová
- Department of Infectious Diseases and Microbiology, Faculty of Veterinary Medicine, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic;
| | - Eva Voslářová
- Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic; (E.V.); (V.V.)
| | - Vladimír Večerek
- Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackého tř. 1946/1, 612 42 Brno, Czech Republic; (E.V.); (V.V.)
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3
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Kakaei K, Padervand M, Akinay Y, Dawi E, Ashames A, Saleem L, Wang C. A critical mini-review on challenge of gaseous O 3 toward removal of viral bioaerosols from indoor air based on collision theory. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:84918-84932. [PMID: 37380862 DOI: 10.1007/s11356-023-28402-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 06/19/2023] [Indexed: 06/30/2023]
Abstract
COVID-19, a pandemic of acute respiratory syndrome diseases, led to significant social, economic, psychological, and public health impacts. It was not only uncontrolled but caused serious problems at the outbreak time. Physical contact and airborne transmission are the main routes of transmission for bioaerosols such as SARS-CoV-2. According to the Centers for Disease Control (CDC) and World Health Organization (WHO), surfaces should be disinfected with chlorine dioxide, sodium hypochlorite, and quaternary compounds, while wearing masks, maintaining social distance, and ventilating are strongly recommended to protect against viral aerosols. Ozone generators have gained much attention for purifying public places and workplaces' atmosphere, from airborne bioaerosols, with specific reference to the COVID-19 pandemic outbreak. Despite the scientific concern, some bioaerosols, such as SARS-CoV-2, are not inactivated by ozone under its standard tolerable concentrations for human. Previous reports did not consider the ratio of surface area to volume, relative humidity, temperature, product of time in concentration, and half-life time simultaneously. Furthermore, the use of high doses of exposure can seriously threaten human health and safety since ozone is shown to have a high half-life at ambient conditions (several hours at 55% of relative humidity). Herein, making use of the reports on ozone physicochemical behavior in multiphase environments alongside the collision theory principles, we demonstrate that ozone is ineffective against a typical bioaerosol, SARS-CoV-2, at nonharmful concentrations for human beings in air. Ozone half-life and its durability in indoor air, as major concerns, are also highlighted in particular.
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Affiliation(s)
- Karim Kakaei
- Department of Chemistry, Faculty of Science, University of Maragheh, P.O. Box 55181-83111, Maragheh, Iran
| | - Mohsen Padervand
- Department of Chemistry, Faculty of Science, University of Maragheh, P.O. Box 55181-83111, Maragheh, Iran
| | - Yuksel Akinay
- Department of Mining, Faculty of Engineering, Van Yuzuncu Yil University, Van, Turkey
| | - Elmuez Dawi
- Nonlinear Dynamics Research Center (NDRC), College of Humanities and Sciences, Ajman University, P.O. Box 346, Ajman, United Arab Emirates.
| | - Akram Ashames
- Medical and Bio-Allied Health Sciences Research Centre, College of Pharmacy and Health Sciences, Ajman University, P.O. Box 346, Ajman, United Arab Emirates
| | - Lama Saleem
- Biomolecular Science, Earth and Life Science, Amsterdam University, De Boelelaan 1105/1081 HV, Amsterdam, The Netherlands
| | - Chuanyi Wang
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
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4
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Lan W, Chen X, Zhao Y, Xie J. Insight into the Antibacterial Mechanism of Ozone water Combined with Tea Polyphenols against
Shewanella putrefaciens
: Membrane Disruption and Oxidative Stress. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai 201306 China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai 201306 China
| | - Xuening Chen
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
| | - Yanan Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai 201306 China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai 201306 China
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5
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Mortazavi M, Bains A, Afsah-Hejri L, Ehsani R, LiWang PJ. SARS-CoV-2 pseudotyped virus persists on the surface of multiple produce but can be inactivated with gaseous ozone. Heliyon 2022; 8:e10280. [PMID: 35991981 PMCID: PMC9376980 DOI: 10.1016/j.heliyon.2022.e10280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/05/2022] [Accepted: 08/09/2022] [Indexed: 11/27/2022] Open
Abstract
Due to the immense societal and economic impact that the COVID-19 pandemic has caused, limiting the spread of SARS-CoV-2 is one of the most important priorities at this time. The global interconnectedness of the food industry makes it one of the biggest concerns for SARS-CoV-2 outbreaks. Although fomites are currently considered a low-risk route of transmission for SARS-CoV-2, new variants of the virus can potentially alter the transmission dynamics. In this study, we compared the survival rate of pseudotyped SARS-CoV-2 on plastic with some commonly used food samples (i.e., apple, strawberry, grapes, tomato, cucumber, lettuce, parsley, Brazil nut, almond, cashew, and hazelnut). The porosity level and the chemical composition of different food products affect the virus's stability and infectivity. Our results showed that tomato, cucumber, and apple offer a higher survival rate for the pseudotyped viruses. Next, we explored the effectiveness of ozone in deactivating the SARS-CoV-2 pseudotyped virus on the surface of tomato, cucumber, and apple. We found that the virus was effectively inactivated after being exposed to 15 ppm of ozone for 1 h under ambient conditions. SEM imaging revealed that while ozone exposure altered the wax layer on the surface of produce, it did not seem to damage the cells and their biological structures. The results of our study indicate that ozonated air can likely provide a convenient method of effectively disinfecting bulk food shipments that may harbour the SARS-CoV-2 virus.
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Affiliation(s)
- Mehrad Mortazavi
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Arjan Bains
- Department of Chemistry and Biochemistry, University of California, Merced, CA, USA
| | - Leili Afsah-Hejri
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Reza Ehsani
- Department of Mechanical Engineering, University of California, Merced, CA, USA
| | - Patricia J LiWang
- Department of Molecular and Cell Biology, University of California, Merced, CA, USA
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6
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Perna A, Gambacorta E, Simonetti A, Grassi G, Scopa A. Effect of Ozone Treatment Exposure Time on Oxidative Stability of Cream Milk. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- A. Perna
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - E. Gambacorta
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - A. Simonetti
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - G. Grassi
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
| | - A. Scopa
- School of Agricultural Forestry, Food and Environmental Sciences University of Basilicata Viale dell'Ateneo Lucano 10‐85100 Potenza Italy
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7
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Abnavi MD, Kothapalli CR, Munther D, Srinivasan P. Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling. Int J Food Microbiol 2021; 356:109364. [PMID: 34418698 DOI: 10.1016/j.ijfoodmicro.2021.109364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 07/26/2021] [Accepted: 08/10/2021] [Indexed: 10/20/2022]
Abstract
Inactivation rate constant or inactivation coefficient (specific lethality) quantifies the rate at which a chemical sanitizer inactivates a microorganism. This study presents a modified disinfection kinetics model to evaluate the potential effect of organic content on the chlorine inactivation coefficient of Escherichia coli O157:H7 in fresh produce wash processes. Results show a significant decrease in the bactericidal efficacy of free chlorine (FC) in the presence of organic load compared to its absence. While the chlorine inactivation coefficient of Escherichia coli O157:H7 is 70.39 ± 3.19 L/mg/min in the absence of organic content, it drops by 73% for a chemical oxygen demand (COD) level of 600-800 mg/L. Results also indicate that the initial chlorine concentration and bacterial load have no effect on the chlorine inactivation coefficient. A second-order chemical reaction model for FC decay, which utilizes a proportion of COD as an indicator of organic content in fresh produce wash was employed, yielding an apparent reaction rate of (9.45 ± 0.22) × 10-4 /μM/min. This model was validated by predicting FC concentration in multi-run continuous wash cycles with periodic replenishment of chlorine.
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Affiliation(s)
- Mohammadreza Dehghan Abnavi
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Chandrasekhar R Kothapalli
- Department of Chemical and Biomedical Engineering, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Daniel Munther
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA
| | - Parthasarathy Srinivasan
- Department of Mathematics, 2121 Euclid Avenue, Cleveland State University, Cleveland, OH 44115, USA.
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8
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Dawley CR, Lee JA, Gibson KE. Reduction of Norovirus Surrogates Alone and in Association with Bacteria on Leaf Lettuce and Tomatoes During Application of Aqueous Ozone. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:390-400. [PMID: 33880734 DOI: 10.1007/s12560-021-09476-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Accepted: 04/11/2021] [Indexed: 06/12/2023]
Abstract
Retail foodservice establishments (FSE) frequently utilize washes with sanitizing agents during fresh produce preparation. This study evaluated the efficacy of ozonated water on the inactivation of viruses, bacteria, and viruses in association with bacteria on produce surfaces. Boston bibb lettuce (BB) and cherry tomatoes were spot inoculated with viruses (murine norovirus (MNV) and MS2 bacteriophage), bacteria (Enterobacter cloacae and Bacillus cereus), or MNV associated with E. cloacae or B. cereus. Following inoculation, produce was held at 4 °C for 90 min (virus, virus + bacteria) or 24 h (virus, bacteria) prior to treatment. A batch wash ozone sanitation system (BWOSS) was prepared with ice (3-5 °C) and 0.5 ppm initial ozone concentration or no ozone. Produce samples were treated for 40 min with an ozonated water (0.86-0.99 ppm) or water-only wash with samples taken every 10 min. Samples were processed for microbial recovery, and plaque forming units (PFU) and colony forming units remaining on the produce were determined. Although microbial reductions of 99 to 99.99% were achieved during ozone treatments, few statistically significant differences (P > 0.1) were detected when comparing the ozonated water to water-only wash. Notably, a significant difference (P = 0.009) in log reduction of MNV + bacteria and MNV alone on BB was observed after 40 min ozonated water wash. Specifically, MNV with B. cereus achieved a 1-log greater reduction (2.60 log PFU/ml) compared to MNV alone (1.63 log PFU/ml). Overall, washing produce in ozonated water did not significantly increase microbial inactivation compared to water alone under the conditions presented here. Variables impacting ozone wash effectiveness should be considered when implementing produce wash sanitation systems within FSE.
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Affiliation(s)
- Cailin R Dawley
- Department of Food Science, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA
- Taney County Health Department, Branson, MO, USA
| | - Jung Ae Lee
- Agricultural Statistics Laboratory, University of Arkansas System Division of Agriculture, 935 W. Maple St., Fayetteville, AR, 72701, USA
| | - Kristen E Gibson
- Department of Food Science, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA.
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9
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Bayarri B, Cruz-Alcalde A, López-Vinent N, Micó MM, Sans C. Can ozone inactivate SARS-CoV-2? A review of mechanisms and performance on viruses. JOURNAL OF HAZARDOUS MATERIALS 2021; 415:125658. [PMID: 33752085 PMCID: PMC7955572 DOI: 10.1016/j.jhazmat.2021.125658] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 05/11/2023]
Abstract
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) pandemic has challenged societies around the globe. Technologies based on ozone, a powerful oxidant, have been evaluated to inactivate this virus in aerosols and fomites. However, the high data diversity hinders the possibility of establishing a common ground for determining best practices for the use of these technologies. Furthermore, there is a lack of consensus regarding which are the main mechanisms of ozone virus inactivation. This critical review examined the most relevant information available regarding ozone application in gas-phase for different viruses inactivation (including recent publications dealing with SARS-CoV-2), and pointed towards envelope alteration as the main reaction pathway for enveloped viruses, such as is the case of SARS-CoV-2. It could also be concluded that gaseous ozone can be indeed an effective disinfectant, successfully inactivating viruses such us influenza A H1N1, MERS-CoV, SARS-CoV-1 or even SARS-CoV-2 in aerosols or fomites. In reviewed works, low ozone exposures, just around 0.1-0.4 mg L-1 min, achieve about 4 log10 of inactivation in aerosols, while exposures between 1 and 4 mg L-1 min may be needed to guarantee an inactivation of 3-4 log10 in different fomites. Although further studies are required, ozone is an effective candidate to be used against SARS-CoV-2 or other viruses in surfaces and indoor locations.
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Affiliation(s)
- Bernardí Bayarri
- Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, Universitat de Barcelona, C/Martí i Franqués 1, 08028 Barcelona, Spain.
| | - Alberto Cruz-Alcalde
- Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, Universitat de Barcelona, C/Martí i Franqués 1, 08028 Barcelona, Spain
| | - Núria López-Vinent
- Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, Universitat de Barcelona, C/Martí i Franqués 1, 08028 Barcelona, Spain
| | - María M Micó
- Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, Universitat de Barcelona, C/Martí i Franqués 1, 08028 Barcelona, Spain
| | - Carme Sans
- Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, Universitat de Barcelona, C/Martí i Franqués 1, 08028 Barcelona, Spain
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10
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Kadoya SS, Nishimura O, Kato H, Sano D. Predictive water virology using regularized regression analyses for projecting virus inactivation efficiency in ozone disinfection. WATER RESEARCH X 2021; 11:100093. [PMID: 33665597 PMCID: PMC7903012 DOI: 10.1016/j.wroa.2021.100093] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 05/26/2023]
Abstract
Wastewater reclamation and reuse have been practically applied to water-stressed regions, but waterborne pathogens remaining in insufficiently treated wastewater are of concern. Sanitation Safety Planning adopts the hazard analysis and critical control point (HACCP) approach to manage human health risks upon exposure to reclaimed wastewater. HACCP requires a predetermined reference value (critical limit: CL) at critical control points (CCPs), in which specific parameters are monitored and recorded in real time. A disinfection reactor of a wastewater treatment plant (WWTP) is regarded as a CCP, and one of the CCP parameters is the disinfection intensity (e.g., initial disinfectant concentration and contact time), which is proportional to the log reduction value (LRV) of waterborne pathogens. However, the achievable LRVs are not always stable because the disinfection intensity is affected by water quality parameters, which vary among WWTPs. In this study, we established models for projecting virus LRVs using ozone, in which water quality and operational parameters were used as explanatory variables. For the model construction, we used five machine learning algorithms and found that automatic relevance determination with interaction terms resulted in better prediction performances for norovirus and rotavirus LRVs. Poliovirus and coxsackievirus LRVs were predicted well by a Bayesian ridge with interaction terms and lasso with quadratic terms, respectively. The established models were relatively robust to predict LRV using new datasets that were out of the range of the training data used here, but it is important to collect LRV datasets further to make the models more predictable and flexible for newly obtained datasets. The modeling framework proposed here can help WWTP operators and risk assessors determine the appropriate CL to protect human health in wastewater reclamation and reuse.
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Affiliation(s)
- Syun-suke Kadoya
- Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi, 980-8579, Japan
| | - Osamu Nishimura
- Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi, 980-8579, Japan
| | - Hiroyuki Kato
- New Industry Creation Hatchery Center, Tohoku University, Sendai, Miyagi, Japan
| | - Daisuke Sano
- Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi, 980-8579, Japan
- Department of Frontier Sciences for Advanced Environment, Graduate School of Environmental Studies, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi, 980-8579, Japan
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11
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Pedreira A, Taşkın Y, García MR. A Critical Review of Disinfection Processes to Control SARS-CoV-2 Transmission in the Food Industry. Foods 2021; 10:283. [PMID: 33572531 PMCID: PMC7911259 DOI: 10.3390/foods10020283] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/25/2021] [Accepted: 01/27/2021] [Indexed: 01/12/2023] Open
Abstract
Industries of the food sector have made a great effort to control SARS-CoV-2 indirect transmission, through objects or surfaces, by updating cleaning and disinfection protocols previously focused on inactivating other pathogens, as well as food spoilage microorganisms. The information, although scarce at the beginning of the COVID-19 pandemic, has started to be sufficiently reliable to avoid over-conservative disinfection procedures. This work reviews the literature to propose a holistic view of the disinfection process where the decision variables, such as type and concentration of active substances, are optimised to guarantee the inactivation of SARS-CoV-2 and other usual pathogens and spoilage microorganisms while minimising possible side-effects on the environment and animal and human health.
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Affiliation(s)
- Adrián Pedreira
- Bioprocess Engineering Group, IIM-CSIC, 36208 Vigo, Spain;
- Lab of Recycling and Valorization of Waste Materials (REVAL), IIM-CSIC, 36208 Vigo, Spain
| | - Yeşim Taşkın
- Food Engineering Department, Hacettepe University, Ankara 06800, Turkey;
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12
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Martínez de Alba AE, Rubio MB, Morán-Diez ME, Bernabéu C, Hermosa R, Monte E. Microbiological Evaluation of the Disinfecting Potential of UV-C and UV-C Plus Ozone Generating Robots. Microorganisms 2021; 9:microorganisms9010172. [PMID: 33467428 PMCID: PMC7830970 DOI: 10.3390/microorganisms9010172] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 11/16/2022] Open
Abstract
This study examined the microbicidal activity of ultraviolet (UV)-C185–256-nm irradiance (robot 1) and ozone generated at UV-C185-nm by low-pressure mercury vapor lamps (robot 2) adapted to mobile robotic devices for surface decontamination, which was achieved in less than 1 h. Depending on their wall structure and outer envelopes, many microorganisms display different levels of resistance to decontaminating agents. Thus, the need for novel disinfection approaches is further exacerbated by the increased prevalence of multidrug-resistant bacteria, as well as the potential of novel microorganisms, with the ability to cause disease outbreaks. To set up a rapid and effective approach for microorganisms propagation prevention, we focused on the effects of UV-C and ozone on a distinct microorganism survival ratio. A set of microorganisms, including Escherichia coli, Micrococcus luteus, Saccharomyces cerevisiae, Trichoderma harzianum, and Bacillus subtilis, were used to evaluate the disinfection power of UV-C and UV-C plus ozone generating robots. UV-C disinfection can be suited to ad hoc tasks, is easy to operate, requires low maintenance, does not have the need for the storage of dangerous chemicals, and does not produce by-products that may affect human health and the environment. The robotic cumulative irradiation technology developed (fluence accumulated values of 2.28 and 3.62 mJ cm−2, for robot 1 and 2, respectively), together with the production of ozone (with a maximum peak of 0.43 ppm) capable of reaching UV-C shaded surfaces, and analyzed in the current study, despite being designed for the need to reduce the risk of epidemic outbreaks in real-life scenarios, represents a versatile tool that could be employed for air and surface disinfection within many circumstances that are faced daily.
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Affiliation(s)
- Angel Emilio Martínez de Alba
- Spanish-Portuguese Institute for Agricultural Research (CIALE), Department of Microbiology and Genetics, University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain; (M.B.R.); (M.E.M.-D.); (R.H.); (E.M.)
- Correspondence:
| | - María Belén Rubio
- Spanish-Portuguese Institute for Agricultural Research (CIALE), Department of Microbiology and Genetics, University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain; (M.B.R.); (M.E.M.-D.); (R.H.); (E.M.)
| | - María Eugenia Morán-Diez
- Spanish-Portuguese Institute for Agricultural Research (CIALE), Department of Microbiology and Genetics, University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain; (M.B.R.); (M.E.M.-D.); (R.H.); (E.M.)
| | - Carlos Bernabéu
- Arborea Intellbird, Science Park University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain;
| | - Rosa Hermosa
- Spanish-Portuguese Institute for Agricultural Research (CIALE), Department of Microbiology and Genetics, University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain; (M.B.R.); (M.E.M.-D.); (R.H.); (E.M.)
| | - Enrique Monte
- Spanish-Portuguese Institute for Agricultural Research (CIALE), Department of Microbiology and Genetics, University of Salamanca, Campus de Villamayor, 37185 Salamanca, Spain; (M.B.R.); (M.E.M.-D.); (R.H.); (E.M.)
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Liu H, Xu L, Yu F, Tan J, Cao L, Xing Y, Xu Q, Yang S, Liu X, Yang P, Yue T, Wang X, Che Z. Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic. RSC Adv 2021; 11:22530-22543. [PMID: 35480455 PMCID: PMC9034373 DOI: 10.1039/d1ra00433f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Accepted: 06/02/2021] [Indexed: 11/28/2022] Open
Abstract
In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment. The results demonstrated that freshly peeled garlic was best preserved by an ozone concentration of 5 ppm and storage at 4 °C compared to other treatment groups. With these optimized conditions, after 25 days of storage, the weight of garlic decreased by only 1.89% and, under the same storage conditions, the water loss rate was only 65.17% that of the control group, with a decay rate of only 12.50%. The rate of decay in the blank control group was three times that of this group. The germination rate was also low: only 30.26%, which was 57.69% that of the blank control group. The hardness was measured at 7.48 kg cm−2, 19.79% higher than that of the blank group. The content of soluble solids was 9.15 g 100 mL−1, which was 10.27% higher than that of the blank group, again proving that the above storage parameters were effective. At the same time, the titratable acid (TA) in the garlic was 15.48%, which was 1.17 times that of the blank group and corresponds to the vitamin C content. Also, the content of diallyl trisulfide only decreased by 3.98% and was 11.2% higher (P < 0.01) than that of the blank group. Finally, the validity of this optimal result was also confirmed by sensory evaluation. These results, for garlic, support the application of ozone as a safe, non-thermal preservation technique benefiting both producers and consumers. In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.![]()
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Gobeil A, Shankar S, Lacroix M. Radiosensitivity of Feline Calicivirus F9 on Iceberg Lettuce Surface after Combined Treatments with γ-Radiation. J Food Prot 2020; 83:2134-2146. [PMID: 32692357 DOI: 10.4315/jfp-19-464] [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: 09/26/2019] [Accepted: 07/18/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT The surface of iceberg lettuce (Lactuca sativa L.) is favorable to the survival of pathogens such as bacteria, parasites, and viruses such as norovirus. The present study was conducted to investigate the antiviral properties of treatment with cranberry juice (CJ), ozone (O3), and γ-radiation alone or in combination against feline calicivirus (FCV) F9 present on the surface of iceberg lettuce. The lettuce leaves were inoculated with virus suspensions at ∼6 log TCID50 (50% tissue culture infective dose)/mL and treated with CJ, O3, and γ-radiation alone and in combination during storage at 4°C. The D10-values of 1.21 kGy, 2.23% CJ, and 14.93 ppm of O3 were obtained when samples were treated with various radiation doses, CJ, and O3, respectively. Relative radiosensitization of FCV-F9 virus on lettuce was 1.20, 1.50, 1.09, and 1.00 after combined CJ treatments of 0.1, 0.25, 0.50, and 1.50%, respectively. Optimum treatments were 5 ppm for 7.5 min for O3, 0.25% CJ, and γ-radiation at 1.5 kGy when each treatment was used alone. The combination of the three treatments produced the highest reduction of 2.15 log TCID50/mL (from initial inoculation of ∼7 log TCID50/mL) during 10 days of storage at 4°C. Antibacterial properties of treatments and physicochemical quality of lettuce were investigated during 13 days of storage at 4°C. The treatment of lettuce with γ-radiation alone (1.5 kGy) reduced the total flora by 3 log CFU/g; however, the combination of CJ (0.25%) with irradiation (1.5 kGy) reduced it by ∼5 log CFU/g after 13 days of storage at 4°C. The texture and color of the lettuce treated with the combined treatments changed slightly during storage, and chlorophyll increased by 3.81 μg/mL after 10 days of storage at 4°C. Significant differences in taste and color were observed in lettuce without treatments after 5 days of storage, whereas no difference was observed after the 0.25% CJ or the combined treatments. HIGHLIGHTS
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Affiliation(s)
- Alexandra Gobeil
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
| | - Shiv Shankar
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
| | - Monique Lacroix
- INRS, Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 Boulevard des Prairies, Laval, Québec, Canada H7V 1B7
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15
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Rajiuddin SM, Vigre H, Musavian HS, Kohle S, Krebs N, Hansen TB, Gantzer C, Schultz AC. Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment. FOOD AND ENVIRONMENTAL VIROLOGY 2020; 12:295-309. [PMID: 32885354 DOI: 10.1007/s12560-020-09441-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Accepted: 08/27/2020] [Indexed: 06/11/2023]
Abstract
The leading causes of foodborne viral disease outbreaks are human norovirus and hepatitis A virus (HAV). Their environmental persistence enables contamination of kitchen surfaces and crops often consumed raw, such as berries. Many decontamination procedures are inefficient and unsuitable for surfaces of industrial kitchen environments and soft fruits. In this study, we investigated the efficiency of a novel surface decontamination technology, combining steam and ultrasound (steam-ultrasound). Plastic, steel or raspberry surfaces were spiked with the norovirus surrogate, murine norovirus (MNV), and HAV, and steam-ultrasound treated at 85, 90 and 95 °C for 0-5 s. Post treatment viruses were titrated for survival by plaque assay and for genome stability by real-time quantitative PCR (RT-qPCR) of nucleic acid extracts. Survival of viruses were estimated in a log-linear model and the treatment time requirements for each decimal reduction (D value) in viral survival were calculated. The estimated D values of MNV or HAV were 0.4-0.2 or 1.1-0.8 s on plastic, 0.9-0.7 or 1.4-0.8 s on steel and 1.6-1.7 or 3.2-4.7 s on raspberries. No clear trend of genome reduction was observed with tested treatment parameters. Raspberries treated up to 4 s retained its natural texture and visual appeal similar to untreated controls whilst monitored for 7 days. In conclusion, steam-ultrasound treatment can within seconds reduce the titre of foodborne viruses on surfaces of plastic, steel and raspberries. This may particularly benefit industrial scale production of soft fruits for raw consumption and for swift non-hazardous decontamination of industrial kitchen surfaces.
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Affiliation(s)
- Sheikh Md Rajiuddin
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | - Håkan Vigre
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | | | - Simon Kohle
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | - Niels Krebs
- Force Technology, SonoSteam, Park allé 345, 2605, Brøndby, Denmark
| | - Tina Beck Hansen
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | | | - Anna Charlotte Schultz
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark.
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Gobeil A, Maherani B, Lacroix M. Norovirus elimination on the surface of fresh foods. Crit Rev Food Sci Nutr 2020; 62:1822-1837. [DOI: 10.1080/10408398.2020.1848784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Alexandra Gobeil
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, Nutraceuticals and Functional Foods, Laval, Québec, Canada
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Dubuis ME, Dumont-Leblond N, Laliberté C, Veillette M, Turgeon N, Jean J, Duchaine C. Ozone efficacy for the control of airborne viruses: Bacteriophage and norovirus models. PLoS One 2020; 15:e0231164. [PMID: 32275685 PMCID: PMC7147755 DOI: 10.1371/journal.pone.0231164] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 03/17/2020] [Indexed: 11/24/2022] Open
Abstract
This study was designed to test the efficacy of an air treatment using ozone and relative humidity (RH) for the inactivation of airborne viruses. Four phages (φX174, PR772, MS2 and φ6) and one eukaryotic virus (murine norovirus MNV-1) were exposed to low ozone concentrations (1.23 ppm for phages and 0.23 ppm for MNV-1) and various levels of RH for 10 to 70 minutes. The inactivation of these viruses was then assessed to determine which of the tested conditions provided the greatest reduction in virus infectivity. An inactivation of at least two orders of magnitude for φX174, MS2 and MNV-1 was achieved with an ozone exposure of 40 minutes at 85% RH. For PR772 and φ6, exposure to the reference condition at 20% RH for 10 minutes yielded the same results. These findings suggest that ozone used at a low concentration is a powerful disinfectant for airborne viruses when combined with a high RH. Air treatment could therefore be implemented inside hospital rooms ventilated naturally.
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Affiliation(s)
- Marie-Eve Dubuis
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec – Université Laval, Quebec City, Quebec, Canada
- Département de Biochimie, de Microbiologie et de Bio-informatique, Faculté des Sciences et de Génie, Université Laval, Quebec City, Quebec, Canada
| | - Nathan Dumont-Leblond
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec – Université Laval, Quebec City, Quebec, Canada
- Département de Biochimie, de Microbiologie et de Bio-informatique, Faculté des Sciences et de Génie, Université Laval, Quebec City, Quebec, Canada
| | - Camille Laliberté
- Département de Biochimie, de Microbiologie et de Bio-informatique, Faculté des Sciences et de Génie, Université Laval, Quebec City, Quebec, Canada
| | - Marc Veillette
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec – Université Laval, Quebec City, Quebec, Canada
| | - Nathalie Turgeon
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec – Université Laval, Quebec City, Quebec, Canada
| | - Julie Jean
- Département des Sciences des Aliments, Faculté des Sciences de l’Agriculture et de l’Alimentation, Université Laval, Quebec City, Quebec, Canada
| | - Caroline Duchaine
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec – Université Laval, Quebec City, Quebec, Canada
- Département de Biochimie, de Microbiologie et de Bio-informatique, Faculté des Sciences et de Génie, Université Laval, Quebec City, Quebec, Canada
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Aboubakr HA, Sampedro Parra F, Collins J, Bruggeman P, Goyal SM. Ìn situ inactivation of human norovirus GII.4 by cold plasma: Ethidium monoazide (EMA)-coupled RT-qPCR underestimates virus reduction and fecal material suppresses inactivation. Food Microbiol 2020; 85:103307. [PMID: 31500711 DOI: 10.1016/j.fm.2019.103307] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/14/2022]
Abstract
Cold atmospheric-gaseous plasma (CAP) is an emerging non-thermal technology for decontamination of foodborne bacterial and viral pathogens. We obtained a >5 log10 reduction in the titer (TCID50) of feline calicivirus (FCV) on stainless steel discs and Romaine lettuce leaves after 3 min wet exposure to air plasma generated by a two-dimensional array of integrated coaxial-microhollow dielectric barrier discharge (2D-AICM-DBD). However, when human norovirus (HuNoV GII.4) was treated for 5 min under the same conditions, ~2.6 log10 (>99.5%) reduction in genome copy number was observed as measured by ethidium monoazide-coupled RT-qPCR (EMA-RT-qPCR). To assess this discrepancy, we studied CAP's effect on FCV by the cell culture method and by the EMA-coupled RT-qPCR method. It was found that the molecular titration method (EMA-RT-qPCR) underestimates the level of virus reduction by CAP. Additionally, the fecal matter present in HuNoV samples partially suppressed virucidal activity of CAP. Assuming that the lower virus reduction measured by EMA-RT-qPCR method compared to cell culture method for FCV is the same as for HuNoV, we can conclude that FCV may be used as a surrogate for HuNoV to assess the virucidal effect of CAP. CAP is able to inactivate 3.5 Log10 units of HuNoV at low titers after 2 min of exposure.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Fernando Sampedro Parra
- Center for Animal Health and Food Safety, University of Minnesota, St. Paul, MN, 55018, USA.
| | - James Collins
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
| | - Peter Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, 111 Church Street SE, Minneapolis, MN, 55455, USA.
| | - Sagar M Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave,St. Paul, MN, 55108, USA.
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Gobeil A, Shankar S, Lacroix M. Radiosensitivity increase in FCV-F9 virus using combined treatments with natural antimicrobials and γ-irradiation. J Appl Microbiol 2020; 128:1534-1546. [PMID: 31991509 DOI: 10.1111/jam.14596] [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: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/27/2022]
Abstract
AIMS The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. METHODS AND RESULTS Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml-1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments. CONCLUSION The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. SIGNIFICANCE AND IMPACT OF THE STUDY Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.
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Affiliation(s)
- A Gobeil
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - S Shankar
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - M Lacroix
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
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20
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Gibson KE, Almeida G, Jones SL, Wright K, Lee JA. Inactivation of bacteria on fresh produce by batch wash ozone sanitation. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106747] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Ailavadi S, Davidson PM, Morgan MT, D'Souza DH. Thermal Inactivation Kinetics of Tulane Virus in Cell-Culture Medium and Spinach. J Food Sci 2019; 84:557-563. [DOI: 10.1111/1750-3841.14461] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 11/25/2018] [Accepted: 01/12/2019] [Indexed: 11/29/2022]
Affiliation(s)
- Sukriti Ailavadi
- Dept. of Food Science; Univ. of Tennessee; 2605 River Drive Knoxville TN 37996 U.S.A
| | - P. Michael Davidson
- Dept. of Food Science; Univ. of Tennessee; 2605 River Drive Knoxville TN 37996 U.S.A
| | - Mark T. Morgan
- Dept. of Food Science; Univ. of Tennessee; 2605 River Drive Knoxville TN 37996 U.S.A
| | - Doris H. D'Souza
- Dept. of Food Science; Univ. of Tennessee; 2605 River Drive Knoxville TN 37996 U.S.A
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23
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Kamarasu P, Hsu HY, Moore MD. Research Progress in Viral Inactivation Utilizing Human Norovirus Surrogates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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24
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Zhou Z, Zuber S, Cantergiani F, Sampers I, Devlieghere F, Uyttendaele M. Inactivation of Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries Using Gaseous Ozone. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00051] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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25
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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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26
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Sánchez-Maldonado AF, Lee A, Farber JM. Methods for the Control of Foodborne Pathogens in Low-Moisture Foods. Annu Rev Food Sci Technol 2018; 9:177-208. [DOI: 10.1146/annurev-food-030117-012304] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Alma Fernanda Sánchez-Maldonado
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Alvin Lee
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA
| | - Jeffrey M. Farber
- Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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Brié A, Boudaud N, Mssihid A, Loutreul J, Bertrand I, Gantzer C. Inactivation of murine norovirus and hepatitis A virus on fresh raspberries by gaseous ozone treatment. Food Microbiol 2017; 70:1-6. [PMID: 29173615 DOI: 10.1016/j.fm.2017.08.010] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 06/28/2017] [Accepted: 08/18/2017] [Indexed: 10/19/2022]
Abstract
Raspberries are vulnerable products for which industrial treatment solutions ensuring both food safety and sensory quality are not easily applicable. Raspberries have been associated with numerous foodborne outbreaks in recent decades. Ozone has been proven effective as a drinking water treatment against pathogenic microorganisms. Nevertheless, to date, little information is available regarding the effect of gaseous ozone on viruses in food matrices. A comparison of the effect of gaseous ozone on murine norovirus (MNV-1) and hepatitis A virus (HAV) adsorbed on fresh raspberries was performed. Infectious MNV-1 was highly inactivated (>3.3 log10) by ozone (3 ppm, 1 min). The raspberry matrix seems to enhance inactivation by ozone compared to water. The same treatment was observed to have little effect on HAV even for the highest dose under the tested conditions (5 ppm, 3 min). Ozone treatment (5 ppm, 3 min) did not affect the appearance of raspberries even after three days post-treatment. No ozone effect was observed on the genomes detected by RT-PCR on both tested viruses, irrespective of the matrix or tested doses used. Gaseous ozone could therefore be a good candidate for human norovirus inactivation on raspberries but new conditions are needed for it to have significant effects on HAV inactivation.
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Affiliation(s)
- Adrien Brié
- ACTALIA, Food Safety Department, Saint Lô, F-50000, France; Université de Lorraine, LCPME (Laboratoire de Chimie Physique et Microbiologie pour l'Environnement), UMR 7564, Faculté de Pharmacie, Nancy, France; CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France
| | | | | | - Julie Loutreul
- ACTALIA, Food Safety Department, Saint Lô, F-50000, France
| | - Isabelle Bertrand
- Université de Lorraine, LCPME (Laboratoire de Chimie Physique et Microbiologie pour l'Environnement), UMR 7564, Faculté de Pharmacie, Nancy, France; CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France
| | - Christophe Gantzer
- Université de Lorraine, LCPME (Laboratoire de Chimie Physique et Microbiologie pour l'Environnement), UMR 7564, Faculté de Pharmacie, Nancy, France; CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France.
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28
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Zhou Z, Zuber S, Cantergiani F, Butot S, Li D, Stroheker T, Devlieghere F, Lima A, Piantini U, Uyttendaele M. Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account. Int J Food Microbiol 2017; 257:176-182. [PMID: 28668727 DOI: 10.1016/j.ijfoodmicro.2017.06.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 06/16/2017] [Accepted: 06/23/2017] [Indexed: 10/19/2022]
Abstract
The efficacy of levulinic acid (LVA) in combination with sodium dodecyl sulfate (SDS) in removal of foodborne viruses, enteric bacterial pathogens and their surrogates on fresh strawberries was investigated. Inoculated strawberries were treated with potable water, sodium hypochlorite solution (50ppm), 0.5% LVA plus 0.5% SDS solution, and 5% LVA plus 2% SDS solution respectively for 2min, followed by spray-rinsing with potable water. Water washing removed at least 1.0-log of the tested viral and bacterial strains from the strawberries' surfaces. The 50ppm chlorine wash induced 3.4, 1.5 and 2.1-log reductions for hepatitis A virus (HAV), murine norovirus-1 (MNV-1) and MS2 bacteriophage, respectively. In comparison, the tested bacterial strains showed uniform reductions around 1.6-log CFU/ml. The 0.5% LVA plus 0.5% SDS wash induced 2.7, 1.4 and 2.4-log reductions for HAV, MNV-1 and MS2, which were comparable with the reductions induced by chlorine (P>0.05). For bacteria, over 2.0-log reductions were obtained for Enterococcus faecium, Listeria monocytogenes and Salmonella, while Escherichia coli O157:H7 and Escherichia coli P1 showed reductions of 1.9 and 1.8-log CFU/ml. Higher concentration of LVA plus SDS showed no significantly higher reductions (P>0.05). Sensory tests of washed strawberries and chemical residue analysis of LVA on strawberries after washing were also performed. In conclusion, this study demonstrates good performance of 0.5% LVA plus 0.5% SDS to reduce the levels of enteric pathogens if present on strawberries without altering taste and introducing chemical safety issues.
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Affiliation(s)
- Zijin Zhou
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
| | - Sophie Zuber
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Frédérique Cantergiani
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Sophie Butot
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Dan Li
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Thomas Stroheker
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Anthony Lima
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Umberto Piantini
- University of applied sciences western Switzerland, Institute of Life Technologies, Route du Rawyl 64, 1950 Sion, Switzerland
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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Aboubakr HA, Nauertz A, Luong NT, Agrawal S, El-Sohaimy SAA, Youssef MM, Goyal SM. In Vitro Antiviral Activity of Clove and Ginger Aqueous Extracts against Feline Calicivirus, a Surrogate for Human Norovirus. J Food Prot 2016; 79:1001-12. [PMID: 27296605 DOI: 10.4315/0362-028x.jfp-15-593] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Foodborne viruses, particularly human norovirus, are a concern for public health, especially in fresh vegetables and other minimally processed foods that may not undergo sufficient decontamination. It is necessary to explore novel nonthermal techniques for preventing foodborne viral contamination. In this study, aqueous extracts of six raw food materials (flower buds of clove, fenugreek seeds, garlic and onion bulbs, ginger rhizomes, and jalapeño peppers) were tested for antiviral activity against feline calicivirus (FCV) as a surrogate for human norovirus. The antiviral assay was performed using dilutions of the extracts below the maximum nontoxic concentrations of the extracts to the host cells of FCV, Crandell-Reese feline kidney (CRFK) cells. No antiviral effect was seen when the host cells were pretreated with any of the extracts. However, pretreatment of FCV with nondiluted clove and ginger extracts inactivated 6.0 and 2.7 log of the initial titer of the virus, respectively. Also, significant dosedependent inactivation of FCV was seen when host cells were treated with clove and ginger extracts at the time of infection or postinfection at concentrations equal to or lower than the maximum nontoxic concentrations. By comprehensive two-dimensional gas chromatography-mass spectrometry analysis, eugenol (29.5%) and R-(-)-1,2-propanediol (10.7%) were identified as the major components of clove and ginger extracts, respectively. The antiviral effect of the pure eugenol itself was tested; it showed antiviral activity similar to that of clove extract, albeit at a lower level, which indicates that some other clove extract constituents, along with eugenol, are responsible for inactivation of FCV. These results showed that the aqueous extracts of clove and ginger hold promise for prevention of foodborne viral contamination.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Avenue, St. Paul, Minnesota 55108, USA; Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton Street, El-Shatby, 21545, Alexandria, Egypt
| | - Andrew Nauertz
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Avenue, St. Paul, Minnesota 55108, USA
| | - Nhungoc T Luong
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Avenue, St. Paul, Minnesota 55108, USA
| | - Shivani Agrawal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Avenue, St. Paul, Minnesota 55108, USA
| | - Sobhy A A El-Sohaimy
- Department of Food Biotechnology, Arid Land Cultivation and Development Institute, City of Scientific Research and Technology Applications, New Borg El Aarab, 21934, Alexandria, Egypt
| | - Mohammed M Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton Street, El-Shatby, 21545, Alexandria, Egypt
| | - Sagar M Goyal
- Department of Veterinary Population Medicine and Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Avenue, St. Paul, Minnesota 55108, USA.
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30
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Li D, De Keuckelaere A, Uyttendaele M. Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Compr Rev Food Sci Food Saf 2015; 14:755-770. [PMID: 32313514 PMCID: PMC7162173 DOI: 10.1111/1541-4337.12163] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Accepted: 08/06/2015] [Indexed: 12/12/2022]
Abstract
Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.
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Affiliation(s)
- Dan Li
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Ann De Keuckelaere
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
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31
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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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32
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Wang Q, Markland S, Kniel KE. Inactivation of Human Norovirus and Its Surrogates on Alfalfa Seeds by Aqueous Ozone. J Food Prot 2015; 78:1586-91. [PMID: 26219375 DOI: 10.4315/0362-028x.jfp-15-029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Alfalfa sprouts have been associated with numerous foodborne outbreaks. Previous studies investigated the effectiveness of aqueous ozone on bacterially contaminated seeds, yet little is known about the response of human norovirus (huNoV). This study assessed aqueous ozone for the disinfection of alfalfa seeds contaminated with huNoV and its surrogates. The inactivation of viruses without a food matrix was also investigated. Alfalfa seeds were inoculated with huNoV genogroup II, Tulane virus (TV), and murine norovirus (MNV); viruses alone or inoculated on seeds were treated in deionized water containing 6.25 ppm of aqueous ozone with agitation at 22°C for 0.5, 1, 5, 15, or 30 min. The data showed that aqueous ozone resulted in reductions of MNV and TV infectivity from 1.66 ± 1.11 to 5.60 ± 1.11 log PFU/g seeds; for all treatment times, significantly higher reductions were observed for MNV (P < 0.05). Viral genomes were relatively resistant, with a reduction of 1.50 ± 0.14 to 3.00 ± 0.14 log genomic copies/g seeds; the reduction of TV inoculated in water was similar to that of huNoV, whereas MNV had significantly greater reductions in genomic copies (P < 0.05). Similar trends were observed in ozone-treated viruses alone, with significantly higher levels of inactivation (P < 0.05), especially with reduced levels of infectivity for MNV and TV. The significant inactivation by aqueous ozone indicates that ozone may be a plausible substitute for chlorine as an alternative treatment for seeds. The behavior of TV was similar to that of huNoV, which makes it a promising surrogate for these types of scenarios.
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Affiliation(s)
- Qing Wang
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Sarah Markland
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
| | - Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA.
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Aboubakr HA, Williams P, Gangal U, Youssef MM, El-Sohaimy SAA, Bruggeman PJ, Goyal SM. Virucidal effect of cold atmospheric gaseous plasma on feline calicivirus, a surrogate for human norovirus. Appl Environ Microbiol 2015; 81:3612-22. [PMID: 25795667 PMCID: PMC4421051 DOI: 10.1128/aem.00054-15] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2015] [Accepted: 03/11/2015] [Indexed: 12/22/2022] Open
Abstract
Minimal food-processing methods are not effective against foodborne viruses, such as human norovirus (NV). It is important, therefore, to explore novel nonthermal technologies for decontamination of foods eaten fresh, minimally processed and ready-to-eat foods, and food contact surfaces. We studied the in vitro virucidal activity of cold atmospheric gaseous plasma (CGP) against feline calicivirus (FCV), a surrogate of NV. Factors affecting the virucidal activity of CGP (a so-called radio frequency atmospheric pressure plasma jet) were the plasma generation power, the exposure time and distance, the plasma feed gas mixture, and the virus suspension medium. Exposure to 2.5-W argon (Ar) plasma caused a 5.55 log10 unit reduction in the FCV titer within 120 s. The reduction in the virus titer increased with increasing exposure time and decreasing exposure distance. Of the four plasma gas mixtures studied (Ar, Ar plus 1% O2, Ar plus 1% dry air, and Ar plus 0.27% water), Ar plus 1% O2 plasma treatment had the highest virucidal effect: more than 6.0 log10 units of the virus after 15 s of exposure. The lowest virus reduction was observed with Ar plus 0.27% water plasma treatment (5 log10 unit reduction after 120 s). The highest reduction in titer was observed when the virus was suspended in distilled water. Changes in temperature and pH and formation of H2O2 were not responsible for the virucidal effect of plasma. The oxidation of viral capsid proteins by plasma-produced reactive oxygen and nitrogen species in the solution was thought to be responsible for the virucidal effect. In conclusion, CGP exhibits virucidal activity in vitro and has the potential to combat viral contamination in foods and on food preparation surfaces.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine, Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota, USA Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria, Egypt
| | - Paul Williams
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, Minnesota, USA
| | - Urvashi Gangal
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, Minnesota, USA
| | - Mohammed M Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria, Egypt
| | - Sobhy A A El-Sohaimy
- Department of Food Biotechnology, Arid Land Cultivation and Development Institute, City of Scientific Research and Technology Applications, New Borg El-Arab, Alexandria, Egypt
| | - Peter J Bruggeman
- Department of Mechanical Engineering, College of Science and Engineering, University of Minnesota, Minneapolis, Minnesota, USA
| | - Sagar M Goyal
- Department of Veterinary Population Medicine, Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, St. Paul, Minnesota, USA
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Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3937] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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35
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Loutreul J, Cazeaux C, Levert D, Nicolas A, Vautier S, Le Sauvage AL, Perelle S, Morin T. Prevalence of human noroviruses in frozen marketed shellfish, red fruits and fresh vegetables. FOOD AND ENVIRONMENTAL VIROLOGY 2014; 6:157-68. [PMID: 24923255 DOI: 10.1007/s12560-014-9150-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Accepted: 05/20/2014] [Indexed: 06/03/2023]
Abstract
Noroviruses (NoVs), currently recognised as the most common human food-borne pathogens, are ubiquitous in the environment and can be transmitted to humans through multiple foodstuffs. In this study, we evaluated the prevalence of human NoV genogroups I (GI) and II (GII) in 493 food samples including soft red fruits (n = 200), salad vegetables (n = 210) and bivalve mollusc shellfish (n = 83), using the Bovine Enterovirus type 1 as process extraction control for the first time. Viral extractions were performed by elution concentration and genome detection by TaqMan Real-Time RT-PCR (RT-qPCR). Experimental contamination using hepatitis A virus (HAV) was used to determine the limit of detection (LOD) of the extraction methods. Positive detections were obtained from 2 g of digestive tissues of oysters or mussels kept for 16 h in seawater containing 2.0-2.7 log10 plaque-forming units (PFU)/L of HAV. For lettuces and raspberries, the LOD was, respectively, estimated at 2.2 and 2.9 log10 PFU per 25 g. Of the molluscs tested, 8.4 and 14.4% were, respectively, positive for the presence of GI NoV and GII NoV RNA. Prevalence in GI NoVs varied from 11.9% for the salad vegetables samples to 15.5% for the red soft fruits. Only 0.5% of the salad and red soft fruits samples were positive for GII NoVs. These results highlight the high occurrence of human NoVs in foodstuffs that can be eaten raw or after a moderate technological processing or treatment. The determination of the risk of infection associated with an RT-qPCR positive sample remains an important challenge for the future.
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Affiliation(s)
- Julie Loutreul
- ACTALIA, Groupe Sécurité des Aliments et Innovation Procédés, 23 Boulevard du 13 Juin 1944 BP2, 14310, Villers-Bocage, France
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36
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Xu W, Wu C. Different efficiency of ozonated water washing to inactivate Salmonella enterica typhimurium on green onions, grape tomatoes, and green leaf lettuces. J Food Sci 2014; 79:M378-83. [PMID: 24467482 DOI: 10.1111/1750-3841.12359] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Accepted: 12/03/2013] [Indexed: 11/30/2022]
Abstract
UNLABELLED Ozonated water washing is one of the emerging techniques to inactivate foodborne pathogens on produce, and limited information is available to optimize processing parameters (treatment time, temperature, and pH) to improve ozone efficacy on Salmonella inactivation for different produce. The efficacy of ozonated water washing for inactivation of Salmonella enterica Typhimurium on green onions, grape tomatoes and green leaf lettuces were studied in our research. Surface inoculated fresh produce were washed by ozonated water for 1, 5, or 10 min at room temperature and pH 5.60 ± 0.03. Then efficacy of ozonated water washing at mild heated (50 °C) and refrigerated (4 °C) temperature for 5 min with pH 5.60 ± 0.03 was investigated. Salmonella inactivation efficacy under pH 5.60 ± 0.03 and 2.64 ± 0.02 with 5 min washing at room temperature were also compared. Our results showed that Salmonella inactivation by ozonated water was time-dependent for 3 fresh produce. Mild heated temperature (50 °C) and pH 2.64 ± 0.02 improved efficacy of ozonated water to inactivate Salmonella on tomatoes and lettuces, but not on green onions. It is suggested that different surface structures of fresh produce significantly impact the antimicrobial efficacy of ozonated water washing operated under various parameters (time, temperature, and pH). PRACTICAL APPLICATION Washing is the essential step for green onions and lettuces in the packinghouse and grape tomatoes in the restaurants and grocery stores having salad bars. Ozonated water can be used as disinfectant to reduce microbial contamination (FDA). The effectiveness of this disinfectant depends on the type of product and treatment conditions, such as water temperature, acidity, contact time. Our study showed that Salmonella inactivation by ozonated water washing was time-dependent. Mild heat and low pH improved inactivation efficacy on tomatoes and lettuces, but not on green onions. Processors should consider adjustments that are most appropriate for their produce.
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Affiliation(s)
- Wenqing Xu
- Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716-2150, U.S.A
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38
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Bozkurt H, D'souza DH, Davidson PM. Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. J Food Prot 2014; 77:276-83. [PMID: 24490922 DOI: 10.4315/0362-028x.jfp-13-289] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy greens, including spinach, have potential for human norovirus transmission through improper handling and/or contact with contaminated water. Inactivation of norovirus prior to consumption is essential to protect public health. Because of the inability to propagate human noroviruses in vitro, murine norovirus (MNV-1) and feline calicivirus (FCV-F9) have been used as surrogates to model human norovirus behavior under laboratory conditions. The objectives of this study were to determine thermal inactivation kinetics of MNV-1 and FCV-F9 in spinach, compare first-order and Weibull models, and measure the uncertainty associated with the process. D-values were determined for viruses at 50, 56, 60, 65, and 72 °C in 2-ml vials. The D-values calculated from the first-order model (50 to 72 °C) ranged from 0.16 to 14.57 min for MNV-1 and 0.15 to 17.39 min for FCV-9. Using the Weibull model, the tD for MNV-1 and FCV-F9 to destroy 1 log (D ≈ 1) at the same temperatures ranged from 0.22 to 15.26 and 0.27 to 20.71 min, respectively. The z-values determined for MNV-1 were 11.66 ± 0.42 °C using the Weibull model and 10.98 ± 0.58 °C for the first-order model and for FCV-F9 were 10.85 ± 0.67 °C and 9.89 ± 0.79 °C, respectively. There was no difference in D- or z-value using the two models (P > 0.05). Relative uncertainty for dilution factor, personal counting, and test volume were 0.005, 0.0004, and ca. 0.84%, respectively. The major contribution to total uncertainty was from the model selected. Total uncertainties for FCV-F9 for the Weibull and first-order models were 3.53 to 7.56% and 11.99 to 21.01%, respectively, and for MNV-1, 3.10 to 7.01% and 13.14 to 16.94%, respectively. Novel and precise information on thermal inactivation of human norovirus surrogates in spinach was generated, enabling more reliable thermal process calculations to control noroviruses. The results of this study may be useful to the frozen food industry in designing blanching processes for spinach to inactivate or control noroviruses.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
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Hirneisen KA, Kniel KE. Inactivation of internalized and surface contaminated enteric viruses in green onions. Int J Food Microbiol 2013; 166:201-6. [PMID: 23973828 DOI: 10.1016/j.ijfoodmicro.2013.07.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2012] [Revised: 07/08/2013] [Accepted: 07/14/2013] [Indexed: 10/26/2022]
Abstract
With increasing outbreaks of gastroenteritis associated with produce, it is important to assess interventions to reduce the risk of illness. UV, ozone and high pressure are non-thermal processing technologies that have potential to inactivate human pathogens on produce and allow the retention of fresh-like organoleptic properties. The objective of this study was to determine if UV, ozone, and high pressure are effective technologies compared to traditional chlorine spray on green onions to reduce enteric viral pathogens and to determine the effect of location of the virus (surface or internalized) on the efficacy of these processes. Mature green onion plants were inoculated with murine norovirus (MNV), hepatitis A virus (HAV) and human adenovirus type 41 (Ad41) either on the surface through spot inoculation or through inoculating contaminated hydroponic solution allowing for uptake of the virus into the internal tissues. Inoculated green onions were treated with UV (240 mJ s/cm(2)), ozone (6.25 ppm for 10 min), pressure (500 MPa, for 5 min at 20°C), or sprayed with calcium hypochlorite (150 ppm, 4°C). Viral inactivation was determined by comparing treated and untreated inoculated plants using cell culture infectivity assays. Processing treatments were observed to greatly affect viral inactivation. Viral inactivation for all three viruses was greatest after pressure treatment and the lowest inactivation was observed after chlorine and UV treatment. Both surface inoculated viruses and viruses internalized in green onions were inactivated to some extent by these post-harvest processing treatments. These results suggest that ozone and high pressure processes aimed to reduce the level of microbial contamination of produce have the ability to inactivate viruses if they become localized in the interior portions of produce.
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Affiliation(s)
- Kirsten A Hirneisen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716, USA
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Hirneisen KA, Kniel KE. Norovirus surrogate survival on spinach during preharvest growth. PHYTOPATHOLOGY 2013; 103:389-94. [PMID: 23506365 DOI: 10.1094/phyto-09-12-0231-fi] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Produce can become contaminated with human viral pathogens in the field through soil, feces, or water used for irrigation; through application of manure, biosolids, pesticides, and fertilizers; and through dust, insects, and animals. The objective of this study was to assess the survival and stability of human noroviruses and norovirus surrogates (Murine norovirus [MNV] and Tulane virus [TV]) on foliar surfaces of spinach plants in preharvest growth conditions. Spinach plants were housed in a biocontrol chamber at optimal conditions for up to 7 days and infectivity was determined by plaque assay. Virus inoculation location had the largest impact on virus survival as viruses present on adaxial leaf surfaces had lower decimal reduction time (D values) than viruses present on abaxial leaf surfaces. Under certain conditions, spinach type impacted virus survival, with greater D values observed from survival on semi-savoy spinach leaves. Additional UVA and UVB exposure to mimic sunlight affected virus survival on adaxial surfaces for both semi-savoy and smooth spinach plants for both viruses. Human GII norovirus inoculated onto semi-savoy spinach had an average D value that was not statistically significant from MNV and TV, suggesting that these surrogates may have similar survival on spinach leaves compared with human noroviruses. An understanding of the behavior of enteric viruses on spinach leaves can be used to enhance growers' guidelines and for risk assessment with certain growing conditions.
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Affiliation(s)
- Kirsten A Hirneisen
- Department of Animal and Food Sciences, University of Delaware, Newark, DE, USA
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41
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Nims R, Plavsic M. Inactivation of caliciviruses. Pharmaceuticals (Basel) 2013; 6:358-92. [PMID: 24276023 PMCID: PMC3816691 DOI: 10.3390/ph6030358] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 02/20/2013] [Accepted: 03/05/2013] [Indexed: 01/08/2023] Open
Abstract
The Caliciviridae family of viruses contains clinically important human and animal pathogens, as well as vesivirus 2117, a known contaminant of biopharmaceutical manufacturing processes employing Chinese hamster cells. An extensive literature exists for inactivation of various animal caliciviruses, especially feline calicivirus and murine norovirus. The caliciviruses are susceptible to wet heat inactivation at temperatures in excess of 60 °C with contact times of 30 min or greater, to UV-C inactivation at fluence ≥30 mJ/cm2, to high pressure processing >200 MPa for >5 min at 4 °C, and to certain photodynamic inactivation approaches. The enteric caliciviruses (e.g.; noroviruses) display resistance to inactivation by low pH, while the non-enteric species (e.g.; feline calicivirus) are much more susceptible. The caliciviruses are inactivated by a variety of chemicals, including alcohols, oxidizing agents, aldehydes, and β-propiolactone. As with inactivation of viruses in general, inactivation of caliciviruses by the various approaches may be matrix-, temperature-, and/or contact time-dependent. The susceptibilities of the caliciviruses to the various physical and chemical inactivation approaches are generally similar to those displayed by other small, non-enveloped viruses, with the exception that the parvoviruses and circoviruses may require higher temperatures for inactivation, while these families appear to be more susceptible to UV-C inactivation than are the caliciviruses.
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Affiliation(s)
- Raymond Nims
- RMC Pharmaceutical Solutions, Inc.; 1851 Lefthand Circle, Suite A, Longmont, CO 80501, USA
| | - Mark Plavsic
- Corporate Product Biosafety, Genzyme, a Sanofi Company, 200 Crossing Boulevard, Framingham, MA 01701, USA; E-Mail:
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Hirneisen KA, Kniel KE. Comparing human norovirus surrogates: murine norovirus and Tulane virus. J Food Prot 2013; 76:139-43. [PMID: 23317870 DOI: 10.4315/0362-028x.jfp-12-216] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Viral surrogates are widely used by researchers to predict human norovirus behavior. Murine norovirus (MNV) is currently accepted as the best surrogate and is assumed to mimic the survival and inactivation of human noroviruses. Recently, a new calicivirus, the Tulane virus (TV), was discovered, and its potential as a human norovirus surrogate is being explored. This study aimed to compare the behavior of the two potential surrogates under varying treatments of pH (2.0 to 10.0), chlorine (0.2 to 2,000 ppm), heat (50 to 75°C), and survival in tap water at room (20°C) and refrigeration (4°C) temperatures for up to 30 days. Viral infectivity was determined by the plaque assay for both MNV and TV. There was no significant difference between the inactivation of MNV and TV in all heat treatments, and for both MNV and TV survival in tap water at 20°C over 30 days. At 4°C, MNV remained infectious over 30 days at a titer of approximately 5 log PFU/ml, whereas TV titers decreased significantly by 5 days. MNV was more pH stable, as TV titers were reduced significantly at pH 2.0, 9.0, and 10.0, as compared with pH 7.0, whereas MNV titers were only significantly reduced at pH 10.0. After chlorine treatment, there was no significant difference in virus with the exception of at 2 ppm, where TV decreased significantly compared with MNV. Compared with TV, MNV is likely a better surrogate for human noroviruses, as MNV persisted over a wider range of pH values, at 2 ppm of chlorine, and without a loss of titer at 4°C.
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Affiliation(s)
- Kirsten A Hirneisen
- Department of Animal and Food Sciences, Townsend Hall, University of Delaware, Newark, Delaware 19716, USA
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Hirneisen KA, Kniel KE. Comparison of ELISA attachment and infectivity assays for murine norovirus. J Virol Methods 2012; 186:14-20. [DOI: 10.1016/j.jviromet.2012.07.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2012] [Revised: 07/07/2012] [Accepted: 07/11/2012] [Indexed: 10/28/2022]
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