SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between fruits and gloves, survival on discarded gloves and inactivation by photodynamic treatment.

Autor: Tavares da Silva R; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., José Dos Santos Franco A; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., Mayara de Souza Grilo M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil., Lima A; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA., Alcântara Saraiva KL; Core Technology Platforms, Aggeu Magalhães Institute, Oswaldo Cruz Foundation, 50740-465, Recife, Brazil., de Siqueira Ferraz Carvalho R; Laboratory of Keiso Asami Immunopathology, Federal University of Pernambuco, 50670-901, Recife, Brazil., Targino de Souza Pedrosa G; Milk and Dairy Products Laboratory, Food Technology Academic Unit, Agrifood Science and Technology Center, Federal University of Campina Grande, Campus Pombal, 58840-000, Pombal, Brazil., Schaffner DW; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, USA., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, Campus I, 58051-900, João Pessoa, Brazil. Electronic address: magnani2@gmail.com.
Jazyk: angličtina
Zdroj: Food microbiology [Food Microbiol] 2025 Jan; Vol. 125, pp. 104645. Date of Electronic Publication: 2024 Sep 19.
DOI: 10.1016/j.fm.2024.104645
Abstrakt: This study assessed the SARS-CoV-2 surrogate bacteriophage φ6 cross-contamination between high-density polyethylene or polyvinyl chloride gloves and fruits (tomato and cucumber) using different inoculum levels (6.0 and 4.0 log PFU/sample). Bacteriophage φ6 survival on contaminated gloves was assessed over 9 days at 25 °C. The effectiveness of photodynamic treatment using curcumin as a photosensitizer to inactivate φ6 on fruits was determined. The fruit type and the glove material influenced the φ6 transfer. Longer contact times resulted in greater φ6 transfer. The highest φ6 transfer occurred from tomato to HDPE glove (0.8% or -1.1 log % transfer) after 30 s of contact at the higher inoculum level. Bacteriophage φ6 was detected on cross-contaminated HDPE gloves for up to 6 days. Bacteriophage φ6 survived better on vinyl gloves cross-contaminated by cucumber vs. tomato (detected up to 6 vs 3 days). Photodynamic inactivation of φ6 was time-dependent and varied with the tested fruit but was not influenced by viral starting concentration. Photodynamic treatment decreased the φ6 titer by 3.0 and 2.2 log PFU/sample in tomato and cucumber, respectively. Transmission electronic microscopy showed that photodynamic treatment changed the structure of the φ6 capsid. These findings may help in the management of SARS-CoV-2 contamination risks in fruit handling. They may also help in the establishment of effective measures to manage cross-contamination risk.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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