Radiosensitivity increase in FCV‐F9 virus using combined treatments with natural antimicrobials and γ‐irradiation

• Published in: Journal of applied microbiology Vol. 128; no. 6; pp. 1534 - 1546
• Main Authors: Gobeil, A., Shankar, S., Lacroix, M.
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.06.2020; Wiley
• Subjects: Antimicrobial agents; antimicrobials; Antiviral Agents; Calicivirus, Feline; Citrus; Combined treatment; Cranberries; Dose-Response Relationship, Drug; Dose-Response Relationship, Radiation; Food Irradiation; Food Safety; Gamma irradiation; Gamma Rays; Irradiation; Life Sciences; nonthermal processes; postharvest; Radiation Tolerance; Radiosensitivity; Radiosensitization; Synergistic effect; Vaccinium macrocarpon; Viruses; food safety; postharvest; viruses; antimicrobials; nonthermal processes
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.14596

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.