Back to Search
Start Over
Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh Vegetables.
- Source :
-
Foodborne pathogens and disease [Foodborne Pathog Dis] 2018 Feb; Vol. 15 (2), pp. 73-80. Date of Electronic Publication: 2017 Oct 25. - Publication Year :
- 2018
-
Abstract
- In recent years, fresh vegetables have frequently been associated with the foodborne transmission of enteric viruses, such as human norovirus (NoV). Therefore, several studies have focused on developing methods to inactivate foodborne viruses for preventing outbreaks of foodborne illnesses. Sodium hypochlorite (NaOCl) is commonly used as a disinfectant, but results in undesirable effects on the appearance and taste of foods and can generate toxic byproducts when it exceeds the allowable concentration. Here, we evaluated the efficacy of a range of NaOCl concentrations (50-1000 ppm) for reducing the amounts of human NoV (NoV GII.4) on lettuce (Lactuca sativa), celery (Apium graveolens L.), and white cabbage (Brassica oleracea ssp. capitata). In addition, the combination treatment of NaOCl and sodium metasilicate (SMS, 0.1-0.5%) pentahydrate was evaluated for its ability to decrease the populations of NoV GII.4 in the three food samples. An immunomagnetic separation procedure combined with reverse transcription quantitative polymerase chain reaction was used for virus detection. For lettuce, celery, and cabbage, the NoV GII.4 recovery rates were 57.3% ± 6.5%, 52.5% ± 1.7%, and 60.3% ± 3.9%, respectively, using a glycine/NaCl elution buffer (0.25 M glycine/0.14 M NaCl, pH 9.5). The reductions of NoV GII.4 were 3.17, 3.06, and 3.27 log <subscript>10</subscript> genomic copies/μL for lettuce, celery, and cabbage, respectively, at 1000 ppm NaOCl, while a reduction of ∼3 log <subscript>10</subscript> genomic copies/μL was obtained when the samples were treated with a combination of 100 ppm NaOCl and 0.4% SMS pentahydrate. Taken together, these results demonstrated that combined treatment with NaOCl and SMS pentahydrate was an efficient strategy to reduce the concentration of NaOCl for control of NoV GII.4 contamination in fresh vegetables.
- Subjects :
- Adult
Apium virology
Brassica virology
Consumer Behavior
Disinfectants pharmacology
Female
Food Microbiology
Humans
Lactuca virology
Male
Norovirus isolation & purification
RNA, Viral isolation & purification
Taste
Young Adult
Food Contamination prevention & control
Norovirus drug effects
Silicates pharmacology
Sodium Hypochlorite pharmacology
Vegetables virology
Subjects
Details
- Language :
- English
- ISSN :
- 1556-7125
- Volume :
- 15
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Foodborne pathogens and disease
- Publication Type :
- Academic Journal
- Accession number :
- 29068710
- Full Text :
- https://doi.org/10.1089/fpd.2017.2331