Choi Eun Seo, Han Sangha, Son Jeong Won, Song Gyeong Bae, Ha Sang-Do
Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do, 17546, Republic of Korea.
Food Control. 2022 Dec;142:109271. doi: 10.1016/j.foodcont.2022.109271. Epub 2022 Jul 20.
Severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), the cause of the COVID-19 outbreaks, is transmitted by respiratory droplets and has become a life-threatening viral pandemic worldwide. The aim of this study was to evaluate the effects of different chemical (chlorine dioxide [ClO] and peroxyacetic acid [PAA]) and physical (ultraviolet [UV]-C irradiation) inactivation methods on various food-contact surfaces (stainless steel [SS] and polypropylene [PP]) and foods (lettuce, chicken breast, and salmon) contaminated with human coronavirus 229E (HCoV-229E). Treatments with the maximum concentration of ClO (500 ppm) and PAA (200 ppm) for 5 min achieved >99.9% inactivation on SS and PP. At 200 ppm ClO for 1 min on lettuce, chicken breast, and salmon, the HCoV-229E titers were 1.19, 3.54, and 3.97 log TCID/mL, respectively. Exposure (5 min) to 80 ppm PAA achieved 1.68 log reduction on lettuce, and 2.03 and 1.43 log reductions on chicken breast and salmon, respectively, treated with 1500 ppm PAA. In the carrier tests, HCoV-229E titers on food-contact surfaces were significantly decreased (p < 0.05) with increased doses of UV-C (060 mJ/cm) and not detected at the maximum UV-C dose (Detection limit: 1.0 log TCID/coupon). The UV-C dose of 900 mJ/cm proved more effective on chicken breast (>2 log reduction) than on lettuce and salmon (>1 log reduction). However, there were no quality changes (p > 0.05) in food samples after inactivation treatments except the maximum PAA concentration (5 min) and the UV-C dose (1800 mJ/cm).
严重急性呼吸综合征冠状病毒2（SARS-CoV-2）是导致新冠疫情爆发的病原体，通过呼吸道飞沫传播，已在全球范围内成为危及生命的病毒性大流行疾病。本研究的目的是评估不同的化学（二氧化氯[ClO]和过氧乙酸[PAA]）和物理（紫外线[UV]-C照射）灭活方法对被人冠状病毒229E（HCoV-229E）污染的各种食品接触表面（不锈钢[SS]和聚丙烯[PP]）及食品（生菜、鸡胸肉和三文鱼）的影响。用最大浓度的ClO（500 ppm）和PAA（200 ppm）处理5分钟，可使SS和PP表面的灭活率>99.9%。在生菜、鸡胸肉和三文鱼上，用200 ppm的ClO处理1分钟后，HCoV-229E滴度分别为1.19、3.54和3.97 log TCID/mL。用1500 ppm的PAA处理生菜、鸡胸肉和三文鱼，暴露于80 ppm的PAA中5分钟，生菜上的病毒滴度降低1.68 log，鸡胸肉和三文鱼上分别降低2.03 log和1.43 log。在载体试验中，随着UV-C剂量增加（0至60 mJ/cm²），食品接触表面的HCoV-229E滴度显著降低（p < 0.05），在最大UV-C剂量下未检测到病毒（检测限：1.0 log TCID/样本）。900 mJ/cm²的UV-C剂量对鸡胸肉的灭活效果（>2 log降低）比对生菜和三文鱼（>1 log降低）更有效。然而，除了最大PAA浓度（5分钟）和UV-C剂量（1800 mJ/cm²）外，灭活处理后的食品样本质量没有变化（p > 0.05）。
