STABILITY OF HUMAN ROTAVIRUSES AND COXSACKIEVIRUS B4 ON CHILLED FOODS AND VIRAL INACTIVATION USING ULTRAVIOLET LIGHTWALED MORSY EL-SENOUSYAbstract The objectives of this study are to study the survival of rotavirus Wa strain and Coxsackievirus B4 on the surfaces of freshly eaten vegetables at 4p C. Also, study the effect of ultraviolet (UV) on rotavirus Wa strain and Coxsackievirus B4 which contaminate freshly eaten crops. Survival of both rotavirus Wa strain and Coxsackievirus B4 on lettuce at 4°C for 10 days indicated approximately no reduction of the two viruses in the first two days. The highest reduction of infectious units (2.4 log10 and 1.7 log10) for Coxsackievirus B4 and rotavirus Wa strain respectively and The highest reduction of genome copies (1.4 log10 and 0.8 log10) for Coxsackievirus B4 and rotavirus Wa strain respectively had been realized after 10 days. Using six doses of UV light (40, 80, 120, 160, 200, and 240 mW s/cm2), UV light inactivation of both rotavirus Wa strain and Coxsackievirus B4 was more effective on the surface of watercress followed by lettuce and finally strawberries. Rotavirus on lettuce, watercress, and strawberry is higher resistant to UV than Coxsackievirus B4.
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