
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:title>PULSED LIGHT INACTIVATION OF MURINE NOROVIRUS ON VARIOUS FOOD CONTACT SURFACES</dc:title>
  <dc:creator>Zhou, Zijin</dc:creator>
  <dc:subject>Food Contact Surfaces</dc:subject>
  <dc:subject>Inactivation</dc:subject>
  <dc:subject>Murine Norovirus</dc:subject>
  <dc:subject>Norovirus</dc:subject>
  <dc:subject>Pulsed light</dc:subject>
  <dc:subject>Temperature</dc:subject>
  <dc:description>Norovirus is one of the leading causes for foodborne illness. Transmission of virus from surface to food has been known to cause a number of outbreaks. Studies of norovirus have been conducted using Murine Norovirus to simulate the behaviors. Pulsed light (PL) is a promising surface decontamination technology, which has the potential to be applied in a food service setting. PL uses intense pulses of short duration and a broad spectrum to accomplish microbial inactivation. This study evaluates the effect of PL on MNV-1, artificially inoculated onto various food contact surfaces including 304 stainless steel, glazed tile, polypropylene, and ultra-high molecular weight (UHMW) polyethylene. The virus was allowed to inoculate on the coupons for 20mins and treated with PL in a Xenon Steripulse XL-3000TM pulsed light treatment system for up to 60 s, at a distance of 8.3 cm 10.8 cm or 13.3cm from the central axis of the lamp. An infrared (IR) camera was used to record surface temperatures, in 1-s increments. After PL treatments, remaining viruses were recovered from surfaces and quantified by plaque assay. At a distance of 10.8cm, MNV-1 was reduced by 2.22-, 2.27- 2.75- and 3.12-log, after 20s treatment on inoculated stainless steel, glazed tile, UHMW polyethylene and polypropylene, respectively. After 50s treatment, MNV-1 was reduced by 4.86- and 5.93- log on glazed tile and stainless steel surface respectively. The surface temperature on tile and stainless steel increased at the rate of 1.08±0.20 and 1.28±0.32°C /s respectively. A relatively short treatment using pulsed light is sufficient to inactivate MNV-1 on the surface of materials commonly used in food preparation. The results suggest that the technology has the potential to reduce surface viral contamination in a food preparation setting.</dc:description>
  <dc:description>M.S. in Food Safety and Technology, July 2015</dc:description>
  <dc:contributor>Lee, Alvin</dc:contributor>
  <dc:date>2015</dc:date>
  <dc:date>2015-07</dc:date>
  <dc:type>Thesis</dc:type>
  <dc:format>application/pdf</dc:format>
  <dc:identifier>islandora:9266</dc:identifier>
  <dc:identifier>http://hdl.handle.net/10560/3744</dc:identifier>
  <dc:source>NCFST / National Center for Food Safety and Technology</dc:source>
  <dc:source>Illinois Institute of Technology</dc:source>
  <dc:language>en</dc:language>
  <dc:rights>In Copyright</dc:rights>
  <dc:rights>http://rightsstatements.org/page/InC/1.0/</dc:rights>
  <dc:rights>Restricted Access</dc:rights>
</oai_dc:dc>