A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper
- Authors
- Kim, Eun-Jin; Lee, Young-Duck; Kim, Kwang-Yup; Park, Jong-Hyun
- Issue Date
- Dec-2015
- Publisher
- KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
- Keywords
- Murine norovirus; cotreatment; trisodium phosphate; ethanol; produce
- Citation
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.25, no.12, pp.2106 - 2109
- Journal Title
- JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Volume
- 25
- Number
- 12
- Start Page
- 2106
- End Page
- 2109
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/9907
- DOI
- 10.4014/jmb.1503.03032
- ISSN
- 1017-7825
- Abstract
- The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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