A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus
- Authors
- Kim, Sun-Hyoung; Shahbaz, Hafiz Muhammad; Park, Daseul; Chun, Soyoung; Lee, Wooseong; Oh, Jong-Won; Lee, Dong-Un; Park, Jiyong
- Issue Date
- Feb-2017
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Murine norovirus; Internalized virus; UV-assisted TiO2 photocatalysis; High hydrostatic pressure; Hurdle technology
- Citation
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v.39, pp 188 - 196
- Pages
- 9
- Journal Title
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
- Volume
- 39
- Start Page
- 188
- End Page
- 196
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4830
- DOI
- 10.1016/j.ifset.2016.11.015
- ISSN
- 1466-8564
1878-5522
- Abstract
- Human norovirus (HuNoV) is a major cause of foodborne illness associated with shellfish consumption. A solidified agar matrix (SAM) was experimentally prepared using agar solution for inactivation of murine norovirus (MNV-1) as.a surrogate for HuNoV in a simulation model approach. MNV-1 was injected inside the SAM for virus internalization, and the effects of single and combined UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) treatments were determined. The internalized MNV-1 were reduced by 2.9-log(10) and 3.5-log(10), respectively, after single treatments of UVTP (4.5 mW/cm(2), 10 min) and HHP (500 MPa, 5 min, ambient temperature). However, the internalized MNV-1 was reduced by 5.5-logio (below the detection limit) when UVTP was followed by HHP, indicating a synergistic inactivation effect. Analysis of viral morphology, proteins, and genomic RNA allowed elucidation of mechanisms involved in the synergistic antiviral activity of combined treatments, which appeared to disrupt the MNV-1 structure and damage both the capsid protein and genomic RNA. Industrial relevance: HHP treatment of raw oysters has proved commercially successful, but there is a less evidence available regarding the potential of HHP for inactivation of localized viruses present inside foods. A sequential combination of UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) achieved significantly higher inactivation of localized virus compared to individual treatments due to a synergistic mechanism. An experimentally prepared model food system was found useful to simulate foods with morphological variations and unpredictable viral internalization patterns. This UVTP-HHP combined treatment for inactivation of localized MNV-1 can be useful for disinfection of raw oysters and other similar foods. (C) 2016 Elsevier Ltd. All rights reserved.
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