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KMID : 1007520090180041022
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.1022 ~ p.1026
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Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi
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Hwang Ji-Yeon
Ryu Tae-Hwa
Lee Young-Duck
Park Jong-Hyun
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Abstract
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Cross contamination of foodborne virus via food utensils can be an important route of virus propagation.Bacteriophage MS2 was used as a surrogate for norovirus. The viability loss of bacteriophage MS2 attached to 4 kinds ofmetal surfaces was investigated at different temperatures and relative humidities (RH). The rate of viability loss was higher at22oC than at 10oC and was higher at 75% RH than at 40% RH. The viability loss of the virus attached to copper or bronzesurface was faster than on stainless steel or tin surface. Also the beef juice applied with the virus inoculum on the metalsurfaces lowered the rate of viability loss. Although bronze was not as effective as copper in resulting the viability loss, it hasbeen extensively used as a traditional Korean kitchen utensil and could be used more widely to decrease the viral poisoning atfood processing environment and hospitals.
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KEYWORD
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bacteriophage MS2, survival, bronze surface, temperature, relative humidity
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