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首页> 外文期刊>Journal of food protection >UV Light Inactivation of Hepatitis A Virus, Aichi Virus, and Feline Calicivirus on Strawberries, Green Onions, and Lettuce
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UV Light Inactivation of Hepatitis A Virus, Aichi Virus, and Feline Calicivirus on Strawberries, Green Onions, and Lettuce

机译：草莓，大葱和生菜上的甲型肝炎病毒，爱知病毒和猫杯状病毒的紫外线灭活

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摘要

A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they are often consumed raw without a specific inactivation step. Therefore, there is a need to evaluate nonthermal treatments for the inactivation of foodborne pathogens. This study investigates the UV inactivation of three viruses: feline calicivirus (a surrogate for norovirus), and two picornaviruses, hepatitis A virus and Aichi virus. Three produce types were selected for their different surface topographies and association with outbreaks. Green onions, lettuce, and strawberries were individually spot inoculated with 10~7 to 10~9 50% tissue culture infective doses (TCID_(50)) of each virus per ml and exposed to UV light at various doses (≤240 mW s/cm~2), and viruses were eluted using an optimized recovery strategy. Virus infection was quantified by TCID50 in mammalian cell culture and compared with untreated recovered virus. UV light applied to contaminated lettuce resulted in inactivation of 4.5 to 4.6 log TCID_(50)/ml; for contaminated green onions, inactivation ranged from 2.5 to 5.6 log TCID_(50)/ml; and for contaminated strawberries, inactivation ranged from 1.9 to 2.6 log TCID_(50)/ml for the three viruses tested. UV light inactivation on the surface of lettuce is more effective than inactivation on the other two produce items. Consistently, the lowest results were observed in the inactivation of viruses on strawberries. No significant differences (P > 0.05) for virus inactivation were observed among the three doses applied (40, 120, and 240 mW s/cm~2) on the produce, with the exception of hepatitis A virus and Aichi virus inactivation on green onions, where inactivation continued at 120 mW s/cm~2 (P < 0.05).
机译：食源性病毒引起的大多数疾病与新鲜农产品有关。水果和蔬菜可能被认为是高风险食品，因为它们通常未经加工就以生食形式食用。因此，需要评估非热处理以食源性病原体的灭活。这项研究调查了三种病毒的紫外线灭活：猫杯状病毒（诺如病毒的替代物）和两种小核糖核酸病毒，甲型肝炎病毒和爱知病毒。选择了三种产品类型，因为它们具有不同的表面地形以及与爆发的关联。每毫升大葱，生菜和草莓分别点接种10〜7至10〜9 50％组织培养感染剂量（TCID_（50））每种病毒，并以各种剂量（≤240mW s / cm〜2），并使用优化的恢复策略洗脱病毒。通过TCID50在哺乳动物细胞培养物中定量病毒感染，并与未处理的回收病毒进行比较。施加到受污染的生菜上的紫外线导致灭活4.5至4.6 log TCID_（50）/ ml；对于受污染的葱，灭活的范围为2.5至5.6 log TCID_（50）/ ml；对于受污染的草莓，三种测试病毒的灭活范围为1.9至2.6 log TCID_（50）/ ml。生菜表面的紫外线灭活比其他两种产品的灭活更有效。一致地，在草莓上病毒灭活中观察到最低的结果。在产品上施用的三种剂量（40、120和240 mW s / cm〜2）之间，除甲型肝炎病毒和爱知病毒对大葱的灭活外，在病毒灭活上均未观察到显着差异（P> 0.05）。 ，其中失活在120 mW s / cm〜2时持续（P <0.05）。

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