Inactivation of Murine Norovirus-1, Coliphage phi X174 and Bacillus Phage B40-8 on Surfaces and Fresh-Cut iceberg Lettuce by Hydrogen Peroxide and UV Light
Li, Dan × De Jonghe, Maarten Van Coillie, Els Ryckeboer, Jaak Devlieghere, Frank Uyttendaele, Mieke #
American Society for Microbiology (ASM)
Applied and Environmental Microbiology vol:77 issue:4 pages:1399-1404
In this study, the inactivating properties of liquid hydrogen peroxide (L-H2O2), vaporized hydrogen peroxide (V-H2O2), UV light, and a combination of V-H2O2 and UV light were tested on murine norovirus 1 (MNV-1) and bacteriophages (X174 and B40-8) as models for human noroviruses. Disinfection of surfaces was examined on stainless steel discs based on European Standard EN 13697 (2001). For fresh-produce decontamination, a mixture of the viruses was inoculated onto shredded iceberg lettuce and treated after overnight incubation at 2°C. According to our results, L-H2O2 (2.1%) was able to inactivate MNV-1 and X174 on stainless steel discs by approximately 4 log10 units within 10 min of exposure, whereas for B40-8, 15% of L-H2O2 was needed to obtain a similar reduction in 10 min. Only a marginal reduction (≤1 log10 unit after 5 min of exposure) by V-H2O2 (2.52%) was achieved for the tested model viruses, although in combination with UV light, a 4-log10-unit decrease within 5 min of treatment was observed on stainless steel discs. Similar trends were observed for the decontamination of shredded iceberg lettuce, but the viral decline was reduced. These results demonstrated that both L-H2O2 and a combination of V-H2O2 and UV light can be used for norovirus inactivation on surfaces; V-H2O2 (2.52%) in combination with UV light is promising for decontamination of fresh produce with much less consumption of water and disinfectant.