Chlorine Treatment To Inactivate Norovirus on Food Contact Surfaces

摘要

This study was conducted to determine the concentration and optimal treatment time of chlorine for reducing feline calicivirus (FCV) and murine norovirus (MNV) as surrogates of norovirus (NoV) on stainless steel surfaces and to develop a predictive inactivation method using a response surface methodology. The reduction levels of FCV VR-782 and MNV on stainless steel surfaces after treatment with various concentrations of chlorine (0 to 5,000 ppm) for various times (0 to 5 min) were measured. The reduction values of both FCV and MNV on stainless steel surfaces after 5,000 ppm of chlorine treatment for 5 min were 5.20 TCID_(50) per coupon. The predictive results obtained by central composite design were analyzed by standard analysis of variance. The application of multiple regression analysis was related to the following polynomial equations: (i) FCV (log TCID_(50) per coupon) = -0.3714 + 0.8362x_1 + 0.001 x_2 + 0.000 1x_1x_2 - 0.1143x_1~2 - 0.000lx_2~2 (x_1, time; x_2, concentration) and (ⅱ) MNV (log TCID_(50) per coupon) = +0.0471 + 0.0807x_1 + 0.0011x_2 + 0.000lx_1x_2- 0.0910x_1~2 - 0.0001x_2~2 (x_1 time; x_2, concentration). It was concluded that these polynomial equation models of reduction of FCV and MNV could be used to determine the minimum concentration of chlorine and exposure times to control human NoV on food contact surfaces.