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Assessment of cold oxygen plasma technology for the inactivation of major foodborne viruses on stainless steel

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Abstract This study investigated the efficacy of cold oxygen plasma (COP) for inactivation of murine norovirus-1 (MNV-1; a human norovirus [NoV] surrogate) and hepatitis A virus (HAV) on stainless steel… Click to show full abstract

Abstract This study investigated the efficacy of cold oxygen plasma (COP) for inactivation of murine norovirus-1 (MNV-1; a human norovirus [NoV] surrogate) and hepatitis A virus (HAV) on stainless steel surfaces. Decrease in the MNV-1 and HAV titers resulting from 10 to 300 s of COP were 0.27–3.89 and 0.77–2.02 log PFU/ml, respectively. The Weibull model was used to calculate D-values of 1, 2, and 3-log reductions as the treatment times for MNV-1 (R2 = 0.95, RMSE = 0.08) and HAV (R2 = 0.96, RMSE = 0.05). The D = 2 and D = 3 values for MNV-1 (0.72 min for D = 2, 4.98 min for D = 3) were less than those for HAV (1.43 min for D = 2, 9.99 min for D = 3). However, there was no significant difference in values for D = 1 by COP between MNV-1 (21.65 s) and HAV (25.10 s). COP treatment on food contact surfaces could be effective for inactivation of NoV and HAV.

Keywords: oxygen plasma; stainless steel; inactivation; cold oxygen

Journal Title: Journal of Food Engineering
Year Published: 2018

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