Survival of hepatitis A virus on various food-contact surfaces during 28 days of storage at room temperature

Bae, San-Cheong; Park, Shin Young; Kim, Anna; Oh, Mi‐Hwa; Ha, Sang‐Do

doi:10.1016/j.foodres.2014.08.023

Cited by 14 publications

(2 citation statements)

References 40 publications

(41 reference statements)

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“…Microbial inactivation has commonly been modeled using a first-order kinetics process ( Whiting et al., 1996 ; Pankaj et al., 2013 ) fitted for comparison with the Weibull model. Moreover, many researchers have revealed that the Weibull model might have a better fit than first-order models for kinetic viability of bacteria and viruses, such as mixed-culture biofilms of S. Typhimurium ( Jahid et al., 2015 ), reduction of Cladosporium cladosporioides and Penicillium citrinum ( Park and Ha, 2015 ), and survival of norovirus ( Kim et al., 2014 ) and the hepatitis A virus ( Bae et al., 2014 ). Thus, for its simplicity and flexibility, the Weibull model is used extensively ( Chen and Hoover, 2004 ; Chen, 2007 ; Muñoz-Cuevas et al., 2013 ).…”

Section: Resultsmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS) , plastic (PLA) , rubber (RB) , and eggshell (ES) . After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d R value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers.

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Section: Resultsmentioning

confidence: 99%

Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature

Lee

Roy

et al. 2020

Poultry Science

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“…There are many studies which agree with the Weibull model, as a better fit than first-order models for kinetic analysis of disinfection processes. More importantly, the Weibull model has been extensively utilized because of its simplicity and flexibility [92] , [93] . A good correlation was quantified between the viral disinfection and the steady-state concentration of • OH through a probe compound, indicating that the generated • OH was the main species for MNV-1 disinfection.…”

Section: Inactivation Of Viruses By Heterogeneous Photocatalysismentioning

confidence: 99%