Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus
Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus
复制标题
DOI：
10.1128/aem.00054-15
复制
发表时间：
2015-06-01
影响因子：
4.4
通讯作者：
Goyal, Sagar M.
中科院分区：
文献类型：
--
作者：
Aboubakr, Hamada A.;Williams, Paul;Goyal, Sagar M.
最低限度的食品加工方法对食源性病毒，如人诺如病毒（NV）无效。因此，重要的是要探索新的非热技术，用于新鲜食品、最低限度加工的食品和即食食品以及食品接触表面的去污。研究了冷大气等离子体（CGP）对猫杯状病毒（FCV）的体外杀病毒活性。影响CGP（所谓的射频大气压等离子体射流）杀病毒活性的因素是等离子体产生功率、暴露时间和距离、等离子体进料气体混合物和病毒悬浮介质。暴露于2.5 W氩（Ar）等离子体导致FCV滴度在120 s内降低5.55 log（10）单位。病毒滴度的降低随着暴露时间的增加和暴露距离的减小而增加。在所研究的四种等离子体气体混合物（Ar、Ar +1% O-2、Ar +1%干燥空气和Ar +0.27%水）中，Ar +1% O-2等离子体处理具有最高的杀病毒效果：暴露15 s后，病毒超过6.0 log（10）单位。用Ar加0.27%水等离子体处理观察到最低的病毒减少（120秒后减少5 log（10）单位）。当病毒悬浮在蒸馏水中时，观察到滴度的最大降低。温度和pH值的变化和H2 O2的形成不是血浆杀病毒作用的原因。血浆中产生的活性氧和氮物质对病毒衣壳蛋白的氧化被认为是杀病毒效果的原因。总之，CGP具有体外杀病毒活性，并有可能对抗食品和食品制备表面的病毒污染。
Minimal food-processing methods are not effective against foodborne viruses, such as human norovirus (NV). It is important, therefore, to explore novel nonthermal technologies for decontamination of foods eaten fresh, minimally processed and ready-to-eat foods, and food contact surfaces. We studied the in vitro virucidal activity of cold atmospheric gaseous plasma (CGP) against feline calicivirus (FCV), a surrogate of NV. Factors affecting the virucidal activity of CGP (a so-called radio frequency atmospheric pressure plasma jet) were the plasma generation power, the exposure time and distance, the plasma feed gas mixture, and the virus suspension medium. Exposure to 2.5-W argon (Ar) plasma caused a 5.55 log(10) unit reduction in the FCV titer within 120 s. The reduction in the virus titer increased with increasing exposure time and decreasing exposure distance. Of the four plasma gas mixtures studied (Ar, Ar plus 1% O-2, Ar plus 1% dry air, and Ar plus 0.27% water), Ar plus 1% O-2 plasma treatment had the highest virucidal effect: more than 6.0 log(10) units of the virus after 15 s of exposure. The lowest virus reduction was observed with Ar plus 0.27% water plasma treatment (5 log(10) unit reduction after 120 s). The highest reduction in titer was observed when the virus was suspended in distilled water. Changes in temperature and pH and formation of H2O2 were not responsible for the virucidal effect of plasma. The oxidation of viral capsid proteins by plasma-produced reactive oxygen and nitrogen species in the solution was thought to be responsible for the virucidal effect. In conclusion, CGP exhibits virucidal activity in vitro and has the potential to combat viral contamination in foods and on food preparation surfaces.