Yoon So-Ra, Ha Sanghyun, Park Boyeon, Yang Ji-Su, Dang Yun-Mi, Ha Ji-Hyoung
Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, South Korea.
Eco-friendly Process Technology Research Group, World Institute of Kimchi, Gwangju, South Korea.
Front Microbiol. 2022 May 19;13:885413. doi: 10.3389/fmicb.2022.885413. eCollection 2022.
Processes in the food industry that use large amounts of water have been an important cause of waterborne disease outbreaks, as they expose individuals to risks for waterborne disease transmission. Developing technologies to ensure the hygiene and safety of food-processing steps is an urgent concern from an economic perspective. Furthermore, economic benefits can be derived if the processed water can be reused under microbiologically safe conditions. Among the major manufacturing processes in the kimchi industry, the brining process for salted kimchi cabbages requires a considerable amount of brine (approximately 2,000-2,500 l/1,000 kg of raw cabbage). The aim of this study was to establish virucidal conditions with ultraviolet-C light-emitting diodes (UVC LEDs) that can ensure the microbiological safety of brine water samples with various turbidities for reuse after disinfection. For quantitative analysis, first of all, magnetic bead separation (MBS) technique was used to capture and recover the human norovirus (HuNoV) virus particles; propidium monoazide (PMA) combined with RT-qPCR (PMA-RT-qPCR) was subsequently used to selectively detect infectious norovirus. Overall, as the turbidity of the brine water samples increased, the reduction in the HuNoV genogroup II genotype 4 (HuNoV GII.4) levels by UVC LED disinfection decreased. The derived inactivation rate constant ( ) and inactivation curves (calculated using the log-linear model) were studied as a function of turbidity based on the exponential one-phase inactivation kinetics of HuNoV. Using an impeller system set at 100 rotations/min (rpm) with an eight-nephelometric turbidity unit (NTU) sample (the lowest turbidity studied), the based on the levels of viral genomic RNA concentrations was approximately 2.15-fold higher than that observed without rotation (0 rpm). Moreover, the increased 1.69-fold with a 56-NTU sample (the highest turbidity studied) when the impeller system was set at 100 rpm. UVC LED treatment decreased the HuNoV GII.4 population more effectively in conjunction with the impeller system (100 rpm) than without the impeller system. Our novel findings and model provide fundamental and scientific data that may help reuse brine water and ensure its microbiological safety through disinfection. Our study highlights the benefits of UVC LED treatment in successfully eliminating waterborne viruses in a prompt, resistance-reducing, and energy-efficient approach at the laboratory scale, which lays the foundation for future plant-scale studies of UVC LED-disinfection systems.
食品工业中大量用水的加工过程一直是水源性疾病暴发的重要原因,因为这些过程使个体面临水源性疾病传播的风险。从经济角度来看,开发确保食品加工步骤卫生和安全的技术是当务之急。此外,如果处理后的水能够在微生物安全的条件下再利用,还能产生经济效益。在泡菜行业的主要制造过程中,腌制泡菜白菜的腌制过程需要大量盐水(约2000 - 2500升/1000千克生白菜)。本研究的目的是建立使用紫外线C发光二极管(UVC LED)的灭病毒条件,以确保对各种浊度的盐水样品进行消毒后再利用时的微生物安全性。为了进行定量分析,首先,使用磁珠分离(MBS)技术捕获和回收人诺如病毒(HuNoV)病毒颗粒;随后使用单叠氮碘化丙啶(PMA)与逆转录定量聚合酶链反应(PMA-RT-qPCR)相结合的方法选择性检测感染性诺如病毒。总体而言,随着盐水样品浊度的增加,UVC LED消毒后人诺如病毒基因II型4基因型(HuNoV GII.4)水平的降低幅度减小。基于HuNoV的指数单相失活动力学,研究了作为浊度函数的推导失活速率常数()和失活曲线(使用对数线性模型计算)。对于浊度为8比浊法浊度单位(NTU)的样品(研究的最低浊度),使用设置为100转/分钟(rpm)的叶轮系统时,基于病毒基因组RNA浓度水平的比没有旋转(0 rpm)时观察到的约高2.15倍。此外,当叶轮系统设置为100 rpm时,对于浊度为56 NTU的样品(研究的最高浊度),比增加了1.69倍。与没有叶轮系统相比,UVC LED处理结合叶轮系统(100 rpm)能更有效地降低HuNoV GII.4的数量。我们的新发现和模型提供了基础和科学数据,可能有助于盐水的再利用,并通过消毒确保其微生物安全性。我们的研究突出了UVC LED处理在实验室规模上以快速、降低抗性和节能的方式成功消除水源性病毒的益处,为未来UVC LED消毒系统的工厂规模研究奠定了基础。