Cold oxygen plasma technology efficiency against different airborne respiratory viruses

Terrier, B.; Essere, Boris; Yver, Matthieu; Barthélémy, Mendy; Bouscambert‐Duchamp, Maude; Kurtz, Pedro; VanMechelen, D.; Morfin, Florence; Billaud, Geneviève; Ferraris, Olivier; Lina, Bruno; Rosa‐Calatrava, Manuel; Moulés, Vincent

doi:10.1016/j.jcv.2009.03.017

Cited by 68 publications

(51 citation statements)

References 20 publications

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“…The results show that our plasma system has fast and effective virucidal activity in comparison with the other systems reported in the published literature. Terrier et al (21) reported 6.5, 3.8, and 4 log 10 TCID 50 /ml reductions in the titers of influenza virus type A (H5N2), human parainfluenza virus type 3, and RSV suspensions, respectively, as a result of treating them for 3 min in a newly designed system based on cold oxygen plasma treatment. Within 4 min of CGP treatment, 6.0 log 10 units of human adenovirus was inactivated (22).…”

Section: Discussionmentioning

confidence: 99%

“…Only three studies have reported antiviral activity of CGP. Terrier et al (21) recorded reductions in virus titers of 6.5, 3.8, and 4.0 log 10 units for influenza virus type A, human parainfluenza virus type 3, and respiratory syncytial virus (RSV), respectively, using a newly designed system based on physical decontamination of substrates and air by cold atmospheric plasma. Zimmermann et al (22) achieved up to 6.0 log 10 unit inactivation of adenovirus using a CGP system.…”

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confidence: 99%

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Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

Aboubakr

Williams

Gangal

et al. 2015

Appl Environ Microbiol

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Minimal food-processing methods are not effective against foodborne viruses, such as human norovirus (NV). It is important, therefore, to explore novel nonthermal technologies for decontamination of foods eaten fresh, minimally processed and ready-to-eat foods, and food contact surfaces. We studied the in vitro virucidal activity of cold atmospheric gaseous plasma (CGP) against feline calicivirus (FCV), a surrogate of NV. Factors affecting the virucidal activity of CGP (a socalled radio frequency atmospheric pressure plasma jet) were the plasma generation power, the exposure time and distance, the plasma feed gas mixture, and the virus suspension medium. Exposure to 2.5-W argon (Ar) plasma caused a 5.55 log 10 unit reduction in the FCV titer within 120 s. The reduction in the virus titer increased with increasing exposure time and decreasing exposure distance. Of the four plasma gas mixtures studied (Ar, Ar plus 1% O 2 , Ar plus 1% dry air, and Ar plus 0.27% water), Ar plus 1% O 2 plasma treatment had the highest virucidal effect: more than 6.0 log 10 units of the virus after 15 s of exposure. The lowest virus reduction was observed with Ar plus 0.27% water plasma treatment (5 log 10 unit reduction after 120 s). The highest reduction in titer was observed when the virus was suspended in distilled water. Changes in temperature and pH and formation of H 2 O 2 were not responsible for the virucidal effect of plasma. The oxidation of viral capsid proteins by plasma-produced reactive oxygen and nitrogen species in the solution was thought to be responsible for the virucidal effect. In conclusion, CGP exhibits virucidal activity in vitro and has the potential to combat viral contamination in foods and on food preparation surfaces. Foodborne illnesses continue to plague public health, as well as world economies, costing approximately $152 billion in the United States alone (1). Enteric viruses, particularly human norovirus (NV) and hepatitis A virus (HAV), are the leading causes of viral foodborne illnesses (2). Human NV, one of the top five pathogens with respect to the total cost of foodborne illnesses in the United States, belongs to the family Caliciviridae and is a wellknown cause of "winter vomiting disease" or "stomach flu" (3). NV causes 19 to 21 million cases of acute gastroenteritis annually in the United States and leads to 1.7 to 1.9 million outpatient visits, 400,000 emergency room visits, 56,000 to 71,000 hospitalizations, and 570 to 800 deaths, mostly among young children (4). More than half of all foodborne disease outbreaks due to a known cause reported to the CDC from 2006 to 2010 were attributed to NV. In the European Union in 2007, caliciviruses (primarily NV) were responsible for 507 of 675 foodborne viral disease outbreaks (5).Multiple issues related to the quality of thermally processed foods, e.g., nutritional losses and adverse effects on organoleptic quality, have led to the emergence of so-called nonthermal technologies, which consist of preservation treatments that are effective at ambient o...

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

Aboubakr

Williams

Gangal

et al. 2015

Appl Environ Microbiol

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“…Plasma treatment can effectively inactivate a wide range of microorganisms including spores [19][20][21] and viruses [22]. Feichtinger et al [19] reported that cold plasma technology preferred as alternative source for surface sterilization and disinfection process which can act on both vegetative cells and spores with shorter periods of time.…”

Section: Evolution Of Plasma's Research or Applicationmentioning

confidence: 99%

Cold Plasma: A novel Non-Thermal Technology for Food Processing

2014

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In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactivation of microbes or enzymes which are present in intact tissues, as it is a surface phenomenon. Cold plasma technology is also used to inactivate endogenous enzymes which are responsible for browning reactions particularly polyphenoloxidase and peroxidases. Several research investigations showed a reduced growth of microorganism via different mode of actions by etching phenomenon, cell disruption by electrophoration etc. Plasma technology is considered as modern non conventional technique which is used for the preparation of modified starches, altering its physical and chemical properties. Overall application of cold plasma for microbial destruction on different food substrates like fruits, meat products, cheese etc. was discussed. Besides this, it is also used to alter the germination rate of seeds. It is an eco-friendly process which is used in the preservation of food and other potential applications as an alternative to common techniques.

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“…Biozone Scientific has developed a new process for the generation of cold oxygen plasma (COP) by subjecting air to high-energy deep-UV light with an effective radiation spectrum between 180 nm and 270 nm. This cold gas plasma is composed of several species like negative and positive ions, free radical molecules, electron, UV-photons and ozone (Terrier et al 2009). Duo-Plasmaline is a linearly extended plasma source excited using microwaves of 2.45 GHz at a pressure <1000 Pa (Petasch et al 1997) and several other plasma treatment systems have evolved based on this principle.…”

Section: Plasma Sourcesmentioning

confidence: 99%

“…Plasma treatment can effectively inactivate a wide range of micro-organisms including spores (Kelly-Wintenberg et al 1999;Feichtinger et al 2003;Lee et al 2006) and viruses (Terrier et al 2009). Effect of plasma can be quite selective, meaning tuneable between damage to pathogenic organisms without damage to the host, or activation of different pathways in different organisms (Dobrynin et al 2009).…”

Section: Action On Cell Components and Functionsmentioning

confidence: 99%

Nonthermal Plasma Inactivation of Food-Borne Pathogens

Misra¹,

Tiwari

Raghavarao³

et al. 2011

Food Eng Rev

475

264

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Non-thermal plasma (NTP) is electrically energized matter, composed of highly reactive species including gas molecules, charged particles in the form of positive ions, negative ions, free radicals, electrons and quanta of electromagnetic radiation (photons) at near-room temperature. NTP is an emerging nonthermal technology with potential applications for decontamination in the food industries. An upsurge in the research activities for plasma based inactivation of food borne pathogens is evident in the recent years. These studies have shown that NTP can be used for the surface decontamination of raw produce, dried nuts and the packaging materials etc. This paper reviews the action of plasma agents on the microbial classes and describes proven and potential applications in food processing. Novel developments in the technology and a future outlook for the application to foods are discussed.

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Cold oxygen plasma technology efficiency against different airborne respiratory viruses

Cited by 68 publications

References 20 publications

Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

Virucidal Effect of Cold Atmospheric Gaseous Plasma on Feline Calicivirus, a Surrogate for Human Norovirus

Cold Plasma: A novel Non-Thermal Technology for Food Processing

Nonthermal Plasma Inactivation of Food-Borne Pathogens

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