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LeJeune JT. Predicting and preventing the next viral disease transmitted through food. Food Microbiol 2025; 130:104782. [PMID: 40210399 DOI: 10.1016/j.fm.2025.104782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2025] [Revised: 03/21/2025] [Accepted: 03/25/2025] [Indexed: 04/12/2025]
Abstract
The ability of viruses to infect humans following oral exposure and disrupt normal physiological or anatomical functions is a hallmark of their potential to cause foodborne disease. While the etiology of the vast majority of foodborne diseases remains undetermined, viruses are often identified as the culprit when the cause is ascertained. Many undiagnosed causes of foodborne illnesses, especially sporadic cases, may go undetected or be caused by yet-to-be-identified viruses. The potential for food to become a transmission vehicle for viral diseases that are not typically acquired following ingestion may be described within the epidemiological paradigm. This model considers the characteristics and interactions of the host (the human), the agent (the virus), and the environment (the food, the food producing animal or the food production environment). Importantly, these factors are not static and evolution of viruses, transformations in agrifood systems, and changes in environmental conditions and human health and behaviour may contribute to increased pathogenicity, virulence, or exposure. In the context of determining the potential for additional viruses to emerge as important causes of foodborne disease, factors that contribute to hazard characterization (e.g., receptor affinity and distribution) and exposure assessment (e.g., prevalence in food animals and food hygiene) are reviewed. Although it is not possible to predict the type, the timing nor the location of the emergence of the next important cause of foodborne viral disease, the deployment and implementation of actions and behaviours related to personal and food hygiene, sanitation, and safe food handling practices can reduce the likelihood and impact of known and emergent viruses on the safety of the food supply and human health.
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Affiliation(s)
- Jeffrey T LeJeune
- Agrifood Systems and Food Safety Division (ESF), Food and Agriculture Organization of the United Nations (FAO), Viale delle Terme di Caracalla, 00153, Rome, Italy.
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2
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White S, Jackson-Davis A, Gordon K, Morris K, Dudley A, Abdallah-Ruiz A, Allgaier K, Sharpe K, Yenduri AK, Green K, Santos F. A Review of Non-thermal Interventions in Food Processing Technologies. J Food Prot 2025; 88:100508. [PMID: 40222655 DOI: 10.1016/j.jfp.2025.100508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 04/07/2025] [Accepted: 04/08/2025] [Indexed: 04/15/2025]
Abstract
Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues. To address these, thermal technologies have been applied and have a documented history of controlling these microorganisms. Although beneficial, some of these technologies may result in adverse quality effects that can interfere with consumer acceptability. Processors of fresh produce also need technologies to mitigate pathogens with the ability to retain raw quality. In addition, thermal technologies can also result in the reduction or depletion of key nutrients. Consumers of today are health conscious and are concerned with key nutrients in food products necessary for their overall health; this reduction and depletion of nutrients could be considered unacceptable in the eyes of consumers. As a result of this, the food industry works to increase the use of nonthermal technologies to control pathogens and spoilage microorganisms in varying sections of the industry. This review paper will focus on the control of foodborne pathogens and spoilage organisms along with the effects on quality in various food products by the use of pulsed electric field, pulsed light, ultraviolet light, ozonation, cold atmospheric plasma, ultrasound, and ionizing radiation.
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Affiliation(s)
- Shecoya White
- Mississippi State University, Mississippi State, Mississippi 39762, United States.
| | - Armitra Jackson-Davis
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | - Kenisha Gordon
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kala Morris
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Aaron Dudley
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | | | - Katie Allgaier
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kyle Sharpe
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Ajay Kumar Yenduri
- Mississippi State University, Mississippi State, Mississippi 39762, United States
| | - Kaylyn Green
- Alabama Agricultural and Mechanical University, 4900 Meridian, Huntsville, AL 35811, United States
| | - Fernanda Santos
- North Carolina State University, Raleigh, NC 27607, United States
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3
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Rouamba SS, Tapsoba F, Kaboré B, Soubeiga AP, Bandé M, Kabré E, Savadogo A. Impact of Wastewater Use for Irrigation and Contamination of Lettuce by Enteric Viruses: Case of Ouagadougou Market Gardening Sites, Burkina Faso. FOOD AND ENVIRONMENTAL VIROLOGY 2024; 17:2. [PMID: 39581916 DOI: 10.1007/s12560-024-09621-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2024] [Accepted: 11/11/2024] [Indexed: 11/26/2024]
Abstract
Raw vegetables irrigated with polluted water that may contain enteric viruses can be associated with foodborne viral disease outbreaks. The objective of this study is to investigate the possible transmission of enteric viruses from irrigation water to lettuce. Therefore, we performed a commercial multiplex real-time PCR assay to monitor the occurrence of enteric viruses in irrigation water samples and in raw vegetables that were cultivated at market gardening sites in Ouagadougou, Burkina Faso. Samples were collected from six market gardening sites located in Ouagadougou. RT-PCR was performed to detect norovirus GI, norovirus GII, rotavirus, enteric adenoviruses F (Serotype 40/41), astrovirus and sapovirus (Genogroups G1, 2, 4, 5). From the 10 irrigation water samples and the 80 lettuce samples, three (30%) and twenty-two (27.5%) were positive for enteric viruses, respectively. Norovirus GII, astrovirus and enteric adenoviruses F (Serotype 40/41) were the most frequently detected viruses in lettuce and irrigation water samples. Our results indicate that raw vegetables may be contaminated with a broad range of enteric viruses, which may originate from virus-contaminated irrigation water, and these vegetables may act as a potential vector of food-borne viral transmission.
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Affiliation(s)
- Sibiri Sylvain Rouamba
- National Public Health Laboratory, 09 BP 24, 09, Ouagadougou, Burkina Faso.
- Applied Biochemistry and Immunology Laboratory (LaBIA), Sciences and Technologies Doctoral School, KI-ZERBO University, 03 BP 7021 03, 03, Ouagadougou, Burkina Faso.
| | - François Tapsoba
- Applied Biochemistry and Immunology Laboratory (LaBIA), Sciences and Technologies Doctoral School, KI-ZERBO University, 03 BP 7021 03, 03, Ouagadougou, Burkina Faso
| | - Boukaré Kaboré
- Applied Biochemistry and Immunology Laboratory (LaBIA), Sciences and Technologies Doctoral School, KI-ZERBO University, 03 BP 7021 03, 03, Ouagadougou, Burkina Faso.
| | - Adama Patrice Soubeiga
- National Public Health Laboratory, 09 BP 24, 09, Ouagadougou, Burkina Faso
- Applied Biochemistry and Immunology Laboratory (LaBIA), Sciences and Technologies Doctoral School, KI-ZERBO University, 03 BP 7021 03, 03, Ouagadougou, Burkina Faso
| | - Moumouni Bandé
- National Public Health Laboratory, 09 BP 24, 09, Ouagadougou, Burkina Faso
| | - Elie Kabré
- National Public Health Laboratory, 09 BP 24, 09, Ouagadougou, Burkina Faso
- Training and Research Unit/Health Sciences (UFR/SDS), KI-ZERBO University, 03 BP: 7021, 03, Ouagadougou, Burkina Faso
| | - Aly Savadogo
- Applied Biochemistry and Immunology Laboratory (LaBIA), Sciences and Technologies Doctoral School, KI-ZERBO University, 03 BP 7021 03, 03, Ouagadougou, Burkina Faso
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4
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Ozogul F, Rathod N, Köse S, Alak G, Kızılyıldırım S, Bilgin Ş, Emir Çoban Ö, İnanlı AG, Ünal-Şengör GF, İzci L, Ozogul Y, Tokur B, Ucak İ, Ceylan Z, Kulawik P. Biochemical and microbial food safety hazards in seafood: A Mediterranean perspective (Part 2). ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 114:209-271. [PMID: 40155085 DOI: 10.1016/bs.afnr.2024.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/01/2025]
Abstract
The marine environment is teeming with a diverse array of algae, dinoflagellates and phytoplankton. These organisms possess the remarkable capacity to produce toxic compounds that can be passed to humans through the ingestion of seafood, resulting in potential health risks. Similarly, seafood can be susceptible to contamination from various microorganisms, viruses and parasites, thereby, potentially compromising food safety. Consuming seafood that contains toxins or pathogenic microorganisms may have serious health consequences, including the potential for severe illness or even fatality. This chapter delves into the various hazards that arise from biochemical and microbiological factors, with particular emphasis on the Mediterranean region. In addition, it provides a succinct analysis regarding the effect of COVID-19 pandemic on the safety of seafood.
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Affiliation(s)
- Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Türkiye; Biotechnology Research and Application Center, Çukurova University, Adana, Türkiye.
| | - Nikheel Rathod
- Department of Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post Harvest Technology and Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Raigad, Maharashtra, India.
| | - Sevim Köse
- Department of Fisheries Technology Engineering, Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, Trabzon, Türkiye
| | - Gonca Alak
- Department of Seafood Processing Technology, Faculty of Fisheries, Ataturk University, Erzurum, Türkiye
| | - Suna Kızılyıldırım
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Çukurova University, Adana, Türkiye
| | - Şengül Bilgin
- Eğirdir Fisheries Faculty, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Özlem Emir Çoban
- Department of Seafood Processing Technology, Faculty of Fisheries, Fırat University, Elazığ, Türkiye
| | - Ayşe Gürel İnanlı
- Department of Seafood Processing Technology, Faculty of Fisheries, Fırat University, Elazığ, Türkiye
| | - Gülgün F Ünal-Şengör
- Division of Food Safety, Department of Fisheries and Seafood Processing Technology, Faculty of Aquatic Sciences, Istanbul University, İstanbul, Türkiye
| | - Levent İzci
- Eğirdir Fisheries Faculty, Isparta University of Applied Sciences, Isparta, Türkiye
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Türkiye.
| | - Bahar Tokur
- Fatsa Faculty of Marine Sciences, Ordu University, Ordu, Türkiye
| | - İlknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde, Türkiye
| | - Zafer Ceylan
- Department of Molecular Biology and Genetics/Biotechnology, Science Faculty, Bartın University, Bartın, Turkiye
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Kraków, Poland.
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Chaqroun A, Bertrand I, Wurtzer S, Moulin L, Boni M, Soubies S, Boudaud N, Gantzer C. Assessing infectivity of emerging enveloped viruses in wastewater and sewage sludge: Relevance and procedures. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 943:173648. [PMID: 38825204 DOI: 10.1016/j.scitotenv.2024.173648] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 06/04/2024]
Abstract
The emergence of SARS-CoV-2 has heightened the need to evaluate the detection of enveloped viruses in the environment, particularly in wastewater, within the context of wastewater-based epidemiology. The studies published over the past 80 years focused primarily on non-enveloped viruses due to their ability to survive longer in environmental matrices such as wastewater or sludge compared to enveloped viruses. However, different enveloped viruses survive in the environment for different lengths of time. Therefore, it is crucial to be prepared to assess the potential infectious risk that may arise from future emerging enveloped viruses. This will require appropriate tools, notably suitable viral concentration methods that do not compromise virus infectivity. This review has a dual purpose: first, to gather all the available literature on the survival of infectious enveloped viruses, specifically at different pH and temperature conditions, and in contact with detergents; second, to select suitable concentration methods for evaluating the infectivity of these viruses in wastewater and sludge. The methodology used in this data collection review followed the systematic approach outlined in the PRISMA (Preferred Reporting Items for Systematic Review and Meta-Analysis) guidelines. Concentration methods cited in the data gathered are more tailored towards detecting the enveloped viruses' genome. There is a lack of suitable methods for detecting infectious enveloped viruses in wastewater and sludge. Ultrafiltration, ultracentrifugation, and polyethylene glycol precipitation methods, under specific/defined conditions, appear to be relevant approaches. Further studies are necessary to validate reliable concentration methods for detecting infectious enveloped viruses. The choice of culture system is also crucial for detection sensitivity. The data also show that the survival of infectious enveloped viruses, though lower than that of non-enveloped ones, may enable environmental transmission. Experimental data on a wide range of enveloped viruses is required due to the variability in virus persistence in the environment.
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Affiliation(s)
- Ahlam Chaqroun
- Université de Lorraine, CNRS, LCPME, F-54000 Nancy, France
| | | | | | | | - Mickael Boni
- French Armed Forces Biomedical Research Institute, 91220 Brétigny-sur-Orge, France
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Liu D, Zhang Z, Wang Z, Xue L, Liu F, Lu Y, Yu S, Li S, Zheng H, Zhang Z, Tian Z. Transposase-Assisted RNA/DNA Hybrid Co-Tagmentation for Target Meta-Virome of Foodborne Viruses. Viruses 2024; 16:1068. [PMID: 39066231 PMCID: PMC11281607 DOI: 10.3390/v16071068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 06/14/2024] [Accepted: 06/21/2024] [Indexed: 07/28/2024] Open
Abstract
Foodborne diseases are major public health problems globally. Metagenomics has emerged as a widely used tool for pathogen screening. In this study, we conducted an updated Tn5 transposase-assisted RNA/DNA hybrid co-tagmentation (TRACE) library construction approach. To address the detection of prevalent known foodborne viruses and the discovery of unknown pathogens, we employed both specific primers and oligo-T primers during reverse transcription. The method was validated using clinical samples confirmed by RT-qPCR and compared with standard RNA-seq library construction methods. The mapping-based approach enabled the retrieval of nearly complete genomes (>95%) for the majority of virus genome segments (86 out of 88, 97.73%), with a mean coverage depth of 21,494.53× (ranging from 77.94× to 55,688.58×). Co-infection phenomena involving prevalent genotypes of Norovirus with Astrovirus and Human betaherpesvirus 6B were observed in two samples. The updated TRACE-seq exhibited superior performance in viral reads percentages compared to standard RNA-seq library preparation methods. This updated method has expanded its target pathogens beyond solely Norovirus to include other prevalent foodborne viruses. The feasibility and potential effectiveness of this approach were then evaluated as an alternative method for surveilling foodborne viruses, thus paving the way for further exploration into whole-genome sequencing of viruses.
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Affiliation(s)
- Danlei Liu
- Shanghai-MOST Key Laboratory of Health and Disease Genomics, Shanghai Institute for Biomedical and Pharmaceutical Technologies, Fudan University, Shanghai 200023, China; (D.L.); (H.Z.)
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
- State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
| | - Zilei Zhang
- Inspection and Quarantine Technology Communication Department, Shanghai Customs College, Shanghai 201204, China;
| | - Zhiyi Wang
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
| | - Liang Xue
- State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
| | - Fei Liu
- Shandong Mental Health Center, Jinan 250014, China
| | - Ye Lu
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
| | - Shiwei Yu
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
| | - Shumin Li
- School of Veterinary Medicine, Kansas State University, Manhattan, KS 66502, USA
| | - Huajun Zheng
- Shanghai-MOST Key Laboratory of Health and Disease Genomics, Shanghai Institute for Biomedical and Pharmaceutical Technologies, Fudan University, Shanghai 200023, China; (D.L.); (H.Z.)
| | - Zilong Zhang
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
| | - Zhengan Tian
- Shanghai International Travel Healthcare Center, Shanghai Customs District, Shanghai 200335, China
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Olaimat AN, Taybeh AO, Al-Nabulsi A, Al-Holy M, Hatmal MM, Alzyoud J, Aolymat I, Abughoush MH, Shahbaz H, Alzyoud A, Osaili T, Ayyash M, Coombs KM, Holley R. Common and Potential Emerging Foodborne Viruses: A Comprehensive Review. Life (Basel) 2024; 14:190. [PMID: 38398699 PMCID: PMC10890126 DOI: 10.3390/life14020190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/17/2024] [Accepted: 01/26/2024] [Indexed: 02/25/2024] Open
Abstract
Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food.
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Affiliation(s)
- Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; (M.A.-H.); (M.H.A.)
| | - Asma’ O. Taybeh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; (A.O.T.); (A.A.-N.); (T.O.)
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; (A.O.T.); (A.A.-N.); (T.O.)
| | - Murad Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; (M.A.-H.); (M.H.A.)
| | - Ma’mon M. Hatmal
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Jihad Alzyoud
- Department of Anatomy, Physiology and Biochemistry, Faculty of Medicine, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; (J.A.); (I.A.)
| | - Iman Aolymat
- Department of Anatomy, Physiology and Biochemistry, Faculty of Medicine, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; (J.A.); (I.A.)
| | - Mahmoud H. Abughoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; (M.A.-H.); (M.H.A.)
- Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates
| | - Hafiz Shahbaz
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan;
| | - Anas Alzyoud
- Faculty of Medicine, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Tareq Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; (A.O.T.); (A.A.-N.); (T.O.)
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain 53000, United Arab Emirates;
| | - Kevin M. Coombs
- Department of Medical Microbiology and Infectious Diseases, Max Rady College of Medicine, University of Manitoba, Winnipeg, MB R3E 0J9, Canada;
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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Mangeri L, Righi F, Benevenia R, Galuppini E, Tilola M, Bertasi B, Tranquillo V, Rubini S, Losio MN, Filipello V. Monitoring and Genotyping of Norovirus in Bivalve Molluscan Shellfish from Northern Italian Seas (2018-2020). Foodborne Pathog Dis 2024; 21:27-35. [PMID: 37878812 DOI: 10.1089/fpd.2023.0078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023] Open
Abstract
Norovirus (NoV) is an enteric virus with foodborne transmission. Bivalve shellfish are a main source of infections and outbreaks. In Italy a voluntary based monitoring plan to check the safety of bivalve shellfish was set up at provincial level. This study describes the occurrence and distribution of NoV in the Northern Adriatic Sea and in the Ligurian Sea. From October 2018 to September 2020, 807 bivalve shellfish samples (n = 205 oysters, n = 182 mussels, n = 348 clams, n = 72 other bivalve shellfish) were tested by One-Step Retrotranscription Real-time polymerase chain reaction for NoV GI and GII and quantified according to the ISO 15216-2:2013 and ISO 15216-1:2017. Positive samples were further analyzed to determine genotype by sequencing of the ORF1/ORF2 junction of the viral genome. A total of 126 samples were positive for NoV, mussels, and oysters had the highest probability of being positive and positive samples were found mainly in the colder season. Of these samples, 46% were NoV GII, 13% NoV GI, and 40% carried both genogroups. Thirty-seven samples were typeable (GI n = 12 and GII n = 25) with GI samples belonging to four genotypes and GII samples belonging to five genotypes. GII.3 genotype was the most prevalent, followed by GII.4, particularly Sydney 2012 subtype, a leading cause of infections worldwide, was found in three oysters' and three clams' samples. The phylogenetic analysis revealed a high heterogeneity among the species that are scattered in several clusters. Considering the low infectious dose the overall presence of NoV in edible shellfish, particular those to be eaten raw or undercooked, is moderately high. The presence of genotypes frequently involved in human infections strengthens the need for ongoing monitoring, which should be extended at national level.
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Affiliation(s)
- Lucia Mangeri
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Francesco Righi
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Roberto Benevenia
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
| | - Elisa Galuppini
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Michela Tilola
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Barbara Bertasi
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Vito Tranquillo
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
| | - Silva Rubini
- Istituto Zooprofilattico della Lombardia e dell'Emilia Romagna (IZSLER), Cassana, Italy
| | - Marina Nadia Losio
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
| | - Virginia Filipello
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Brescia, Italy
- National Reference Centre for Emerging Risks in Food Safety (CRESA), Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna (IZSLER), Milano, Italy
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Zhu X, Kim TY, Kim SM, Luo K, Lim MC. Recent Advances in Biosensor Development for the Detection of Viral Particles in Foods: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15942-15953. [PMID: 37862248 DOI: 10.1021/acs.jafc.3c05166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2023]
Abstract
Viral foodborne diseases cause serious harm to human health and the economy. Rapid, accurate, and convenient approaches for detecting foodborne viruses are crucial for preventing diseases. Biosensors integrating electrochemical and optical properties of nanomaterials have emerged as effective tools for the detection of viruses in foods. However, they still face several challenges, including substantial sample preparation and relatively poor sensitivity due to complex food matrices, which limit their field applications. Hence, the purpose of this review is to provide an overview of recent advances in biosensing techniques, including electrochemical, SERS-based, and colorimetric biosensors, for detecting viral particles in food samples, with emerging techniques for extraction/concentration of virus particles from food samples. Moreover, the principle, design, and advantages/disadvantages of each biosensing method are comprehensively described. This review covers the recent development of rapid and sensitive biosensors that can be used as new standards for monitoring food safety and food quality in the food industry.
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Affiliation(s)
- Xiaoning Zhu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China
| | - Tai-Yong Kim
- Research Group of Food Safety and Distribution, Korea Food Research Institute (KFRI), Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Se-Min Kim
- Research Group of Food Safety and Distribution, Korea Food Research Institute (KFRI), Wanju-gun, Jeollabuk-do 55365, Republic of Korea
- Department of Food Science and Technology, Jeonbuk National University, Jeonju-si, Jeollabuk-do 54896, Republic of Korea
| | - Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, People's Republic of China
| | - Min-Cheol Lim
- Research Group of Food Safety and Distribution, Korea Food Research Institute (KFRI), Wanju-gun, Jeollabuk-do 55365, Republic of Korea
- Department of Food Biotechnology, Korea University of Science and Technology, Daejeon-si 34113, Republic of Korea
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10
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Mshelia RDZ, Dibal NI, Chiroma SM. Food irradiation: an effective but under-utilized technique for food preservations. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2517-2525. [PMID: 37599853 PMCID: PMC10439058 DOI: 10.1007/s13197-022-05564-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/17/2022] [Accepted: 07/22/2022] [Indexed: 08/22/2023]
Abstract
While food borne pathogens constitute a major public health problem world-wide, food post-harvest losses is considered to be the leading cause of hunger and malnutrition globally. Food irradiation is a process of preserving food in which food are exposed to appropriate doses of ionizing radiation in order to kill insects, molds and other potentially harmful microbes and allergens. The process involves carefully exposing food to a measured amount of ionizing radiation in a special processing room on a conveyor belt for a specified duration. The radiation sources could be gamma ray, electron beam or X-ray. The radiation doses could be high, low or medium depending on the products to be irradiated and the target organism to be eradicated. Irradiation technology has various applications including sprout inhibition in root and tubers, disinfestation in cereals and pulses, reduction or elimination of food borne pathogens in vegetables and animal products and delayed ripening of fruits. All these applications are intended to increase shelf life and eliminate food allegenicity. Despite consumer concern on the safety and quality of irradiated foods, it is gradually gaining acceptance due to increased awareness and the perceived safety and quality as symbolized by the Radura symbol. With the increasing acceptance and commercialization of food irradiation, it could play an important role in solving the problems of food insecurity and food borne illnesses in the world.
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Affiliation(s)
- Rebecca Dan-zaria Mshelia
- Maiduguri Study Centre, National Open University of Nigeria, Maiduguri, Nigeria
- Department of Radiology, University of Maiduguri Teaching Hospital, Maiduguri, Nigeria
| | - Nathan Isaac Dibal
- Department of Human Anatomy, University of Maiduguri, Maiduguri, Nigeria
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11
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Panizzolo M, Gea M, Carraro E, Gilli G, Bonetta S, Pignata C. Occurrence of human pathogenic viruses in drinking water and in its sources: A review. J Environ Sci (China) 2023; 132:145-161. [PMID: 37336605 DOI: 10.1016/j.jes.2022.07.035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 07/19/2022] [Accepted: 07/21/2022] [Indexed: 06/21/2023]
Abstract
Since many waterborne diseases are caused by human pathogenic viruses, virus monitoring of drinking water (DW) and DW sources is crucial for public health. Therefore, the aim of this review was to describe the occurrence of human pathogenic viruses in DW and DW sources; the occurrence of two viruses proposed as novel indicators of human faecal contamination (Pepper mild mottle virus and Tobacco mosaic virus) was also reported. This research was focused on articles that assessed viral occurrence using molecular methods in the surface water used for DW production (SW-D), groundwater used for DW production (GW-D), DW and bottled-DW (BW). A total of 1544 studies published in the last 10 years were analysed, and 79 were ultimately included. In considering the detection methods, filtration is the most common concentration technique, while quantitative polymerase chain reaction is the most common quantification technique. Regarding virus occurrence in SW-D, GW-D, and DW, high percentages of positive samples were reported for adenovirus, polyomavirus and Pepper mild mottle virus. Viral genomes were frequently detected in SW-D and rarely in GW-D, suggesting that GW-D may be a safe DW source. Viral genomes were also detected in DW, posing a possible threat to human health. The lowest percentages of positive samples were found in Europe, while the highest were found in Asia and South America. Only three articles assessed viral occurrence in BW. This review highlights the lack of method standardization and the need for legislation updates.
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Affiliation(s)
- Marco Panizzolo
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Marta Gea
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy.
| | - Elisabetta Carraro
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Giorgio Gilli
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
| | - Silvia Bonetta
- Department of Life Sciences and Systems Biology, University of Torino, via Accademia Albertina 13, 10123, Torino, Italy
| | - Cristina Pignata
- Department of Public Health and Pediatrics, University of Torino, Piazza Polonia 94, 10126, Torino, Italy
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12
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Nemes K, Persson S, Simonsson M. Hepatitis A Virus and Hepatitis E Virus as Food- and Waterborne Pathogens-Transmission Routes and Methods for Detection in Food. Viruses 2023; 15:1725. [PMID: 37632066 PMCID: PMC10457876 DOI: 10.3390/v15081725] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/07/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Foodborne viruses are an important threat to food safety and public health. Globally, there are approximately 5 million cases of acute viral hepatitis due to hepatitis A virus (HAV) and hepatitis E virus (HEV) every year. HAV is responsible for numerous food-related viral outbreaks worldwide, while HEV is an emerging pathogen with a global health burden. The reported HEV cases in Europe have increased tenfold in the last 20 years due to its zoonotic transmission through the consumption of infected meat or meat products. HEV is considered the most common cause of acute viral hepatitis worldwide currently. This review focuses on the latest findings on the foodborne transmission routes of HAV and HEV and the methods for their detection in different food matrices.
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Affiliation(s)
- Katalin Nemes
- European Union Reference Laboratory for Foodborne Viruses, Swedish Food Agency, Dag Hammarskjölds väg 56 A, 75237 Uppsala, Sweden; (S.P.); (M.S.)
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13
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Aladhadh M. A Review of Modern Methods for the Detection of Foodborne Pathogens. Microorganisms 2023; 11:1111. [PMID: 37317085 DOI: 10.3390/microorganisms11051111] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 06/16/2023] Open
Abstract
Despite the recent advances in food preservation techniques and food safety, significant disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still occur worldwide indicating that these pathogens still constitute significant risks to public health. Although extensive reviews of methods for foodborne pathogens detection exist, most are skewed towards bacteria despite the increasing relevance of other pathogens such as viruses. Therefore, this review of foodborne pathogen detection methods is holistic, focusing on pathogenic bacteria, fungi, and viruses. This review has shown that culture-based methods allied with new approaches are beneficial for the detection of foodborne pathogens. The current application of immunoassay methods, especially for bacterial and fungal toxins detection in foods, are reviewed. The use and benefits of nucleic acid-based PCR methods and next-generation sequencing-based methods for bacterial, fungal, and viral pathogens' detection and their toxins in foods are also reviewed. This review has, therefore, shown that different modern methods exist for the detection of current and emerging foodborne bacterial, fungal, and viral pathogens. It provides further evidence that the full utilization of these tools can lead to early detection and control of foodborne diseases, enhancing public health and reducing the frequency of disease outbreaks.
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Affiliation(s)
- Mohammed Aladhadh
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
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14
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Yin L, Li Y, Zhang W, Han X, Wu Q, Xie Y, Fan J, Ma L. Detection Methods for Foodborne Viruses: Current State-of-Art and Future Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3551-3563. [PMID: 36657010 DOI: 10.1021/acs.jafc.2c06537] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Foodborne viruses have been recognized as important threats to food safety and human health. Rapid and accurate detection is one of the most crucial measures for food safety control. With the development of biology, chemistry, nanoscience, and related interdisciplines, detection strategies have been devised and advanced continuously. This review mainly focuses on the progress of detection methods for foodborne viruses. The current detection methods for foodborne viruses are summarized, including traditional electron microscopy and cultural isolation, immunoassay, molecular technology, biosensors, and newly emerging CRISPR/Cas-based detection technology. Furthermore, a comparison of the detection methods was objectively discussed. This review provides a comprehensive account of foodborne virus detection methods from fundamentals to state-of-the-art and illustrates the advantages and disadvantages of the current methods and proposes the future trends and directions for foodborne virus detection. It is hoped that this review can update current knowledge and present blueprints in order to accelerate futuristic development.
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Affiliation(s)
- Lijuan Yin
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Yaru Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Wenlu Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Xiao Han
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Qiankun Wu
- Academy of National Food and Strategic Reserves Administration, Beijing, 100037, China
| | - Yanyan Xie
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
| | - Jingjing Fan
- Beijing Kwinbon Biotechnology Co., Ltd, Beijing, 102200, China
| | - Long Ma
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, Tianjin Key Laboratory of Industry Microbiology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, China International Science and Technology Cooperation Base of Food Nutrition/Safety and Medicinal Chemistry, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China
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15
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Hamilton AN, Gibson KE. Performance of Manufacturer Cleaning Recommendations Applied to 3D Food Ink Capsules for the Control of a Human Norovirus Surrogate. FOOD AND ENVIRONMENTAL VIROLOGY 2023; 15:51-60. [PMID: 36369616 DOI: 10.1007/s12560-022-09539-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
With the widespread availability of 3D food printing systems for purchase, users can customize their food in new ways. Manufacturer recommendations for cleaning these machines remain untested with regard to the prevention of foodborne pathogen transmission. This study aimed to determine if manufacturer cleaning recommendations for food ink capsules utilized in 3D food printers are adequate to control human norovirus (HuNoV). A HuNoV surrogate, Tulane virus (TuV; ~ 6 log10 PFU/mL), was inoculated onto the interior surface of stainless steel food ink capsules. Capsules were either unsoiled or soiled with one of the following: butter, protein powder solution, powdered sugar solution, or a mixture containing all three food components. The capsules were allowed to dry and then one of three hygienic protocols was applied: manual washing (MW), a dishwasher speed cycle (DSC), or a dishwasher heavy cycle (DHC). The interaction effect between DSC and pure butter was a significant predictor of log reduction (P = 0.0067), with the pure butter and DSC combination achieving an estimated mean log reduction of 4.83 (95% CI 4.13, 5.59). The DSC was the least effective method of cleaning when compared with MW and the DHC. The 3-way interaction effects between wash type, soil, and capsule position were a significant predictor of log reduction (P = 0.00341). Capsules with butter in the DSC achieved an estimated mean log reduction of 2.81 (95% CI 2.80, 2.83) for the front-most position versus 6.35 (95% CI 6.33, 6.37) for the back-most position. Soil matrix, cleaning protocol, and capsule position all significantly impact capsule cleanability and potential food safety risk. The DHC is recommended for all capsules, and the corners should be avoided when placing capsules into the dishwasher. The current study seeks to provide recommendations for users of additive manufacturing and 3D food printing including consumers, restaurants, industry, and regulatory industries.
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Affiliation(s)
- Allyson N Hamilton
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA
| | - Kristen E Gibson
- Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, 1371 West Altheimer Dr., Fayetteville, AR, 72704, USA.
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16
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Bhilegaonkar KN, Kolhe RP. Transfer of viruses implicated in human disease through food. PRESENT KNOWLEDGE IN FOOD SAFETY 2023:786-811. [DOI: 10.1016/b978-0-12-819470-6.00060-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2025]
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17
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Elviss NC, Allen DJ, Kelly D, Akello JO, Hau S, Fox AJ, Hopkins M, Derrick J, O'Brien S, Iturriza‐Gomara M, Conducted as part of NoVAS. Norovirus attribution study: Detection of norovirus from the commercial food preparation environment in outbreak and non-outbreak premises. J Appl Microbiol 2022; 133:3391-3403. [PMID: 35929369 PMCID: PMC9826197 DOI: 10.1111/jam.15761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 01/11/2023]
Abstract
AIMS Norovirus remains the most significant virological risk that is transmitted via food and the environment to cause acute gastroenteritis. This study aimed to investigate the hypothesis that the contamination of the commercial food production environment with norovirus will be higher in premises that have recently reported a foodborne norovirus outbreak than those that have not. METHODS Sampling of commercial food production environments was carried out across a 16-month period between January 2015 and April 2016 in the South East and the North West of England by local authority environmental health departments as part of routine surveillance visits to premises. A total of 2982 samples, 2038 virological and 944 bacteriological, were collected from 256 premises. Sixteen of these premises, six from South East and ten from North West England, were sampled as part of a public health outbreak investigation. RESULTS & CONCLUSIONS Overall, 2038 swabs were submitted for norovirus testing, with an average of eight swabs per premises (range 4 to 23) and a median of seven. Of the premises sampled, 11.7% (30/256) yielded at least one norovirus-positive sample (environmental, and/or food handler hand swab), and 2.5% of the swabs were positive for norovirus. A peak in the positivity rate was seen in the South East in April 2016. No associations were found between norovirus positivity and bacteriology indicators, or between bacteriology indicators and hygiene ratings. SIGNIFICANCE AND IMPACT OF STUDY This study demonstrates that food premises and food handlers remain a potential source of norovirus transmission and outbreaks.
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Affiliation(s)
- Nicola C. Elviss
- Food, Water and Environmental Microbiology ServicesUnited Kingdom Health Security AgencyLondonUK
| | - David J. Allen
- Department of Infection Biology, Faculty of Infectious and Tropical DiseasesLondon School of Hygiene & Tropical MedicineLondonUK,NIHR Health Protection Research Unit in Gastrointestinal InfectionsLiverpoolUK,Virus Reference DepartmentUnited Kingdom Health Security AgencyLondonUK
| | - Daniel Kelly
- Institute of Infection and Global HealthUniversity of LiverpoolLiverpoolUK
| | | | - Sarah Hau
- Institute of Infection and Global HealthUniversity of LiverpoolLiverpoolUK
| | - Andrew J. Fox
- Field ServicesUnited Kingdom Health Security AgencyLondonUK
| | - Mark Hopkins
- Liverpool Clinical LaboratoriesLiverpool University Hospitals NHS TrustLiverpoolUK
| | - Jade Derrick
- Virus Reference DepartmentUnited Kingdom Health Security AgencyLondonUK
| | - Sarah O'Brien
- The Farr Institute@HeRC, University of LiverpoolLiverpoolUK
| | - Miren Iturriza‐Gomara
- NIHR Health Protection Research Unit in Gastrointestinal InfectionsLiverpoolUK,Institute of Infection and Global HealthUniversity of LiverpoolLiverpoolUK
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18
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Trząskowska M, Hunt K, Rodríguez‐Lázaro D. Risk assessment of enteric viruses along the food chain and in the population. EFSA J 2022; 20:e200918. [PMID: 36531277 PMCID: PMC9749443 DOI: 10.2903/j.efsa.2022.e200918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Food-borne microbial illness contributes up to one third of global disease burden. The largest category of food-borne illness is gastroenteritis, the majority of which is caused by enteric viruses. Viruses like these are transmitted to food either by waste-contaminated waters, or by handling and transfer during processing. An important tool for reducing or controlling food-borne microbial risk is risk analysis. This framework has been adopted globally to manage risks associated with microbial contamination in food. Several hundred microbial risk assessments (MRAs) have been published by different national and international organisations, for different food-hazard combinations. The use of MRAs in controlling and understanding virus risk has, to date, been limited, compared with the efforts made on bacterial pathogens. Given the large disease burden that viruses are responsible for, this disparity should be addressed. The main reasons for the relative lack of risk assessments are the difficulty in detecting and monitoring viruses compared with bacteria. This means less data on prevalence, concentration and inactivation, and allows viruses to remain silent contributors to global disease. There are also key conceptual differences between virus risk assessment and bacterial risk assessment. This project aimed to assess the current state of the art for food-borne virus risk assessment, then to progress the field further by using the data available to produce risk rankings and risk assessments. This was done by a combination of literature reviewing and various risk assessment tools. The result was an assessment of the overall evidence base in the literature, a semi-quantitative ranking comparison between the viruses and foods of most concern, and a survey of inactivation methods, leading to a quantitative ranking of the effectiveness of each in reducing and managing food-borne virus risk.
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Affiliation(s)
- Monika Trząskowska
- Division of Microbiology, Department of Biotechnology and Food ScienceUniversity of BurgosBurgosSpain
| | - Kevin Hunt
- Division of Microbiology, Department of Biotechnology and Food ScienceUniversity of BurgosBurgosSpain
| | - David Rodríguez‐Lázaro
- Division of Microbiology, Department of Biotechnology and Food ScienceUniversity of BurgosBurgosSpain
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19
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Chin NA, Salihah NT, Shivanand P, Ahmed MU. Recent trends and developments of PCR-based methods for the detection of food-borne Salmonella bacteria and Norovirus. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4570-4582. [PMID: 36276542 PMCID: PMC9579247 DOI: 10.1007/s13197-021-05280-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 05/17/2023]
Abstract
In recent years, rapid detection methods such as polymerase chain reaction (PCR) and quantitative real-time PCR (qPCR) have been continuously developed to improve the detection of food-borne pathogens in food samples. The recent developments of PCR and qPCR in the detection and identification of these food-borne pathogens are described and elaborated throughout this review. Specifically, further developments and improvements of qPCR are discussed in detecting Salmonella and norovirus. Promising advances in these molecular detection methods have been widely used to prevent human food-borne illnesses and death caused by the food-borne pathogens. In addition, this review presents the limitations and challenges of the detection methods which include conventional culture method and conventional PCR method in detecting Salmonella and norovirus. Furthermore, several advances of qPCR such as viability PCR (vPCR) and digital PCR (dPCR) have been discussed in the detection of Salmonella and norovirus. Good practice of analysis of the food-borne pathogens and other contaminants in the food industry as well as the advancement of molecular detection methods will help improve and ensure food safety and food quality.
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Affiliation(s)
- Nur Areena Chin
- Biosensors and Nanobiotechnology Laboratory, Integrated Science Building, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE1410 Brunei Darussalam
| | - Nur Thaqifah Salihah
- Universiti Islam Sultan Sharif Ali, Jalan Pasar Baharu, Gadong, BE1310 Brunei Darussalam
| | - Pooja Shivanand
- Environmental and Life Sciences Programme, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE1410 Brunei Darussalam
| | - Minhaz Uddin Ahmed
- Biosensors and Nanobiotechnology Laboratory, Integrated Science Building, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, BE1410 Brunei Darussalam
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20
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Wang F, Nisar HJ, Li Y, Araud E, Nguyen TH, Kesavadas T. Low-Cost UVBot Using SLAM to Mitigate the Spread of Noroviruses in Occupational Spaces. SENSORS (BASEL, SWITZERLAND) 2022; 22:8926. [PMID: 36433523 PMCID: PMC9696947 DOI: 10.3390/s22228926] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 05/28/2023]
Abstract
Noroviruses (NoVs) cause over 90% of non-bacterial gastroenteritis outbreaks in adults and children in developed countries. Therefore, there is a need for approaches to mitigate the transmission of noroviruses in workplaces to reduce their substantial health burden. We developed and validated a low-cost, autonomous robot called the UVBot to disinfect occupational spaces using ultraviolet (UV) lamps. The total cost of the UVBOT is less than USD 1000, which is much lower than existing commercial robots that cost as much as USD 35,000. The user-friendly desktop application allows users to control the robot remotely, check the disinfection map, and add virtual walls to the map. A 2D LiDAR and a simultaneous localization and mapping (SLAM) algorithm was used to generate a map of the space being disinfected. Tulane virus (TV), a human norovirus surrogate, was used to validate the UVBot's effectiveness. TV was deposited on a painted drywall and exposed to UV radiation at different doses. A 3-log (99.9%) reduction of TV infectivity was achieved at a UV dose of 45 mJ/cm2. We further calculated the sanitizing speed as 3.5 cm/s and the efficient sanitizing distance reached up to 40 cm from the UV bulb. The design, software, and environment test data are available to the public so that any organization with minimal engineering capabilities can reproduce the UVBot system.
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Affiliation(s)
- Fanxin Wang
- Health Care Engineering Systems Center, Department of Mechanical Science and Engineering, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA
| | - Harris Junaid Nisar
- Health Care Engineering Systems Center, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA
| | - Yao Li
- Department of Mathematics, Harbin Institute of Technology, Haerbin 150001, China
| | - Elbashir Araud
- Holonyak Micro & Nanotechnology Laboratory, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA
| | - Thanh H. Nguyen
- Institute of Genomic Biology, University of Illinois at Urbana-Champaign, Champaign, IL 61801, USA
| | - Thenkurussi Kesavadas
- Research and Economic Development, University at Albany—State University of New York, Albany, NY 12222, USA
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Gagné MJ, Savard T, Brassard J. Interactions Between Infectious Foodborne Viruses and Bacterial Biofilms Formed on Different Food Contact Surfaces. FOOD AND ENVIRONMENTAL VIROLOGY 2022; 14:267-279. [PMID: 36030359 PMCID: PMC9458689 DOI: 10.1007/s12560-022-09534-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 07/29/2022] [Indexed: 06/15/2023]
Abstract
Bacterial biofilms contribute to contamination, spoilage, persistence, and hygiene failure in the food industry, but relatively little is known about the behavior of foodborne viruses evolving in the complex communities that make up biofilm. The aim of this study was to evaluate the association between enteric viruses and biofilms on food contact surfaces. Formed biofilms of mono- and multispecies cultures were prepared on glass, stainless steel, and polystyrene coupons and 105 pfu/ml of murine norovirus, rotavirus, and hepatitis A virus were added and incubated for 15 min, 90 min, and 24 h. The data obtained clearly demonstrate that the presence of biofilms generally influences the adhesion of enteric viruses to different surfaces. Many significant increases in attachment rates were observed, particularly with rotavirus whose rate of viral infectious particles increased 7000 times in the presence of Pseudomonas fluorescens on polystyrene after 24 h of incubation and with hepatitis A virus, which seems to have an affinity for the biofilms formed by lactic acid bacteria. Murine norovirus seems to be the least influenced by the presence of biofilms with few significant increases. However, the different factors surrounding this association are unknown and seem to vary according to the viruses, the environmental conditions, and the composition of the biofilm.
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Affiliation(s)
- Marie-Josée Gagné
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, J2S 8E3, Canada
| | - Tony Savard
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, J2S 8E3, Canada
| | - Julie Brassard
- Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, J2S 8E3, Canada.
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22
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Luz IS, Miagostovich MP. Evaluation of heat treatment for inactivation of norovirus genogroup II in foods. Braz J Microbiol 2022; 53:1159-1165. [PMID: 35312990 PMCID: PMC9433490 DOI: 10.1007/s42770-022-00731-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/09/2022] [Indexed: 11/02/2022] Open
Abstract
The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability in diverse environmental conditions. The aim of this study was to evaluate the effect of rising temperatures for inactivation of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72-74 °C for 1 min) and ground meat (100 °C for 30 min). Spiking experiments were carried out in triplicate using TRIzol® reagent method associated with quantitative polymerase chain reaction (qPCR) TaqMan™ system combined with previous free RNA digestion. Success rate and efficiency recoveries of both viruses as well limit of detection of a method for each matrix were also conducted. The heat treatment applied here proved to be efficient to reduce the burden of norovirus GII in a range of 1-4 log10 genomic copies per gram (percentage ranging from 0.45 to 104.54%) in both matrices. The experiments in this study showed that the results of norovirus GII and murine norovirus 1 in tomato sauce and ground meat tested during thermal treatments cannot be generalized to other food matrices, since there may be food-specific protective effects, as the presence of different components, that can interfere in virus inactivation. Studies using different food matrices reinforce the importance to investigate viruses' inactivation thermal processes in foods due to the resistance of these viruses to adverse conditions, contributing to food security in food virology.
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Affiliation(s)
- Isabelle S Luz
- Laboratory of Comparative and Environmental Virology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation/FIOCRUZ, Rio de Janeiro, 21040-360, Brazil.
| | - Marize P Miagostovich
- Laboratory of Comparative and Environmental Virology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation/FIOCRUZ, Rio de Janeiro, 21040-360, Brazil
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23
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Marquez R, Zwilling J, Zambrano F, Tolosa L, Marquez ME, Venditti R, Jameel H, Gonzalez R. Nanoparticles and essential oils with antiviral activity on packaging and surfaces: An overview of their selection and application. J SURFACTANTS DETERG 2022. [DOI: 10.1002/jsde.12609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ronald Marquez
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Jacob Zwilling
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Franklin Zambrano
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Laura Tolosa
- School of Chemical Engineering Universidad de Los Andes Mérida Venezuela
| | - Maria E. Marquez
- Laboratory of Parasite Enzymology, Department of Biology Universidad de Los Andes Mérida Venezuela
| | - Richard Venditti
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Hasan Jameel
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
| | - Ronalds Gonzalez
- Tissue Pack Innovation Lab, Department of Forest Biomaterials North Carolina State University Raleigh North Carolina USA
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24
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Siqueira de Queiroz Simões R, Rodríguez-Lázaro D. Enteric viruses in food safety: New threats for an old problem. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:265-286. [PMID: 35659354 DOI: 10.1016/bs.afnr.2022.02.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Foodborne diseases are one of the most serious concerns in public health. It is estimated that around 600 million cases of gastroenteritis occur worldwide each year. At present, more than 200 food-borne diseases are known, which can cause from mild gastroenteritis to syndromes with a fatal outcome, with the added possibility of chronic complications. One of the major etiological agents in foodborne diseases are the food and waterborne viruses, which are attracting a great deal of attention to researchers, food hygienists and policy makers. Several aspects differentiate these pathogens from foodborne pathogenic bacteria: their high capacity for infection and preservation in food environments, and their difficulty for a correct and sensitive detection. In recent years, different initiatives have been carried out to prioritize research in the area of viruses in food, prioritizing different aspects of their detection, epidemiology and control. There is clear evidence that the existing data on their prevalence may be underestimated due to the lack of robust methods for their sensitive detection. It is also necessary to know exactly what the incidence is in the different stages of the food production chain, and particularly in that which is dedicated to the transformation of products of animal origin. Finally, it is also necessary to calibrate the current disinfection procedures in the food industry in order to reliably establish a quantitative evaluation of the viral risk in food.
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Affiliation(s)
- Rachel Siqueira de Queiroz Simões
- Institute of Technology in Immunobiologicals, Bio-Manguinhos, Oswaldo Cruz Foundation, Fiocruz, Manguinhos, Rio de Janeiro, Brazil; Microbiology Division, Faculty of Sciences, University of Burgos, Burgos, Spain; Research Centre for Emerging Pathogens and Global Health, University of Burgos, Burgos, Spain
| | - David Rodríguez-Lázaro
- Microbiology Division, Faculty of Sciences, University of Burgos, Burgos, Spain; Research Centre for Emerging Pathogens and Global Health, University of Burgos, Burgos, Spain.
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25
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Elmahdy EM, Shaheen MNF, Mahmoud LHI, Hammad IA, Soliman ERS. Detection of Norovirus and Hepatitis A Virus in Strawberry and Green Leafy Vegetables by Using RT-qPCR in Egypt. FOOD AND ENVIRONMENTAL VIROLOGY 2022; 14:178-189. [PMID: 35246828 DOI: 10.1007/s12560-022-09516-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 02/18/2022] [Indexed: 06/14/2023]
Abstract
There is an upward trend of consumption of organic fresh vegetables due to consumer demand for healthy foods without chemical additives. On the other hand, the number of food borne outbreaks associated with contaminated fresh produce has raised, being human norovirus genogroup I (GI), GII and hepatitis A virus (HAV) the most commonly reported causative agents. This study aimed to detect the presence of these viruses in green leafy vegetables (watercress, leek, coriander, and parsley) and strawberry using quantitative reverse transcription polymerase chain reaction (RT-qPCR). Samples were collected from the Egyptian regions of Kalubia, Giza, and Mansoura. Overall HAV average occurrence in fresh strawberry was 48% with a mean concentration of 6.1 × 103 GC/g; Also NoV GI overall average occurrence was 25% with a mean concentration of 9.7 × 102 genome copies (GC)/g, while NoV GII was 40% with a mean concentration of 2.4 × 103 GC/g. For strawberry collected directly from Kalubia farms, neither HAV nor HNoV GI & GII were detected. In green leafy vegetable samples, the occurrence of HAV was 31.2% with a mean concentration of 9.2 × 104 GC/g, while occurrence of NoV GI and NoV GII were 20% and 30% with a mean concentrations of 1.1 × 104 and 2.03 × 103 GC/g, respectively. In conclusion, the importance of a virus surveillance program for soft fruits and fresh vegetables is highlighted by the outcomes of this study. Our findings should help with the management and control of microbial concerns in fresh foods, reducing the danger of consuming contaminated foods.
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Affiliation(s)
- Elmahdy M Elmahdy
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt.
| | - Mohamed N F Shaheen
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt
| | - Lamiaa H I Mahmoud
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
| | - Ibtisam A Hammad
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
| | - Elham R S Soliman
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
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26
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Thirumdas R. Inactivation of viruses related to foodborne infections using cold plasma technology. J Food Saf 2022. [DOI: 10.1111/jfs.12988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rohit Thirumdas
- Department of Food Process Technology College of Food Science & Technology, PJTSAU Hyderabad Telangana India
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27
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Han Y, Wang J, Zhang S, Yang S, Wang X, Han Y, Shen Z, Xu X. Simultaneous quantification of hepatitis A virus and norovirus genogroup I and II by triplex droplet digital PCR. Food Microbiol 2022; 103:103933. [DOI: 10.1016/j.fm.2021.103933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/03/2021] [Accepted: 11/03/2021] [Indexed: 11/04/2022]
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28
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Song MG, Jeon EB, Kim JY, Park SY. Effects of sodium hypochlorite on the potential infectivity of human norovirus
GII
.4 using propidium monoazide with
RT‐qPCR
and quality assessments in Manila clams (
Ruditapes philippinarum
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Min Gyu Song
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science and Technology Gyeongsang National University Tongyeong Republic of Korea
| | - Eun Bi Jeon
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science and Technology Gyeongsang National University Tongyeong Republic of Korea
| | - Ji Yoon Kim
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science and Technology Gyeongsang National University Tongyeong Republic of Korea
| | - Shin Young Park
- Institute of Marine Industry Gyeongsang National University Tongyeong Republic of Korea
- Department of Seafood Science and Technology Gyeongsang National University Tongyeong Republic of Korea
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29
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Bojórquez-Velázquez E, Llamas-García ML, Elizalde-Contreras JM, Zamora-Briseño JA, Ruiz-May E. Mass Spectrometry Approaches for SARS-CoV-2 Detection: Harnessing for Application in Food and Environmental Samples. Viruses 2022; 14:872. [PMID: 35632614 PMCID: PMC9144875 DOI: 10.3390/v14050872] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 11/24/2022] Open
Abstract
The public health crisis caused by the emergence of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) in 2019 has drastically changed our lifestyle in virtually all contexts around the world. SARS-CoV-2 is mainly airborne, transmitted by the salivary droplets produced when infected people cough or sneeze. In addition, diarrhea symptoms and the detection of SARS-CoV-2 in feces suggest a fecal-oral route of contagion. Currently, the high demand for SARS-CoV-2 diagnosis has surpassed the availability of PCR and immunodetection probes and has prompted the development of other diagnostic alternatives. In this context, mass spectrometry (MS) represents a mature, robust alternative platform for detection of SARS-CoV-2 and other human viruses. This possibility has raised great interest worldwide. Therefore, it is time for the global application of MS as a feasible option for detecting SARS-CoV-2, not only in human fluids, but also in other matrices such as foods and wastewater. This review covers the most relevant established methods for MS-based SARS-CoV-2 detection and discusses the future application of these tools in different matrices. Significance: The Coronavirus Disease 2019 (COVID-19) pandemic highlighted the pros and cons of currently available PCR and immunodetection tools. The great concern over the infective potential of SARS-CoV-2 viral particles that can persist for several hours on different surfaces under various conditions further evidenced the need for reliable alternatives and high-throughput methods to meet the needs for mass detection of SARS-CoV-2. In this context, MS-based proteomics emerging from fundamental studies in life science can offer a robust option for SARS-CoV-2 detection in human fluids and other matrices. In addition, the substantial efforts towards detecting SARS-CoV-2 in clinal samples, position MS to support the detection of this virus in different matrices such as the surfaces of the packing food process, frozen foods, and wastewaters. Proteomics and mass spectrometry are, therefore, well positioned to play a role in the epidemiological control of COVID-19 and other future diseases. We are currently witnessing the opportunity to generate technologies to overcome prolonged pandemics for the first time in human history.
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Affiliation(s)
- Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Miriam Livier Llamas-García
- IPICYT, Instituto Potosino de Investigación Científica y Tecnológica A. C., Camino a la Presa San José 2055, San Luis Potosí, San Luis Potosí CP 78216, Mexico;
| | - José M. Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
| | - Eliel Ruiz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología A. C., Cluster BioMimic, Carretera Antigua a Coatepec 351, Xalapa, Veracruz CP 91073, Mexico; (J.M.E.-C.); (J.A.Z.-B.)
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30
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Hrdy J, Vasickova P. Virus detection methods for different kinds of food and water samples – The importance of molecular techniques. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Stobnicka-Kupiec A, Gołofit-Szymczak M, Cyprowski M, Górny RL. Detection and identification of potentially infectious gastrointestinal and respiratory viruses at workplaces of wastewater treatment plants with viability qPCR/RT-qPCR. Sci Rep 2022; 12:4517. [PMID: 35296727 PMCID: PMC8924946 DOI: 10.1038/s41598-022-08452-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 03/07/2022] [Indexed: 12/11/2022] Open
Abstract
This study aimed to qualitatively and quantitatively assess the prevalence of the most common respiratory and gastrointestinal viruses in the air, surface swab, and influent/effluent samples collected in wastewater treatment plants (WWTPs). Application of qPCR/RT-qPCR (quantitative polymerase chain reaction/reverse-transcription quantitative polymerase chain reaction) assays combined with PMA (propidium monoazide) dye pretreatment allowed detecting the potentially infectious and disintegrated viral particles in collected samples. In the air at workplaces in WWTPs, the most frequent isolation with the highest concentrations (reaching up to 103 gc/m3 of potentially infectious intact viral particles) were observed in case of adenoviruses (AdVs) and rotaviruses (RoVs), followed by noroviruses (NoVs). Viruses were significantly more often detected in the air samples collected with Coriolis μ impinger, than with MAS-100NT impactor. The temperature negatively (Spearman correlation: –1 < R < 0; p < 0.05), while RH (relative humidity) positively (0 < R < 1; p < 0.05) affected airborne concentrations of potentially infectious viral particles. In turn, the predominant viruses on studied surfaces were RoVs and noroviruses GII (NoV GII) with concentrations of potentially infectious virions up to 104 gc/100 cm2. In the cases of SARS-CoV-2 and presumptive SARS-CoV-2 or other coronaviruses, their concentrations reached up to 103 gc/100 cm2. The contamination level of steel surfaces in WWTPs was similar to this on plastic ones. This study revealed that the qualitative and quantitative characteristics of respiratory and gastrointestinal viruses at workplaces in WWTPs is important for proper exposure assessment and needs to be included in risk management in occupational environment with high abundance of microbial pollutants derived from wastewater.
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Affiliation(s)
- Agata Stobnicka-Kupiec
- Central Institute for Labour Protection - National Research Institute, Czerniakowska 16 Street, Warsaw, Poland.
| | - Małgorzata Gołofit-Szymczak
- Central Institute for Labour Protection - National Research Institute, Czerniakowska 16 Street, Warsaw, Poland
| | - Marcin Cyprowski
- Central Institute for Labour Protection - National Research Institute, Czerniakowska 16 Street, Warsaw, Poland
| | - Rafał L Górny
- Central Institute for Labour Protection - National Research Institute, Czerniakowska 16 Street, Warsaw, Poland
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32
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Sourri P, Tassou CC, Nychas GJE, Panagou EZ. Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review. Foods 2022; 11:foods11050747. [PMID: 35267380 PMCID: PMC8909780 DOI: 10.3390/foods11050747] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/22/2022] [Accepted: 03/02/2022] [Indexed: 12/03/2022] Open
Abstract
Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria. However thermo-acidophilic endospore forming bacteria of the genus Alicyclobacillus have the potential to cause spoilage of commercially pasteurized fruit juices. The flat sour type spoilage, with absence of gas production but presence of chemical spoilage compounds (mostly guaiacol) and the ability of Alicyclobacillus spores to survive after pasteurization and germinate under favorable conditions make them a major concern for the fruit juice industry worldwide. Their special characteristics and presence in the fruit juice industry has resulted in the development of many isolation and identification methods based on cell detection (plating methods, ELISA, flow cytometry), nucleic acid analysis (PCR, RAPD-PCR, ERIC-PCR, DGGE-PCR, RT-PCR, RFLP-PCR, IMS-PCR, qPCR, and 16S rRNA sequencing) and measurement of their metabolites (HPLC, GC, GC-MS, GC-O, GC-SPME, Electronic nose, and FTIR). Early detection is a big challenge that can reduce economic loss in the industry while the development of control methods targeting the inactivation of Alicyclobacillus is of paramount importance as well. This review includes a discussion of the various chemical (oxidants, natural compounds of microbial, animal and plant origin), physical (thermal pasteurization), and non-thermal (High Hydrostatic Pressure, High Pressure Homogenization, ultrasound, microwaves, UV-C light, irradiation, ohmic heating and Pulse Electric Field) treatments to control Alicyclobacillus growth in order to ensure the quality and the extended shelf life of fruit juices.
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Affiliation(s)
- Patra Sourri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, Sofokli Venizelou 1, 14123 Lycovrissi, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
| | - George-John E. Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
- Correspondence: (C.C.T.); (E.Z.P.)
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33
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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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34
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The influence of social and economic environment on health. One Health 2022. [DOI: 10.1016/b978-0-12-822794-7.00005-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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35
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Bernier C, Goetz C, Jubinville E, Jean J. The New Face of Berries: A Review of Their Antiviral Proprieties. Foods 2021; 11:102. [PMID: 35010229 PMCID: PMC8750760 DOI: 10.3390/foods11010102] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 12/21/2021] [Accepted: 12/24/2021] [Indexed: 12/28/2022] Open
Abstract
Due to rising consumer preference for natural remedies, the search for natural antiviral agents has accelerated considerably in recent years. Among the natural sources of compounds with potential antiviral proprieties, berries are interesting candidates, due to their association with health-promoting properties, including antioxidant, antimutagenic, anticancer, antimicrobial, anti-inflammatory, and neuroprotective properties. The past two decades have witnessed a flurry of new findings. Studies suggest promising antiviral proprieties against enveloped and non-enveloped viruses, particularly of cranberries, blueberries, blackcurrants, black raspberries, and pomegranates. The aim of this review is to assemble these findings, to list the implied mechanisms of action, and thereby point out promising subjects for research in this field, in the hope that compounds obtainable from natural sources such as berries may be used someday to treat, or even prevent, viral infections.
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Affiliation(s)
| | | | | | - Julie Jean
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; (C.B.); (C.G.); (E.J.)
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36
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Kubo MTK, Baicu A, Erdogdu F, Poças MF, Silva CLM, Simpson R, Vitali AA, Augusto PED. Thermal processing of food: Challenges, innovations and opportunities. A position paper. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mirian T. K. Kubo
- Enzyme and Cell Engineering Laboratory, Université de Technologie de Compiègne, Umr Cnrs 7025, Compiègne, France
| | - Adina Baicu
- The Global Harmonization Initiative (GHI), Vienna, Austria
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Maria Fátima Poças
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cristina L. M. Silva
- Universidade Católica Portuguesa, Cbqf - Centro de Biotecnologia E Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ricardo Simpson
- Departamento de Ingeniería Química Y Ambiental, Universidad Técnica Federico Santa María, Valparaíso, Chile
- Centro Regional de Estudios En Alimentos Y Salud (Creas) Conicyt-Regional Gore Valparaíso Project R17A10001, Avenida Universidad 330, Curauma, Valparaíso, Chile
| | | | - Pedro E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (Lan), Luiz de Queiroz College of Agriculture (Esalq), University of São Paulo (Usp), Piracicaba, Brazil
- Food and Nutrition Research Center (Napan), University of São Paulo (Usp), São Paulo, Brazil
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37
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Efficient capturing and sensitive detection of hepatitis A virus from solid foods (green onion, strawberry, and mussel) using protamine-coated iron oxide (Fe 3O 4) magnetic nanoparticles and real-time RT-PCR. Food Microbiol 2021; 102:103921. [PMID: 34809947 DOI: 10.1016/j.fm.2021.103921] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 09/11/2021] [Accepted: 09/29/2021] [Indexed: 11/21/2022]
Abstract
Hepatitis A virus (HAV) continues to be a public health concern and has caused large foodborne outbreaks and economic losses worldwide. Rapid detection of HAV in foods can help to confirm the source of outbreaks in a timely manner and prevent more people getting infected. In order to efficiently detect HAV at low levels of contamination in foods, rapid and easy-to-use techniques are required to separate and concentrate viral particles to a small volume. In the current study, HAV particles were eluted from green onion, strawberry, and mussel using glycine buffer (0.05 M glycine, 0.14 M NaCl, 0.2% (v/v) Tween 20, pH 9.0) and suspended viral particles were captured using protamine-coated magnetic nanoparticles (PMNPs). This process caused a selective concentration of the viral particles, which could be followed by quantitative real-time RT-PCR analysis. Results showed that pH, NaCl concentration, and PMNP amount used for the capturing had significant effects on the recovery efficiency of HAV (P < 0.05). The highest recovery rate was obtained at pH 9.0, 0.14 M NaCl, and 50 μL of PMNPs. The optimized PMNP capturing method enabled the rapid capture and concentration of HAV. A sensitive real-time RT-PCR test was developed with detection limits of 8.3 × 100 PFU/15 g, 8.3 × 101 PFU/50 g, and 8.3 × 100 PFU/5 g of HAV in green onion, strawberry, and mussel, respectively. In conclusion, the PMNP method is rapid and convenient in capturing HAV from complex solid food samples and can generate concentrated HAV sample solutions suitable for high-sensitivity real time RT-PCR detection of the virus.
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Lattos A, Chaligiannis I, Papadopoulos D, Giantsis IA, Petridou EI, Vafeas G, Staikou A, Michaelidis B. How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets. Foods 2021; 10:2793. [PMID: 34829074 PMCID: PMC8623680 DOI: 10.3390/foods10112793] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/07/2021] [Accepted: 11/11/2021] [Indexed: 12/27/2022] Open
Abstract
Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers' health. Their filter-feeding behavior is responsible for the potential hosting of a wide variety of microorganisms, either pathogenic for the bivalves or public health threats. Under this prism, the current study was conducted in an effort to evaluate the risk of eating raw bivalves originating from the two biggest seafood markets in Thessaloniki, the largest production area of bivalves in Greece. Both microbiological and molecular methodologies were applied in order to assess the presence of various harmful microbes, including noroviruses, Bonamia, Marteilia, Esherichia coli, Salmonella, and Vibrio. Results indicated the presence of several Vibrio strains in the analyzed samples, of which the halophilic Vibrio harveyi was verified by 16S rRNA sequencing; other than this, no enteropathogenic Vibrio spp. was detected. Furthermore, although Esherichia coli was detected in several samples, it was mostly below the European Union (EU) legislation thresholds. Interestingly, the non-target Photobacterium damselae was also detected, which is associated with both wound infections in human and aquatic animals. Regarding host pathogenic microorganisms, apart from Vibrio harveyi, the protozoan parasite Marteilia refrigens was identified in oysters, highlighting the continuous infection of this bivalve in Greece. In conclusion, bivalves can be generally characterized as a safe-to-eat raw food, hosting more bivalve pathogenic microbes than those of public health concern.
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Affiliation(s)
- Athanasios Lattos
- Laboratory of Animal Physiology, Department of Zoology, Faculty of Science, School of Biology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.C.); (D.P.); (B.M.)
- Environmental Control and Research Laboratory, Region of Central Macedonia, 54625 Thessaloniki, Greece;
| | - Ilias Chaligiannis
- Laboratory of Animal Physiology, Department of Zoology, Faculty of Science, School of Biology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.C.); (D.P.); (B.M.)
- Hellenic Agricultural Organization-DEMETER, Veterinary Research Institute of Thessaloniki, Campus of Thermi, 57001 Thermi, Greece;
| | - Dimitrios Papadopoulos
- Laboratory of Animal Physiology, Department of Zoology, Faculty of Science, School of Biology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.C.); (D.P.); (B.M.)
- Environmental Control and Research Laboratory, Region of Central Macedonia, 54625 Thessaloniki, Greece;
| | - Ioannis A. Giantsis
- Environmental Control and Research Laboratory, Region of Central Macedonia, 54625 Thessaloniki, Greece;
- Department of Animal Science, Faculty of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Evanthia I. Petridou
- Laboratory of Microbiology and Infectious Diseases, Faculty of Veterinary Medicine, School of Health Science, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - George Vafeas
- Hellenic Agricultural Organization-DEMETER, Veterinary Research Institute of Thessaloniki, Campus of Thermi, 57001 Thermi, Greece;
| | - Alexandra Staikou
- Environmental Control and Research Laboratory, Region of Central Macedonia, 54625 Thessaloniki, Greece;
- Department of Zoology, School of Biology, Faculty of Science, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Basile Michaelidis
- Laboratory of Animal Physiology, Department of Zoology, Faculty of Science, School of Biology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (I.C.); (D.P.); (B.M.)
- Environmental Control and Research Laboratory, Region of Central Macedonia, 54625 Thessaloniki, Greece;
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Jiang S, Wang F, Li Q, Sun H, Wang H, Yao Z. Environment and food safety: a novel integrative review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:54511-54530. [PMID: 34431060 PMCID: PMC8384557 DOI: 10.1007/s11356-021-16069-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 08/16/2021] [Indexed: 04/12/2023]
Abstract
Environment protection and food safety are two critical issues in the world. In this review, a novel approach which integrates statistical study and subjective discussion was adopted to review recent advances on environment and food safety. Firstly, a scientometric-based statistical study was conducted based on 4904 publications collected from the Web of Science Core Collection database. It was found that the research on environment and food safety was growing steadily from 2001 to 2020. Interestingly, the statistical analysis of most-cited papers, titles, abstracts, keywords, and research areas revealed that the research on environment and food safety was diverse and multidisciplinary. In addition to the scientometric study, strategies to protect environment and ensure food safety were critically discussed, followed by a discussion on the emerging research topics, including emerging contaminates (e.g., microplastics), rapid detection of contaminants (e.g., biosensors), and environment friendly food packaging materials (e.g., biodegradable polymers). Finally, current challenges and future research directions were proposed.
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Affiliation(s)
- Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China
| | - Qirun Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China
| | - Haishu Sun
- Department of Environmental Engineering, University of Science and Technology Beijing, Beijing, 100083, China
| | - Huijiao Wang
- School of Chemical and Environmental Engineering, China University of Mining and Technology (Beijing), Beijing, 100083, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing, 100048, China.
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing, 100048, China.
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, 100048, China.
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Farahmandfar R, Asnaashari M, Hesami B. Monitoring of new coronavirus (SARS-CoV-2): Origin, transmission, and food preservation methods. J FOOD PROCESS PRES 2021; 45:e15564. [PMID: 34219846 PMCID: PMC8237013 DOI: 10.1111/jfpp.15564] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/17/2021] [Accepted: 04/13/2021] [Indexed: 12/13/2022]
Abstract
Unfortunately, there is limited research on coronavirus survival of food products and also food processing. The knowledge of the physical and chemical characteristics of coronaviruses mostly comes from the study of SARS-CoV and MERS-CoV physical (i.e., thermal processing, chilling and freezing, microwave irradiation, ultraviolet light, gamma irradiation, high hydrostatic pressure) and chemical (acidification and use of common disinfectants in the food industry like chlorinated derivatives and ozone) are means which could be used to inactive the coronaviruses or reduce the infection. These methods can be applied individually or in combination to act better performance. Thermal processing is one of the most effective methods for inactive coronavirus. Heating at 75°C (15-60 min) and 65°C (1 min) was the best temperature for inactive SARS-CoV and MERS virus, respectively. Among irradiation methods (microwave, UV, and gamma), the most effective one is UVC rays. Moreover, the use of disinfectant like chlorinated derivatives is appropriate way to disinfect food product surfaces. Novelty impact statement This review provided updated information on effective strategies for inactive coronavirus that can be used in the food industry. SARS-CoV-2 as a new pandemic coronavirus was initiated from contaminated foods and can be transmitted by close contact, aerosols, and food surfaces. Food preservation (physical and chemical) methods could decrease SARS-CoV-2. Probably, heating and UVC are the most effective approach to inactive SARS-CoV-2. Despite the findings of coronavirus inactivation which were here discussed, much research is still needed for the development of new approaches to overcome the coronavirus.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Maryam Asnaashari
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Bakhtiyar Hesami
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
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41
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Jama-Kmiecik A, Sarowska J, Wojnicz D, Choroszy-Król I, Frej-Mądrzak M. Natural Products and Their Potential Anti-HAV Activity. Pathogens 2021; 10:1095. [PMID: 34578128 PMCID: PMC8469781 DOI: 10.3390/pathogens10091095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Accepted: 08/26/2021] [Indexed: 11/17/2022] Open
Abstract
The role of purified natural products in the prevention and treatment of countless diseases of bacterial, fungal, and viral origin cannot be overestimated. New antiviral drugs have been obtained from natural sources and transformed into preparations for prophylactic and therapeutic purposes. Flavonoids, polyphenols, saponins, proanthocyanins, polysaccharides, organic acids, proteins, polypeptides, and essential oils derived from plants, animals, or microorganisms can control and combat foodborne viral infections, including hepatitis A. The components of essential oils are characterized by numerous therapeutic and antioxidant properties and exhibit a broad spectrum of antimicrobial and antiviral activity. Due to these properties, they can be used to preserve meat, fruit, vegetables, and their products. Over the past two decades, much effort has been made to identify natural products, mostly of plant origin, to combat foodborne viruses. Natural plant extracts have several potential uses, not limited to increasing the safety of food products and improving their quality, but also as natural antiviral agents.
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Affiliation(s)
- Agnieszka Jama-Kmiecik
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Jolanta Sarowska
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Dorota Wojnicz
- Department of Medical Biology and Parasitology, Faculty of Medicine, Wroclaw Medical University, J. Mikulicza-Radeckiego 9, 50-345 Wroclaw, Poland;
| | - Irena Choroszy-Król
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Magdalena Frej-Mądrzak
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
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Benkeblia N. In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks. J Food Saf 2021; 41:e12898. [PMID: 34219847 PMCID: PMC8236916 DOI: 10.1111/jfs.12898] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/10/2021] [Accepted: 02/27/2021] [Indexed: 12/20/2022]
Abstract
From the first notification reporting to the WHO a cluster of coronavirus in Wuhan City (China), over 114 million cases of SARS-CoV-2 have been confirmed, with more than 2,530,000 deaths, and over 400,000 new cases and 10,000 deaths daily. Numerous viruses are susceptible to contaminate crops during growth, harvesting, handling, marketing and minimally processing, and these steps share one common factor which is human. Different studies showed that viruses might persist on different crops for periods of 2 to 14 days under different conditions such as refrigeration, household and freezing. Little is known on SARS-CoV-2, but preliminary studies showed that this virus might survive 24 hr on cardboard and 72 hr on plastic, materials used in fruits and vegetables packaging. Based on preliminary data, there is no evidence of food or food packaging being associated with transmission of SARS-CoV-2. Certainly, to date there is no scientific evidence that SARS-CoV-2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables. However, this risk even though being considered improbable, it cannot be "completely and definitely" discarded or ignored, particularly where the virus is spreading in the word. Some agencies indicated that in case some commodities and handlers are contaminated among the multiple people involved from the farm to the table, a cross-contamination may occur, and the risk of the contamination of food, food contact materials, and packaging from infected but asymptomatic workers should not be discarded even though considered "Very Low = meaning very rare but cannot be excluded."
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43
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McDaniel C, Teng XM, Jaroni D, Jadeja R. Investigation of the antimicrobial mode of action of sodium acid sulfate and potassium acid sulfate. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Kirchner M, Goulter RM, Chapman BJ, Clayton J, Jaykus LA. Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments. J Food Prot 2021; 84:1239-1251. [PMID: 33545714 DOI: 10.4315/jfp-20-314] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 02/02/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented. HIGHLIGHTS
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Affiliation(s)
- Margaret Kirchner
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Rebecca M Goulter
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
| | - Benjamin J Chapman
- Department of Agricultural and Human Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | | | - Lee-Ann Jaykus
- Department of Food, Bioprocessing and Nutrition Science, North Carolina State University, Raleigh, North Carolina 27695
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45
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Abolaban FA, Djouider FM. Gamma irradiation-mediated inactivation of enveloped viruses with conservation of genome integrity: Potential application for SARS-CoV-2 inactivated vaccine development. Open Life Sci 2021; 16:558-570. [PMID: 34131589 PMCID: PMC8174122 DOI: 10.1515/biol-2021-0051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 03/12/2021] [Accepted: 04/13/2021] [Indexed: 12/23/2022] Open
Abstract
Radiation inactivation of enveloped viruses occurs as the result of damages at the molecular level of their genome. The rapidly emerging and ongoing coronavirus disease 2019 (COVID-19) pneumonia pandemic prompted by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is now a global health crisis and an economic devastation. The readiness of an active and safe vaccine against the COVID-19 has become a race against time in this unqualified global panic caused by this pandemic. In this review, which we hope will be helpful in the current situation of COVID-19, we analyze the potential use of γ-irradiation to inactivate this virus by damaging at the molecular level its genetic material. This inactivation is a vital step towards the design and development of an urgently needed, effective vaccine against this disease.
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Affiliation(s)
- Fouad A. Abolaban
- Nuclear Engineering Department, Faculty of Engineering, King Abdulaziz University, PO Box 80204, Jeddah, 21589, Saudi Arabia
| | - Fathi M. Djouider
- Nuclear Engineering Department, Faculty of Engineering, King Abdulaziz University, PO Box 80204, Jeddah, 21589, Saudi Arabia
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46
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Comparison of antiviral effect of oxidizing disinfectants against murine norovirus-1 and hepatitis A virus on fresh root vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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47
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Emilse PV, Matías V, Cecilia ML, Oscar GM, Gisela M, Guadalupe D, Elizabeth RV, Victorio PJ, Rodney C, Viviana NS, Angélica BP. Enteric virus presence in green vegetables and associated irrigation waters in a rural area from Argentina. A quantitative microbial risk assessment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111201] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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48
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Dhakal J, Jia M, Joyce JD, Moore GA, Ovissipour R, Bertke AS. Survival of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) and Herpes Simplex Virus 1 (HSV-1) on Foods Stored at Refrigerated Temperature. Foods 2021; 10:1005. [PMID: 34064494 PMCID: PMC8147942 DOI: 10.3390/foods10051005] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/22/2021] [Accepted: 04/27/2021] [Indexed: 02/07/2023] Open
Abstract
Outbreaks of coronavirus infectious disease 2019 (COVID-19) in meat processing plants and media reports of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) detection on foods have raised concerns of a public health risk from contaminated foods. We used herpes simplex virus 1, a non-Biosafety Level 3 (non-BSL3) enveloped virus, as a surrogate to develop and validate methods before assessing the survival of infectious SARS-CoV-2 on foods. Several food types, including chicken, seafood, and produce, were held at 4 °C and assessed for infectious virus survival (herpes simplex virus 1 (HSV-1) and SARS-CoV-2) at 0 h, 1 h, and 24 h post-inoculation (hpi) by plaque assay. At all three time points, recovery of SARS-CoV-2 was similar from chicken, salmon, shrimp, and spinach, ranging from 3.4 to 4.3 log PFU/mL. However, initial (0 h) virus recovery from apples and mushrooms was significantly lower than that from poultry and seafood, and infectious virus decreased over time, with recovery from mushrooms becoming undetectable by 24 hpi. Comparing infectious virus titers with viral genome copies confirmed that PCR-based tests only indicate presence of viral nucleic acid, which does not necessarily correlate with the quantity of infectious virus. The survival and high recovery of SARS-CoV-2 on certain foods highlight the importance of safe food handling practices in mitigating any public health concerns related to potentially contaminated foods.
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Affiliation(s)
- Janak Dhakal
- Food Science and Technology, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Mo Jia
- Population Health Sciences, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Jonathan D. Joyce
- Translational Biology Medicine and Health, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Greyson A. Moore
- Biomedical and Veterinary Science, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
| | - Reza Ovissipour
- Food Science and Technology, Agricultural Research and Extension Center, Virginia Polytechnic Institute & State University, Hampton, VA 23669, USA;
| | - Andrea S. Bertke
- Population Health Sciences, Virginia Maryland College of Veterinary Medicine, Center for Emerging Zoonotic and Arthropod-borne Pathogens, Virginia Polytechnic Institute & State University, Blacksburg, VA 24061, USA;
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49
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Jones SL, Gibson KE. Factors impacting microbial release from environmental monitoring tools. Int J Food Microbiol 2021; 347:109198. [PMID: 33894462 DOI: 10.1016/j.ijfoodmicro.2021.109198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 03/29/2021] [Accepted: 04/08/2021] [Indexed: 01/28/2023]
Abstract
The U.S. FDA Food Safety Modernization Act Preventive Controls for Human Food Rule underlines the importance of an effective environmental monitoring (EM) program. EM is used to determine harborage sites of microorganisms on processing equipment, assess effectiveness of sanitation programs, and prevent transmission of foodborne pathogens. This study characterizes commercially-available polyurethane foam (PUF) and cellulose (CELL) EM tools for their efficacy in the release of foodborne pathogens from their sponge matrices. Specifically, the objectives of this study were to 1) compare the ability of EM tools to release microorganisms into a recovery eluent, 2) characterize EM tool performance at decreasing inoculum concentrations, and 3) assess the impact of various operators during the processing of EM samples. Two bacteria (Listeria monocytogenes, Salmonella Typhimurium) and one human norovirus surrogate (Tulane virus [TV]) were compared at decreasing inoculum levels utilizing two elution techniques (mechanical stomacher, manually by operator), and across six operators. Data indicated that EM tool material composition impacted the release of microorganisms (p = 0.0001), where the PUF EM tool released TV more readily than the CELL EM tool. Conversely, the decreasing inoculum levels did not statistically differ in the release of microorganisms from the EM tool matrices. In addition, no significant difference was found between the machine stomacher and manual elution by human operator or between operators. Overall, the study provides a detailed characterization of two commercially-available EM tools, and the differences identified in this study can be used to improve the effectiveness of EM programs.
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Affiliation(s)
- Sarah L Jones
- University of Arkansas, Division of Agriculture, Department of Food Science, Fayetteville, AR 72704, USA
| | - Kristen E Gibson
- University of Arkansas, Division of Agriculture, Department of Food Science, Fayetteville, AR 72704, USA.
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50
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Godoy MG, Kibenge MJT, Kibenge FSB. SARS-CoV-2 transmission via aquatic food animal species or their products: A review. AQUACULTURE (AMSTERDAM, NETHERLANDS) 2021; 536:736460. [PMID: 33564203 PMCID: PMC7860939 DOI: 10.1016/j.aquaculture.2021.736460] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 05/06/2023]
Abstract
Outbreaks of COVID-19 (coronavirus disease 2019) have been reported in workers in fish farms and fish processing plants arising from person-to-person transmission, raising concerns about aquatic animal food products' safety. A better understanding of such incidents is important for the aquaculture industry's sustainability, particularly with the global trade in fresh and frozen aquatic animal food products where contaminating virus could survive for some time. Despite a plethora of COVID-19-related scientific publications, there is a lack of reports on the risk of contact with aquatic food animal species or their products. This review aimed to examine the potential for Severe Acute Respiratory Syndrome-Coronavirus-2 (SARS-CoV-2) contamination and the potential transmission via aquatic food animals or their products and wastewater effluents. The extracellular viability of SARS-CoV-2 and how the virus is spread are reviewed, supporting the understanding that contaminated cold-chain food sources may introduce SAR-CoV-2 via food imports although the virus is unlikely to infect humans through consumption of aquatic food animals or their products or drinking water; i.e., SARS-CoV-2 is not a foodborne virus and should not be managed as such but instead through strong, multifaceted public health interventions including physical distancing, rapid contact tracing, and testing, enhanced hand and respiratory hygiene, frequent disinfection of high-touch surfaces, isolation of infected workers and their contacts, as well as enhanced screening protocols for international seafood trade.
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Affiliation(s)
- Marcos G Godoy
- Centro de Investigaciones Biológicas Aplicadas (CIBA), Lago Panguipulli 1390, Puerto Montt, Chile
- Laboratorio de Biotecnología Aplicada, Facultad de Medicina Veterinaria, Sede De La Patagonia, Lago Panguipulli 1390, Puerto Montt, 5480000, Chile
- Doctorado en Acuicultura. Programa Cooperativo Universidad de Chile, Universidad Católica del Norte, Pontificia Universidad Católica de Valparaíso, Chile
| | - Molly J T Kibenge
- Department of Pathology and Microbiology, Atlantic Veterinary College, University of Prince Edward Island, 550 University Ave., Charlottetown, P.E.I., C1A 4P3, Canada
| | - Frederick S B Kibenge
- Department of Pathology and Microbiology, Atlantic Veterinary College, University of Prince Edward Island, 550 University Ave., Charlottetown, P.E.I., C1A 4P3, Canada
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