Inactivation of murine norovirus and hepatitis A virus on fresh raspberries by gaseous ozone treatment

Abstract

Raspberries are vulnerable products for which industrial treatment solutions ensuring both food safety and sensory quality are not easily applicable. Raspberries have been associated with numerous foodborne outbreaks in recent decades. Ozone has been proven effective as a drinking water treatment against pathogenic microorganisms. Nevertheless, to date, little information is available regarding the effect of gaseous ozone on viruses in food matrices. A comparison of the effect of gaseous ozone on murine norovirus (MNV-1) and hepatitis A virus (HAV) adsorbed on fresh raspberries was performed. Infectious MNV-1 was highly inactivated (>3.3 log₁₀) by ozone (3 ppm, 1 min). The raspberry matrix seems to enhance inactivation by ozone compared to water. The same treatment was observed to have little effect on HAV even for the highest dose under the tested conditions (5 ppm, 3 min). Ozone treatment (5 ppm, 3 min) did not affect the appearance of raspberries even after three days post-treatment. No ozone effect was observed on the genomes detected by RT-PCR on both tested viruses, irrespective of the matrix or tested doses used. Gaseous ozone could therefore be a good candidate for human norovirus inactivation on raspberries but new conditions are needed for it to have significant effects on HAV inactivation.

Keywords: Gaseous ozone; Hepatitis A virus; Inactivation; Murine norovirus; Raspberries.