@misc{12787, abstract = {{Vapor phase hydrogen peroxide (H2O2) can be utilized to inactivate murine norovirus (MNV), a surrogate of human norovirus, on surface areas. However, vapor phase H2O2 inactivation of virus on fruits and vegetables has not been characterized. In this study, MNV was used to determine whether vaporized H2O2 inactivates virus on surfaces of various fruits and vegetables (apples, blueberries, cucumbers, and strawberries). The effect of vapor phase H2O2 decontamination was investigated with two application systems. Plaque assays were performed after virus recovery from untreated and treated fresh produce to compare the quantity of infective MNV. The Mann-Whitney U test was applied to the test results to evaluate the virus titer reductions of treated food samples, with significance set at P <= 0.05. The infective MNV populations were significantly reduced on smooth surfaces by 4.3 log PFU (apples, P < 0.00001) and 4 log PFU or below the detection limit (blueberries, P = 0.0074) by treatment with vapor phase H2O2 (60 min, maximum of 214 ppm of H2O2). Similar treatments of artificially contaminated cucumbers resulted in a virus titer reduction of 1.9 log PFU. Treatment of inoculated strawberries resulted in 0.1and 2.8-log reductions of MNV. However, MNV reduction rates on cucumbers (P = 0.3809) and strawberries (P = 0,7414) were not significant. Triangle tests and color measurements of untreated and treated apples, cucumbers, blueberries, and strawberries revealed no differences in color and consistency after H2O2 treatment. No increase of the H2O2 concentration in treated fruits and vegetables compared with untreated produce was observed. This study reveals for the first time the conditions under which vapor phase H2O2 inactivates MNV on selected fresh fruit and vegetable surfaces.}}, author = {{Becker, Barbara and Dabisch-Ruthe, Mareike and Pfannebecker, Jens}}, booktitle = {{ Journal of food protection }}, issn = {{1944-9097}}, keywords = {{Fruits, Inactivation, Murine norovirus, Vapor phase hydrogen peroxide, Vegetables}}, number = {{1}}, pages = {{45--51}}, publisher = {{IAFP}}, title = {{{Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide}}}, doi = {{10.4315/0362-028X.JFP-19-238}}, volume = {{83}}, year = {{2020}}, } @misc{12989, author = {{Dabisch-Ruthe, Mareike and Weinstock, Melanie and Pfannebecker, Jens and Becker, Barbara}}, booktitle = {{26th International ICFMH Conference - FoodMicro 2018}}, location = {{Berlin}}, pages = {{482}}, title = {{{Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces.}}}, doi = {{10.13140/RG.2.2.12883.08484}}, year = {{2018}}, } @misc{12990, author = {{Dabisch-Ruthe, Mareike and Weinstock, Melanie and Pfannebecker, Jens and Meyer, Sonja and Schwetka, Mona and Becker, Barbara}}, booktitle = {{70th Annual Conference of the German Society of Hygiene and Microbiology}}, isbn = {{978-3-9816508-6-0}}, location = {{Bochum}}, publisher = {{Conventus Congressmanagement & Marketing GmbH }}, title = {{{Application of cold nebulized hydrogen peroxide for inactivation of murine norovirus, bacteria and bacteria spores on surfaces in food production.}}}, doi = {{10.13140/RG.2.2.22949.41447}}, year = {{2018}}, } @book{2379, author = {{Becker, Barbara and Pfannebecker, Jens}}, isbn = {{978-3-95468-388-8}}, pages = {{80}}, publisher = {{Behr`s Verlag}}, title = {{{Lebensmittelassoziierte Viren - Norovirus }}}, year = {{2016}}, } @article{2357, author = {{Becker, Barbara and Nerenz, Heiko and Quadflieg, Jutta Maria and Schrader, Andreas and Becker, Verena }}, journal = {{SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe}}, number = {{11}}, pages = {{10--17}}, publisher = {{Verl. für Chemische Industrie, Ziolkowsky}}, title = {{{Phtoalexine als antimikrobielle Pflanzenwirkstoffe für die Kosmetik}}}, volume = {{140}}, year = {{2015}}, } @misc{2363, author = {{Becker, Barbara}}, booktitle = {{Brauwelt International}}, number = {{5}}, pages = {{252--256}}, title = {{{useful for beverage spoilage microoganism}}}, year = {{2014}}, } @article{2403, author = {{Becker, Barbara and Becker, Verena and Nerenz, Heiko and Schrader, Andreas}}, issn = {{0942-7694}}, journal = {{SOFW-Journal : Home & personal care ingredients & formulations; Deutsche Ausgabe}}, number = {{5}}, pages = {{26 -- 27, 30}}, publisher = {{Verl. für Chemische Industrie, Ziolkowsky}}, title = {{{Einsatz der Durchflusszytometrie zum Nachweis der antimikrobiellen Wirkung von Phytoalexinen und Pflanzenextrakten}}}, volume = {{140}}, year = {{2014}}, } @inproceedings{5347, author = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich and Dammann_, Anna}}, location = {{Stuttgart-Hohenheim}}, title = {{{Bestimmung des Einflusses der Zeit- und Temperaturverteilung auf die Kurzzeiterhitzung von Getränken am Beispiel von Bier}}}, year = {{2012}}, } @inproceedings{5348, author = {{Schwarzer, Knut and Schneider, Jan and Becker, Barbara and Müller, Ulrich}}, location = {{Stuttgart - Hohenheim}}, title = {{{Entkeimungsauslegung mit der "Lemgo D- and z-value Database for Food}}}, year = {{2012}}, } @inproceedings{5350, author = {{Pfannebecker, Jens and Becker, Barbara}}, location = {{Warschau}}, title = {{{Comparison of a molecular detection system prototype with the DIN EN ISO-methods for the detection of Listeria monocytogenes and Salmonella enteritidis}}}, year = {{2012}}, } @inproceedings{5322, author = {{Mormann, S. and Becker, Barbara}}, booktitle = {{Fachsymposium Lebensmittelmikrobiologie, Damp, 04.-06.05.2011}}, location = {{Damp}}, title = {{{ Vergleich unterschiedlicher RNA-Extraktionskits und Primer-/Sondensysteme zum Nachweis von humanem Norovirus in Lebensmitteln mittels real-time RT-PCR}}}, year = {{2011}}, } @inproceedings{5324, author = {{Pfannebecker, Jens and Becker, Barbara}}, booktitle = {{ Fachsymposium Lebensmittelmikrobiologie, Damp (2011)}}, location = {{Damp}}, title = {{{Validierungsstudie eines kulturellen, mikrobiologischen Nachweissystems mit ausgewählten Rohstoffen (Poster)}}}, year = {{2011}}, } @article{5328, author = {{Becker, Barbara}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{1}}, pages = {{41--43}}, publisher = {{Dt. Fachverl.}}, title = {{{Mikrobiologische Richt- und Warnwerte : Über die Arbeit der Fachgruppe Lebensmittelmikrobiologie und -hygiene der DGHM und die Ermittlung von Richt- und Warnwerten}}}, volume = {{91}}, year = {{2011}}, } @article{5329, author = {{Becker, Barbara}}, issn = {{0015-363X}}, journal = {{Fleischwirtschaft}}, number = {{8}}, pages = {{69--70}}, publisher = {{Dt. Fachverl.}}, title = {{{Erstmals Essig in der Prüfung}}}, volume = {{91}}, year = {{2011}}, } @inproceedings{5338, author = {{Mormann, S. and Becker, Barbara}}, location = {{Damp }}, title = {{{Vergleich unterschiedlicher RNA-Extraktionskits und Primer-/Sondensysteme zum Nachweis von humanem Norovirus in Lebensmitteln mittels real-time RT-PCR}}}, year = {{2011}}, } @inproceedings{5340, author = {{Pfannebecker, Jens and Becker, Barbara}}, location = {{Damp}}, title = {{{Validierungsstudie eines kulturellen, mikrobiologischen Nachweissystems mit ausgewählten Rohstoffen}}}, year = {{2011}}, } @inproceedings{5411, author = {{Becker, Barbara}}, booktitle = {{Fresenius Tagung "Analytik und QS", Mainz, 13./14.10.2011}}, location = {{Mainz}}, title = {{{Mikrobiologische Richt- und Warnwerte aus der DGHM}}}, year = {{2011}}, } @inproceedings{5413, author = {{Becker, Barbara}}, booktitle = {{GDL-Forum in Verbindung mit der EFFoST Annual Conference "Process-Structure-Functions-Relationships”, Berlin, 09.-11.11.2011}}, location = {{Berlin}}, title = {{{Bedeutung von Viren in der Lebensmittelproduktion}}}, year = {{2011}}, } @inproceedings{5416, author = {{Becker, Barbara}}, booktitle = {{Rapid Microbiological Methods Conference, Berlin, 07./08.12.2011}}, location = {{Berlin}}, title = {{{Experience with Rapid Microbiological Methods in Food Testing}}}, year = {{2011}}, } @article{6233, author = {{Schwarzer, Knut and Schneider, J. and Müller, Ulrich and Becker, Barbara and Wilhelm, P.}}, journal = {{Brauwelt Internatinal V}}, pages = {{252--256}}, title = {{{Lemgo Database for D- and z-values: useful for beverage spoilage micro organism}}}, year = {{2010}}, } @inproceedings{2568, author = {{Gnegel, M. and Upmann, Matthias and Becker, Barbara and Seafkow, M.}}, title = {{{Einsatz des aquagroup Ifluenzverfahren (ai) in einre Messerdesinfektionsanlage zur Reinigung und Desinfektion von Schlachtmessern}}}, year = {{2010}}, } @article{2748, author = {{Schneider, Jan and Müller, Ulrich and Schwarzer, Knut and Becker, Barbara and Wilhelm, Patrick}}, issn = {{0934-9340}}, journal = {{Brauwelt International}}, number = {{5}}, pages = {{252 -- 256}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Lemgo Database for D- and z-values: useful for beverage spoilage microorgansim}}}, year = {{2010}}, } @article{2763, author = {{Schwarzer, Knut and Schneider, Jan and Müller, Ulrich and Becker, Barbara and Wilhelm, Patrick}}, issn = {{ 0724-696X}}, journal = {{Brauwelt}}, number = {{18}}, pages = {{540 -- 544}}, publisher = {{Fachverlag Hans Carl GmbH}}, title = {{{Lemgoer Datenbank für D- und z-Werte: Anwendung für getränkeschädliche Mikroorganismen}}}, volume = {{150}}, year = {{2010}}, } @inbook{5339, abstract = {{Viren verfügen über RNA oder DNA. Eine wirtsunabhängige Vermehrung ist somit nicht möglich. Zur Vermehrung benötigen Viren physiologisch intakte Wirtszellen, da sie im Rahmen ihrer Vermehrung auf deren Proteinsynthesemechanismen und die energieliefernden Stoffwechselprozesse zugreifen. Nach Infektion der Wirtszelle modifizieren sie die zellulären Prozesse in Hinblick auf einen optimalen Ablauf ihrer Replikation. Viren sind intrazelluläre Parasiten. Eine Virusvermehrung im Lebensmittel ist nicht möglich. Einige Viren können jedoch in Lebensmitteln überdauern und durch Lebensmittel übertragen werden. Zahlreiche Berichte belegen, dass viruskontaminierte Lebensmittel zu Krankheitsausbrüchen führten. Daraus ergeben sich Anforderungen an die Lebensmitteltechnologie, Lebensmittelhygiene und -untersuchung.}}, author = {{Becker, Barbara}}, booktitle = {{Molekularbiologische Methoden in der Lebensmittelanalytik}}, editor = {{Busch, Ulrich}}, isbn = {{978-3-642-10715-3}}, pages = {{107--120}}, publisher = {{Springer Verlag}}, title = {{{Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren}}}, doi = {{10.1007/978-3-642-10716-0_8}}, year = {{2010}}, } @inproceedings{6128, author = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}}, location = {{Lausanne}}, title = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}}, year = {{2009}}, } @inproceedings{6141, author = {{Schwarzer, Knut and Becker, Barbara and Schneider, Jan and Müller, Ulrich}}, location = {{Lemgo}}, title = {{{Die Lemgo D- and z-value Datebase for Food (LDzBase): Ein Werkzeug zur Einführung von minimal processing in der Entkeimung}}}, year = {{2009}}, } @misc{2361, author = {{Becker, Barbara and Hildebrandt, Goetz and Erol, Irfan and Kleer, Josef and Manopas, Aranya Sira}}, booktitle = {{Fleischwirtschaft }}, number = {{7}}, pages = {{61--65}}, title = {{{Von der Döner - Prüfung zum Döner - Heariing}}}, year = {{2009}}, } @misc{12982, abstract = {{Contaminated food is a significant vehicle for human norovirus transmission. The present study determined the effect of physicochemical treatments on the tenacity of infective human norovirus genogroup II in selected foods. Artificially contaminated produce was subjected to a number of processes used by the food industry for preservation and by the consumer for storage and preparation. Virus recovery was carried out by using ultrafiltration and was monitored by using bacteriophage MS2 as an internal process control. Norovirus was quantified by using monoplex one-step TaqMan real-time reverse transcription (RT)-PCR and an external standard curve based on recombinant RNA standards. An RNase pretreatment step was used to avoid false-positive PCR results caused by accessible RNA, which allowed detection of intact virus particles. Significant reductions in titers were obtained with heat treatments usually applied by consumers for food preparation (baking, cooking, roasting). Generally, processes used for preservation and storage, such as cooling, freezing, acidification (≥pH 4.5), and moderate heat treatments (pasteurization), appear to be insufficient to inactivate norovirus within a food matrix or on the surface of food. Besides data for persistence in processed food, comparable data for individual matrix-specific protective effects, recovery rates, and inhibitory effects on the PCRs were obtained in this study. The established procedure might be used for other noncultivable enteric RNA viruses that are connected to food-borne diseases. The data obtained in this study may also help optimize the process for inactivation of norovirus in food by adjusting food processing technologies and may promote the development of risk assessment systems in order to improve consumer protection.}}, author = {{Mormann, Sascha and Dabisch-Ruthe, Mareike and Becker, Barbara}}, booktitle = {{ Applied and environmental microbiology / American Society for Microbiology}}, issn = {{1098-5336}}, number = {{2}}, pages = {{536--545}}, publisher = {{American Society for Microbiology}}, title = {{{Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods}}}, doi = {{10.1128/aem.01797-09}}, volume = {{76}}, year = {{2009}}, } @inproceedings{2359, author = {{Becker, Barbara}}, title = {{{Lebensmittelassoziierte Viren - aktuelle Apekte}}}, year = {{2004}}, }