Comparison of the virucidal efficacy of essential oils (cinnamon, clove, and thyme) against hepatitis A virus in suspension and on food-contact surfaces

Comparison of the virucidal efficacy of essential oils (cinnamon, clove, and thyme) against hepatitis A virus in suspension and on food-contact surfaces

Essential oils (EOs) have been used for centuries as flavor enhancers in foods, and owing to their antimicrobial properties, they have potential as natural food preservatives. However, their effect on food-borne viruses is unknown. Therefore, in this study, the virucidal effects of three EOs (cinnam...

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Bibliographic Details
Main Authors: Md Iqbal Hossain, Zhaoqi Wang, Daseul Yeo, Soontag Jung, Hyojin Kwon, Yuan Zhang, Danbi Yoon, Seongwon Hwang, Changsun Choi
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Hepatitis A virus
Essential oil
Virucidal
Suspension test
Carrier test
RT-qPCR
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123002022

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