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Related Experiment Video

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Alternative In Vitro Methods for the Determination of Viral Capsid Structural Integrity

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Curcumin-Mediated Photodynamic Inactivation of Norovirus Surrogates.

W Randazzo^1,2, R Aznar^1,2, G Sánchez^3,4

¹Departament of Biotechnology, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980, Paterna, Valencia, Spain.

Food and Environmental Virology

|August 7, 2016

Summary

Photoactivated curcumin effectively inactivates feline calicivirus (FCV), a norovirus surrogate, showing potential for food safety applications. This natural photosensitizer offers a promising method to reduce viral contamination in food products.

Keywords:

Curcumin Enteric virus Natural compounds Norovirus Photodynamic inactivation Photosensitizers

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Last Updated: Mar 16, 2026

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Published on: November 16, 2017

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Area of Science:

Food Science
Microbiology
Photochemistry

Background:

Photodynamic inactivation (PDI) utilizes photosensitizers (PS) to eliminate pathogens.
Curcumin is a natural photosensitizer with potential food industry applications.

Purpose of the Study:

To evaluate the antiviral efficacy of photoactivated curcumin against norovirus surrogates, specifically feline calicivirus (FCV) and murine norovirus (MNV).

Main Methods:

Viruses (FCV and MNV) were treated with varying concentrations of curcumin (13.5-1358 µM) and photoactivated using LED blue light (3 J/cm²).
Viral titers were assessed post-treatment under different conditions (37°C for 30 min, room temperature).

Main Results:

Photoactivated curcumin (50 µg/mL) significantly reduced FCV titers by nearly 5 log at 37°C.
MNV showed lower susceptibility, with a 0.73 log reduction.
At room temperature, 5 µg/mL curcumin reduced FCV titers by 1.75 log.

Conclusions:

Photoactivated curcumin demonstrates significant antiviral activity against FCV, a norovirus surrogate.
Curcumin shows promise as a natural additive for enhancing food safety by reducing viral contamination.