A comparison study of efficacy of food sanitizers with fresh leafy vegetables with different surface properties and analysis of the rotavirus replication cycle after inactivation by food sanitizers

rotavirus;food safety;pre-harvest contamination;food sanitizer;virus disinfection;virus inactivation

Fuzawa, Miyu ; Nguyen ; Thanh H.

关键词: rotavirus;    food safety;    pre-harvest contamination;    food sanitizer;    virus disinfection;    virus inactivation;   

Others  :  https://www.ideals.illinois.edu/bitstream/handle/2142/89237/FUZAWA-THESIS-2015.pdf?sequence=1&isAllowed=y

美国|英语

来源: The Illinois Digital Environment for Access to Learning and Scholarship

【 摘 要 】

Foodborne illness is a serious concern in the United States. Fresh produce is recognized as a vehicle of food borne illness pathogens including viruses. To prevent causes of foodborne illness, the use of sanitizers is essential for fresh produce. However, it is considered that the current sanitizers used in food industry may not be effective on virus inactivation on fresh produce, and little is known how the performance of sanitizers varies on virus inactivation on different fresh produce surface properties. In this study, we evaluated the efficacy of two kinds of food sanitizers Tsunami® 100 and malic acid + TDS on rotaviruses attached onto three cultivars’ surfaces with different surface properties. Moreover, we investigated the inhibitory effects of the sanitizers on the rotavirus replication cycle at a molecular level. As a result, while differences of sanitation efficacy on rotaviruses on the three cultivars were observed by Tsunami® 100, malic acid + TDS had similar disinfection efficacies on rotaviruses attached onto the produce. Moreover, the entry and replication step of the rotavirus replication cycle was significantly inhibited by the sanitizer treatments with rotaviruses, while the sanitizers did not inhibit the binding of rotaviruses onto cells. These observations suggest that the surface properties of fresh produce may affect the efficacy of sanitation on viruses, implying that food sanitizers should be carefully selected for different surface characteristics of fresh produce, and to identify how the food sanitizers function on rotaviruses, further studies on identification of virus damage caused by the sanitizers’ effect are needed.