Suppress norovirus, which causes winter food poisoning

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It has been shown that the active elements produced by STREAMER technology decompose and neutralize noroviruses by contacting food poisoning noroviruses. Furthermore, this time, it was proven that operating two Streamer units doubled the suppression effect.

Supervisor
Professor
Shigeru Kyuwa

Ph.D. (Agriculture)
Department of Biomedical Sciences,
Graduate School of Agriculture and Life Sciences,
the University of Tokyo

*This is a demonstration result using a STREAMER discharge device for testing. The effect of the product equipped with STREAMER technology or the effect in the actual use environment may differ.

Demonstration of suppressive/inhibitory effects against norovirus

The norovirus survival rate after 4 h of STREAMER irradiation was 0.6% for two units of surgery compared with 1.3% for one unit of surgery, confirming approximately twice the suppression effect.

*This is a demonstration result using a STREAMER discharge device for testing. The effect of the product equipped with STREAMER technology or the effect in the actual use environment may differ.

Testing Organization

Department of Biomedical Science, Graduate School of Agriculture and Life Science, the University of Tokyo

Testing Method

Use mouse norovirus [Mouse norovirus] (1) Viruses belonging to the genus Calicivirus Norovirus (single-stranded RNA virus, plus sense, no envelope). (2) A related virus that belongs to the same virus genus as human norovirus and can be used as a substitute for human norovirus. (3) Elevated cell line of the RAW264 mouse macrophage-like tumor cell line. The MNV-S7 strain (accession Genbank no. AB435515, Toya etc.) used in this experiment was expanded with the above RAW264 cells (purchased from RIKEN BRC Cell Bank). D-MEM/Ham's F-12 (containing phenol red, HEPES, sodium pyruvate) was used as a culture solution. Virus titers were determined by the TDIDT50 method using a 96-well plate.

Watch out for norovirus in winter!

Bacterial food poisoning is more common in summer, when mold is more susceptible to growth, but because viruses prefer low temperatures and dry environments, viral food poisoning increases in winter. Among them, most are food poisoning due to norovirus. Norovirus is highly contagious and spreads frequently, resulting in more outbreaks and patients than in the summer. Looking at the number of food poisoning patients per year, norovirus accounts for more than half.

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