[논문]Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi

Hwang, Ji-Yeon; Ryu, Tae-Hwa; Lee, Young-Duck; Park, Jong-Hyun

Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi 원문보기

Food science and biotechnology, v.18 no.4, 2009년, pp.1022 - 1026

Hwang, Ji-Yeon (Department of Food Science and Biotechnology, Kyungwon University) , Ryu, Tae-Hwa (Department of Food Science and Biotechnology, Kyungwon University) , Lee, Young-Duck (College of Life Science and Biotechnology, Korea University) , Park, Jong-Hyun (Department of Food Science and Biotechnology, Kyungwon University)

Abstract ▼ AI-Helper

Cross contamination of foodborne virus via food utensils can be an important route of virus propagation. Bacteriophage MS2 was used as a surrogate for norovirus. The viability loss of bacteriophage MS2 attached to 4 kinds of metal surfaces was investigated at different temperatures and relative humidities (RH). The rate of viability loss was higher at $22^{\circ}C$ than at $10^{\circ}C$ and was higher at 75% RH than at 40% RH. The viability loss of the virus attached to copper or bronze surface was faster than on stainless steel or tin surface. Also the beef juice applied with the virus inoculum on the metal surfaces lowered the rate of viability loss. Although bronze was not as effective as copper in resulting the viability loss, it has been extensively used as a traditional Korean kitchen utensil and could be used more widely to decrease the viral poisoning at food processing environment and hospitals.

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제안 방법

Then plaque was counted as plaque forming unit (PFU) after incubation for 24 hr at 36±1℃. All experiments were repeated 3 times, and the mean value and standard deviation (SD) were calculated.
Recovery was conducted by pippeting 20 times on the spots with 100 µL of distilled water for each 0, 0.5, 1, 2, 4, 8, and 24 hr exposures.
Environmental conditions for viability loss of bacteriophage MS2 As for the environmental conditions, each metal coupon was applied to 5 different factors on temperature, relative humidity, addition of beef juice, tap water, and vegetable juice. The experiments were started at first at the temperatures of 10 and 22℃ and then were conducted at the relative humidity with 40 and 75% at 22℃. Beef juice, tap water, and vegetable juice were mixed with MS2 and applied to the coupons.

대상 데이터

Metal coupons Four metal coupons of stainless steel, tin, copper, and bronze as copper alloy were used for exposure resistance. Stainless steel consisted of 74% Fe, 18% Cr, and 8% Sn, and a bronze of copper alloy, yugi, consisted of 78% Cu and 22% Sn. Tin and copper were made with only 100% Sn and Cu, respectively.

이론/모형

Preparation of bacteriophage MS2 Bacteriophage MS2 from ATCC 15597-B1 was used and MS2 were assayed by double agar layer method by using Escherichia coli C3000 (ATCC 15597). The supernatant with cultured bacteriophage MS2 from the overnight culture of the host was got by centrifugation for 10 min at 3,000×g, and MS2 was separated by 0.

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