UV light inactivation of hepatitis A virus, Aichi virus, and feline calicivirus on strawberries, green onions, and lettuce.

摘要: A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they often consumed raw without a specific inactivation step. Therefore, there is need to evaluate nonthermal treatments for the pathogens. This study investigates UV three viruses: feline calicivirus (a surrogate norovirus), two picornaviruses, hepatitis virus Aichi virus. Three produce types were selected their different surface topographies association outbreaks. Green onions, lettuce, strawberries individually spot inoculated 107 109 50% tissue culture infective doses (TCID50) each per ml exposed light at various (≤240 mW s/cm2), eluted using an optimized recovery strategy. Virus infection was quantified TCID50 in mammalian cell compared untreated recovered applied contaminated lettu...