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Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

机译:叶表面化学性质对轮状病毒灭活消毒剂功效的影响

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The use of sanitizers is essential for produce safety. However, little is known about how sanitizer efficacy varies with respect to the chemical surface properties of produce. To answer this question, the disinfection efficacies of an oxidant-based sanitizer and a new surfactant-based sanitizer for porcine rotavirus (PRV) strain OSU were examined. PRV was attached to the leaf surfaces of two kale cultivars with high epicuticular wax contents and one cultivar of endive with a low epicuticular wax content and then treated with each sanitizer. The efficacy of the oxidant-based sanitizer correlated with leaf wax content as evidenced by the 1-log_(10) PRV disinfection on endive surfaces (low wax content) and 3-log_(10) disinfection of the cultivars with higher wax contents. In contrast, the surfactant-based sanitizer showed similar PRV disinfection efficacies (up to 3 log_(10)) that were independent of leaf wax content. A statistical difference was observed with the disinfection efficacies of the oxidant-based sanitizer for suspended and attached PRV, while the surfactant-based sanitizer showed similar PRV disinfection efficacies. Significant reductions in the entry and replication of PRV were observed after treatment with either disinfectant. Moreover, the oxidant-based-sanitizer-treated PRV showed sialic acid-specific binding to the host cells, whereas the surfactant-based sanitizer increased the nonspecific binding of PRV to the host cells. These findings suggest that the surface properties of fresh produce may affect the efficacy of virus disinfection, implying that food sanitizers should be carefully selected for the different surface characteristics of fresh produce.IMPORTANCE Food sanitizer efficacies are affected by the surface properties of vegetables. This study evaluated the disinfection efficacies of two food sanitizers, an oxidant-based sanitizer and a surfactant-based sanitizer, on porcine rotavirus strain OSU adhering to the leaf epicuticular surfaces of high- and low-wax-content cultivars. The disinfection efficacy of the oxidant-based sanitizer was affected by the surface properties of the vegetables, while the surfactant-based sanitizer was effective for both high- and low-wax leafy vegetable cultivars. This study suggests that the surface properties of vegetables may be an important factor that interacts with disinfection with food sanitizers of rotaviruses adhering to fresh produce.
机译:使用消毒剂对于产品安全至关重要。然而,关于消毒剂功效如何相对于产品的化学表面性质变化知之甚少。为了回答这个问题,研究了基于氧化剂的消毒剂和新型基于表面活性剂的消毒剂对猪轮状病毒(PRV)OSU的消毒效果。将PRV附着在两个表皮蜡含量高的羽衣甘蓝品种和一个表皮蜡含量低的菊苣品种的叶片表面上,然后用每种消毒剂处理。氧化剂型消毒剂的功效与叶蜡含量相关,如菊苣表面上1-log_(10)PRV消毒(蜡含量低)和蜡含量较高的品种3-log_(10)消毒所证明。相反,基于表面活性剂的消毒剂显示出类似的PRV消毒效果(最高3 log_(10)),而与叶蜡含量无关。在基于氧化剂的消毒剂对悬浮和附着的PRV的消毒效果上,观察到统计学差异,而基于表面活性剂的消毒剂显示出类似的PRV消毒效果。用任何一种消毒剂处理后,均观察到PRV的进入和复制显着减少。而且,基于氧化剂的消毒剂处理的PRV显示出唾液酸特异性结合至宿主细胞,而基于表面活性剂的消毒剂增加了PRV与宿主细胞的非特异性结合。这些发现表明,新鲜农产品的表面特性可能会影响病毒消毒的功效,这意味着应针对不同新鲜农产品的表面特性谨慎选择食品消毒剂。重要信息食品消毒剂的功效受蔬菜表面特性的影响。这项研究评估了两种食品消毒剂,一种基于氧化剂的消毒剂和一种基于表面活性剂的消毒剂,对粘附在高蜡含量和低蜡含量品种叶片表皮表面的猪轮状病毒OSU的消毒效果。氧化剂表面消毒剂的消毒效果受蔬菜表面特性的影响,而表面活性剂表面消毒剂对高蜡和低蜡叶菜品种均有效。这项研究表明,蔬菜的表面特性可能是与粘附在新鲜农产品上的轮状病毒食品消毒剂消毒相互作用的重要因素。

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