NDLI: Trisodium phosphate for foodborne virus reduction on produce.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Su, Xiaowei D'Souza, Doris H.
Description	Country affiliation: United States Author Affiliation: Su X ( Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996, USA.)
Abstract	Human noroviruses (NoVs) are recognized as the major cause of acute nonbacterial foodborne gastroenteritis outbreaks in both developed and developing countries. They are resistant to most chemical inactivation processes, and can survive in the environment for long periods. The aim of this research was to apply trisodium phosphate (TSP) on spiked produce (lettuce and peppers) for the reduction of foodborne NoV surrogates, feline calicivirus (FCV-F9), and murine norovirus (MNV-1). Washed and dried lettuce (3 × 3 cm²) and Jalapeno peppers (25-30 g/pepper) were spiked with FCV-F9 and MNV-1 at titers of â¼7 log10 plaque forming unit (PFU)/mL or â¼5 log10 PFU/mL and dried aseptically in a biosafety hood for 5 min. Samples were treated with 2% TSP, 5% TSP, 200 mg/L sodium hypochlorite, or water for 15 or 30 sec. Treatments were immediately neutralized with cell culture media containing 10% fetal bovine serum, and viruses were recovered and evaluated using standardized plaque assays. No significant differences between the two contact times on viral reduction was observed (p > 0.05). All three chemicals reduced FCV-F9 titers at â¼5 log10 PFU/mL to undetectable levels, but MNV-1 at â¼5 log10 PFU/mL was decreased by â¼2-3 log10 PFU/mL with 200 mg/L sodium hypochlorite and 2% TSP, and to undetectable levels by 5% TSP. FCV-F9 at â¼7 log10 PFU/mL was reduced by >5 log10 PFU/mL with 2% TSP, in comparison to 200 mg/L sodium hypochlorite that showed ≤ 1.4 log10 PFU/mL reduction. MNV-1 at â¼7 log10 PFU/mL was decreased by â¼2-3.4 log10 PFU/mL with 2% TSP; and by <1.3 log10 PFU/mL with 200 mg/L sodium hypochlorite. FCV-F9 and MNV-1 at â¼7 log10 PFU/mL were reduced to undetectable levels by 5% TSP. Treatments by 5% TSP for 30 sec did not result in any statistically significant color changes of the tested produce. TSP at 5% appears suitable as an alternative treatment to chlorine washes for NoV reduction on produce, without any noticeable visual quality changes.
File Format	HTM / HTML
ISSN	15353141
Issue Number	6
Volume Number	8
e-ISSN	15567125
Journal	Foodborne Pathogens and Disease
Language	English
Publisher	Mary Ann Liebert, Inc.
Publisher Date	2011-06-01
Publisher Place	United States
Access Restriction	Subscribed
Subject Keyword	Discipline Microbiology Discipline Parasitology Discipline Nutritional Sciences Antiviral Agents Pharmacology Calicivirus, Feline Drug Effects Food Preservation Methods Norovirus Phosphates Vegetables Virology Animals Growth & Development Capsicum Chemistry Cats Cell Line Foodborne Diseases Prevention & Control Fruit Lettuce Mice Pigmentation Plant Leaves Quality Control Viral Plaque Assay Virus Inactivation Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Microbiology Applied Microbiology and Biotechnology Food Science

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