INACTIVATION OF PICORNAVIRUSES AND CALICIVIRUSES; Part 2: Inactivation

TL;DRAbstract

The prevention of human fecal contamination of food and water is an effective measure to control the transmission of foodborne disease viruses e.g. hepatitis A virus (HAV) and calicivirus found in food chains and water systems. If the prevention of virus contamination is not successful, one of the most common critical control points in the food industry is the inactivation of viruses that contaminate the food or water. The objective of inactivation is to modify the virus or make it abort in the next replicative cycle. The efficiency of inactivating agents is measured by the plots of "logarithmic scale of plaque forming units of virus" versus the "inactivating dose". The slope of the best-fit straight line is the rate of inactivation by a specific agent. Ultraviolet (UV) light and hypochlorite are used to disinfect water, food surfaces and food-contact surfaces. The most common inactivation method in food preparation and processing is heat. The virucidal wavelength of UV is 253.7 nanome

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