scholarly journals Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

2020 ◽  
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Forest Dussault ◽  
Nathalie Corneau ◽  
...  
Keyword(s):  
Oxidative Process ◽  
Foodborne Illnesses ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Long Term Storage ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Term Storage ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses are shed in high numbers, have low infectious dose, and may remain infectious for weeks in the environment and food. While numerous viral survival studies have been conducted in fresh fruits and produce, limited information is available regarding viral survival and transmission in low moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during long-term storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR). We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that foodborne viruses can persist for long-time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% inactivation can be achieved for FCV, MNV, and HAV in chocolate, the inactivation efficiency diminishes to approximately 90% in pistachios and 70% in cereal. AOP treatment could therefore be a good candidate for the elimination of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.ImportanceLow moisture foods have been increasingly recognized as important vehicles of foodborne pathogens. In the present study, we demonstrated that foodborne viruses remain infectious during long-term storage on select low moisture foods. In addition, we evaluated the efficacy of an advanced oxidative process in the inactivation of foodborne viruses in low moisture foods. This research will help increase the safety of low moisture foods and reduce the number of foodborne illnesses due to contaminated products.

scholarly journals Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

2021 ◽  
Vol 13 (1) ◽  
pp. 107-116
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Nathalie Corneau ◽  
Sabah Bidawid
Keyword(s):  
Ambient Temperature ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Oxidative Process ◽  
Limited Information ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.

The Stability and Shelf-Life of Liposome Encapsulated Hemoglobin: A Potential Blood Substitute

1987 ◽  
Vol 110 ◽  
Author(s):  
Alans Rudolph ◽  
Lewis P. Stratton ◽  
Wayne K. Knoll ◽  
Sandra Bayne ◽  
Frances Ligler
Keyword(s):  
Shelf Life ◽  
Blood Substitute ◽  
Oxidative Process ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Great Progress ◽  
The Stability ◽  
Long Term Preservation ◽  
Term Storage

AbstractFor any viable blood substitute, questions of long-term storage and shelf-life must be addressed. Recently, we have made great progress in improving the stability of the blood substitute, liposome encapsulated hemoglobin (LEH). We have concentrated our efforts on protecting LEH in solution and in the long-term preservation of LEH by lyophilization. In particular, we have been able to retard and in some cases, reverse the oxidative process of metHb formation in solution by the addition of antioxidants such as NADH and glutathione. We have been able to regenerate Hb preparations with 60% metHb by the addition of 10 mM NADH and glutathione. In these preparations addition of these antioxidants results in a decrease of metHb levels from 62% to 15% over the course of 12.5 days at 4°C. We have also explored the use of protective solutes such as the disaccharide trehalose in the preservation of LEH in the freeze-dried state. Addition of increasing amounts of trehalose and other disaccharides results in the inhibition of lyophilization-induced fusion events and in the retention of hemoglobin within the unilamellar liposomal vesicles following rehydration.

Modelling of Moisture Movement in Wood during Outdoor Storage

2001 ◽  
Vol 6 (2) ◽  
pp. 3-14 ◽  
Author(s):  
R. Baronas ◽  
F. Ivanauskas ◽  
I. Juodeikienė ◽  
A. Kajalavičius
Keyword(s):  
Experimental Data ◽  
Finite Difference ◽  
Climatic Conditions ◽  
Two Dimensional ◽  
Moisture Movement ◽  
Finite Difference Technique ◽  
Long Term Storage ◽  
Space Formulation ◽  
Term Storage

A model of moisture movement in wood is presented in this paper in a two-dimensional-in-space formulation. The finite-difference technique has been used in order to obtain the solution of the problem. The model was applied to predict the moisture content in sawn boards from pine during long term storage under outdoor climatic conditions. The satisfactory agreement between the numerical solution and experimental data was obtained.

Trehalose: a cryoprotectant that enhances recovery and preserves function of human pancreatic islets after long-term storage

Diabetes ◽  
1997 ◽  
Vol 46 (3) ◽  
pp. 519-523 ◽  
Author(s):  
G. M. Beattie ◽  
J. H. Crowe ◽  
A. D. Lopez ◽  
V. Cirulli ◽  
C. Ricordi ◽  
...  
Keyword(s):  
Pancreatic Islets ◽  
Human Pancreatic Islets ◽  
Long Term Storage ◽  
Term Storage

Humidity reliability of commercial flash memories for long-term storage

2020 ◽  
Vol 59 (SL) ◽  
pp. SLLC01 ◽  
Author(s):  
Tomoki Murota ◽  
Toshiki Mimura ◽  
Ploybussara Gomasang ◽  
Shinji Yokogawa ◽  
Kazuyoshi Ueno
Keyword(s):  
Flash Memories ◽  
Long Term Storage ◽  
Term Storage

MODERN PROBLEMATICS AND ANALYSIS OF EFFICIENCY OF APPLICATION OF DIFFERENT APPROACHES TO DESTRUCTION OF INFORMATION ON MAGNETIC MEDIA

2019 ◽  
Vol 2 (12) ◽  
pp. 154-164
Author(s):  
O. Semenenko ◽  
O. Vodchyts ◽  
V. Koverga ◽  
R. Lukash ◽  
O. Lutsenko
Keyword(s):  
Armed Forces ◽  
Information Storage ◽  
Storage Device ◽  
Magnetic Media ◽  
Long Term Storage ◽  
Physical Impact ◽  
And Storage ◽  
Term Storage

The introduction and active use of information transmission and storage systems in the Ministry of Defense (MoD) of Ukraine form the need to develop ways of guaranteed removal of data from media after their use or long-term storage. Such a task is an essential component of the functioning of any information security system. The article analyzes the problems of guaranteed destruction of information on magnetic media. An overview of approaches to the guaranteed destruction of information on magnetic media of different types is presented, and partial estimates of the effectiveness of their application are given by some generally accepted indicators of performance evaluation. The article also describes the classification of methods of destruction of information depending on the influence on its medium. The results of the analysis revealed the main problems of application of software methods and methods of demagnetization of the information carrier. The issue of guaranteed destruction of information from modern SSD devices, which are actively used in the formation of new systems of information accumulation and processing, became particularly relevant in the article. In today's conditions of development of the Armed Forces of Ukraine, methods of mechanical and thermal destruction are more commonly used today. In the medium term, the vector of the use of information elimination methods will change towards the methods of physical impact by the pulsed magnetic field and the software methods that allow to store the information storage device, but this today requires specialists to develop new ways of protecting information in order to avoid its leakage.

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