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Food Microbiology Apr 2023Since the first SARS-CoV-2 outbreak in Wuhan, China, there has been continued concern over the link between SARS-CoV-2 transmission and food. However, there are few...
Since the first SARS-CoV-2 outbreak in Wuhan, China, there has been continued concern over the link between SARS-CoV-2 transmission and food. However, there are few studies on the viability and removal of SARS-CoV-2 contaminating food. This study aimed to evaluate the viability of SARS-CoV-2 on food matrices, depending on storage temperature, and inactivate the virus contaminating food using disinfectants. Two SARS-CoV-2 strains (L and S types) were used to contaminate lettuce, chicken, and salmon, which were then stored at 20,4 and -40 °C. The half-life of SARS-CoV-2 at 20 °C was 3-7 h but increased to 24-46 h at 4 °C and exceeded 100 h at -40 °C. SARS-CoV-2 persisted longer on chicken or salmon than on lettuce. Treatment with 70% ethanol for 1 min inactivated 3.25 log reduction of SARS-CoV-2 inoculated on lettuce but not on chicken and salmon. ClO2 inactivated up to 2 log reduction of SARS-CoV-2 on foods. Peracetic acid was able to eliminate SARS-CoV-2 from all foods. The virucidal effect of all disinfectants used in this study did not differ between the two SARS-CoV-2 strains; therefore, they could also be effective against other SARS-CoV-2 variants. This study demonstrated that the viability of SARS-CoV-2 can be extended at 4 and -40 °C and peracetic acid can inactivate SARS-CoV-2 on food matrices.
Topics: Animals; Peracetic Acid; Salmon; SARS-CoV-2; Lactuca; Chickens; Ethanol; COVID-19; Seafood; Disinfectants
PubMed: 36462820
DOI: 10.1016/j.fm.2022.104164 -
Molecules (Basel, Switzerland) Dec 2020This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and...
This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time ( < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts ( < 0.05). All evaluated treatments promoted a significant reduction in the count ( < 0.05). Scanning electron microscopy revealed fragmented cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids ( < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments ( > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.
Topics: Acetic Acid; Chemical Phenomena; Disinfectants; Disinfection; Food Microbiology; Food Quality; Fragaria; Microbiota; Peracetic Acid; Ultrasonic Waves
PubMed: 33375142
DOI: 10.3390/molecules26010016 -
Brazilian Dental Journal 2011This study evaluated the in vitro antibacterial activity of conventional and experimental endodontic irrigants against Enterococcus faecalis. The following substances... (Comparative Study)
Comparative Study
This study evaluated the in vitro antibacterial activity of conventional and experimental endodontic irrigants against Enterococcus faecalis. The following substances were evaluated by direct contact test: 2.5% sodium hypochlorite (NaOCl); 2% chlorhexidine (CHX); 1% peracetic acid. After different contact periods (30 s, 1, 3, and 10 min), a neutralizing agent was applied. Serial 10-fold dilutions were prepared and plated onto tryptic soy agar (TSA) and the number of colony-forming units per milliliter (CFU/mL) was determined. Sterile saline was used as a negative control. Both 2.5% NaOCl and 2% CHX eliminated E. faecalis after 30 s of contact. Peracetic acid reduced the bacterial counts by 86% after 3 min and completely eliminated E. faecalis after 10 min. These results allow us to conclude that 1% peracetic acid is effective against E. faecalis, despite its slower action compared with 2.5% NaOCl and 2% CHX.
Topics: Anti-Bacterial Agents; Anti-Infective Agents, Local; Bacterial Load; Bacteriological Techniques; Chlorhexidine; Enterococcus faecalis; Humans; Materials Testing; Microbial Viability; Peracetic Acid; Root Canal Irrigants; Sodium Hypochlorite; Time Factors
PubMed: 21861026
DOI: 10.1590/s0103-64402011000400004 -
International Journal of Antimicrobial... Oct 2020Acanthamoebae are facultative parasites causing rare but serious infections such as keratitis and encephalitis and are also known as vectors for several bacterial...
Acanthamoebae are facultative parasites causing rare but serious infections such as keratitis and encephalitis and are also known as vectors for several bacterial pathogens, including legionellae and pseudomonads. Acanthamoeba cysts are particularly resilient and enable the amoebae to withstand desiccation and to resist disinfection and therapy. While the search for new therapeutic options has been intensified in the past years, hand and surface disinfectants as well as topical antiseptics for preventing infections have not been studied in detail to date. The aim of this study was to screen well-known and commonly used antimicrobial products in various formulations and different concentrations for their efficacy against Acanthamoeba trophozoites and cysts, including aliphatic alcohols, quaternary ammonium compounds (QACs), peracetic acid (PAA), potassium peroxymonosulfate sulfate (PPMS) and octenidine dihydrochloride (OCT). Of all products tested, OCT and QACs showed the highest efficacy, totally eradicating both trophozoites and cysts within 1 min. The determined 50% effective concentration (EC) for cysts was 0.196 mg/mL for OCT and 0.119 mg/mL for QACs after 1 min of exposure. PAA and PPMS showed reliable cysticidal efficacies only with prolonged incubation times of 30 min and 60 min, respectively. Aliphatic alcohols generally had limited efficacy, and only against trophozoites. In conclusion, OCT and QACs are potent actives against Acanthamoeba trophozoites and cysts at concentrations used in commercially available products, within contact times suitable for surface and hand disinfection as well as topical antisepsis.
Topics: Acanthamoeba; Acanthamoeba Keratitis; Alcohols; Antiparasitic Agents; Disinfectants; Disinfection; Hand Disinfection; Humans; Imines; Peracetic Acid; Pyridines; Quaternary Ammonium Compounds; Sulfuric Acids; Trophozoites
PubMed: 32739477
DOI: 10.1016/j.ijantimicag.2020.106122 -
Journal of Food Protection Mar 2024The application of antimicrobial treatments to beef trimmings prior to grinding for the reduction of microbial contamination in ground beef has increased recently....
The application of antimicrobial treatments to beef trimmings prior to grinding for the reduction of microbial contamination in ground beef has increased recently. However, raw single-ingredient meat products are not permitted by Food Safety and Inspection Services (FSIS) to retain more than 0.49% water resulting from postevisceration processing. The effectiveness of antimicrobials with the limited water retention is not well documented. The objective of this study was to determine the effectiveness of peracetic acid at varied concentrations against E. coli O157:H7 and Salmonella on the surface of beef trimmings and beef subprimals that was applied at industry operating parameters within the retained water requirement. One hundred and forty-four each of beef trimmings and subprimals were used to evaluate the effect of different concentrations of peracetic acid solution on reducing E. coli O157:H7 and Salmonella on surfaces of fresh beef within the FSIS requirement of ≤0.49% retained water from antimicrobial spray treatments using a conveyor system. A ten-strain cocktail mixture was inoculated on surfaces of fresh beef and subjected to water or four different concentrations of peracetic acid (130, 150, 200, and 400 ppm). Spray treatments with 130, 150, and 200 ppm peracetic acid reduced (P ≤ 0.05) E. coli O157:H7 and Salmonella at least 0.2 log on surfaces of beef trimmings and subprimals. Spray treatment with 400 ppm peracetic acid resulted in approximately 0.5 and 0.3 log reduction of E. coli O157:H7 and Salmonella, respectively. Results indicate that all concentrations (130-400 ppm) of peracetic acid significantly reduced E. coli O157:H7 and Salmonella on beef trimmings and subprimals compared to untreated controls. Thus, a range from 130 to 400 ppm of peracetic acid can be used during beef processing to improve the safety of beef trimmings and subprimals when weight gain is limited to ≤0.49% to meet regulatory requirements.
Topics: Animals; Cattle; Peracetic Acid; Food Microbiology; Food Handling; Water; Meat; Colony Count, Microbial; Anti-Infective Agents; Escherichia coli O157; Salmonella; Food Contamination
PubMed: 38184149
DOI: 10.1016/j.jfp.2024.100217 -
International Journal of Molecular... Dec 2022Peracetic acid (PAA) disinfectants are effective against a wide range of pathogenic microorganisms, including bacteria, fungi, and viruses. Several studies have shown...
Peracetic acid (PAA) disinfectants are effective against a wide range of pathogenic microorganisms, including bacteria, fungi, and viruses. Several studies have shown the efficacy of PAA against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2); however, its efficacy in SARS-CoV-2 variants and the molecular mechanism of action of PAA against SARS-CoV-2 have not been investigated. SARS-CoV-2 infection depends on the recognition and binding of the cell receptor angiotensin-converting enzyme 2 (ACE2) via the receptor-binding domain (RBD) of the spike protein. Here, we demonstrated that PAA effectively suppressed pseudotyped virus infection in the Wuhan type and variants, including Delta and Omicron. Similarly, PAA reduced the authentic viral load of SARS-CoV-2. Computational analysis suggested that the hydroxyl radicals produced by PAA cleave the disulfide bridges in the RBD. Additionally, the PAA treatment decreased the abundance of the Wuhan- and variant-type spike proteins. Enzyme-linked immunosorbent assay showed direct inhibition of RBD-ACE2 interactions by PAA. In conclusion, the PAA treatment suppressed SARS-CoV-2 infection, which was dependent on the inhibition of the interaction between the spike RBD and ACE2 by inducing spike protein destabilization. Our findings provide evidence of a potent disinfection strategy against SARS-CoV-2.
Topics: Humans; Spike Glycoprotein, Coronavirus; Peracetic Acid; Angiotensin-Converting Enzyme 2; SARS-CoV-2; COVID-19; Protein Binding
PubMed: 36613459
DOI: 10.3390/ijms24010020 -
Applied and Environmental Microbiology Sep 2020We determined the disinfection efficacy and inactivation mechanisms of peracetic acid (PAA)-based sanitizer using pH values relevant for vegetable sanitation against...
We determined the disinfection efficacy and inactivation mechanisms of peracetic acid (PAA)-based sanitizer using pH values relevant for vegetable sanitation against rotavirus (RV) and Tulane virus (TV; a human norovirus surrogate). TV was significantly more resistant to PAA disinfection than RV: for a 2-log reduction of virus titer, RV required 1 mg/liter PAA for 3.5 min of exposure, while TV required 10 mg/liter PAA for 30 min. The higher resistance of TV can be explained, in part, by significantly more aggregation of TV in PAA solutions. The PAA mechanisms of virus inactivation were explored by quantifying (i) viral genome integrity and replication using reverse transcription-quantitative PCR (RT-qPCR) and (ii) virus-host receptor interactions using a cell-free binding assay with porcine gastric mucin conjugated with magnetic beads (PGM-MBs). We observed that PAA induced damage to both RV and TV genomes and also decreased virus-receptor interactions, with the latter suggesting that PAA damages viral proteins important for binding its host cell receptors. Importantly, the levels of genome-versus-protein damage induced by PAA were different for each virus. PAA inactivation correlated with higher levels of RV genome damage than of RV-receptor interactions. For PAA-treated TV, the opposite trends were observed. Thus, PAA inactivates each of these viruses via different molecular mechanisms. The findings presented here potentially contribute to the design of a robust sanitation strategy for RV and TV using PAA to prevent foodborne disease. In this study, we examined the inactivation mechanisms of peracetic acid (PAA), a sanitizer commonly used for postharvest vegetable washing, for two enteric viruses: Tulane virus (TV) as a human norovirus surrogate and rotavirus (RV). PAA disinfection mechanisms for RV were mainly due to genome damage. In contrast, PAA disinfection in TV was due to damage of the proteins important for binding to its host receptor. We also observed that PAA triggered aggregation of TV to a much greater extent than RV. These studies demonstrate that different viruses are inactivated via different PAA mechanisms. This information is important for designing an optimal sanitation practice for postharvest vegetable washing to minimize foodborne viral diseases.
Topics: Caliciviridae; Disinfectants; Disinfection; Drug Resistance, Viral; Inactivation, Metabolic; Peracetic Acid; Rotavirus
PubMed: 32709728
DOI: 10.1128/AEM.01095-20 -
Organic Process Research & Development Feb 2023Epoxidation of alkenes is a valuable transformation in the synthesis of fine chemicals. Described herein are the design and development of a continuous flow process for... (Review)
Review
Epoxidation of alkenes is a valuable transformation in the synthesis of fine chemicals. Described herein are the design and development of a continuous flow process for carrying out the epoxidation of alkenes with a homogeneous manganese catalyst at metal loadings as low as 0.05 mol%. In this process, peracetic acid is generated and telescoped directly into the epoxidation reaction, thus reducing the risks associated with its handling and storage, which often limit its use at scale. This flow process lessens the safety hazards associated with both the exothermicity of this epoxidation reaction and the use of the highly reactive peracetic acid. Controlling the speciation of manganese/2-picolinic acid mixtures by varying the ligand:manganese ratio was key to the success of the reaction. This continuous flow process offers an inexpensive, sustainable, and scalable route to epoxides.
PubMed: 36844035
DOI: 10.1021/acs.oprd.2c00222 -
Applied and Environmental Microbiology Jan 2022The disinfectant peracetic acid (PAA) can cause high levels of sublethal injury to Listeria monocytogenes. This study aims to evaluate phenotypic and transcriptional...
The disinfectant peracetic acid (PAA) can cause high levels of sublethal injury to Listeria monocytogenes. This study aims to evaluate phenotypic and transcriptional characteristics concerning the surface attachment and virulence potential of sublethally injured L. monocytogenes ScottA and EGDe after exposure to 0.75 ppm PAA for 90 min at 4°C and subsequent incubation in tryptic soy broth supplemented with yeast extract (TSBY) at 4°C. The results showed that injured L. monocytogenes cells (99% of the total population) were able to attach (after 2 and 24 h) to stainless steel coupons at 4°C and 20°C. virulence assays using human intestinal epithelial Caco-2 cells showed that injured L. monocytogenes could invade host cells but could not proliferate intracellularly. The virulence response was strain dependent; injured ScottA was more invasive than EGDe. Assessment of PAA injury at the transcriptional level showed the upregulation of genes ( and ) involved in flagellum motility and surface attachment. The transcriptional responses of L. monocytogenes EGDe and ScottA were different: only injured ScottA demonstrated upregulation of the virulence genes and . Downregulation of the stress-related genes and and upregulation of were observed in injured ScottA. The obtained results indicate that sublethally injured L. monocytogenes cells may retain part of their virulence properties as well as their ability to adhere to food-processing surfaces. Transmission to food products and the introduction of these cells into the food chain are therefore plausible scenarios that are worth taking into consideration in terms of risk assessment. L. monocytogenes is the causative agent of listeriosis, a serious foodborne illness. Antimicrobial practices such as disinfectants used for the elimination of this pathogen in the food industry can produce a sublethally injured population fraction. Injured cells of this pathogen that may survive antimicrobial treatment may pose a food safety risk. Nevertheless, knowledge regarding how sublethal injury may impact important cellular traits and phenotypic responses of this pathogen is limited. This work suggests that sublethally injured L. monocytogenes cells maintain virulence and surface attachment potential and highlights the importance of the occurrence of sublethally injured cells regarding food safety.
Topics: Caco-2 Cells; Food Microbiology; Humans; Listeria monocytogenes; Listeriosis; Peracetic Acid; Virulence
PubMed: 34731051
DOI: 10.1128/AEM.01582-21 -
Journal of Food Protection Jan 2018The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts...
The poultry processing industry has been undergoing a series of changes as it modifies processing practices to comply with new performance standards for chicken parts and comminuted poultry products. The regulatory approach encourages the use of intervention strategies to prevent and control foodborne pathogens in poultry products and thus improve food safety and protect human health. The present studies were conducted to evaluate the efficacy of antimicrobial interventions for reducing Salmonella on inoculated chicken parts under simulated commercial processing conditions. Chicken pieces were inoculated by immersion in a five-strain Salmonella cocktail at 6 log CFU/mL and then treated with organic acids and oxidizing agents on a commercial rinsing conveyor belt. The efficacy of spraying with six different treatments (sterile water, lactic acid, acetic acid, buffered lactic acid, acetic acid in combination with lactic acid, and peracetic acid) at two concentrations was evaluated on skin-on and skin-off chicken thighs at three application temperatures. Skinless chicken breasts were used to evaluate the antimicrobial efficacy of lactic acid and peracetic acid. The color stability of treated and untreated chicken parts was assessed after the acid interventions. The lactic acid and buffered lactic acid treatments produced the greatest reductions in Salmonella counts. Significant differences between the control and water treatments were identified for 5.11% lactic acid and 5.85% buffered lactic acid in both skin-on and skin-off chicken thighs. No significant effect of treatment temperature for skin-on chicken thighs was found. Lactic acid and peracetic acid were effective agents for eluting Salmonella cells attached to chicken breasts.
Topics: Acetic Acid; Animals; Anti-Bacterial Agents; Chickens; Food Microbiology; Food Safety; Humans; Lactic Acid; Peracetic Acid; Poultry Products; Salmonella
PubMed: 29240465
DOI: 10.4315/0362-028X.JFP-17-087