Comparison of the virucidal efficacy of essential oils (cinnamon, clove, and thyme) against hepatitis A virus in suspension and on food-contact surfaces

被引：5

作者：

Hossain, Md Iqbal ^{[1
]}

Wang, Zhaoqi ^{[1
]}

Yeo, Daseul ^{[1
]}

Jung, Soontag ^{[1
]}

Kwon, Hyojin ^{[1
]}

Zhang, Yuan ^{[1
]}

Yoon, Danbi ^{[1
]}

Hwang, Seongwon ^{[1
]}

Choi, Changsun ^{[1
]}

机构：

[1] Chung Ang Univ, Coll Biotechnol & Nat Resources, Dept Food & Nutr, Anseong 17546, Gyeonggi, South Korea

来源：

CURRENT RESEARCH IN FOOD SCIENCE | 2023年 / 7卷

基金：

新加坡国家研究基金会;

关键词：

Hepatitis A virus; Essential oil; Virucidal; Suspension test; Carrier test; RT-qPCR; ANTIVIRAL ACTIVITY; ENTERIC VIRUSES; NOROVIRUS;

D O I：

10.1016/j.crfs.2023.100634

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Essential oils (EOs) have been used for centuries as flavor enhancers in foods, and owing to their antimicrobial properties, they have potential as natural food preservatives. However, their effect on food-borne viruses is unknown. Therefore, in this study, the virucidal effects of three EOs (cinnamon, clove, and thyme) on the infectivity of the hepatitis A virus (HAV) were investigated. Different concentrations of each EO (0.05, 0.1, 0.5, and 1%) were mixed with viral suspensions in accordance with ASTM E1052-11:2011 and incubated for 1 h at room temperature. The EOs exhibited a concentration-dependent effect in the suspension tests, and HAV titers decreased by approximately 1.60 log PFU/mL when treated with EOs at the highest concentration of 1%. The antiviral effect of EOs treated at 1% for 1 h was also evidenced in surface disinfection tests according to the OECD:2013, as approximately 2 log PFU/mL reduction on hard food-contact surfaces (stainless steel and poly-propylene) and approximately 2 and 1.4 log PFU/mL reduction on low-density polyethylene and kraft (soft food -contact surfaces), respectively. Moreover, RT-qPCR results revealed that HAV genome copies were negligibly reduced until treated with a high concentration (1%) in suspension and carrier tests. Overall, our findings highlighted the potential of cinnamon, clove, and thyme EOs as natural disinfectants capable of limiting HAV (cross-) contamination conveyed by food-contact surfaces. These findings advance our knowledge of EOs as antimicrobials and their potential in the food sector as alternative natural components to reduce viral contam-ination and improve food safety.

引用

页数：7

共 47 条

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