Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

Stability and inactivation of SARS-CoV-2 on food contact surfaces

Authors
Jung, S.Kim, D.-H.Ahn, H.-S.Go, H.-J.Wang, Z.Yeo, D.Woo, S.Seo, Y.Hossain, M.I.Choi, I.-S.Ha, S.-D.Choi, C.
Issue Date
Jan-2023
Publisher
Elsevier Ltd
Keywords
COVID-19; Food contact surface; Quantitative carrier test; Viability; Wiping test
Citation
Food Control, v.143
Journal Title
Food Control
Volume
143
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68525
DOI
10.1016/j.foodcont.2022.109306
ISSN
0956-7135
1873-7129
Abstract
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has infected more than 269 million people and killed more than 5.3 million people worldwide. Although fomite transmission of SARS-CoV-2 has been continuously reported, few studies have been conducted on food contact surfaces. Therefore, this study aimed to investigate the viability of coronaviruses on food contact surfaces and to remove SARS-CoV-2 contaminated on food contact surfaces with disinfectants. At 20 °C, SARS-CoV-2 was inactivated within 48 h on all food contact surfaces. At 4 °C, it was inactivated at 48 h on kraft paper and 96 h on parchment paper, but it was viable up to 5 days in low-density polyethylene (LDPE). At −20 °C, SARS-CoV-2 did not decrease by even 1 log on all food contact surfaces until 5 days. Treatment with 70% ethanol or 1000 ppm sodium hypochlorite for 5 min was sufficient to completely remove SARS-CoV-2 from 6 food contact surfaces. Similarly, UV-C irradiation at 60 mJ/cm2 eliminated SARS-CoV-2 contaminated on food contact surfaces. Also, the wiping test showed that even wiping an area contaminated with SARS-CoV-2 with a cloth moistened with 70% ethanol or 1000 ppm sodium hypochlorite, it took 5 min to inactivate the virus. Our findings suggested that SARS-CoV-2 contaminated on food contact surfaces in local retail may be viable enough to be transported home. However, if the type and method of use of the disinfectant suggested in this study are followed, it is possible to sufficiently control the fomite transmission of SARS-CoV-2 through food contact surfaces at home. © 2022 Elsevier Ltd
Files in This Item
Appears in
Collections
ETC > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Ha, Sang-Do photo

Ha, Sang-Do
대학원 (식품생명공학과)
Read more

Altmetrics

Total Views & Downloads

BROWSE