The leading causes of foodborne viral disease outbreaks are human norovirus and hepatitis A virus (HAV). Their environmental persistence enables contamination of kitchen surfaces and crops often consumed raw, such as berries. Many decontamination procedures are inefficient and unsuitable for surfaces of industrial kitchen environments and soft fruits. In this study, we investigated the efficiency of a novel surface decontamination technology, combining steam and ultrasound (steam-ultrasound). Plastic, steel or raspberry surfaces were spiked with the norovirus surrogate, murine norovirus (MNV), and HAV, and steam-ultrasound treated at 85, 90 and 95 °C for 0–5 s. Post treatment viruses were titrated for survival by plaque assay and for genome stability by real-time quantitative PCR (RT-qPCR) of nucleic acid extracts. Survival of viruses were estimated in a log-linear model and the treatment time requirements for each decimal reduction (D value) in viral survival were calculated. The estimated D values of MNV or HAV were 0.4–0.2 or 1.1–0.8 s on plastic, 0.9–0.7 or 1.4–0.8 s on steel and 1.6–1.7 or 3.2–4.7 s on raspberries. No clear trend of genome reduction was observed with tested treatment parameters. Raspberries treated up to 4 s retained its natural texture and visual appeal similar to untreated controls whilst monitored for 7 days. In conclusion, steam-ultrasound treatment can within seconds reduce the titre of foodborne viruses on surfaces of plastic, steel and raspberries. This may particularly benefit industrial scale production of soft fruits for raw consumption and for swift non-hazardous decontamination of industrial kitchen surfaces.

食源性病毒疾病暴发的主要原因是人诺如病毒和甲型肝炎病毒（HAV）。它们的环境持久性使厨房表面受到污染，而经常食用未加工的农作物，例如浆果。许多去污程序效率低下，不适用于工业厨房环境和柔软的水果表面。在这项研究中，我们研究了结合蒸汽和超声（蒸汽超声）的新型表面去污技术的效率。用诺如病毒替代品，鼠诺如病毒（MNV）和HAV加标塑料，钢或覆盆子表面，并在85、90和95°C的温度下对蒸汽超声处理0-5 s。通过噬斑测定法对治疗后病毒的存活率进行滴定，并通过实时定量PCR（RT-qPCR）对核酸提取物进行滴定，以确保基因组的稳定性。计算病毒存活的D值。MNV或HAV的估计D值在塑料上为0.4-0.2或1.1-0.8 s，在钢上为0.9-0.7或1.4-0.8 s，在覆盆子上为1.6-1.7或3.2-4.7 s。用测试的治疗参数没有观察到明显的基因组减少趋势。经过长达4 s的覆盆子处理，其自然质感和视觉吸引力与未经处理的对照组相似，同时监控了7天。总之，蒸汽超声波处理可以在几秒钟内降低塑料，钢和覆盆子表面上食源性病毒的滴度。这可能特别有利于软果的工业规模生产，以供原料消费和用于工业厨房表面的快速无害净化。