Comparison of antiviral effect of oxidizing disinfectants against murine norovirus-1 and hepatitis A virus on fresh root vegetables

Abstract

This study compared the effectiveness between sodium hypochlorite (NaOCl) and its alternatives—chlorine dioxide (ClO2) and peroxyacetic acid (PAA)—against murine norovirus-1 (MNV−1) and hepatitis A virus (HAV) contamination on carrot and lotus root. ClO2 treatment at 123–300 and 170–300 ppm for 3 min reduced MNV-1 by 1–2.51 log PFU/mL (carrot) and 1–1.83 log unit (lotus root), respectively. ClO2 treatment at > 270 ppm also achieved >1 log HAV reduction for both samples, and PAA treatment at 180–500 and 280–500 ppm for 3 min decreased MNV-1 and HAV by 1–3 and 1–2 log units, respectively. NaOCl showed the lowest antiviral effect among the three disinfectants. Enteric viruses were more difficult to inactivate on lotus root than carrot because of the starch as organic matter. No significant differences (P > 0.05) in the physicochemical qualities (surface color, hardness, pH) of carrot and lotus root were observed after treatment, even at the maximum concentration applied. Such findings suggest the use of 270 ppm ClO2 or 280 ppm PAA in the fresh root vegetable industry to control norovirus and HAV without changing food quality.