Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad

Podeu consultar el document de Dades associades a aquest article a: http://hdl.handle.net/2445/163704

Detalhes bibliográficos
Autores: Anfruns-Estrada, Eduard, Bottaro, Marilisa, Pintó Solé, Rosa María, Guix Arnau, Susana, Bosch, Albert
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Recursos:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/158144
Acesso em linha:https://hdl.handle.net/2445/158144
Access Level:acceso abierto
Palavra-chave:Virus
Enciam
Aliments
Viruses
Lettuce
Food
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spelling Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed saladAnfruns-Estrada, EduardBottaro, MarilisaPintó Solé, Rosa MaríaGuix Arnau, SusanaBosch, AlbertVirusEnciamAlimentsVirusesLettuceFoodPodeu consultar el document de Dades associades a aquest article a: http://hdl.handle.net/2445/163704Human norovirus (HuNoV) is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. Despite industrial efforts to control HuNoV contamination of foods, its prevalence in foodstuffs at retail is significant. HuNoV infections are often associated with the consumption of contaminated produce, including ready-to-eat (RTE) salads. Decontamination of produce by washing with disinfectants is a consumer habit which could significantly contribute to mitigate the risk of infection. The aim of our study was to measure the effectiveness of chemical sanitizers in inactivating genogroup I and II HuNoV strains on mixed salads using a propidium monoazide (PMAxx)-viability RTqPCR assay. Addition of sodium hypochlorite, peracetic acid, or chlorine dioxide significantly enhanced viral removal as compared with water alone. Peracetic acid provided the highest effectiveness, with log10 reductions on virus levels of 3.66 ± 0.40 and 3.33 ± 0.19 for genogroup I and II, respectively. Chlorine dioxide showed lower disinfection efficiency. Our results provide information useful to the food industry and final consumers for improving the microbiological safety of fresh products in relation to foodborne viruses.MDPI2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/158144Articles publicats en revistes (Genètica, Microbiologia i Estadística)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/foods8120637Foods, 2019, vol. 8, num. 12, p. 637https://doi.org/10.3390/foods8120637http://hdl.handle.net/2445/163704info:eu-repo/grantAgreement/EC/H2020/727580cc-by (c) Anfruns-Estrada, Eduard et al., 2019http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1581442026-05-27T06:46:51Z
dc.title.none.fl_str_mv Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
title Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
spellingShingle Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
Anfruns-Estrada, Eduard
Virus
Enciam
Aliments
Viruses
Lettuce
Food
title_short Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
title_full Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
title_fullStr Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
title_full_unstemmed Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
title_sort Effectiveness of consumers washing with sanitizers to reduce human norovirus on mixed salad
dc.creator.none.fl_str_mv Anfruns-Estrada, Eduard
Bottaro, Marilisa
Pintó Solé, Rosa María
Guix Arnau, Susana
Bosch, Albert
author Anfruns-Estrada, Eduard
author_facet Anfruns-Estrada, Eduard
Bottaro, Marilisa
Pintó Solé, Rosa María
Guix Arnau, Susana
Bosch, Albert
author_role author
author2 Bottaro, Marilisa
Pintó Solé, Rosa María
Guix Arnau, Susana
Bosch, Albert
author2_role author
author
author
author
dc.subject.none.fl_str_mv Virus
Enciam
Aliments
Viruses
Lettuce
Food
topic Virus
Enciam
Aliments
Viruses
Lettuce
Food
description Podeu consultar el document de Dades associades a aquest article a: http://hdl.handle.net/2445/163704
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/158144
url https://hdl.handle.net/2445/158144
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/foods8120637
Foods, 2019, vol. 8, num. 12, p. 637
https://doi.org/10.3390/foods8120637
http://hdl.handle.net/2445/163704
info:eu-repo/grantAgreement/EC/H2020/727580
dc.rights.none.fl_str_mv cc-by (c) Anfruns-Estrada, Eduard et al., 2019
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Anfruns-Estrada, Eduard et al., 2019
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Genètica, Microbiologia i Estadística)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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