Inactivation of Hepatitis A Virus and Feline Calicivirus on Model Food Contact Surfaces by Ultraviolet Light (UV-C) Systems

Food contact surfaces can harbor and transmit pathogens leading to outbreaks. Decontamination strategies that are user- and environmentally-friendly without toxic by-product formation are needed. Novel UV-C light-emitting diode (LED) technologies are being explored to deliver the required dose to inactivate viruses in food-processing environments. The objective of this study was to compare the effects of 279 nm UV-C LED to 254 nm UV-C against hepatitis A virus (HAV) and feline calicivirus (FCV, a cultivable human norovirus surrogate) on stainless-steel, ceramic, and glass surfaces. Viruses were surface spread on sterile stainless-steel or ceramic coupons (100 mu L on 2 x 2 cm2), or glass discs (50 mu L on 1 x 1 cm2), air-dried, and UV-C-treated for up to 3.75 min (surface dose = 0-49.2 mJ/cm2 for HAV and 0-24.6 mJ/cm2 for FCV). Each triplicate treatment was assayed in duplicate, and data were statistically analyzed. The D10-values for HAV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 9.48 +/- 0.34, 14.53 +/- 2.52, and 6.91 +/- 1.93 mJ/cm2, while with UV-C LED at 279 nm were 19.53 +/- 2.45, 26.05 +/- 0.60, and 8.77 +/- 2.08 mJ/cm2, respectively. The D10-values for FCV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 3.65 +/- 0.06, 6.25 +/- 1.90, and 4.69 +/- 0.03 mJ/cm2, while with UV-C LED at 279 nm were 7.097 +/- 2.11, 8.31 +/- 2.12, and 7.88 +/- 0.86 mJ/cm2, respectively. Higher 279 nm UV-C doses were needed to inactivate HAV and FCV compared to 254 nm UV-C on the tested surfaces. Novel UV-C LED systems using appropriate doses show promise to inactivate foodborne viruses on food contact surfaces.