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

Authors

  • Roberto Quevedo-León Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Av. Alberto Fuchslocher 1305, Región de los Lagos, Osorno. http://orcid.org/0000-0001-8132-838X
  • José Bastías-Montes Departamento de Ingeniería en Alimentos, Universidad del Bío-Bío, Av. Andres Bello 720, Chillán. http://orcid.org/0000-0003-3387-6917
  • Teófilo Espinoza-Tellez Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Av. Alberto Fuchslocher 1305, Región de los Lagos, Osorno. http://orcid.org/0000-0003-1491-1051
  • Betty Ronceros Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Av. Alberto Fuchslocher 1305, Región de los Lagos, Osorno. http://orcid.org/0000-0002-5851-0340
  • Iván Balic Departamento de Acuicultura y Recursos Agroalimentarios, Programa Fitogen, Universidad de Los Lagos, Av. Alberto Fuchslocher 1305, Región de los Lagos, Osorno. http://orcid.org/0000-0003-3135-0647
  • Ociel Muñoz Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Campus Isla Teja, Valdivia, Región de los Ríos. http://orcid.org/0000-0002-2445-4336

DOI:

https://doi.org/10.17268/sci.agropecu.2020.02.14

Keywords:

Covid-19, SARS-CoV, Hypochlorite, Ozone, ultraviolet light, food safety, UV-C Radiation.

Abstract

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.

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Published

2020-06-08

How to Cite

Quevedo-León, R., Bastías-Montes, J., Espinoza-Tellez, T., Ronceros, B., Balic, I., & Muñoz, O. (2020). Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation. Scientia Agropecuaria, 11(2), 257-266. https://doi.org/10.17268/sci.agropecu.2020.02.14

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