Jung Soontag, Kim Dong-Hwi, Ahn Hee-Seop, Go Hyeon-Jeong, Wang Zhaoqi, Yeo Daseul, Woo Seoyoung, Seo Yeeun, Hossain Md Iqbal, Choi In-Soo, Ha Sang-Do, Choi Changsun
Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, Gyeonggi-do, 17546, Republic of Korea.
Laboratory of Infectious Diseases, College of Veterinary Medicine and Veterinary Science Research Institute, Konkuk University, Seoul, 05029, Republic of Korea.
Food Control. 2023 Jan;143:109306. doi: 10.1016/j.foodcont.2022.109306. Epub 2022 Aug 12.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has infected more than 269 million people and killed more than 5.3 million people worldwide. Although fomite transmission of SARS-CoV-2 has been continuously reported, few studies have been conducted on food contact surfaces. Therefore, this study aimed to investigate the viability of coronaviruses on food contact surfaces and to remove SARS-CoV-2 contaminated on food contact surfaces with disinfectants. At 20 °C, SARS-CoV-2 was inactivated within 48 h on all food contact surfaces. At 4 °C, it was inactivated at 48 h on kraft paper and 96 h on parchment paper, but it was viable up to 5 days in low-density polyethylene (LDPE). At -20 °C, SARS-CoV-2 did not decrease by even 1 log on all food contact surfaces until 5 days. Treatment with 70% ethanol or 1000 ppm sodium hypochlorite for 5 min was sufficient to completely remove SARS-CoV-2 from 6 food contact surfaces. Similarly, UV-C irradiation at 60 mJ/cm eliminated SARS-CoV-2 contaminated on food contact surfaces. Also, the wiping test showed that even wiping an area contaminated with SARS-CoV-2 with a cloth moistened with 70% ethanol or 1000 ppm sodium hypochlorite, it took 5 min to inactivate the virus. Our findings suggested that SARS-CoV-2 contaminated on food contact surfaces in local retail may be viable enough to be transported home. However, if the type and method of use of the disinfectant suggested in this study are followed, it is possible to sufficiently control the fomite transmission of SARS-CoV-2 through food contact surfaces at home.
严重急性呼吸综合征冠状病毒2（SARS-CoV-2）已在全球感染了超过2.69亿人，并导致超过530万人死亡。尽管不断有关于SARS-CoV-2通过污染物传播的报道，但针对食品接触表面的研究却很少。因此，本研究旨在调查冠状病毒在食品接触表面的存活能力，并使用消毒剂去除食品接触表面污染的SARS-CoV-2。在20°C时，SARS-CoV-2在所有食品接触表面上48小时内失活。在4°C时，它在牛皮纸上48小时失活，在羊皮纸上96小时失活，但在低密度聚乙烯（LDPE）中可存活长达5天。在-20°C时，直到5天，SARS-CoV-2在所有食品接触表面上甚至没有下降1个对数。用70%乙醇或1000 ppm次氯酸钠处理5分钟足以从6种食品接触表面完全去除SARS-CoV-2。同样，60 mJ/cm的紫外线C照射消除了食品接触表面污染的SARS-CoV-2。此外，擦拭测试表明，即使用70%乙醇或1000 ppm次氯酸钠浸湿的布擦拭被SARS-CoV-2污染的区域，也需要5分钟才能使病毒失活。我们的研究结果表明，当地零售食品接触表面污染的SARS-CoV-2可能具有足够的存活能力被带回家。然而，如果遵循本研究中建议的消毒剂类型和使用方法，则有可能在家中充分控制SARS-CoV-2通过食品接触表面的污染物传播。
