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Updated: Oct 6, 2025

Alternative In Vitro Methods for the Determination of Viral Capsid Structural Integrity
Published on: November 16, 2017
Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus
Hae-Won Lee1, Boyeon Park1, So-Ra Yoon1
1Hygienic Safety and Analysis Center World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju, 61755 Republic of Korea.
Abstract:
This study aimed to evaluate the virucidal effect and potential use as a disinfectant of undiluted and diluted slightly acidic electrolyzed water (SAEW) on human noroviruses (HuNoVs) using the in vitro suspension test and in food test. The oxidization reduction potential of SAEW gradually decreased with the increase in distilled water volume. Moreover, as the volume of distilled water and the dilution ratio increased, the available chlorine concentration of the samples significantly decreased from 31.2 ± 0.63 (SAEW) to 1.3 ± 0.21 (1:10 dilution of SAEW solution) (p < 0.05). Undiluted SAEW presented the lowest pH (5.56 ± 0.02) and as SAEW was diluted in distilled water, the pH of the sample increased. Considering the standard reduction values of pathogenic virus (> 4.00 log reduction), the reduction value of HuNoVs in cabbage samples was 4.65 (GI.6) and 4.28 (GII.4) log. These results suggest the potential application of SAEW for inactivating HuNoVs in the food industry.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-021-01011-w.
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