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Viability of SARS-CoV-2 on lettuce, chicken, and salmon and its inactivation by peracetic acid, ethanol, and chlorine dioxide

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 °C. The half-life of SARS-CoV-2 at 20 °C was 3–7 h but increased to 24–46 h at 4 °C and exceeded 100 h at −40 °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 °C and peracetic acid can inactivate SARS-CoV-2 on food matrices. Graphical abstract Image 1

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PROVIDER: S-EPMC9560751 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature

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Listeria monocytogenes exposure to chlorine dioxide

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Listeria monocytogenes exposure to chlorine dioxide

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Comparative study of hyperpure chlorine dioxide with two other irrigants regarding the viability of periodontal ligament stem cells.

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Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas.

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| S-EPMC3818415 | biostudies-literature

Data for comparison of chlorine dioxide and chlorine disinfection power in a real dairy wastewater effluent.

Project description:Disinfection of water refers to a special operation that is doing to kill or disable causative organisms (i.e. Pathogens) and in particular, intestinal bacteria. The aim of this pilot study is comparison of disinfection power of Chlorine dioxide and chlorine in a real dairy wastewater effluent. In this regard, firstly prepared two 220-l tanks made of polyethylene as reaction tanks and filled by effluent of a dairy wastewater treatment plant. Both tanks were equipped with mechanical stirrer. Then a Diaphragm dosing pumps with the maximum capacity of 3.9 l per hour were used for the chlorine dioxide and chlorine (Calcium hypochlorite) 0.5 up to 3 ppm injection. Residual level of Chlorine dioxide and Chlorine were measured by portable photometric method DT4B kit, Germany. Finally, the Multiple-Tube Fermentation, Brilliant Green Bile Broth (BGB) and Eosin methylene blue Agar (EMB) technique was used for microbial analysis and the results were reported as the most probable number index (MPN) respectively. The data showed that the residual of chlorine dioxide could stood more active than residual of chlorine in the aqueous environment significantly. Therefore, Use of chlorine dioxide is more effective than chlorine for removal fecal and total coliform from dairy wastewater effluent.

| S-EPMC5996494 | biostudies-literature

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