Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation

Currently there is a worldwide pandemic due to Covid-19, which has caused a great impact on humanity in social, economic, psychological aspects and unfortunately on health. Due to the risk that food can also be a medium to cause virus diseases, the procedures in the food industry safety programs must be revised; and, to be more specific, to disinfect Covid-19. Some effective disinfectants that have been proved to inactivate the coronavirus are: chlorine dioxide, sodium hypochlorite, quaternary compound, ozone and UV-C (shortwave ultraviolet light). In this review, some treatments used to inactivate a virus, with an emphasis to the coronavirus family, and other influenza viruses, are reported. It has been concluded that the coronavirus could be inactivated using free chlorine solutions at 30 mg/L, sodium hypochlorite 0.25 %, or Chlorine Dioxide (99% purity) diluted at 1/2.5 relation. Also, alcohol is an effective disinfectant at concentrations of 62 to 71% of ethanol. With respect to the use of the quaternary compound, it can be used at concentrations of 0.10%. Ozone is another promising disinfectant to inactivate the coronavirus and Covid-19. Doses of ozone between 10 to 20 ppm for 10 to 15 minutes are recommended to inactivate the coronavirus with 3.5 log10 reductions. However, a warning should be reported to the use of high doses of exposure because it can be a risk to human health. UV-C can inactivate the coronavirus at a value of 67 J/m2 by 1 to 30 minutes of exposure.Currently there is a worldwide pandemic due to Covid-19, which has caused a great impact on humanity in social, economic, psychological aspects and unfortunately on health. Due to the risk that food can also be a medium to cause virus diseases, the procedures in the food industry safety programs must be revised; and, to be more specific, to disinfect Covid-19. Some effective disinfectants that have been proved to inactivate the coronavirus are: chlorine dioxide, sodium hypochlorite, quaternary compound, ozone and UV-C (shortwave ultraviolet light). In this review, some treatments used to inactivate a virus, with an emphasis to the coronavirus family, and other influenza viruses, are reported. It has been concluded that the coronavirus could be inactivated using free chlorine solutions at 30 mg/L, sodium hypochlorite 0.25 %, or Chlorine Dioxide (99% purity) diluted at 1/2.5 relation. Also, alcohol is an effective disinfectant at concentrations of 62 to 71% of ethanol. With respect to the use of the quaternary compound, it can be used at concentrations of 0.10%. Ozone is another promising disinfectant to inactivate the coronavirus and Covid-19. Doses of ozone between 10 to 20 ppm for 10 to 15 minutes are recommended to inactivate the coronavirus with 3.5 log10 reductions. However, a warning should be reported to the use of high doses of exposure because it can be a risk to human health. UV-C can inactivate the coronavirus at a value of 67 J/m2 by 1 to 30 minutes of exposure

Shelf life of barley shoots chlorophyll under four frozen-storage conditions

Barley (Hordeum vulgare L.) shoots were frozen stored at four temperatures (−5, −10, −15 and −20°C) over a period of 5 months. The chlorophyll a and b content were evaluated using spectrometry and changes in content during frozen storage were adjusted applying first-order kinetics (r > 0.90). Degradation rates established for chlorophyll a were between 0.00217 mg/kg per day at −5°C and 0.00065 mg/kg per day at −20°C; and for chlorophyll b, between 0.00315 and 0.00012 mg/kg per day at −5 and −20°C, respectively. The rates were correlated with temperature following an Arrhenius-type relationship (r > 0.90). In accordance with shelf-life predictions, for first-order kinetics, and considering an arbitrary reduction in chlorophyll content of 30%, we recommend storing barley shoots at freezing temperatures equal to, or below, −12°C for no longer than 18 months. Novelty impact statement: Nowadays, there is a lot of commercial interest in the use of vegetable shoots as a source of chlorophyll in food; this is since numerous investigations have shown that they contain bioactive components beneficial to human health. Modeling the preservation of chlorophyll content in these shoots during freezing has been a little studied topic; the need to predict how much and in what time the chlorophyll is degraded during frozen storage in a wide range of temperatures (four temperature conditions: −5, −10, −15, and −20°C) is of current need for the industry and home consumers; who use these shoots as an input in the elaboration of functional foods.Fil: Ronceros, Betty. Departamento de Acuicultura y Recursos Agroalimentarios; ChileFil: Díaz, Dagoberto. Departamento de Acuicultura y Recursos Agroalimentarios; ChileFil: Bastías-Montes, José Miguel. Escuela Ingeniería En Alimentos, Universidad del Bío-bí; ChileFil: Muñoz-Fariña, Ociel. Facultad de Ciencias Agrarias y Alimentarias, Instituto; ChileFil: Lespinard, Alejandro Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Espinoza-Tellez, Teófilo. 1departamento de Acuicultura y Recursos Agroalimentario; ChileFil: Quevedo-León, Roberto. 1departamento de Acuicultura y Recursos Agroalimentario; Chil