Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Delaware State University, 1200 DuPont Hwy, Dover, DE, 19901, USA.
Food Safety and Intervention Technologies Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA.
Food Environ Virol. 2019 Sep;11(3):214-219. doi: 10.1007/s12560-019-09382-4. Epub 2019 Apr 4.
The effectiveness of steady-state levels of gaseous chlorine dioxide (ClO) against Tulane virus (TV), a human norovirus surrogate, on berries was determined. The generated ClO was maintained at 1 mg/L inside a 269 L glove box to treat two 50 g batches of blueberries, raspberries, and blackberries, and two 100 g batches of strawberries that were immersion coated with TV. The standardized/normalized treatment concentrations of ClO ranging from 0.63 to 4.40 ppm-h/g berry were evaluated. When compared to untreated TV contaminated berries, log reductions of TV were in excess of 2.9 log PFU/g for all berry types and conditions tested, indicating that ClO was highly effective. In general, the efficacy of all ClO treatments on log reductions of TV on all berries was not significantly different (p < 0.05). The average log reduction with strawberries, raspberries, blueberries, and blackberries, treated with the lowest ClO concentration, 0.63 ppm-h/g, were 2.98, 3.40, 3.82, and 4.17 log PFU/g, respectively. Overall results suggest that constant levels of ClO could be quite effective against foodborne viruses.
研究了气态二氧化氯（ClO）在稳定浓度下对塔鲁病毒（TV）——一种人类诺如病毒的替代物——的杀菌效果。在 269 升手套箱内生成的 ClO 浓度维持在 1mg/L，用于处理两批各 50 克的蓝莓、覆盆子和黑莓，以及两批各 100 克的经 TV 浸渍涂层处理的草莓。评估了 ClO 的标准化/归一化处理浓度范围为 0.63 至 4.40ppm-h/g 浆果。与未经处理的 TV 污染浆果相比，所有测试的浆果类型和条件下 TV 的对数减少均超过 2.9 个对数 PFU/g，表明 ClO 具有高度杀菌效果。总体而言，所有 ClO 处理对所有浆果上 TV 对数减少的功效没有显著差异（p<0.05）。用最低浓度 0.63ppm-h/g ClO 处理的草莓、覆盆子、蓝莓和黑莓的平均 TV 对数减少量分别为 2.98、3.40、3.82 和 4.17 log PFU/g。总体结果表明，恒定浓度的 ClO 可能对食源性病原体非常有效。
