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. 2023 May 11:14:1187142.
doi: 10.3389/fmicb.2023.1187142. eCollection 2023.

Inactivation of foodborne viruses by novel organic peroxyacid-based disinfectants

Simon Bouchard  1 , Teresa Paniconi  1 , Éric Jubinville  1 , Valérie Goulet-Beaulieu  1 , Coralie Goetz  1 , Patrick Marchand  2 , Julie Jean  1
Affiliations

Inactivation of foodborne viruses by novel organic peroxyacid-based disinfectants

Simon Bouchard et al. Front Microbiol. .

Abstract

Viruses are responsible for most enteric foodborne illnesses worldwide. The foods most frequently involved are fresh fruits and vegetables since they undergo little or no processing. Washing with a chemical disinfectant is a convenient way of inactivating viruses on foods. Peracetic acid, widely used as a disinfectant in the food industry, has the drawback of leaving a strong odor and is ineffective alone against some foodborne viruses. In this study, four disinfectants, namely per levulinic acid with or without sodium dodecyl sulfate, peracetic acid and a commercial peracetic acid-based disinfectant were tested on murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and hepatitis E virus (HEV). Disinfectant concentrations were 50, 80, 250, 500, and 1000 mg l-1 and contact times were 0.5, 1, 5, and 10 min. Under these conditions, per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles vs. 2.24 log cycles by peracetic acid within 0.5 min. On stainless steel at 80 ppm, only peracetic acid produced 3-log reductions within 0.5 min. None of these peroxyacids was able to reduce infectious titers of HAV or HEV by even 2 log cycles at any concentration or time-tested. This study will guide the development of new chemical formulas that will be more effective against major foodborne viruses and will have less impact on food quality and the environment.

Keywords: hepatitis A virus; hepatitis E virus; inactivation; norovirus; peroxyacids.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

FIGURE 1
FIGURE 1
Inactivation of MNV-1 in suspension by per levulinic acid (A), per levulinic acid with 1% sodium dodecyl sulfate (B), peracetic acid (C) or a commercial peracetic-based disinfectant (D). The dotted line represents the limit of plaque-forming unit detection due to the dilution required to avoid cytotoxic effects. Values are means of three replications. Error bars represent standard deviation. Treatments with different letters differ significantly (p < 0.05).
FIGURE 2
FIGURE 2
Inactivation of MNV-1 on stainless steel by peracetic acid (PA), a commercial peracetic-acid-based disinfectant (PAC), per levulinic acid (PLA) or per levulinic acid with 1% sodium dodecyl sulfate (PLAS). Values are means of three repetitions. Error bars represent standard deviation. Treatments with different letters differ significantly (p < 0.05).
FIGURE 3
FIGURE 3
Inactivation of MNV-1 on fresh blueberry and strawberry by peracetic acid (PA), a commercial peracetic-acid-based disinfectant (PAC) or per levulinic acid with 1% of sodium dodecyl sulfate (PLAS). Values are means of three repetitions. Error bars represent standard deviation. Treatments with different letters differ significantly (p < 0.05).
FIGURE 4
FIGURE 4
Inactivation of HAV after 0.5 min (A) or 1 min (B) on stainless steel with peracetic acid (PA), a commercial peracetic-acid-based disinfectant (PAC), per levulinic acid (PLA) or per levulinic acid with 1% sodium dodecyl sulfate (PLAS). Values are means of three repetitions. Error bars represent standard deviation. Treatments with different letters differ significantly (p < 0.05).
FIGURE 5
FIGURE 5
Inactivation of HEV on stainless steel with peracetic acid (PA), a commercial peracetic acid-based disinfectant (PAC), per levulinic acid (PLA) or perlevulinic acid with 1% sodium dodecyl sulfate (PLAS). Values are means of three repetitions. Error bars represent standard deviation. Treatments with different letters differ significantly (p < 0.05).
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