首页> 外文期刊>Journal of food protection >Effect of Nonthermal, Conventional, and Combined Disinfection Technologies on the Stability of Human Adenoviruses as Fecal Contaminants on Surfaces of Fresh Ready-to-Eat Products
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Effect of Nonthermal, Conventional, and Combined Disinfection Technologies on the Stability of Human Adenoviruses as Fecal Contaminants on Surfaces of Fresh Ready-to-Eat Products

机译:非热,常规和联合消毒技术对作为现成食用产品表面粪便污染物的人类腺病毒稳定性的影响

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摘要

Over one-half of foodbome diseases are believed to be of viral origin. The ability of viruses to persist in the environment and fresh produce, as well as their low infectious dose, allows even a small amount of contamination to cause serious foodbome problems. Moreover, the consumer's demands for fresh, convenient, and safe foods have prompted research into alternative food disinfection technologies. Our study focuses on viral inactivation by both conventional and alternative nonthermal disinfection technologies on different fresh ready-to-eat food products. The use of chlorine, as well as that of nonthermal technologies such as UV light and ultrasound (US), was tested for different treatment times. UV nonthermal technology was found to be more effective for the disinfection of human adenoviruses (hAdVs) compared with US, achieving a log reduction of 2.13, 1.25, and 0.92 for lettuce, strawberries, and cherry tomatoes, respectively, when UV treatment was implemented for 30 min. US treatment for the same period achieved a log reduction of 0.85, 0.53, and 0.36, respectively. The sequential use of US and UV was found to be more effective compared with when the treatments were used separately, for the same treatment time, thus indicating a synergistic effect. In addition, human adenoviruses were inactivated sooner, when chlorine treatment was used. Therefore, the effect of each disinfection method was dependent upon the treatment time and the type of food.
机译:据信有一半以上的食物源性疾病是病毒引起的。病毒在环境和新鲜农产品中持续存在的能力,以及低感染剂量,甚至允许少量的污染而导致严重的食品问题。此外,消费者对新鲜,方便和安全食品的需求促使人们对替代食品消毒技术进行了研究。我们的研究重点在于通过传统的和替代性的非热消毒技术对不同的新鲜即食食品进行病毒灭活。测试了氯的使用以及非热技术(如紫外线和超声波(US))在不同处理时间下的使用。与美国相比,紫外线非热技术对人腺病毒(hAdVs)的消毒更有效,当实施紫外线处理时,生菜,草莓和樱桃番茄的对数减少分别为2.13、1.25和0.92。 30分钟。同期的美国治疗分别使对数降低0.85、0.53和0.36。与在相同的治疗时间分别使用这些处理相比,US和UV的顺序使用被发现更加有效,因此表明具有协同作用。另外,当使用氯处理时,人类腺病毒被更快地灭活。因此,每种消毒方法的效果取决于处理时间和食物类型。

著录项

  • 来源
    《Journal of food protection》 |2016年第3期|454-462|共9页
  • 作者单位

    Environmental Microbiology Unit, Department of Public Health, Medical School, University of Patras, Patras 26504, Greece;

    Environmental Microbiology Unit, Department of Public Health, Medical School, University of Patras, Patras 26504, Greece;

    Environmental Microbiology Unit, Department of Public Health, Medical School, University of Patras, Patras 26504, Greece;

    Environmental Microbiology Unit, Department of Public Health, Medical School, University of Patras, Patras 26504, Greece;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fresh produce; Human adenoviruses; Nonthermal technologies; Ultrasound; UV;

    机译:新鲜农产品;人腺病毒;非热技术;超声波紫外线;
  • 入库时间 2022-08-17 23:24:46

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