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Impact of Nanoparticle-Based TiO 2 Surfaces on Norovirus Capsids and Genome Integrity.
- Source :
- Foods; May2024, Vol. 13 Issue 10, p1527, 14p
- Publication Year :
- 2024
-
Abstract
- Human noroviruses (HuNoVs) are among the main causes of acute gastroenteritis worldwide. HuNoVs can survive for several days up to weeks at room temperature in the environment, on food, and on food handling and processing surfaces. As a result, this could lead to viral spread through the ingestion of food in contact with contaminated surfaces. The development of stable surface materials with antiviral activity might be useful to reduce viral outbreaks. Metal-based compounds, including photoactivated titanium nanoparticles (TiO<subscript>2</subscript> NPs), are known for their antiviral activity. In this study, we tested the impact of 2000 µg/mL TiO<subscript>2</subscript> NPs, with or without UV activation, on HuNoV GII and murine norovirus. Their recovery rates were reduced by 99.6%. We also evaluated a new TiO<subscript>2</subscript> NP-coating process on a polystyrene surface. This process provided a homogenous coated surface with TiO<subscript>2</subscript> NPs ranging between 5 nm and 15 nm. Without photoactivation, this TiO<subscript>2</subscript> NP-coated polystyrene surface reduced the recovery rates of intact HuNoV GII by more than 94%. When a capsid integrity treatment with PtCl<subscript>4</subscript> or a longer reverse transcription polymerase chain detection approach was used to evaluate virus integrity following contact with the TiO<subscript>2</subscript> NP-coated polystyrene, the HuNoV GII recovery yield reduction varied between 97 and 100%. These results support the hypothesis that TiO<subscript>2</subscript> NP-coated surfaces have the potential to prevent viral transmission associated with contaminated food surfaces. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 13
- Issue :
- 10
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 177494820
- Full Text :
- https://doi.org/10.3390/foods13101527