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Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light

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VEG-I-TRADE (Impact of climate change and globalisation on safety of fresh produce – governing a supply chain of uncompromised food sovereignty)
Abstract
In this study, the inactivating properties of liquid hydrogen peroxide (L-H2O2), vaporized hydrogen peroxide (V-H2O2), UV-light and a combination of V-H2O2 and UV-light were tested on murine norovirus 1 (MNV-1), bacteriophages (φX174 and B40-8) as models for human noroviruses. Disinfection of surfaces was examined on stainless steel discs based on EN 13697 : 2001 (12). For the fresh produce decontamination, a mixture of the viruses was inoculated onto shredded iceberg lettuce and treated after overnight incubation at 2°C. According to our results, L-H2O2 [2.1%] was able to inactivate MNV-1 and φX174 on stainless steel discs by approximately 4-log10 within 10 min exposure, whereas for B40-8 15% of L-H2O2 was needed to get a similar reduction in 10 min. Only a marginal reduction (≤1-log10, 5 min exposure) by V-H2O2 [2.52%] was achieved for the tested model viruses. Although in combination with UV-light, a 4-log10 decrease within 5 min treatment was observed on stainless steel discs. Similar trends were obtained for the decontamination of shredded iceberg lettuce but the viral decline was reduced. These results demonstrated that both L-H2O2 and combination of V-H2O2 and UV-light can be used for norovirus inactivation on surfaces; V-H2O2 [2.52%] in combination with UV-light is promising as a decontamination of fresh produce with much less consumption of water and disinfectant.
Keywords
INFECTING BACTEROIDES-FRAGILIS, ACUTE GASTROENTERITIS, FELINE CALICIVIRUS, ESCHERICHIA-COLI, SODIUM-HYPOCHLORITE, PEROXYACETIC ACID, GENETIC DIVERSITY, VIRUS, SURVIVAL, CULTURE, Inactivation, Hydrogen Peroxide, Norovirus

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Citation

Please use this url to cite or link to this publication:

Chicago
Li, Dan, Leen Baert, Maarten De Jonghe, Els Van Coillie, Jaak Ryckeboer, Frank Devlieghere, and Mieke Uyttendaele. 2011. “Inactivation of Murine Norovirus-1, Coliphage φX174 and Bacteroides Fragilis Phage B40-8 on Surfaces and Fresh Cut Iceberg Lettuce by Hydrogen Peroxide and UV Light.” Applied and Environmental Microbiology 77 (4): 1399–1404.
APA
Li, Dan, Baert, L., De Jonghe, M., Van Coillie, E., Ryckeboer, J., Devlieghere, F., & Uyttendaele, M. (2011). Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(4), 1399–1404.
Vancouver
1.
Li D, Baert L, De Jonghe M, Van Coillie E, Ryckeboer J, Devlieghere F, et al. Inactivation of murine Norovirus-1, coliphage φX174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light. APPLIED AND ENVIRONMENTAL MICROBIOLOGY. 2011;77(4):1399–404.
MLA
Li, Dan, Leen Baert, Maarten De Jonghe, et al. “Inactivation of Murine Norovirus-1, Coliphage φX174 and Bacteroides Fragilis Phage B40-8 on Surfaces and Fresh Cut Iceberg Lettuce by Hydrogen Peroxide and UV Light.” APPLIED AND ENVIRONMENTAL MICROBIOLOGY 77.4 (2011): 1399–1404. Print.
@article{1175919,
  abstract     = {In this study, the inactivating properties of liquid hydrogen peroxide (L-H2O2), vaporized hydrogen peroxide (V-H2O2), UV-light and a combination of V-H2O2 and UV-light were tested on murine norovirus 1 (MNV-1), bacteriophages (\ensuremath{\phi}X174 and B40-8) as models for human noroviruses. Disinfection of surfaces was examined on stainless steel discs based on EN 13697 : 2001 (12). For the fresh produce decontamination, a mixture of the viruses was inoculated onto shredded iceberg lettuce and treated after overnight incubation at 2{\textdegree}C. According to our results, L-H2O2 [2.1\%] was able to inactivate MNV-1 and \ensuremath{\phi}X174 on stainless steel discs by approximately 4-log10 within 10 min exposure, whereas for B40-8 15\% of L-H2O2 was needed to get a similar reduction in 10 min. Only a marginal reduction (\ensuremath{\leq}1-log10, 5 min exposure) by V-H2O2 [2.52\%] was achieved for the tested model viruses. Although in combination with UV-light, a 4-log10 decrease within 5 min treatment was observed on stainless steel discs. Similar trends were obtained for the decontamination of shredded iceberg lettuce but the viral decline was reduced. These results demonstrated that both L-H2O2 and combination of V-H2O2 and UV-light can be used for norovirus inactivation on surfaces; V-H2O2 [2.52\%] in combination with UV-light is promising as a decontamination of fresh produce with much less consumption of water and disinfectant.},
  author       = {Li, Dan and Baert, Leen and De Jonghe, Maarten and Van Coillie, Els and Ryckeboer, Jaak and Devlieghere, Frank and Uyttendaele, Mieke},
  issn         = {0099-2240},
  journal      = {APPLIED AND ENVIRONMENTAL MICROBIOLOGY},
  keyword      = {INFECTING BACTEROIDES-FRAGILIS,ACUTE GASTROENTERITIS,FELINE CALICIVIRUS,ESCHERICHIA-COLI,SODIUM-HYPOCHLORITE,PEROXYACETIC ACID,GENETIC DIVERSITY,VIRUS,SURVIVAL,CULTURE,Inactivation,Hydrogen Peroxide,Norovirus},
  language     = {eng},
  number       = {4},
  pages        = {1399--1404},
  title        = {Inactivation of murine Norovirus-1, coliphage \ensuremath{\phi}X174 and Bacteroides fragilis phage B40-8 on surfaces and fresh cut iceberg lettuce by hydrogen peroxide and UV light},
  url          = {http://dx.doi.org/10.1128/AEM.02131-10},
  volume       = {77},
  year         = {2011},
}

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