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Disinfection Effect of High-pressure Carbon Dioxide on Human Coronavirus (hCoV-229E)
Science and Technology of Food Industry ; 44(2):293-298, 2023.
Article in English | Scopus | ID: covidwho-2243786
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. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
Keywords

Full text: Available Collection: Databases of international organizations Database: Scopus Type of study: Experimental Studies Language: English Journal: Science and Technology of Food Industry Year: 2023 Document Type: Article

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Full text: Available Collection: Databases of international organizations Database: Scopus Type of study: Experimental Studies Language: English Journal: Science and Technology of Food Industry Year: 2023 Document Type: Article