Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce

Inactivation methods for human coronavirus 229E on various food-contact surfaces and foods

“…Furthermore, when treated for 5 min, the viral titers on PP were reduced by 0.76 log 10 TCID 50 /coupon at 50 ppm PAA, and no CPE was observed at 200 ppm (Detection limit: 1.0 log 10 TCID 50 /coupon). The titers of MNV-1 on SS diminished by 0.8 log 10 PFU/coupon at 50 ppm PAA for 5 min, and a >3 log 10 reduction was achieved at 200 ppm for 5 min ( Moon et al, 2021 ), showing a similar reduction range to the present study. However, at 200 ppm PAA for 1 and 5 min, the hepatitis A virus (HAV) log 10 reductions on SS were 0.04 and 0.1, respectively ( Song et al, 2022 ).…”

“…In addition, the log 10 reduction values of PAA treatments on lettuce were significantly different between 1 and 5 min ( p < 0.05), except for the untreated samples. Likewise, the MNV-1 titer on lettuce was under the detection limit (Detection limit: 1.48 log 10 PFU/g) when treated with PAA at 75 ppm for 5 min, and significant differences were observed between the 1- and 5-min treatments at all PAA concentrations ( Moon et al, 2021 ). PAA at 80 ppm for 5 min reduced the E. coli O157:H7 counts by 1.5 and 1.0 log on fresh-cut apple and cantaloupe rind, respectively (H. Wang et al, 2006 ).…”

“…Notably, no quality changes ( p > 0.05) were observed in all treatments on lettuce. Previous studies also mentioned that treatment with chlorine-based disinfectants, PAA, and UV-C on fresh produce would not cause noticeable quality changes ( Moon et al, 2021 ; Qi & Hung, 2019 ). All selected concentrations of ClO 2 did not affect the quality (p > 0.05) of the foods (lettuce, chicken breast, salmon) in contrast to the maximum treatments of PAA and UV-C, which caused slight quality differences (p < 0.05) in chicken breast and salmon compared to the control samples.…”

Inactivation of Foodborne Viruses by UV Light: A Review

“…In all cases, inactivation was initially rapid then tailed off. A low level of inactivation was also observed for MNV-1 [ 161 ] but with a log-linear decline.…”

Illuminating Human Norovirus: A Perspective on Disinfection of Water and Surfaces Using UVC, Norovirus Model Organisms, and Radiation Safety Considerations

“…Additionally, chlorine is not allowed in many European countries and rarely desired anywhere because of its effect on the food and its residue both in the food and waste. However, recent studies have shown that food processing, which combines washing and application of UVC, can enable lighting all the relevant surfaces of various fresh fruits and vegetables [32,75,[143][144][145][146]. UVC disinfection also promises an explosion hazard-free and chlorine-free way of disinfecting counter-tops, preparation areas, bathrooms, and any other high-touch surfaces repeatedly with little to no labor.…”