Key result
Per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles compared to 2.24 log cycles by peracetic acid within 0.5 min.
Why the study?
Peracetic acid leaves a strong odor and is ineffective alone against some foodborne viruses, prompting the evaluation of novel organic peroxyacid-based disinfectants.
Absolute Event Rate: 3% vs 2.24%
Per levulinic acid with 1% SDS and peracetic acid are effective against murine norovirus 1 but not against hepatitis A or E viruses, highlighting the need for broader-spectrum foodborne viral disinfectants.
May offer improved produce disinfection options; leaves open real-world validation before practice adoption.
Viruses are responsible for most enteric foodborne illnesses worldwide. The foods most frequently involved are fresh fruits and vegetables since they undergo little or no processing. Washing with a chemical disinfectant is a convenient way of inactivating viruses on foods. Peracetic acid, widely used as a disinfectant in the food industry, has the drawback of leaving a strong odor and is ineffective alone against some foodborne viruses. In this study, four disinfectants, namely per levulinic acid with or without sodium dodecyl sulfate, peracetic acid and a commercial peracetic acid-based disinfectant were tested on murine norovirus 1 (MNV-1), hepatitis A virus (HAV), and hepatitis E virus (HEV). Disinfectant concentrations were 50, 80, 250, 500, and 1000 mg l–1 and contact times were 0.5, 1, 5, and 10 min. Under these conditions, per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles vs. 2.24 log cycles by peracetic acid within 0.5 min. On stainless steel at 80 ppm, only peracetic acid produced 3-log reductions within 0.5 min. None of these peroxyacids was able to reduce infectious titers of HAV or HEV by even 2 log cycles at any concentration or time-tested. This study will guide the development of new chemical formulas that will be more effective against major foodborne viruses and will have less impact on food quality and the environment.
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Bouchard et al. (2023) studied Foodborne viruses (MNV-1, HAV, HEV). Per levulinic acid with 1% sodium dodecyl sulfate (SDS) vs. Peracetic acid was evaluated on Reduction in MNV-1 infectious titer (log cycles) at 0.5 min. Per levulinic acid supplemented with 1% SDS reduced MNV-1 infectious titer by 3 log cycles compared to 2.24 log cycles by peracetic acid within 0.5 min.
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