A Synergy Effect of Trisodium Phosphate and Ethanol on Inactivation of Murine Norovirus 1 on Lettuce and Bell Pepper

J Microbiol Biotechnol. 2015 Dec 28;25(12):2106-9. doi: 10.4014/jmb.1503.03032.

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: cotreatment; ethanol; murine norovirus; produce; trisodium phosphate.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Capsicum / virology*
  • Disinfectants / metabolism*
  • Drug Synergism*
  • Ethanol / metabolism*
  • Lactuca / virology*
  • Microbial Viability / drug effects
  • Norovirus / drug effects*
  • Norovirus / physiology
  • Phosphates / metabolism*
  • Time Factors
  • Virus Inactivation

Substances

  • Disinfectants
  • Phosphates
  • Ethanol
  • sodium phosphate