Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultraso
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ORIGINAL PAPER
Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam‑ultrasound treatment Sheikh Md Rajiuddin1 · Håkan Vigre1 · Hanieh Sadat Musavian2 · Simon Kohle1 · Niels Krebs2 · Tina Beck Hansen1 · Christophe Gantzer3 · Anna Charlotte Schultz1 Received: 1 December 2019 / Accepted: 27 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The leading causes of foodborne viral disease outbreaks are human norovirus and hepatitis A virus (HAV). Their environmental persistence enables contamination of kitchen surfaces and crops often consumed raw, such as berries. Many decontamination procedures are inefficient and unsuitable for surfaces of industrial kitchen environments and soft fruits. In this study, we investigated the efficiency of a novel surface decontamination technology, combining steam and ultrasound (steamultrasound). Plastic, steel or raspberry surfaces were spiked with the norovirus surrogate, murine norovirus (MNV), and HAV, and steam-ultrasound treated at 85, 90 and 95 °C for 0–5 s. Post treatment viruses were titrated for survival by plaque assay and for genome stability by real-time quantitative PCR (RT-qPCR) of nucleic acid extracts. Survival of viruses were estimated in a log-linear model and the treatment time requirements for each decimal reduction (D value) in viral survival were calculated. The estimated D values of MNV or HAV were 0.4–0.2 or 1.1–0.8 s on plastic, 0.9–0.7 or 1.4–0.8 s on steel and 1.6–1.7 or 3.2–4.7 s on raspberries. No clear trend of genome reduction was observed with tested treatment parameters. Raspberries treated up to 4 s retained its natural texture and visual appeal similar to untreated controls whilst monitored for 7 days. In conclusion, steam-ultrasound treatment can within seconds reduce the titre of foodborne viruses on surfaces of plastic, steel and raspberries. This may particularly benefit industrial scale production of soft fruits for raw consumption and for swift non-hazardous decontamination of industrial kitchen surfaces. Keywords Viral survival · Decontamination · Foodborne viruses · Sonosteam · Infectivity · Surface environment
Introduction Human norovirus, the most common cause of human gastroenteritis, may lead to substantial morbidity and widespread disease outbreaks (Hall et al. 2013; Havelaar et al. 2015). Concurrently, hepatitis A virus (HAV), etiological agent of viral hepatitis, causes the highest number of foodborne invasive viral infections in humans (Havelaar et al. 2015). Norovirus and HAV can be excreted via vomitus and in high titres * Anna Charlotte Schultz [email protected] 1
Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800 Kgs. Lyngby, Denmark
2
Force Technology, SonoSteam, Park allé 345, 2605 Brøndby, Denmark
3
LCPME, Université de Lorraine, CNRS, 54000 Nancy, France
via faeces from infected persons and be infectious in very small doses (Pintó et a
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