Method validation for the recovery of the porcine respiratory and reproductive syndrome virus, a potential SARS-CoV-2 surrogate, from stainless steel

Author:

Dhakal Janak1,Vu Hiep234,Chaudhari Jayeshbhai456,Nguyen Khang234,Chaves Byron D1

Affiliation:

1. Department of Food Science and Technology, University of Nebraska-Lincoln , Lincoln, NE 68588 , USA

2. Department of Animal Science , , Lincoln, NE 68588 , USA

3. University of Nebraska-Lincoln , , Lincoln, NE 68588 , USA

4. Nebraska Center for Virology, University of Nebraska-Lincoln , Lincoln, NE 68583 , USA

5. School of Veterinary Medicine and Biomedical Sciences , Lincoln, NE 68583 , , USA

6. University of Nebraska-Lincoln , Lincoln, NE 68583 , , USA

Abstract

Abstract Virus survival on fomites may represent a vehicle for transmission to humans. This study was conducted to optimize and validate a recovery method for the porcine respiratory and reproductive syndrome virus (PRRSV), a potential SARS-CoV-2 surrogate, from stainless steel. Coupons (1.5 × 1.5 cm) inoculated with ca. 7 logs TCID50 of PRRSV were dried for 15 min at room temperature, followed by incubation at 4°C and 35% relative humidity. After 1 h and 24 h, the coupons were processed by four different methods: vortex in DMEM media, vortex in DMEM media with beads, vortex in elution buffer, and shake in elution buffer. The rinsates were processed for titration using the TCID50 method in the MARC-145 cell line. All four methods were equally effective to recover the virus from the soiled SS surfaces (> 79% recovery). The amount of infectious virus recovered after 24 h was similar (P > 0.05) to that recovered after 1 h, indicating that the virus was stable at 4°C for up to 24 h. Using an elution buffer followed by shaking was the least labor-intensive and most economical method. Therefore, this method will be used for future experiments on PRRSV survival and transfer from food-contact surfaces.

Funder

United States Department of Agriculture

National Institute of Food and Agriculture

Agricultural and Food Research Initiative COVID-19 Rapid Response Program

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology

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