title: Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation.
abstract: The use of sanitizers is essential for produce safety. However, little is known about how sanitizer efficacy varies with respect to the chemical surface properties of produce. To answer this question, the disinfection efficacies of an oxidant-based sanitizer and a new surfactant-based sanitizer for porcine rotavirus (PRV) strain OSU were examined. PRV was attached to the leaf surfaces of two kale cultivars with high epicuticular wax contents and one cultivar of endive with a low epicuticular wax content and then treated with each sanitizer. The efficacy of the oxidant-based sanitizer correlated with leaf wax content as evidenced by the 1-log10PRV disinfection on endive surfaces (low wax content) and 3-log10disinfection of the cultivars with higher wax contents. In contrast, the surfactant-based sanitizer showed similar PRV disinfection efficacies (up to 3 log10) that were independent of leaf wax content. A statistical difference was observed with the disinfection efficacies of the oxidant-based sanitizer for suspended and attached PRV, while the surfactant-based sanitizer showed similar PRV disinfection efficacies. Significant reductions in the entry and replication of PRV were observed after treatment with either disinfectant. Moreover, the oxidant-based-sanitizer-treated PRV showed sialic acid-specific binding to the host cells, whereas the surfactant-based sanitizer increased the nonspecific binding of PRV to the host cells. These findings suggest that the surface properties of fresh produce may affect the efficacy of virus disinfection, implying that food sanitizers should be carefully selected for the different surface characteristics of fresh produce.
  
  
  
  Food sanitizer efficacies are affected by the surface properties of vegetables. This study evaluated the disinfection efficacies of two food sanitizers, an oxidant-based sanitizer and a surfactant-based sanitizer, on porcine rotavirus strain OSU adhering to the leaf epicuticular surfaces of high- and low-wax-content cultivars. The disinfection efficacy of the oxidant-based sanitizer was affected by the surface properties of the vegetables, while the surfactant-based sanitizer was effective for both high- and low-wax leafy vegetable cultivars. This study suggests that the surface properties of vegetables may be an important factor that interacts with disinfection with food sanitizers of rotaviruses adhering to fresh produce.
authors: Department of Civil and Environmental Engineering, College of Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
authors: Miyu
authors: M
authors: Fuzawa
authors: Division of Plant and Soil Sciences, Davis College of Agriculture, Natural Resources and Design, West Virginia University, Morgantown, West Virginia, USA.
authors: Kang-Mo
authors: KM
authors: Ku
authors: Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
authors: Sindy Paola
authors: SP
authors: Palma-Salgado
authors: Department of Microbiology, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
authors: Kenya
authors: K
authors: Nagasaka
authors: Department of Food Science and Human Nutrition, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
authors: Hao
authors: H
authors: Feng
authors: Department of Crop Science, College of Agricultural, Consumer and Environmental Sciences, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
authors: John A
authors: JA
authors: Juvik
authors: Division of Environmental Engineering, Faculty of Engineering, Hokkaido University, Sapporo, Japan.
authors: Daisuke
authors: D
authors: Sano
authors: Department of Microbiology, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA Division of Environmental Engineering, Faculty of Engineering, Hokkaido University, Sapporo, Japan.
authors: Joanna L
authors: JL
authors: Shisler
authors: Department of Civil and Environmental Engineering, College of Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA Institute for Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA thn@illinois.edu.
authors: Thanh H
authors: TH
authors: Nguyen
mesh_terms: D001937:Brassica / Q000737:chemistry / Q000187:drug effects / Q000821:virology; D004202:Disinfectants / Q000494:pharmacology*; D004203:Disinfection / Q000379:methods*; D005516:Food Microbiology; D018515:Plant Leaves / Q000737:chemistry* / Q000187:drug effects / Q000821:virology; D012401:Rotavirus / Q000187:drug effects* / Q000502:physiology; D013499:Surface Properties; D014675:Vegetables / Q000737:chemistry* / Q000187:drug effects / Q000821:virology
chemical_list: D004202:Disinfectants