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oai:www.ideals.illinois.edu:2142/89237 2023-07-11 col_2142_14770 col_2142_5131 com_2142_3518 com_2142_234 com_2142_5130

Nguyen, Thanh H. Fuzawa, Miyu 2016-03-02T21:07:10Z 2016-03-02T21:07:10Z 2018-03-03T10:15:14Z 2015-12-10 2015-12 Foodborne illness is a serious concern in the United States. Fresh produce is recognized as a vehicle of food borne illness pathogens including viruses. To prevent causes of foodborne illness, the use of sanitizers is essential for fresh produce. However, it is considered that the current sanitizers used in food industry may not be effective on virus inactivation on fresh produce, and little is known how the performance of sanitizers varies on virus inactivation on different fresh produce surface properties. In this study, we evaluated the efficacy of two kinds of food sanitizers Tsunami® 100 and malic acid + TDS on rotaviruses attached onto three cultivars’ surfaces with different surface properties. Moreover, we investigated the inhibitory effects of the sanitizers on the rotavirus replication cycle at a molecular level. As a result, while differences of sanitation efficacy on rotaviruses on the three cultivars were observed by Tsunami® 100, malic acid + TDS had similar disinfection efficacies on rotaviruses attached onto the produce. Moreover, the entry and replication step of the rotavirus replication cycle was significantly inhibited by the sanitizer treatments with rotaviruses, while the sanitizers did not inhibit the binding of rotaviruses onto cells. These observations suggest that the surface properties of fresh produce may affect the efficacy of sanitation on viruses, implying that food sanitizers should be carefully selected for different surface characteristics of fresh produce, and to identify how the food sanitizers function on rotaviruses, further studies on identification of virus damage caused by the sanitizers’ effect are needed. Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2017-12-01 The student, Miyu Fuzawa, accepted the attached license on 2015-12-10 at 09:39. The student, Miyu Fuzawa, submitted this Thesis for approval on 2015-12-10 at 09:49. This Thesis was approved for publication on 2015-12-10 at 11:14. DSpace SAF Submission Ingestion Package generated from Vireo submission #8999 on 2016-03-02 at 14:14:25 Made available in DSpace on 2016-03-02T21:07:10Z (GMT). No. of bitstreams: 2 FUZAWA-THESIS-2015.pdf: 852287 bytes, checksum: 0ebe93ef36809e95154cc4664aec70d8 (MD5) LICENSE.txt: 4208 bytes, checksum: 76c9c66229e2ce4427e71cc10d84071a (MD5) Previous issue date: 2015-12-10 Embargo set by: Seth Robbins for item 91440 Lift date: 2018-03-02T21:07:27Z Reason: Author requested closed access (OA after 2yrs) in Vireo ETD system Limited Restriction Lifted for Item 91440 on 2018-03-03T10:15:14Z. application/pdf http://hdl.handle.net/2142/89237 en Copyright 2015 Miyu Fuzawa rotavirus food safety pre-harvest contamination food sanitizer virus disinfection virus inactivation A comparison study of efficacy of food sanitizers with fresh leafy vegetables with different surface properties and analysis of the rotavirus replication cycle after inactivation by food sanitizers text text Civil & Environmental Engineering Environmental Engineering in Civil Engineering University of Illinois at Urbana-Champaign Thesis M.S.