Gobeil, Alexandra; Shankar, Shiv et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2020).
Radiosensitivity increase in FCV-F9 virus using combined treatments with natural antimicrobials and γ-irradiation
Journal of Applied Microbiology
, vol. 128
, nº 6.
pp. 1534-1546.
DOI: 10.1111/jam.14596.
Résumé
Aims: The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. Methods and
Results: Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml−1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments.
Conclusion: The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. Significance and Impact of the Study: Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | antimicrobials; food safety; nonthermal processes; postharvest; viruses |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 15 juill. 2021 14:43 |
| Dernière modification: | 15 févr. 2022 18:40 |
| URI: | https://espace.inrs.ca/id/eprint/11588 |
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