氯处理灭活食物中诺如病毒.pdfVIP

184 Journal of Food Protection, Vol. 75, No. 1, 2012, Pages 184–188 doi:10.4315/0362-028X.JFP-11-243 Copyright G, International Association for Food Protection Research Note Chlorine Treatment To Inactivate Norovirus on Food Contact Surfaces SEOK-WON KIM, SEUNG-BUM BAEK, JI-HYOUNG HA, MIN HWA LEE, CHANGSUN CHOI, AND SANG-DO HA* School of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Gyunggido 456-756, Korea MS 11-243: Received 16 May 2011/Accepted 31 August 2011 ABSTRACT This study was conducted to determine the concentration and optimal treatment time of chlorine for reducing feline calicivirus (FCV) and murine norovirus (MNV) as surrogates of norovirus (NoV) on stainless steel surfaces and to develop a predictive inactivation method using a response surface methodology. The reduction levels of FCV VR-782 and MNV on stainless steel surfaces after treatment with various concentrations of chlorine (0 to 5,000 ppm) for various times (0 to 5 min) were measured. The reduction values of both FCV and MNV on stainless steel surfaces after 5,000 ppm of chlorine treatment for 5 min were 5.20 TCID50 per coupon. The predictive results obtained by central composite design were analyzed by standard analysis of variance. The application of multiple regression analysis was related to the following polynomial equations: (i) FCV (log TCID50 per coupon) ~ 20.3714 z 0.8362x z 0.0011x z 0.0001x x 2 0:1143x2 2 0:0001x2 (x , time; x , concentration) and 1 2 1 2 1 2