Abstract
The aim of this study was to evaluate the efficacy of the representative method of physical (ultraviolet-C [UV-C] irradiation) and chemical disinfectant treatment (peroxyacetic acid, PAA) against murine norovirus (MNV-1) in suspension and on a food-contact surface (stainless steel) and food (lettuce). Stainless steel and lettuce displayed less than 1 log10 reduction at the highest UV-C doses. More than 1 log10 reduction was possible on stainless steel and lettuce treated with the highest concentration of PAA. For sequential treatment with UV-C doses of 0–600 mJ/cm2 and a fixed PAA concentration (75 ppm for 1, 3, and 5 min) on lettuce, the MNV-1 titer was significantly decreased with increased doses of UV-C (p < 0.05). However, sequential treatment did not show any synergistic effect on MNV-1 reduction in this study. Therefore, single UV or PAA treatment had effective virucidal activities on a fresh vegetable sample.
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