磷酸三钠与乙醇对生菜和甜椒上鼠诺如病毒1的协同灭活作用
A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper.
作者信息
Kim Eun-Jin, Lee Young-Duck, Kim Kwang-Yup, Park Jong-Hyun
机构信息
Department of Food Science and Biotechnology, Gachon University, Sungnam 461-701, Republic of Korea.
Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University, Cheongju 361-742, Republic of Korea.
出版信息
J Microbiol Biotechnol. 2015 Dec 28;25(12):2106-9. doi: 10.4014/jmb.1503.03032.
The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce.
评估了磷酸三钠（TSP）和乙醇协同作用对新鲜农产品上作为人类诺如病毒替代物的鼠诺如病毒1型（MNV-1）的影响。超过2%（w/v）的TSP能有效灭活MNV-1。单独用1% TSP或30%乙醇处理30分钟对MNV-1无效；然而，联合处理在15分钟内可使不锈钢以及生菜和甜椒表面的MNV-1失活。结果表明，低浓度TSP和乙醇短时间联合处理可能有助于减少某些农产品中的诺如病毒。
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