Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Viability Loss of Bacteriophage MS2 Exposed to Bronze Alloy Yugi

  • 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)
  • Published : 2009.08.31
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Abstract

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.

Keywords

References

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