A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper
| Autor: | Kwang-Yup Kim, Young-Duck Lee, Jong-Hyun Park, Eun Jin Kim |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
endocrine system
Time Factors ved/biology.organism_classification_rank.species medicine.disease_cause Applied Microbiology and Biotechnology Phosphates chemistry.chemical_compound Trisodium phosphate immune system diseases Pepper medicine Food science Volume concentration Microbial Viability Ethanol business.industry ved/biology Norovirus virus diseases Drug Synergism General Medicine Lettuce Biotechnology chemistry Virus Inactivation Capsicum business Disinfectants Murine norovirus |
| Zdroj: | Journal of Microbiology and Biotechnology. 25:2106-2109 |
| ISSN: | 1738-8872 1017-7825 |
| DOI: | 10.4014/jmb.1503.03032 |
| Popis: | The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce. |
| Databáze: | OpenAIRE |
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