A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper.
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.
Department of Food Science and Biotechnology, Gachon University, Sungnam 461-701, Republic of Korea.
Eun-Jin
EJ
Kim
Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University, Cheongju 361-742, Republic of Korea.
Young-Duck
YD
Lee
Department of Food Science and Technology, Chungbuk National University Korea, Chongju 361-763, Republic of Korea.
Kwang-Yup
KY
Kim
Department of Food Science and Biotechnology, Gachon University, Sungnam 461-701, Republic of Korea.
Jong-Hyun
JH
Park
D002212:Capsicum / Q000821:virology*; D004202:Disinfectants / Q000378:metabolism*; D004357:Drug Synergism; D000431:Ethanol / Q000378:metabolism*; D018545:Lactuca / Q000821:virology*; D050296:Microbial Viability / Q000187:drug effects; D029322:Norovirus / Q000187:drug effects* / Q000502:physiology; D010710:Phosphates / Q000378:metabolism*; D013997:Time Factors; D038301:Virus Inactivation
D004202:Disinfectants; D010710:Phosphates; D000431:Ethanol; C018279:sodium phosphate
cotreatment; ethanol; murine norovirus; produce; trisodium phosphate