A combined treatment of UV-assisted TiO2 photocatalysis and high hydrostatic pressure to inactivate internalized murine norovirus

Sun Hyoung Kim, Hafiz Muhammad Shahbaz, Daseul Park, Soyoung Chun, Wooseong Lee, Jong Won Oh, Dong Un Lee, Jiyong Park

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19 Citations (Scopus)


Human norovirus (HuNoV) is a major cause of foodborne illness associated with shellfish consumption. A solidified agar matrix (SAM) was experimentally prepared using agar solution for inactivation of murine norovirus (MNV-1) as a surrogate for HuNoV in a simulation model approach. MNV-1 was injected inside the SAM for virus internalization, and the effects of single and combined UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) treatments were determined. The internalized MNV-1 were reduced by 2.9-log10 and 3.5-log10, respectively, after single treatments of UVTP (4.5 mW/cm2, 10 min) and HHP (500 MPa, 5 min, ambient temperature). However, the internalized MNV-1 was reduced by 5.5-log10 (below the detection limit) when UVTP was followed by HHP, indicating a synergistic inactivation effect. Analysis of viral morphology, proteins, and genomic RNA allowed elucidation of mechanisms involved in the synergistic antiviral activity of combined treatments, which appeared to disrupt the MNV-1 structure and damage both the capsid protein and genomic RNA. Industrial relevance HHP treatment of raw oysters has proved commercially successful, but there is a less evidence available regarding the potential of HHP for inactivation of localized viruses present inside foods. A sequential combination of UV-assisted TiO2 photocatalysis (UVTP) and high hydrostatic pressure (HHP) achieved significantly higher inactivation of localized virus compared to individual treatments due to a synergistic mechanism. An experimentally prepared model food system was found useful to simulate foods with morphological variations and unpredictable viral internalization patterns. This UVTP-HHP combined treatment for inactivation of localized MNV-1 can be useful for disinfection of raw oysters and other similar foods.

Original languageEnglish
Pages (from-to)188-196
Number of pages9
JournalInnovative Food Science and Emerging Technologies
Publication statusPublished - 2017 Feb 1

Bibliographical note

Funding Information:
This study was supported by the High Value-Added Food Technology Development Program, (grant no. 111139-3), Ministry of Agriculture, Food and Rural Affairs, South Korea. Dr. Herbert W. Virgin IV of the Washington University School of Medicine, USA provided MNV-1.

Publisher Copyright:
© 2016 Elsevier Ltd

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering


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