Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad
| Autor: | Rosa M. Pintó, Marilisa Bottaro, Susana Guix, Eduard Anfruns-Estrada, Albert Bosch |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Health (social science)
Food industry human norovirus chemistry.chemical_element Plant Science 010501 environmental sciences medicine.disease_cause 01 natural sciences Health Professions (miscellaneous) Microbiology 03 medical and health sciences chemistry.chemical_compound peracetic acid Propidium monoazide Peracetic acid medicine Chlorine PMAxx-viability RTqPCR Food science disinfection 0105 earth and related environmental sciences 2. Zero hunger 0303 health sciences Chlorine dioxide 030306 microbiology business.industry Communication Human decontamination Lettuce Virus 3. Good health chemistry Food chlorine Sodium hypochlorite Enciam Viruses Norovirus Aliments leafy greens business Food Science |
| Zdroj: | Foods Dipòsit Digital de la UB Universidad de Barcelona |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8120637 |
| Popis: | Podeu consultar el document de Dades associades a aquest article a: http://hdl.handle.net/2445/163704 Human norovirus (HuNoV) is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. Despite industrial efforts to control HuNoV contamination of foods, its prevalence in foodstuffs at retail is significant. HuNoV infections are often associated with the consumption of contaminated produce, including ready-to-eat (RTE) salads. Decontamination of produce by washing with disinfectants is a consumer habit which could significantly contribute to mitigate the risk of infection. The aim of our study was to measure the effectiveness of chemical sanitizers in inactivating genogroup I and II HuNoV strains on mixed salads using a propidium monoazide (PMAxx)-viability RTqPCR assay. Addition of sodium hypochlorite, peracetic acid, or chlorine dioxide significantly enhanced viral removal as compared with water alone. Peracetic acid provided the highest effectiveness, with log10 reductions on virus levels of 3.66 ± 0.40 and 3.33 ± 0.19 for genogroup I and II, respectively. Chlorine dioxide showed lower disinfection efficiency. Our results provide information useful to the food industry and final consumers for improving the microbiological safety of fresh products in relation to foodborne viruses. |
| Databáze: | OpenAIRE |
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