藻细胞和高岭土的存在对病毒MS2存活的影响

选用病毒MS2作为水中肠道病毒的指示病毒,高岭土和铜绿微囊藻分别作为无机颗粒物和有机颗粒物,研究颗粒物浓度、pH值、不同价态离子浓度、天然有机物(NOM)等水质条件下,无机(高岭土)、有机(铜绿微囊藻)颗粒物存在对病毒MS2存活的影响.结果表明,无机颗粒物高岭土对病毒MS2的存活无明显影响,但当水体钙硬度(钙离子产生的硬度)较大时,病毒MS2的表观存活量增加1个对数;铜绿微囊藻的存在会导致病毒MS2的存活量降低1个对数左右,但当溶液的pH值大于4.0或铜绿微囊藻的浓度小于1.0×106cells·L-1时,藻类对病毒的生存无明显影响;当水体钙硬度较大时,藻反而会增加病毒MS2的存活对数.因此在高浊水、高藻水中,水的钙硬度增加会使水体中病毒生存能力变强,进而增加饮用水的安全风险.     

理化因素及感染复数对噬菌体MS2活性的影响

噬菌体MS2作为潜在的水中肠道病毒指示生物,已逐渐成为回用水微生物学安全评价指标的主要研究方向之一。测定了温度、pH值、紫外线和感染复数对噬菌体MS2活性的影响。结果表明:噬菌体MS2在70℃时5 min内即会全部失活,在pH值4～10的范围内均可稳定存在,在短波紫外线照射下25 min内即可失活;噬菌体MS2感染其宿主大肠杆菌的最佳感染复数为1。     

Potential of Pulsed Light to Inactivate Bacteriophage MS2 in Simple Liquid Medium and on Complex Foodstuffs

The virucidal efficacy of a pulsed light treatment applied to viral suspensions, glass beads and herb powders was studied for the F-RNA bacteriophage MS2. The experimental results obtained demonstrated the high potential of this technology to efficiently decontaminate simple matrices but underlined the complexity of application to complex food matrices.     

Impact of Sodium Chloride, Sucrose and Milk on Heat Stability of the Murine Norovirus and the MS2 Phage

Until now, little is known about the influence of food additives on heat inactivation of noroviruses. Only a few studies have shown a protective or inhibiting effect on virus infectivity caused by the food matrix. Therefore, the aim of this study was to examine the influence of sodium chloride, sucrose and milk on heat stability of the surrogates murine norovirus (MNV) and MS2 phage at 60 °C for 1–5 min in PBS for MNV and for 5–120 min in suspension medium buffer for MS2 phage. Different concentrations of sodium chloride (5, 10 %) and sucrose (5, 50 %) were added to the respective buffers. In addition, commercially available milk with different fat concentrations (0.3, 1.5, 3.5 %) was investigated in this study. In general, a linear titre reduction for MNV and MS2 phage could be observed, except for the heat treatment of MNV in PBS with 50 % sucrose. A protective effect of PBS with 50 % sucrose and of the matrix milk on MNV could be concluded. All other tested conditions did not show any influence on virus inactivation. However, MS2 phage did show a higher heat resistance throughout the experiments compared to MNV. In future investigations, it should be tested, whether the achieved data may be considered in risk assessments of heat-treated food products with high concentrations of sugar. Furthermore, it should be clarified, whether these results can also be referred to complex food matrices.     

Assessing the Removal Efficiency of Murine Norovirus 1, Hepatitis A Virus,and Human Coronavirus 229E on Dish Surfaces Through General Wash Program of Household Dishwasher

Food and Environmental Virology - The performance of dishwashers in removing live viruses is an important informative value in practical applications. Since foodborne viruses are present in...