Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide
DC Field | Value | Language |
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dc.contributor.author | Jung, Soontag | - |
dc.contributor.author | Yeo, Daseul | - |
dc.contributor.author | Wang, Zhaoqi | - |
dc.contributor.author | Woo, Seoyoung | - |
dc.contributor.author | Seo, Yeeun | - |
dc.contributor.author | Hossain, Md Iqbal | - |
dc.contributor.author | Choi, Changsun | - |
dc.date.accessioned | 2023-10-18T07:41:07Z | - |
dc.date.available | 2023-10-18T07:41:07Z | - |
dc.date.issued | 2023-04 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.issn | 1095-9998 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68108 | - |
dc.description.abstract | Since the first SARS-CoV-2 outbreak in Wuhan, China, there has been continued concern over the link between SARS-CoV-2 transmission and food. However, there are few studies on the viability and removal of SARS-CoV-2 contaminating food. This study aimed to evaluate the viability of SARS-CoV-2 on food matrices, depending on storage temperature, and inactivate the virus contaminating food using disinfectants. Two SARS-CoV-2 strains (L and S types) were used to contaminate lettuce, chicken, and salmon, which were then stored at 20,4 and-40 degrees C. The half-life of SARS-CoV-2 at 20 degrees C was 3-7 h but increased to 24-46 h at 4 degrees C and exceeded 100 h at-40 degrees C. SARS-CoV-2 persisted longer on chicken or salmon than on lettuce. Treatment with 70% ethanol for 1 min inactivated 3.25 log reduction of SARS-CoV-2 inoculated on lettuce but not on chicken and salmon. ClO2 inactivated up to 2 log reduction of SARS-CoV-2 on foods. Peracetic acid was able to eliminate SARS-CoV-2 from all foods. The virucidal effect of all disinfectants used in this study did not differ between the two SARS-CoV-2 strains; therefore, they could also be effective against other SARS-CoV-2 variants. This study demonstrated that the viability of SARS-CoV-2 can be extended at 4 and-40 degrees C and peracetic acid can inactivate SARS-CoV-2 on food matrices. | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | - |
dc.title | Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.fm.2022.104164 | - |
dc.identifier.bibliographicCitation | FOOD MICROBIOLOGY, v.110 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000887083800004 | - |
dc.identifier.scopusid | 2-s2.0-85143361981 | - |
dc.citation.title | FOOD MICROBIOLOGY | - |
dc.citation.volume | 110 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | SARS-CoV-2 | - |
dc.subject.keywordAuthor | Viability | - |
dc.subject.keywordAuthor | Ethanol | - |
dc.subject.keywordAuthor | Peracetic acid | - |
dc.subject.keywordAuthor | Chlorine dioxide | - |
dc.subject.keywordAuthor | Lettuce | - |
dc.subject.keywordAuthor | Salmon | - |
dc.subject.keywordAuthor | Beef | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | VIRUSES | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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