Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide
- Authors
- Jung, Soontag; Yeo, Daseul; Wang, Zhaoqi; Woo, Seoyoung; Seo, Yeeun; Hossain, Md Iqbal; Choi, Changsun
- Issue Date
- Apr-2023
- Publisher
- ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
- Keywords
- SARS-CoV-2; Viability; Ethanol; Peracetic acid; Chlorine dioxide; Lettuce; Salmon; Beef
- Citation
- FOOD MICROBIOLOGY, v.110
- Journal Title
- FOOD MICROBIOLOGY
- Volume
- 110
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68108
- DOI
- 10.1016/j.fm.2022.104164
- ISSN
- 0740-0020
1095-9998
- 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.
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