Antiviral Activity of Allyl Isothiocyanate Against Infectious Viruses

Area of Science:

• Food Science
• Virology
• Microbiology

Background:

• Enteric viruses, including hepatitis A virus (HAV) and noroviruses, pose significant public health risks.
• Effective disinfection strategies are crucial for preventing viral transmission, especially in food safety.

Purpose of the Study:

• To evaluate the antiviral efficacy of allyl isothiocyanate (AITC) against enteric viruses.
• To determine the influence of AITC concentration, temperature, and exposure time on viral inactivation.
• To assess AITC's potential as a natural disinfectant for produce and food-contact surfaces.

Main Methods:

• Hepatitis A virus (HAV) and murine norovirus (MNV) were treated with AITC at varying concentrations (0.1%, 0.5%), temperatures (10°C, 25°C, 37°C), and incubation times (2h, overnight).
• Human norovirus (HuNoV) GI suspensions were tested using in situ capture quantitative reverse transcription polymerase chain reaction (RT-qPCR).
• AITC was applied to produce for 15 and 30 minutes to assess its efficacy as a disinfectant.

Main Results:

• AITC demonstrated a concentration-, temperature-, and time-dependent antiviral effect.
• Significant reductions in viral titers were observed, with MNV decreasing by 3.75 log TCID50/mL and HAV below the limit of detection under optimal conditions (0.5% AITC, 37°C, overnight).
• AITC partially inhibited the interaction between the viral capsid and its receptor for HuNoVs at 37°C. Produce treatment showed no significant change in viral titers.

Conclusions:

• Allyl isothiocyanate (AITC) exhibits potent antiviral activity against enteric viruses, including HAV and noroviruses.
• AITC shows promise as a natural disinfectant for reducing viral contamination on food and food-contact surfaces, though further optimization is needed.
• The findings suggest AITC's potential role in enhancing food safety and preventing the spread of viral infections.