Disinfection Effect of High-pressure Carbon Dioxide on Human Coronavirus (hCoV-229E)

NING Peng; YANG Dong; LIAO Xiaojun; WEI Fanhua; RAO Lei; BI Yuhai

doi:10.13386/j.issn1002-0306.2022010273

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 293-298. > DOI: 10.13386/j.issn1002-0306.2022010273

NING Peng, YANG Dong, LIAO Xiaojun, et al. Disinfection Effect of High-pressure Carbon Dioxide on Human Coronavirus (hCoV-229E)[J]. Science and Technology of Food Industry, 2023, 44(2): 293−298. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010273.

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Disinfection Effect of High-pressure Carbon Dioxide on Human Coronavirus (hCoV-229E)

NING Peng^{1, 2,},
YANG Dong³,
LIAO Xiaojun³,
WEI Fanhua^1, ,,
RAO Lei^3, ,,
BI Yuhai^{2, 4, ,}

1.
College of Agriculture, Ningxia University, Yinchuan 750021, China
2.
CAS Key Laboratory of Pathogen Microbiology and Immunology, Institute of Microbiology, Center for Influenza Research and Early-warning (CASCIRE), Chinese Academy of Sciences, Beijing 100101, China
3.
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
4.
University of Chinese Academy of Sciences, Beijing 100049, China

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Received Date: February 09, 2022
Available Online: November 16, 2022

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Abstract

Abstract

Objective: Exploring the disinfection effect of high-pressure carbon dioxide (HPCD) on human coronavirus 229E (hCoV-229E). Methods: The human coronavirus 229E (hCoV-229E) was treated by HPCD at different temperatures (10, 25, and 37 ℃) and pressures (6.3 and 10 MPa) for different time (15 and 30 min). Result: Compared with the control groups under the corresponding temperatures, the virus titer in 50 mL tube treated with HPCD at 10 ℃ and 6.3 MPa for 30 min was significantly decreased (P<0.05). The virus titer was also significantly reduced after treatment with HPCD at 37 ℃ and 10 MPa for 15 min (P<0.01). Moreover, the virus titers inoculated on the surfaces of salmon meat, shrimp shell, and polyethylene packing materials were all significantly decreased after HPCD treatment at 37 ℃ and 10 MPa for 15 min as compared with the corresponding control groups (P<0.05). Conclusion: HPCD treatment at 37 ℃ and 10 MPa for 15 minutes could effectively disinfect hCoV-229E on the surface of food (salmon meat and shrimp shell) and polyethylene packaging materials.
- high-pressure carbon dioxide,
- human coronavirus,
- food surfaces,
- packaging materials,
- disinfection

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References (41)

References

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