Details

Autor(en) / Beteiligte

• Mayara de Souza Grilo, Maria
• Targino de Souza Pedrosa, Geany
• Tavares da Silva, Ruthchelly
• Campagnollo, Fernanda Bovo
• Schaffner, Donald W.
• Magnani, Marciane

Titel

Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies

Ist Teil von

• Food microbiology, 2022-06, Vol.104, p.103995-103995, Article 103995

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2022

Link zum Volltext

Quelle

MEDLINE

Beschreibungen/Notizen

• This study assessed the norovirus (NoV) surrogate bacteriophage MS2 transfer from stainless steel, glass and low-density polypropylene surfaces to raspberry and pitanga fruits. The effect of sodium hypochlorite (100 ppm, 1 min) on MS2 survival on whole fruits, the MS2 survival in sanitized fruits and derived pulps during frozen storage, and in response to preservation technologies (heat, organic acids and salts) was also assessed. The highest (p < 0.05) viral transfer (%) was observed from glass and stainless steel (∼90%) to raspberry, and from glass and polypropylene (∼75%) to pitanga, after 60 min of contact. Sodium hypochlorite reduced (p < 0.05) MS2 titer by 3.5 and 3.8 log PFU/g in raspberry and pitanga, respectively. MS2 decreased (p < 0.05) up to 1.4 log PFU/g in frozen stored sanitized fruits (whole fruits and pulps) after 15 days, with no further changes after 30 days. Thermal treatments reduced MS2 titer (p < 0.05) in both fruit pulps. MS2 inactivation was higher in pitanga pulp. The addition of ascorbic acid, citric acid, sodium benzoate, or sodium metabisulfite had little effect (<1 log PFU/g) on MS2 concentration in either fruit. These results may inform NoV risk management practice in processing and handling of fruits. •MS2 transfer always exceeded 50%, and was higher for raspberries than pitanga.•Sodium hypochlorite reduced MS2 titer significantly (>3 log PFU) on both fruits.•MS2 decreased (∼1.4 log PFU) in frozen fruits after 15 d, but no further at 30 d.•Heat reduced MS2 titer (>4 log PFU) in both pulps, and was higher in pitanga.•Organic acids, sodium benzoate, or sodium metabisulphite had little effect on MS2.