The impact of chlorine and heat on the infectivity and physicochemical properties of bacteriophage MS2.

Enteric viruses and bacteriophages are exposed to various inactivating factors outside their host, and among them chlorine and heat are the most commonly used sanitizer in water industry and treatment in the food industry, respectively. Using MS2 phages as models for enteric viruses, we investigated the impact of free chlorine and heat on their physicochemical properties. Free chlorine was first evaluated alone.

Inactivation of murine norovirus and hepatitis A virus on fresh raspberries by gaseous ozone treatment.

Raspberries are vulnerable products for which industrial treatment solutions ensuring both food safety and sensory quality are not easily applicable. Raspberries have been associated with numerous foodborne outbreaks in recent decades. Ozone has been proven effective as a drinking water treatment against pathogenic microorganisms.

MS2 and Qβ bacteriophages reveal the contribution of surface hydrophobicity on the mobility of non-enveloped icosahedral viruses in SDS-based capillary zone electrophoresis.

SDS is commonly employed as BGE additive in CZE analysis of non-enveloped icosahedral viruses. But the way by which SDS interacts with the surface of such viruses remains to date poorly known, making complicate to understand their behavior during a run. In this article, two related bacteriophages, MS2 and Qβ, are used as model to investigate the migration mechanism of non-enveloped icosahedral viruses in SDS-based CZE.

The Effect of Heat and Free Chlorine Treatments on the Surface Properties of Murine Norovirus.

Heat and free chlorine are among the most efficient and commonly used treatments to inactivate enteric viruses, but their global inactivation mechanisms have not been elucidated yet. These treatments have been shown to affect at least the capsid proteins of viruses and thus may affect the surface properties (i.e.

The Effect of Heat on the Physicochemical Properties of Bacteriophage MS2.

The differences in physicochemical characteristics between infectious and non-infectious viral particles are poorly known. Even for heat, which is known as one of the most efficient treatments to inactivate enteric viruses, the global inactivation mechanisms have not been described yet. Such knowledge would help distinguish between both types of particles and therefore clarify the interpretation of the presence of viral genomes in food after heat treatment.