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

Choi, Eun Seo; Han, Sung-Hyun; Son, Jeong Won; Song, Gyeong Bae; Toushik, Sazzad Hossen

doi:10.1016/j.foodcont.2022.109271

Cited by 7 publications

(2 citation statements)

References 62 publications

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“…The quantification of hCoV-229E was based on Choi et al (2022) with minor modification. Huh-7 cells were seeded in cell culture plates (96-well) and incubated for 18 h to acquire a single layer of cells.…”

Section: Methodsmentioning

confidence: 99%

Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)

et al. 2023

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Section: Methodsmentioning

confidence: 99%

Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)

et al. 2023

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“…The use of UV‐C treatment in the food industry is approved by the FDA, due to its bactericidal effect (DNA damage) (Koutchma, 2019). UV‐C radiation complements the safety preservation of foods for different purposes, such as air and water disinfection, nonporous surfaces, decontamination of equipment surfaces, conveyor surfaces, and packaging containers (boxes, caps, bottles, cartons, tubes, films, and foils) (Chiozzi et al., 2022; Choi et al., 2022; Koutchma, 2019). This technology has the complete absence of chemical residues and heat production (Shikano et al., 2017; Watson et al., 2020).…”

Section: Sanitization Methods For Dry Food Processing Equipment In Lm...mentioning

confidence: 99%

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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Antibacterial and cleaning efficacy of alkaline electrolytic silver ionized water on E.coli planktonic cells, biofilms and sweet potato stains on food contact surfaces

Phacharapan

Inoue

et al. 2023

Food Control

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

Cited by 7 publications

References 62 publications

Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)

Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Antibacterial and cleaning efficacy of alkaline electrolytic silver ionized water on E.coli planktonic cells, biofilms and sweet potato stains on food contact surfaces

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