Tulane Virus Persistence and Microbial Stability in 3D Food Ink under Various Storage Conditions: A Pre- and...

Area of Science:

• Food Science and Technology
• Microbiology
• Food Safety

Background:

• 3D food printing offers customizable food products.
• Understanding pathogen survival in 3D printed foods is crucial for safety.
• Human norovirus surrogates like Tulane virus (TuV) are used to assess food safety.

Purpose of the Study:

• To investigate the effect of different storage conditions on Tulane virus (TuV) inactivation in 3D printed food.
• To determine how storage time and temperature affect TuV viability in both 3D printed food and the ink capsules.
• To assess the impact of storage on microbial indicators, pH, and water activity (a_w) in 3D printed food.

Main Methods:

• TuV-inoculated food ink was used to create 3D printed food products.
• Samples were stored in capsules or as printed products at 20°C, 4°C, and -18°C for varying durations.
• TuV was quantified using plaque assays; microbial counts, pH, and a_w were also measured.

Main Results:

• A significant interaction between time, temperature, and storage method affected TuV inactivation.
• Greater TuV reduction occurred in capsules stored at 20°C for 24 hours.
• Significant TuV reduction was observed at 4°C between day 0 and day 1, irrespective of storage method.
• Microbial indicators remained stable, but temperature affected pH and a_w.

Conclusions:

• Storage temperature and time are critical factors for TuV inactivation in 3D printed foods.
• Refrigeration (4°C) demonstrates rapid viral reduction, while room temperature (20°C) shows inactivation, particularly within capsules.
• Findings provide essential data for developing safe handling guidelines for 3D printed food products.