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6998668 
Journal Article 
Studies on the virucidal effect of friction smoke 
Lange-Starke, A; Braun, PG; Truyen, Uwe; Fehlhaber, K; Albert, T 
2014 
0 
Die Fleischwirtschaft
ISSN: 0015-363X 
94 
10 
106-110 
WOS:000344312900010 
Until now no data about the impact of smoke on the infectivity of food associated viruses, e. g. of human noroviruses, have been published. Therefore in this study data about the antiviral effect of cold smoke was evaluated for the first time. The focus of this work Was to establish an experimental model for the evaluation of virucidal activity of friction smoke (22 C) on murine norovirus S 99 (MNV S 99) and CW 1 [MNV CW 1), influenza-A virus H1N1(A/WSN/33) and on bovine enterovirus 1 (BEV, strain LCR-4). For this purpose, virus contamination was simulated on stainless steal before and after smoking. Under raw sausages related smoking conditions, an antiviral effect of friction smoke could be detected for all tested viruses. It could be demonstrated, that virus suspensions of MNV S 99 and MNV CW 1, dried on stainless steel coupons were reduced by at least 4.5 log steps after 40 minutes of smoking. After direct exposure of the smoked stainless steel surfaces, no infectious virus particles of H1N1 could be detected. However the virus titres of MNV and BEV were reduced time-dependent. 
Virus; Smoking; Friction smoke; Cold smoke; Raw sausage