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Hydroponic Nutrient Solution Temperature Impacts Tulane Virus Persistence over Time.

Gayatri R Dhulappanavar1, Kristen E Gibson2

  • 1Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA.

Food and Environmental Virology
|February 27, 2024
PubMed
Summary
This summary is machine-generated.

Controlled environment agriculture (CEA) faces food safety challenges. Higher nutrient solution temperatures in hydroponic systems significantly reduce Tulane virus, a norovirus surrogate, in lettuce production, aiding risk management.

Keywords:
Controlled environment agriculture (CEA)Human norovirusHydroponicLettuceNutrient solutionSurrogate

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Area of Science:

  • Food safety in Controlled Environment Agriculture (CEA)
  • Microbial risk assessment in hydroponic systems
  • Viral pathogen reduction in produce cultivation

Background:

  • Controlled environment agriculture (CEA) allows year-round produce cultivation but faces food safety concerns, particularly with hydroponically grown lettuce.
  • Recent outbreaks linked to contaminated hydroponic lettuce highlight the need for understanding food safety risks in these systems.
  • Limited research exists on food safety risks during hydroponic leaf lettuce cultivation, necessitating identification of contributing factors and mitigation strategies.

Purpose of the Study:

  • To identify food safety risks in hydroponic systems, specifically focusing on the impact of nutrient solution temperature.
  • To quantify the reduction of infectious Tulane virus (TV), a human norovirus surrogate, in hydroponic nutrient solutions.
  • To generate data for risk assessments in CEA leaf lettuce operations to inform strategies for reducing foodborne outbreaks and recalls.

Main Methods:

  • Determined the concentration of infectious Tulane virus (TV) in hydroponic nutrient solution across four temperatures (15°C, 25°C, 30°C, 37°C).
  • Monitored viral reduction over a 21-day period, simulating the time from seedling to mature lettuce.
  • Calculated mean log PFU reduction and decimal reduction values (D-values) for TV at each tested temperature.

Main Results:

  • Significant log reduction of Tulane virus was observed, increasing with temperature: 0.86 log10 at 15°C to ≥3.77 log10 at 37°C over 21 days.
  • Decimal reduction values (D-values) for TV decreased with higher temperatures, from 48.0 days at 15°C to 7.02 days at 37°C.
  • Higher nutrient solution temperatures demonstrated a greater capacity for reducing viral load in hydroponic lettuce cultivation.

Conclusions:

  • Nutrient solution temperature is a critical factor influencing viral pathogen survival in hydroponic CEA systems.
  • Elevated temperatures (30°C and 37°C) significantly reduce Tulane virus in hydroponic lettuce production within a 21-day cycle.
  • Findings support the development of targeted risk management strategies for CEA to enhance food safety and minimize economic losses from outbreaks and recalls.