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KMID : 0545120150250122106
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Journal of Microbiology and Biotechnology
2015 Volume.25 No. 12 p.2106 ~ p.2109
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A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper
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Kim Eun-Jin
Lee Young-Duck
Kim Kwang-Yup
Park Jong-Hyun
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Abstract
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The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce.
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KEYWORD
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murine norovirus, cotreatment, trisodium phosphate, ethanol, produce
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