Article ID Journal Published Year Pages File Type
4366524 International Journal of Food Microbiology 2015 6 Pages PDF
Abstract

•MNV-1 reductions on stainless steel surfaces by 10–300 mWs/cm2 UV-C were 0.0–4.3 log10PFU/ml.•HAV reductions on stainless steel surfaces by 10–300 mWs/cm2 UV-C were 0.0–2.6 log10PFU/ml.•dR-value for MNV-1 was 33.3 mWs/cm2 UV-C.•dR-value for HAV was 55.4 mWs/cm2 UV-C.•Low doses of UV-C light were effective to inactivate human NoV and HAV on food contact surfaces.

In this study, the effects of 10–300 mWs/cm2 of ultraviolet radiation (UV-C) at 260 nm were investigated for the inactivation of two foodborne viruses: murine norovirus-1 (MNV-1; a human norovirus [NoV] surrogate) and hepatitis A virus (HAV). We used an experimentally contaminated stainless steel surface, a common food-contact surface, to examine the effects of low doses of UV-C radiation on MNV-1 and HAV titers. The modified Gompertz equation was used to generate non-linear survival curves and calculate dR-values as the UV-C dose of 90% reduction for MNV-1 (R2 = 0.95, RMSE = 0.038) and HAV (R2 = 0.97, RMSE = 0.016). Total MNV-1 and HAV titers significantly decreased (p < 0.05) with higher doses of UV-C. MNV-1 and HAV were reduced to 0.0–4.4 and 0.0–2.6 log10PFU/ml, respectively, on the stainless steel surfaces by low-dose UV-C treatment. The dR-value, 33.3 mWs/cm2 for MNV-1 was significantly (p < 0.05) lower than 55.4 mWs/cm2 of HAV. Therefore, the present study shows that HAV is more resistant to UV-C radiation than MNV-1. These data suggest that low doses of UV-C light on food contact surfaces could be effective to inactivate human NoV and HAV in restaurant, institutional, and industrial kitchens and facilities.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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