| Popis: |
Diffusing of virus can occur through indirectly by contacting with food and surfaces of packaging materials being in the infected environment. Ozone proved effective in decontaminating pathogenic microorganisms on foods. To this end, this study explored the virucidal efficacy of gaseous ozone for foods and packaging materials by using three widely accepted viral surrogates (φ6, MS2, and φX174). The φ6 was highly disinfected (˃1.6-log reduction and 90% inactivation) by gaseous ozone (200 mg/h, 3 min) on foods except for peanut kernel. As observed, the same treatment had a little effect (˂ 0.19-log and 50% inactivation) on φX174 and MS2 on peanut kernel, even at the longer durations under the tested conditions (200 mg/h, 5 min, 6 min). On average, the adsorbed virus surrogates on soybean were better disinfected (˃70% inactivation). Hence, gaseous ozone could be a reliable way for inactivating φ6, φX174, and MS2 on soybean; however, continued efforts are needed to make gaseous ozone more applicable to peanut kernel. Gaseous ozone was effective for the inactivation of φ6, φX174, and MS2 on packaging materials. These results were encouraging as ozone treatment significantly reduced φ6, MS2 (＞1.19-log and 90% inactivation) on kraft paper, plastic, and glass panel, in which φX174 was disinfected over 70%. To conclude, gaseous ozone was an important technology for surface detoxification of foods and packaging materials because it could effectively control φ6, MS2 and φX174, but reducing the levels of viral surrogates on peanut kernel required new conditions. |
