Inactivation of foodborne viruses by novel organic peroxyacid-based disinfectants

• Published in: Frontiers in microbiology 2023-05, Vol.14, p.1187142-1187142
• Main Authors: Bouchard, Simon, Paniconi, Teresa, Jubinville, Éric, Goulet-Beaulieu, Valérie, Goetz, Coralie, Marchand, Patrick, Jean, Julie
• Format: Article
• Language: English
• Subjects: hepatitis A virus; hepatitis E virus; inactivation; Microbiology; norovirus; peroxyacids
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2023.1187142

Viruses are responsible for most enteric foodborne illnesses worldwide. The foods most frequently involved are fresh fruits and vegetables since they undergo little or no processing. Washing with a chemical disinfectant is a convenient way of inactivating viruses on foods. Peracetic acid, widely used as a disinfectant in the food industry, has the drawback of leaving a strong odor and is ineffective alone against some foodborne viruses. In this study, four disinfectants, namely per levulinic acid with or without sodium dodecyl sulfate, peracetic acid and a commercial peracetic acid-based disinfectant were tested on murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and hepatitis E virus (HEV). Disinfectant concentrations were 50, 80, 250, 500, and 1000 mg l and contact times were 0.5, 1, 5, and 10 min. Under these conditions, per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles vs. 2.24 log cycles by peracetic acid within 0.5 min. On stainless steel at 80 ppm, only peracetic acid produced 3-log reductions within 0.5 min. None of these peroxyacids was able to reduce infectious titers of HAV or HEV by even 2 log cycles at any concentration or time-tested. This study will guide the development of new chemical formulas that will be more effective against major foodborne viruses and will have less impact on food quality and the environment.