Comparative susceptibilities of hepatitis A virus, feline calicivirus, bacteriophage MS2 and bacteriophage ΦX-174 to inactivation by quaternary ammonium and oxidative disinfectants

Solomon, Ethan B.; Fino, Viviana R.; Wei, Jie; Kniel, Kalmia E.

doi:10.1016/j.ijantimicag.2008.09.004

Cited by 19 publications

(9 citation statements)

References 6 publications

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“…In comparison, our results showed that 5 mg/mL KPMS decreased both MS2 and FCV-F9 from *5 log 10 PFU/mL to undetectable levels after 2 h; and 0.5 mg/mL BAC decreased FCV-F9 to undetectable levels and reduced MS2 by 1.9 log 10 PFU/mL after 2 h. Our results using BAC showed better reduction than those reported by Solomon et al (2009), as a longer contact time of 2 h at RT was used in our study. This correlates with the antiviral effect of QAC, which is known to be timedependent and slow acting.…”

Section: Chemical Inactivation Of Human Noroviral Surrogates 831contrasting

confidence: 63%

“…Quaternary ammonium chloride, QAC (0.8 mg/mL final concentration) reduced MS2 and FCV by 0.63 and 1.9 log 10 PFU/mL after 10 min, and Virkon at 1% (containing 5 mg/mL KPMS) reduced MS2 and FCV from 4-5 log 10 PFU/mL to undetectable levels after 10 min (Solomon et al, 2009). In comparison, our results showed that 5 mg/mL KPMS decreased both MS2 and FCV-F9 from *5 log 10 PFU/mL to undetectable levels after 2 h; and 0.5 mg/mL BAC decreased FCV-F9 to undetectable levels and reduced MS2 by 1.9 log 10 PFU/mL after 2 h. Our results using BAC showed better reduction than those reported by Solomon et al (2009), as a longer contact time of 2 h at RT was used in our study.…”

Section: Chemical Inactivation Of Human Noroviral Surrogates 831mentioning

confidence: 99%

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Inactivation of Human Norovirus Surrogates by Benzalkonium Chloride, Potassium Peroxymonosulfate, Tannic Acid, and Gallic Acid

D’Souza²

2012

Foodborne Pathogens and Disease

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Novel methods to effectively disinfect contact surfaces and prevent human norovirus transmission are essential. The effect of benzalkonium chloride (BAC), potassium peroxymonosulfate (KPMS), tannic acid (TA), and gallic acid (GA) on enteric virus surrogates, murine norovirus (MNV-1), feline calicivirus (FCV-F9), and bacteriophage MS2 was studied. Viruses at high (∼7 log₁₀ PFU/mL) or low (∼5 log₁₀ PFU/mL) titers were mixed with equal volumes of BAC (0.2, 0.5, and 1 mg/mL), KPMS (5, 10, and 20 mg/mL), TA (0.02 and 0.2 mg/mL), GA (0.2, 0.4, and 0.8 mg/mL), or water and incubated for 2 h at room temperature. Viral infectivity after triplicate treatments was evaluated using plaque assays in duplicate. Low titers of FCV-F9 and MNV-1 were completely reduced, while low-titer MS2 was reduced by 1.7-1.8 log₁₀ PFU/mL with BAC at all three concentrations. High-titer FCV-F9 was reduced by 2.87, 3.08, and 3.25 log₁₀ PFU/mL, and high-titer MNV-1 was reduced by 1.55, 2.32, and 2.75 log₁₀ PFU/mL with BAC at 0.1, 0.25, and 0.5 mg/mL, respectively. High-titer MS2 was reduced by ∼2 log₁₀ PFU/mL with BAC at all three concentrations. KPMS at all three concentrations reduced high and low titers of FCV-F9 and MS2 and low-titer MNV-1 to undetectable levels, while high-titer MNV-1 was reduced by 0.92 and 3.44 log₁₀ PFU/mL with KMPS at 2.5 and 5 mg/mL, respectively. TA at 0.2 mg/mL only reduced high-titer FCV-F9 by 0.98 log₁₀ PFU/mL and low-titer FCV-F9 by 1.95 log₁₀ PFU/mL. GA at 0.1, 0.2, and 0.4 mg/mL reduced low-titer FCV-F9 by 2.50, 2.36, and 0.86 log₁₀ PFU/mL, respectively with negligible effects against high-titer FCV-F9. BAC and KPMS show promise to be used as broad-spectrum contact surface disinfectants for prevention of noroviral surrogate contamination.

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Section: Chemical Inactivation Of Human Noroviral Surrogates 831contrasting

confidence: 63%

Section: Chemical Inactivation Of Human Noroviral Surrogates 831mentioning

confidence: 99%

Inactivation of Human Norovirus Surrogates by Benzalkonium Chloride, Potassium Peroxymonosulfate, Tannic Acid, and Gallic Acid

D’Souza²

2012

Foodborne Pathogens and Disease

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“…Moreover, the concentration and contact time required for initial inactivation of HuNoV may damage (i.e., oxidize) stainless steel surfaces, the surfaces predominantly used and recommended for food preparation. Because of this, quaternary ammonium and ethyl alcohol compounds are most often used during regular cleaning and sanitizing of food contact surfaces, even though these sanitizers are not very effective against nonenveloped viruses such as HuNoVs and other enteric viruses (e.g., rotavirus, hepatitis A virus, and adenovirus) (16,45).…”

mentioning

confidence: 99%

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

Gibson

Crandall

Ricke

2012

Appl Environ Microbiol

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ABSTRACTContamination of food contact surfaces with pathogens is considered an important vehicle for the indirect transmission of food-borne diseases. Five different cleaning cloths were assessed for the ability to remove viruses from food contact surfaces (stainless steel surface and nonporous solid surface) and to transfer viruses back to these surfaces. Cleaning cloths evaluated include two different cellulose/cotton cloths, one microfiber cloth, one nonwoven cloth, and one cotton terry bar towel. Four viral surrogates (murine norovirus [MNV], feline calicivirus [FCV], bacteriophages PRD1 and MS2) were included. Removal of FCV from stainless steel was significantly greater (P≤ 0.05) than that from nonporous solid surface, and overall removal of MNV from both surfaces was significantly less (P≤ 0.05) than that of FCV and PRD1. Additionally, the terry towel removed significantly fewer total viruses (P≤ 0.05) than the microfiber and one of the cotton/cellulose cloths. The cleaning cloth experiments were repeated with human norovirus. For transfer of viruses from cloth to surface, both cellulose/cotton cloths and microfiber transferred an average of 3.4 and 8.5 total PFU, respectively, to both surfaces, and the amounts transferred were significantly different (P≤ 0.05) from those for the nonwoven cloth and terry towel (309 and 331 total PFU, respectively). There was no statistically significant difference (P> 0.05) in the amount of virus transfer between surfaces. These data indicate that while the cleaning cloths assessed here can remove viruses from surfaces, some cloths may also transfer a significant amount of viruses back to food contact surfaces.

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“…The five efficient disinfectants had either a low or a high pH, while the least effective disinfectants all had a more neutral or mild alkali pH. In a disinfection study of a contact surface (31), Virkon S, a bactericidal and virucidal disinfectant, was highly effective in killing phages, while the efficiency of quaternary ammonium compound (QAC)-containing agents showed a minor effect on X174, a phage with a DNA-based genome (31). This is hand in hand with our results, where the two QAC-containing disinfectants (Aco Hygiene Ultra Des and Aco Hygiene Des GA) reduced the stability of the Stx phages only to a minor degree.…”

Section: Vol 77 2011mentioning

confidence: 99%

High Stability of Stx2 Phage in Food and under Food-Processing Conditions

Rode

Axelsson

Granum

et al. 2011

Appl Environ Microbiol

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Bacteriophages (phages) carrying Shiga toxin genes constitute a major virulence attribute in enterohemorrhagic Escherichia coli (EHEC). Several EHEC outbreaks have been linked to food. The survival of such strains in different foods has received much attention, while the fate of the mobile Shiga toxin-converting phages (Stx phages) has been less studied. We have investigated the stability of an Stx phage in several food products and examined how storage, food processing, and disinfection influence the infectivity of phage particles. The study involved a recombinant Stx phage (⌬stx::cat) of an E. coli O103:H25 strain from a Norwegian outbreak in 2006. Temperature, matrix, and time were factors of major importance for the stability of phage particles. Phages stored at cooling temperatures (4°C) showed a dramatic reduction in stability compared to those stored at room temperature. The importance of the matrix was evident at higher temperatures (60°C). Phages in ground beef were below the detection level when heated to 60°C for more than 10 min, while phages in broth exposed to the same heating conditions showed a 5-log-higher stability. The phages tolerated desiccation poorly but were infective for a substantial period of time in solutions. Under moist conditions, they also had a high ability to tolerate exposure to several disinfectants. In a dry-fermented sausage model, phages were shown to infect E. coli in situ. The results show that Stx phage particles can maintain their infectivity in foods and under food-processing conditions.

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Comparative susceptibilities of hepatitis A virus, feline calicivirus, bacteriophage MS2 and bacteriophage ΦX-174 to inactivation by quaternary ammonium and oxidative disinfectants

Cited by 19 publications

References 6 publications

Inactivation of Human Norovirus Surrogates by Benzalkonium Chloride, Potassium Peroxymonosulfate, Tannic Acid, and Gallic Acid

Inactivation of Human Norovirus Surrogates by Benzalkonium Chloride, Potassium Peroxymonosulfate, Tannic Acid, and Gallic Acid

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

High Stability of Stx2 Phage in Food and under Food-Processing Conditions

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