Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee 37996-4591, USA.
Foodborne Pathog Dis. 2010 Mar;7(3):319-26. doi: 10.1089/fpd.2009.0426.
Human noroviruses pose an emerging public health threat, and despite stringent control strategies, variant strains continue to spread and cause disease outbreaks. Routinely used chemical sanitizers, such as sodium hypochlorite though effective on food contact surfaces, require high concentrations to cause reduction in enteric viral titers. The aim of this study was to evaluate the efficacy of trisodium phosphate (TSP) against three human enteric virus surrogates, murine norovirus (MNV-1), feline calicivirus (FCV), and bacteriophage MS2 in comparison to routinely used sanitizers. Three concentrations of TSP (1%, 2%, and 5%) at different contact times (30 sec and 1 min) were evaluated against the surrogate viruses individually inoculated on formica coupons. Our results showed that 5% TSP was effective in obtaining a >or=6 log(10) PFU reduction for MNV-1, FCV, and MS2 after a contact time of only 30 sec or 1 min similar to 10% household bleach (0.6% sodium hypochlorite, 5000 ppm available chlorine) for high titers of FCV and MS2, and with approximately 5 log(10) reduction after either 30 sec or 1 min on low viral titers. However, 2% TSP for 1 min resulted in >or=6 log(10) PFU reduction for FCV and MS2, but only a 1.05 log(10) PFU reduction for MNV-1 at high titers, with similar results after 30 sec. Decreasing TSP levels to 1% reduced FCV by approximately 2.65 log(10) PFU, MS2 by 4.5 log(10) PFU at high titers, and no reduction for MNV-1 after 30-sec or 1 min contact. Glutaraldehyde (2%) reduced FCV and MNV-1 titers by approximately 6 log(10) PFU; however, MS2 was reduced by only 3.22 and 3.74 log(10) PFU after 30 sec and 1 min, respectively, while 70% ethanol was not effective in reducing the three viruses at either high or low titers at both contact times. Alternative control strategies using TSP with short contact times should benefit the food industry in reducing norovirus transmission.
人类诺如病毒对公共健康构成了新的威胁，尽管采取了严格的控制策略，但变异株仍在继续传播并引发疾病爆发。尽管常规使用的化学消毒剂（如次氯酸钠）在食品接触面有效，但要降低肠道病毒滴度，仍需高浓度。本研究的目的是评估三聚磷酸钠（TSP）对三种人类肠道病毒替代物（鼠诺如病毒（MNV-1）、猫杯状病毒（FCV）和噬菌体 MS2）的功效，与常规使用的消毒剂进行比较。单独将三种浓度的 TSP（1%、2%和 5%）在不同的接触时间（30 秒和 1 分钟）下评估对替代病毒的效果，将替代病毒接种在福米卡优惠券上。我们的结果表明，5%的 TSP 在 30 秒或 1 分钟的接触时间内可有效使 MNV-1、FCV 和 MS2 的滴度降低≥6 log(10)PFU，与高滴度的 FCV 和 MS2 的 10%家用漂白剂（0.6%次氯酸钠，5000 ppm 有效氯）相似，而在低病毒滴度下，30 秒或 1 分钟后分别降低约 5 log(10)PFU。然而，2%的 TSP 在 1 分钟内可使 FCV 和 MS2 的滴度降低≥6 log(10)PFU，但在高滴度时仅使 MNV-1 的滴度降低 1.05 log(10)PFU，30 秒时的结果相似。将 TSP 浓度降低至 1%可使 FCV 降低约 2.65 log(10)PFU，MS2 降低 4.5 log(10)PFU，在高滴度时对 MNV-1 无降低作用，30 秒或 1 分钟接触后均无降低作用。戊二醛（2%）可使 FCV 和 MNV-1 的滴度降低约 6 log(10)PFU；然而，MS2 在 30 秒和 1 分钟后分别仅降低了 3.22 和 3.74 log(10)PFU，而 70%乙醇在两种接触时间内均不能有效降低三种病毒在高或低滴度时的浓度。使用 TSP 并缩短接触时间的替代控制策略将有利于食品行业减少诺如病毒的传播。
