Chlorine treatment to inactivate norovirus on food contact surfaces

Area of Science:

• Food Safety
• Microbiology
• Disinfection Science

Background:

• Norovirus (NoV) is a significant cause of foodborne illness.
• Effective disinfection of food contact surfaces is crucial for public health.
• Feline calicivirus (FCV) and murine norovirus (MNV) are used as surrogates for human norovirus.

Purpose of the Study:

• To determine optimal chlorine concentrations and treatment times for FCV and MNV inactivation on stainless steel.
• To develop a predictive model for norovirus inactivation using response surface methodology.

Main Methods:

• Stainless steel coupons were treated with varying chlorine concentrations (0-5,000 ppm) and times (0-5 min).
• Reduction levels of FCV and MNV were quantified using TCID(50).
• Response surface methodology and multiple regression analysis were used to develop predictive models.

Main Results:

• A 5,000 ppm chlorine treatment for 5 min reduced both FCV and MNV by 5.20 log TCID(50) per coupon.
• Polynomial regression equations were established to predict FCV and MNV reduction based on time and concentration.
• The models demonstrated a significant relationship between chlorine parameters and viral inactivation.

Conclusions:

• The developed polynomial models can predict the minimum chlorine concentration and exposure time required for effective norovirus control.
• These findings provide valuable data for establishing disinfection protocols on food contact surfaces.
• The study contributes to enhancing food safety by offering a method to control norovirus contamination.