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- Title
Inactivation of foodborne viruses by novel organic peroxyacid-based disinfectants.
- Authors
Bouchard, Simon; Paniconi, Teresa; Jubinville, Éric; Goulet-Beaulieu, Valérie; Goetz, Coralie; Marchand, Patrick; Jean, Julie
- Abstract
Viruses are responsible for most enteric foodborne illnesses worldwide. The foods most frequently involved are fresh fruits and vegetables since they undergo little or no processing. Washing with a chemical disinfectant is a convenient way of inactivating viruses on foods. Peracetic acid, widely used as a disinfectant in the food industry, has the drawback of leaving a strong odor and is ineffective alone against some foodborne viruses. In this study, four disinfectants, namely per levulinic acid with or without sodium dodecyl sulfate, peracetic acid and a commercial peracetic acid-based disinfectant were tested on murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and hepatitis E virus (HEV). Disinfectant concentrations were 50, 80, 250, 500, and 1000 mg l-1 and contact times were 0.5, 1, 5, and 10 min. Under these conditions, per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles vs. 2.24 log cycles by peracetic acid within 0.5 min. On stainless steel at 80 ppm, only peracetic acid produced 3-log reductions within 0.5 min. None of these peroxyacids was able to reduce infectious titers of HAV or HEV by even 2 log cycles at any concentration or time-tested. This study will guide the development of new chemical formulas that will be more effective against major foodborne viruses and will have less impact on food quality and the environment.
- Subjects
VIRUS inactivation; HEPATITIS E virus; DISINFECTION &; disinfectants; VIRUS removal (Water purification); SODIUM dodecyl sulfate; PERACETIC acid; ENVIRONMENTAL quality
- Publication
Frontiers in Microbiology, 2023, p1
- ISSN
1664-302X
- Publication type
Article
- DOI
10.3389/fmicb.2023.1187142