Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation
Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation
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DOI：
10.1128/aem.01778-16
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发表时间：
2016-10-01
影响因子：
4.4
通讯作者：
Nguyen, Thanh H.
中科院分区：
文献类型：
--
作者：
Fuzawa, Miyu;Ku, Kang-Mo;Nguyen, Thanh H.
消毒剂的使用对生产安全至关重要。然而，很少有人知道消毒剂的功效如何变化，相对于产品的化学表面特性。为了回答这一问题，检测了氧化剂型消毒剂和新型表面活性剂型消毒剂对猪轮状病毒（PRV）OSU株的消毒效果。将PRV附着在两个羽衣甘蓝品种的叶片表面，具有高的表皮蜡含量和一个品种的菊苣具有低的表皮蜡含量，然后用每种消毒剂处理。基于氧化剂的消毒剂的功效与叶蜡含量相关，如通过对菊苣表面（低蜡含量）的1-log（10）PRV消毒和对具有较高蜡含量的品种的3-log（10）消毒所证明的。相比之下，基于表面活性剂的消毒剂显示出类似的PRV消毒功效（高达3 log（10）），其与叶蜡含量无关。氧化剂型消毒剂对悬浮和附着PRV的消毒效果存在统计学差异，而表面活性剂型消毒剂对PRV的消毒效果相似。用任一消毒剂处理后，观察到PRV的进入和复制显著减少。此外，基于氧化剂的消毒剂处理的PRV显示唾液酸特异性结合宿主细胞，而基于表面活性剂的消毒剂增加PRV与宿主细胞的非特异性结合。这些研究结果表明，新鲜农产品的表面特性可能会影响病毒消毒的效果，这意味着食品消毒剂应仔细选择新鲜农产品的不同表面特性。重要的是，食品消毒剂的效力受蔬菜的表面特性。本研究评估了两种食品消毒剂，氧化剂为基础的消毒剂和表面活性剂为基础的消毒剂，对猪轮状病毒株OSU粘附在高和低蜡含量品种的叶表皮表面的消毒效果。氧化剂型杀菌剂的杀菌效果受蔬菜表面性质的影响，而表面活性剂型杀菌剂对高蜡和低蜡叶菜品种均有效。这项研究表明，蔬菜的表面特性可能是一个重要的因素，与食品消毒剂的轮状病毒粘附新鲜农产品的消毒。
The use of sanitizers is essential for produce safety. However, little is known about how sanitizer efficacy varies with respect to the chemical surface properties of produce. To answer this question, the disinfection efficacies of an oxidant-based sanitizer and a new surfactant-based sanitizer for porcine rotavirus (PRV) strain OSU were examined. PRV was attached to the leaf surfaces of two kale cultivars with high epicuticular wax contents and one cultivar of endive with a low epicuticular wax content and then treated with each sanitizer. The efficacy of the oxidant-based sanitizer correlated with leaf wax content as evidenced by the 1-log(10) PRV disinfection on endive surfaces (low wax content) and 3-log(10) disinfection of the cultivars with higher wax contents. In contrast, the surfactant-based sanitizer showed similar PRV disinfection efficacies (up to 3 log(10)) that were independent of leaf wax content. A statistical difference was observed with the disinfection efficacies of the oxidant-based sanitizer for suspended and attached PRV, while the surfactant-based sanitizer showed similar PRV disinfection efficacies. Significant reductions in the entry and replication of PRV were observed after treatment with either disinfectant. Moreover, the oxidant-based-sanitizer-treated PRV showed sialic acid-specific binding to the host cells, whereas the surfactant-based sanitizer increased the nonspecific binding of PRV to the host cells. These findings suggest that the surface properties of fresh produce may affect the efficacy of virus disinfection, implying that food sanitizers should be carefully selected for the different surface characteristics of fresh produce.IMPORTANCEFood sanitizer efficacies are affected by the surface properties of vegetables. This study evaluated the disinfection efficacies of two food sanitizers, an oxidant-based sanitizer and a surfactant-based sanitizer, on porcine rotavirus strain OSU adhering to the leaf epicuticular surfaces of high-and low-wax-content cultivars. The disinfection efficacy of the oxidant-based sanitizer was affected by the surface properties of the vegetables, while the surfactant-based sanitizer was effective for both high-and low-wax leafy vegetable cultivars. This study suggests that the surface properties of vegetables may be an important factor that interacts with disinfection with food sanitizers of rotaviruses adhering to fresh produce.