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A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper
A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper
Journal of Microbiology and Biotechnology. 2015. Dec, 25(12): 2106-2109
Copyright © 2015, The Korean Society For Microbiology And Biotechnology
  • Received : March 11, 2015
  • Accepted : August 23, 2015
  • Published : December 28, 2015
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About the Authors
Eun-Jin Kim
Department of Food Science and Biotechnology, Gachon University, Sungnam 13120, Republic of Korea
Young-Duck Lee
Food Science and Engineering, School of Convergence Bioscience and Technology, Seowon University, Cheongju 28674, Republic of Korea
Kwang-Yup Kim
Department of Food Science and Technology, Chungbuk National University Korea, Chongju 28644, Republic of Korea
Jong-Hyun Park
Department of Food Science and Biotechnology, Gachon University, Sungnam 13120, Republic of Korea
p5062@gachon.ac.kr

Abstract
The synergy effect of trisodium phosphate (TSP) and ethanol against murine norovirus 1 (MNV-1), as a surrogate for human noroviruses, on fresh produces was evaluated. More than 2% (w/v) of TSP effectively inactivated MNV-1. The single treatment of 1% TSP or 30% ethanol for 30 min was not effective on MNV-1; however, cotreatment showed inactivation of MNV-1 on stainless steel and the produces of lettuce and bell pepper under 15 min. The results suggest that cotreatment of TSP and ethanol at a low concentration and a short time of exposure might be useful for the reduction of norovirus in some produce.
Keywords
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M, 100 bp DNA ladder; C, MNV-1 without cotreatment; 1 min-30 min, times for cotreatments.
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M, 100 bp DNA ladder; C1, MNV-1 without treatment on lettuce; C2, MNV-1 without treatment on bell pepper; 1 min-5 min, times of cotreatment.
Acknowledgements
This research was supported by the Gachon University Research Fund of 2014 (GCU-2014-0196).
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