Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus

2021 ◽  
Author(s):  
Hae-Won Lee ◽  
Boyeon Park ◽  
So-Ra Yoon ◽  
Ji-Su Yang ◽  
Ji-Hyoung Ha
Keyword(s):  
Human Norovirus ◽  
Electrolyzed Water ◽  
Physicochemical Stability ◽  
Virucidal Effect

scholarly journals Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

2015 ◽  
Vol 81 (11) ◽  
pp. 3612-3622 ◽  
Author(s):  
Hamada A. Aboubakr ◽  
Paul Williams ◽  
Urvashi Gangal ◽  
Mohammed M. Youssef ◽  
Sobhy A. A. El-Sohaimy ◽  
...  
Keyword(s):  
Plasma Treatment ◽  
Exposure Time ◽  
Virus Titer ◽  
Feline Calicivirus ◽  
Virucidal Activity ◽  
Human Norovirus ◽  
Gaseous Plasma ◽  
Virucidal Effect ◽  
Unit Reduction

ABSTRACTMinimal 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 thein vitrovirucidal 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 log10unit 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% O2, Ar plus 1% dry air, and Ar plus 0.27% water), Ar plus 1% O2plasma treatment had the highest virucidal effect: more than 6.0 log10units of the virus after 15 s of exposure. The lowest virus reduction was observed with Ar plus 0.27% water plasma treatment (5 log10unit 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 H2O2were 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 activityin vitroand has the potential to combat viral contamination in foods and on food preparation surfaces.

Physicochemical stability profile of Tulane virus: a human norovirus surrogate

2015 ◽  
Vol 119 (3) ◽  
pp. 868-875 ◽  
Author(s):  
S.E. Arthur ◽  
K.E. Gibson
Keyword(s):  
Human Norovirus ◽  
Physicochemical Stability ◽  
Tulane Virus

The virucidal effect against murine norovirus and feline calicivirus as surrogates for human norovirus by ethanol-based sanitizers

2013 ◽  
Vol 19 (4) ◽  
pp. 779-781 ◽  
Author(s):  
Yuko Shimizu-Onda ◽  
Tempei Akasaka ◽  
Fumihiro Yagyu ◽  
Shihoko Komine-Aizawa ◽  
Yukinobu Tohya ◽  
...  
Keyword(s):  
Feline Calicivirus ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Virucidal Effect

scholarly journals Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

2021 ◽  
Vol 12 ◽  
Author(s):  
Miran Kang ◽  
Boyeon Park ◽  
Ji-Hyoung Ha
Keyword(s):  
Goodness Of Fit ◽  
Information Criterion ◽  
Inactivation Kinetics ◽  
Human Norovirus ◽  
Electrolyzed Water ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Lower Akaike Information Criterion ◽  
Disinfection Process ◽  
Fresh Vegetables

To consistently disinfect fresh vegetables efficiently, the decay of disinfectants such as chlorine, electrolyzed oxidizing water (EOW), ozonated water, and plasma-activated water during the disinfection maintenance stage needs to be understood. The aim of our study was to evaluate the changes in the inactivation kinetics of slightly acidic electrolyzed water (SAEW) against human norovirus (HuNoV), based on the cabbage-to-SAEW ratio. After disinfection of fresh cabbage with disinfected SAEW solution, SAEW samples were collected and analyzed for physicochemical properties such as pH, available chlorine concentrations (ACCs), and oxidation-reduction potential (ORP). SAEW virucidal effects were evaluated. We confirmed the decay of post-disinfection SAEW solution and demonstrated the different patterns of the decay kinetic model for HuNoV GI.6 and GII.4. In addition, the goodness of fit of the tested models based on a lower Akaike information criterion, root-mean-square error (RMSE), and residual sum of squares (RSS) was close to zero. In particular, the change in both the HuNoV GI.6 and GII.4 inactivation exhibited a strong correlation with the changes in the ACC of post-disinfection SAEW. These findings demonstrate that physicochemical parameters of SAEW play a key role in influencing the kinetic behavior of changes in the disinfection efficiency of SAEW during the disinfection process. Therefore, to optimize the efficiency of SAEW, it is necessary to optimize the produce-to-SAEW ratio in future studies.

scholarly journals Efficacy of Neutral Electrolyzed Water for Inactivation of Human Norovirus

2017 ◽  
Vol 83 (16) ◽  
Author(s):  
Eric Moorman ◽  
Naim Montazeri ◽  
Lee-Ann Jaykus
Keyword(s):  
Stainless Steel ◽  
Receptor Binding ◽  
Electrochemical Activation ◽  
Viral Gastroenteritis ◽  
Human Norovirus ◽  
Electrolyzed Water ◽  
Astm Method ◽  
Steel Surfaces ◽  
Soil Load ◽  
The Impact

ABSTRACT Human norovirus (NoV) is the leading cause of acute gastroenteritis worldwide. Persistence on surfaces and resistance to many conventional disinfectants contribute to widespread transmission of norovirus. We examined the efficacy of neutral electrolyzed water (NEW; pH 7) for inactivation of human NoV GII.4 Sydney in suspension (ASTM method 1052-11) and on stainless steel surfaces (ASTM method 1053-11) with and without an additional soil load. The impact of the disinfectant on viral capsid was assessed using reverse transcriptase quantitative PCR (RT-qPCR; with an RNase pretreatment), SDS-PAGE, transmission electron microscopy, and a histo-blood group antigen (HBGA) receptor-binding assay. These studies were done in parallel with those using Tulane virus (TuV), a cultivable human NoV surrogate. Neutral electrolyzed water at 250 ppm free available chlorine produced a 4.8- and 0.4-log10 reduction in NoV genome copy number after 1 min in suspension and on stainless steel, respectively. Increasing the contact time on surfaces to 5, 10, 15, and 30 min reduced human NoV genomic copies by 0.5, 1.6, 2.4, and 5.0 log10 and TuV infectious titers by 2.4, 3.0, 3.8, and 4.1 log10 PFU, respectively. Increased soil load effectively eliminated antiviral efficacy regardless of testing method and virus. Exposure to NEW induced a near complete loss of receptor binding (5 ppm, 30 s), degradation of VP1 major capsid protein (250 ppm, 5 min), and increased virus particle aggregation (150 ppm, 30 min). Neutral electrolyzed water at 250 ppm shows promise as an antinoroviral disinfectant when used on precleaned stainless steel surfaces. IMPORTANCE Norovirus is the leading cause of acute viral gastroenteritis worldwide. Transmission occurs by fecal-oral or vomitus-oral routes. The persistence of norovirus on contaminated environmental surfaces exacerbates its spread, as does its resistance to many conventional disinfectants. The purpose of this research was to evaluate the antinoroviral efficacy of neutral electrolyzed water (NEW), a novel chlorine-based disinfectant that can be used at reduced concentrations, making it more environmentally friendly and less corrosive than bleach. An industrial-scale electrochemical activation device capable of producing relatively stable electrolyzed water at a wide pH range was used in this study. Experiments showed that 250 ppm NEW effectively eliminated (defined as a 5-log10 reduction) human norovirus GII.4 Sydney (epidemic strain) on clean stainless steel surfaces after a 30-min exposure. Supporting studies showed that, like bleach, NEW causes inactivation by disrupting the virus capsid. This product shows promise as a bleach alternative with antinoroviral efficacy.

Differences in the Binding of Human Norovirus to and from Romaine Lettuce and Raspberries by Water and Electrolyzed Waters

2011 ◽  
Vol 74 (8) ◽  
pp. 1364-1369 ◽  
Author(s):  
PENG TIAN ◽  
DAVID YANG ◽  
ROBERT MANDRELL
Keyword(s):  
Immunofluorescence Microscopy ◽  
Gastrointestinal Disease ◽  
Tap Water ◽  
Food Contamination ◽  
Romaine Lettuce ◽  
Human Norovirus ◽  
Electrolyzed Water ◽  
Different Types

Food contamination by human norovirus (hNoV) is a major cause of gastrointestinal disease. We evaluated the effectiveness of removing inoculated hNoV from the surfaces of raspberries and romaine lettuce by a simple wash in tap water and in different forms of electrolyzed water (EW), including acidic EW (AEW), neutral EW (NEW), and basic EW (BEW). A simple rinsing or soaking in water was able to remove >95% of hNoV from surface-inoculated raspberries. In contrast, only 75% of hNoV was removed from surface-inoculated romaine lettuce by rinsing in tap water. An AEW wash enhanced the binding of hNoV to raspberries and lettuce. Only 7.5% (±10%) and 4% (±3.1%) of hNoV were removed by AEW wash from surface-inoculated raspberries and lettuce, respectively. When raspberries and lettuce were prewashed with NEW or BEW prior to surface inoculation, an AEW wash likewise resulted in significantly less removal of hNoV compared with untreated samples. A prewash with AEW significantly decreased the removal of hNoV from raspberries and lettuce when they were washed with NEW, from 90.6 to 51% and from 76 to 51.3%, respectively. There are minimal or no improvements gained by use of any of the EWs instead of a regular tap water wash in removal of hNoV from produce. However, use of AEW shows a significant decrease in the removal of hNoV from contaminated produce compared with other water rinses. The ability to remove hNoV from different types of produce varies, possibly due to differences among types of ligand-like molecules that bind hNoV. The distribution of hNoV on raspberries and lettuce was studied using recombinant Norwalk-like particles (rNVLP). By immunofluorescence microscopy, we were able to observe binding of rNVLP only to vein areas of romaine lettuce, suggesting that the virus was binding to specific molecules in these areas. Random binding of rNVLP occurred only with raspberries prewashed with AEW or washed with AEW.

scholarly journals Alcohol abrogates human norovirus infectivity in a pH-dependent manner

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Shintaro Sato ◽  
Naomi Matsumoto ◽  
Kota Hisaie ◽  
Satoshi Uematsu
Keyword(s):  
Feline Calicivirus ◽  
Dependent Manner ◽  
Intestinal Epithelial ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Salting Out ◽  
Enveloped Viruses ◽  
Virucidal Effect ◽  
Human Ipsc

Abstract Alcohol-based disinfectants are widely used for the sanitization of microorganisms, especially those that cause infectious diseases, including viruses. However, since the germicidal mechanism of alcohol is lipolysis, alcohol-based disinfectants appear to have a minimal effect on non-enveloped viruses, such as noroviruses. Because there is no cultivation method for human norovirus (HuNoV) in vitro, murine norovirus and feline calicivirus have been used as surrogates for HuNoV to analyze the efficacy of disinfectant regents. Therefore, whether these disinfectants and their conditions are effective against HuNoVs remain unknown. In this study, we report that ethanol or isopropanol alone can sufficiently suppress GII.4 genotype HuNoV replication in human iPSC-derived intestinal epithelial cells. Additionally, pH adjustments and salting-out may contribute toward the virucidal effect of alcohol against other HuNoV genotypes and cancel the impediment of organic substance contamination, respectively. Therefore, similar to sodium hypochlorite, alcohol-based disinfectants containing electrolytes can be used for HuNoV inactivation.

Virucidal effect of acidic electrolyzed water and neutral electrolyzed water on avian influenza viruses

2013 ◽  
Vol 159 (3) ◽  
pp. 405-412 ◽  
Author(s):  
Shio Tamaki ◽  
Vuong N. Bui ◽  
Lai H. Ngo ◽  
Haruko Ogawa ◽  
Kunitoshi Imai
Keyword(s):  
Avian Influenza ◽  
Influenza Viruses ◽  
Avian Influenza Viruses ◽  
Electrolyzed Water ◽  
Virucidal Effect

Sorbitol enhances the physicochemical stability of B12 vitamers

2020 ◽  
Vol 90 (5-6) ◽  
pp. 439-447 ◽  
Author(s):  
Andrew Hadinata Lie ◽  
Maria V Chandra-Hioe ◽  
Jayashree Arcot
Keyword(s):  
Ascorbic Acid ◽  
Uv Light ◽  
Heat Exposure ◽  
Water Soluble ◽  
Uv Exposure ◽  
Physicochemical Stability ◽  
Before And After ◽  
The Stability

Abstract. The stability of B12 vitamers is affected by interaction with other water-soluble vitamins, UV light, heat, and pH. This study compared the degradation losses in cyanocobalamin, hydroxocobalamin and methylcobalamin due to the physicochemical exposure before and after the addition of sorbitol. The degradation losses of cyanocobalamin in the presence of increasing concentrations of thiamin and niacin ranged between 6%-13% and added sorbitol significantly prevented the loss of cyanocobalamin (p<0.05). Hydroxocobalamin and methylcobalamin exhibited degradation losses ranging from 24%–26% and 48%–76%, respectively; added sorbitol significantly minimised the loss to 10% and 20%, respectively (p < 0.05). Methylcobalamin was the most susceptible to degradation when co-existing with ascorbic acid, followed by hydroxocobalamin and cyanocobalamin. The presence of ascorbic acid caused the greatest degradation loss in methylcobalamin (70%-76%), which was minimised to 16% with added sorbitol (p < 0.05). Heat exposure (100 °C, 60 minutes) caused a greater loss of cyanocobalamin (38%) than UV exposure (4%). However, degradation losses in hydroxocobalamin and methylcobalamin due to UV and heat exposures were comparable (>30%). At pH 3, methylcobalamin was the most unstable showing 79% degradation loss, which was down to 12% after sorbitol was added (p < 0.05). The losses of cyanocobalamin at pH 3 and pH 9 (~15%) were prevented by adding sorbitol. Addition of sorbitol to hydroxocobalamin at pH 3 and pH 9 reduced the loss by only 6%. The results showed that cyanocobalamin was the most stable, followed by hydroxocobalamin and methylcobalamin. Added sorbitol was sufficient to significantly enhance the stability of cobalamins against degradative agents and conditions.

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