1745-4565/asset/cover.gif?v=1&s=6a4066ade61da15620cca73abf72bb31c063f17c "Journal of Food Safety")
Use of trade names is for identification only and does not constitute endorsement by the Public Health Service or by the Department of Health and Human Services.
1745-4565/asset/JFS_centre.gif?v=1&s=f1e3ea85992a1a77ac0cecd611c74bd2d9b0ae58)
IN VITRO EFFECTS OF MONOLAURIN COMPOUNDS ON ENVELOPED RNA AND DNA VIRUSES†
Article first published online: 3 APR 2007
DOI: 10.1111/j.1745-4565.1982.tb00429.x
Additional Information
How to Cite
HIERHOLZER, J. C. and KABARA, J. J. (1982), IN VITRO EFFECTS OF MONOLAURIN COMPOUNDS ON ENVELOPED RNA AND DNA VIRUSES. Journal of Food Safety, 4: 1–12. doi: 10.1111/j.1745-4565.1982.tb00429.x
- †
Publication History
- Issue published online: 3 APR 2007
- Article first published online: 3 APR 2007
- Received for Publication April 13, 1981; Accepted for Publication October 31, 1981
- Abstract
- References
- Cited By
Monolaurin alone and monolaurin with tert-butylhydroxyanisole (BHA), methylparaben, or sorbic acid were tested for in vitro virucidal activity against 14 human RNA and DNA enveloped viruses in cell culture. At concentrations of 1% additive in the reaction mixture for 1 h at 23°C, all viruses were reduced in infectivity by >99.9%. Monolaurin with BHA was the most effective virucidal agent in that it removed all measurable infectivity from all of the viruses tested. The compounds acted similarly on all the viruses and reduced infectivity by disintegrating the virus envelope.