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Allende A, Férez-Rubio JA, Tudela JA, Aznar R, Gil MI, Sánchez G, Randazzo W. Human intestinal enteroids and predictive models validate the operational limits of sanitizers used for viral disinfection of vegetable process wash water. Int J Food Microbiol 2024; 413:110601. [PMID: 38301540 DOI: 10.1016/j.ijfoodmicro.2024.110601] [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: 12/28/2022] [Revised: 11/20/2023] [Accepted: 01/20/2024] [Indexed: 02/03/2024]
Abstract
Vegetables are globally associated with a considerable number of foodborne outbreaks caused by viral infections, specifically human norovirus. In fresh produce industry, washing represents a critical step for food safety as process wash water (PWW) needs to be maintained at appropriate microbial quality to prevent water-mediated cross-contamination. This study aimed to explore the disinfection efficacy of chlorine (free chlorine, FC), chlorine dioxide (ClO2) and peracetic acid (PAA) in PWW against infectious human norovirus and Tulane virus (TV). First, we tested the extent of TV inactivation in baby leaf, bell pepper, and vegetables mix PWW and monitored the viral decay by cell culture. Then, inactivation kinetics were defined for infectious human norovirus exposed to FC, ClO2 and PAA in baby leaves PWW using the human intestinal enteroids (HIE) system. Finally, kinetic inactivation models were fitted to TV reduction and decay of sanitizers to aid the implementation of disinfection strategies. Results showed that >8 log10 human norovirus and 3.9 log10 TV were inactivated by 20 ppm FC within 1 min; and by 3 ppm ClO2 in 1 min (TV) or 5 min (norovirus). PAA treatment at 80 ppm reduced ca. 2 log10 TV but not completely inactivated the virus even after 20 min exposure, while 5 min treatment prevented norovirus replication in HIE. TV inactivation in PWWs was described using an exponential decay model. Taking these data together, we demonstrated the value of applying the HIE model to validate current operational limits for the most commonly used sanitizers. The inactivation kinetics for human norovirus and TV, along with the predictive model described in this study expand the current knowledge to implement post-harvest produce safety procedures in industry settings.
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Affiliation(s)
- Ana Allende
- Research Group on Microbiology and Quality of Fruits and Vegetables (MxQ), Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - José Antonio Férez-Rubio
- Research Group on Microbiology and Quality of Fruits and Vegetables (MxQ), Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Juan Antonio Tudela
- Research Group on Microbiology and Quality of Fruits and Vegetables (MxQ), Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Rosa Aznar
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain; Department of Microbiology and Ecology, University of Valencia, Valencia, Spain
| | - Maria Isabel Gil
- Research Group on Microbiology and Quality of Fruits and Vegetables (MxQ), Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 25, 30100 Murcia, Spain
| | - Gloria Sánchez
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Walter Randazzo
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, Paterna 46980, Valencia, Spain.
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Falcó I, Tudela JA, Hernández N, Pérez-Cataluña A, García MR, Truchado P, Garrido A, Allende A, Sánchez G, Gil MI. Antiviral capacity of sanitizers against infectious viruses in process water from the produce industry under batch and continuous conditions. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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3
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Nag R, Russell L, Nolan S, Auer A, Markey BK, Whyte P, O'Flaherty V, Bolton D, Fenton O, Richards KG, Cummins E. Quantitative microbial risk assessment associated with ready-to-eat salads following the application of farmyard manure and slurry or anaerobic digestate to arable lands. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:151227. [PMID: 34715220 DOI: 10.1016/j.scitotenv.2021.151227] [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] [Received: 07/15/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 06/13/2023]
Abstract
Farmyard manure and slurry (FYM&S) and anaerobic digestate are potentially valuable soil conditioners providing important nutrients for plant development and growth. However, these organic fertilisers may pose a microbial health risk to humans. A quantitative microbial risk assessment (QMRA) model was developed to investigate the potential human exposure to pathogens following the application of FYM&S and digestate to agricultural land. The farm-to-fork probabilistic model investigated the fate of microbial indicators (total coliforms and enterococci) and foodborne pathogens in the soil with potential contamination of ready-to-eat salads (RTEs) at the point of human consumption. The processes examined included pathogen inactivation during mesophilic anaerobic digestion (M-AD), post-AD pasteurisation, storage, dilution while spreading, decay in soil, post-harvest washing processes, and finally, the potential growth of the pathogen during refrigeration/storage at the retail level in the Irish context. The QMRA highlighted a very low annual probability of risk (Pannual) due to Clostridium perfringens, norovirus, and Salmonella Newport across all scenarios. Mycobacterium avium may result in a very high mean Pannual for the application of raw FYM&S, while Cryptosporidium parvum and pathogenic E. coli showed high Pannual, and Listeria monocytogenes displayed moderate Pannual for raw FYM&S application. The use of AD reduces this risk; however, pasteurisation reduces the Pannual to an even greater extent posing a very low risk. An overall sensitivity analysis revealed that mesophilic-AD's inactivation effect is the most sensitive parameter of the QMRA, followed by storage and the decay on the field (all negatively correlated to risk estimate). The information generated from this model can help to inform guidelines for policymakers on the maximum permissible indicator or pathogen contamination levels in the digestate. The QMRA can also provide the AD industry with a safety assessment of pathogenic organisms resulting from the digestion of FYM&S.
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Affiliation(s)
- Rajat Nag
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - Lauren Russell
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Stephen Nolan
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Agathe Auer
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Bryan K Markey
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Paul Whyte
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Vincent O'Flaherty
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Declan Bolton
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Owen Fenton
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Karl G Richards
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Enda Cummins
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
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Jubinville E, Girard M, Trudel-Ferland M, Fliss I, Jean J. Inactivation of Murine Norovirus Suspended in Organic Matter Simulating Actual Conditions of Viral Contamination. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:544-552. [PMID: 34328631 DOI: 10.1007/s12560-021-09493-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 07/20/2021] [Indexed: 06/13/2023]
Abstract
Foodborne viral illnesses are frequent worldwide and costly for the society. Human norovirus is one of the most common causal agents. Although some norovirus genotypes can now be cultured, surrogates are still used for inactivation studies. The aim of this study was to evaluate the effects of different organic loads individually (artificial feces, real fecal matter, ASTM tripartite organic load, fetal bovine serum) on the efficacy of three highly used sanitization treatments (thermal inactivation, peracetic acid and sodium hypochlorite treatment) using murine norovirus 3 in solutions and surfaces. Based on plaque-forming units, we show that organic matter protects murine norovirus 3 against thermal inactivation (viral reduction of ~ 1 log compared to 2.67 with PBS). However, there was a low-level but significant protection against peracetic acid (viral reduction of ~ 2 log compared to 2.85 with PBS) and none in the presence of sodium hypochlorite. Our study showed that the tested organic matters do not behave similarly depending on the treatments, especially with heat treatments, which showed a higher protection. Furthermore, Feclone ™ artificial feces mimicked some aspect of real fecal matter and may be used instead. Our results will be helpful to researchers undertaking viral inactivation studies in which an organic matrix is used to simulate actual conditions of human norovirus environment.
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Affiliation(s)
- Eric Jubinville
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Maryline Girard
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Mathilde Trudel-Ferland
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Ismail Fliss
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Julie Jean
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada.
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Fuzawa M, Duan J, Shisler JL, Nguyen TH. Peracetic Acid Sanitation on Arugula Microgreens Contaminated with Surface-Attached and Internalized Tulane Virus and Rotavirus. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:401-411. [PMID: 33871810 DOI: 10.1007/s12560-021-09473-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 04/03/2021] [Indexed: 06/12/2023]
Abstract
Hydroponic production of vegetables is becoming more common, especially in regions with unfavorable climate for year-round crop production. However, if viruses are present in the hydroponics feed water, then there is a chance that infectious viruses will be internalized into the tissues of hydroponically grown vegetables. When this happens, surface sanitization of postharvest vegetables may not be effective because the sanitizer cannot disinfect the internalized viruses. In this study, we determined if the effectiveness of peracetic acid (PAA), a sanitizer used in the vegetable industry, is affected by the location of viruses (produce surface or interior tissue) in microgreen arugula. Either internally or externally contaminated hydroponically grown microgreen arugula was then treated with PAA at either 30 or 80 ppm for up to 3 min. The PAA disinfection efficacy was higher when the RV was on the arugula surface (approximately 5-log10 in PFU after 3 min of exposure), instead of the arugula interior (1.5-log10 in PFU after 3 min of exposure). However, PAA disinfection efficacy of TV was not dependent on the virus location in arugula. For both internalized TV and RV, the disinfection efficacy was less than 2-log10 in PFU using all the tested PAA concentrations and exposure times examined here. Thus, both the type and location of virus in fresh vegetables may influence the virus disinfection of postharvest vegetables. Therefore, the optimization of sanitation for postharvest fresh vegetables is needed to reduce foodborne viral infection risks.
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Affiliation(s)
- Miyu Fuzawa
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, 205 N. Mathews Ave, Urbana, IL, 61801, USA.
| | - Jinglin Duan
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, 205 N. Mathews Ave, Urbana, IL, 61801, USA
| | - Joanna L Shisler
- Department of Microbiology, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Institute of Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Thanh H Nguyen
- Department of Civil and Environmental Engineering, University of Illinois at Urbana-Champaign, 205 N. Mathews Ave, Urbana, IL, 61801, USA
- Institute of Genomic Biology, University of Illinois at Urbana-Champaign, Urbana, IL, USA
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Cuevas-Ferrando E, Allende A, Pérez-Cataluña A, Truchado P, Hernández N, Gil MI, Sánchez G. Occurrence and Accumulation of Human Enteric Viruses and Phages in Process Water from the Fresh Produce Industry. Foods 2021; 10:foods10081853. [PMID: 34441630 PMCID: PMC8391481 DOI: 10.3390/foods10081853] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/09/2021] [Accepted: 08/09/2021] [Indexed: 11/24/2022] Open
Abstract
The virological quality of process water (PW) used by the produce industry has received limited attention. As a first step to overcoming technical limitations in monitoring viruses in PW, the analytical performance of ultrafiltration was assessed to concentrate viral particles from 20 L of spiked PW. The selected method used for sample concentration of PW was carefully validated, thus enabling the accurate quantification and estimation of viral titers of human enteric viruses and phages. PW from the produce industry was collected periodically from the washing tanks of commercial facilities. The analysis of coliphages was performed by plaque assay, while the occurrence of enteric viruses and crAssphage was determined by molecular techniques. Significant differences in the physicochemical composition of PW, mostly due to the different nature of fresh produce types and differences in the sanitizer used in commercial operation, were observed. Accumulation of crAssphage and coliphages was observed in PW, but correlation with human enteric viruses was not possible due to the low prevalence of these pathogens in the PW analyzed. The obtained results showed that depending on the type of product washed, the product/water ratio and the residual concentrations of the sanitizers, the prevalence and concentration of bacteriophages changed significantly.
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Affiliation(s)
- Enric Cuevas-Ferrando
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Valencia, Spain; (E.C.-F.); (A.P.-C.)
| | - Ana Allende
- Research Group on Microbiology and Quality of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 30100 Murcia, Spain; (A.A.); (P.T.); (N.H.); (M.I.G.)
| | - Alba Pérez-Cataluña
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Valencia, Spain; (E.C.-F.); (A.P.-C.)
| | - Pilar Truchado
- Research Group on Microbiology and Quality of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 30100 Murcia, Spain; (A.A.); (P.T.); (N.H.); (M.I.G.)
| | - Natalia Hernández
- Research Group on Microbiology and Quality of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 30100 Murcia, Spain; (A.A.); (P.T.); (N.H.); (M.I.G.)
| | - Maria Isabel Gil
- Research Group on Microbiology and Quality of Fruits and Vegetables, Department of Food Science and Technology, CEBAS-CSIC, Campus Universitario de Espinardo, 30100 Murcia, Spain; (A.A.); (P.T.); (N.H.); (M.I.G.)
| | - Gloria Sánchez
- Department of Preservation and Food Safety Technologies, Institute of Agrochemistry and Food Technology, IATA-CSIC, Av. Agustín Escardino 7, 46980 Valencia, Spain; (E.C.-F.); (A.P.-C.)
- Correspondence:
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Chassaing M, Bastin G, Robin M, Majou D, Belliot G, de Rougemont A, Boudaud N, Gantzer C. Free Chlorine and Peroxynitrite Alter the Capsid Structure of Human Norovirus GII.4 and Its Capacity to Bind Histo-Blood Group Antigens. Front Microbiol 2021; 12:662764. [PMID: 33927710 PMCID: PMC8076513 DOI: 10.3389/fmicb.2021.662764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 03/23/2021] [Indexed: 12/02/2022] Open
Abstract
Human noroviruses (HuNoVs) are one of the leading causes of acute gastroenteritis worldwide. HuNoVs are frequently detected in water and foodstuffs. Free chlorine and peroxynitrite (ONOO−) are two oxidants commonly encountered by HuNoVs in humans or in the environment during their natural life cycle. In this study, we defined the effects of these two oxidants on GII.4 HuNoVs and GII.4 virus-like particles (VLPs). The impact on the capsid structure, the major capsid protein VP1 and the ability of the viral capsid to bind to histo-blood group antigens (HBGAs) following oxidative treatments were analyzed. HBGAs are attachment factors that promote HuNoV infection in human hosts. Overall, our results indicate that free chlorine acts on regions involved in the stabilization of VP1 dimers in VLPs and affects their ability to bind to HBGAs. These effects were confirmed in purified HuNoVs. Some VP1 cross-links also take place after free chlorine treatment, albeit to a lesser extent. Not only ONOO− mainly produced VP1 cross-links but can also dissociate VLPs depending on the concentration applied. Nevertheless, ONOO− has less effect on HuNoV particles.
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Affiliation(s)
- Manon Chassaing
- Food Safety Department, ACTALIA, Saint-Lô, France.,Université de Lorraine, CNRS, LCPME, Nancy, France
| | | | - Maëlle Robin
- Food Safety Department, ACTALIA, Saint-Lô, France
| | | | - Gaël Belliot
- National Reference Centre for Gastroenteritis Viruses, Laboratory of Virology, University Hospital of Dijon, Dijon, France.,UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
| | - Alexis de Rougemont
- National Reference Centre for Gastroenteritis Viruses, Laboratory of Virology, University Hospital of Dijon, Dijon, France.,UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
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8
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Interaction between norovirus and Histo-Blood Group Antigens: A key to understanding virus transmission and inactivation through treatments? Food Microbiol 2020; 92:103594. [PMID: 32950136 DOI: 10.1016/j.fm.2020.103594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/27/2020] [Accepted: 07/02/2020] [Indexed: 02/06/2023]
Abstract
Human noroviruses (HuNoVs) are a main cause of acute gastroenteritis worldwide. They are frequently involved in foodborne and waterborne outbreaks. Environmental transmission of the virus depends on two main factors: the ability of viral particles to remain infectious and their adhesion capacity onto different surfaces. Until recently, adhesion of viral particles to food matrices was mainly investigated by considering non-specific interactions (e.g. electrostatic, hydrophobic) and there was only limited information about infectious HuNoVs because of the absence of a reliable in vitro HuNoV cultivation system. Many HuNoV strains have now been described as having specific binding interactions with human Histo-Blood Group Antigens (HBGAs) and non-HBGA ligands found in food and the environment. Relevant approaches to the in vitro replication of HuNoVs were also proposed recently. On the basis of the available literature data, this review discusses the opportunities to use this new knowledge to obtain a better understanding of HuNoV transmission to human populations and better evaluate the hazard posed by HuNoVs in foodstuffs and the environment.
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Anfruns-Estrada E, Bottaro M, Pintó RM, Guix S, Bosch A. Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad. Foods 2019; 8:E637. [PMID: 31817024 PMCID: PMC6963976 DOI: 10.3390/foods8120637] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/25/2019] [Accepted: 11/29/2019] [Indexed: 12/13/2022] Open
Abstract
Human norovirus (HuNoV) is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. Despite industrial efforts to control HuNoV contamination of foods, its prevalence in foodstuffs at retail is significant. HuNoV infections are often associated with the consumption of contaminated produce, including ready-to-eat (RTE) salads. Decontamination of produce by washing with disinfectants is a consumer habit which could significantly contribute to mitigate the risk of infection. The aim of our study was to measure the effectiveness of chemical sanitizers in inactivating genogroup I and II HuNoV strains on mixed salads using a propidium monoazide (PMAxx)-viability RTqPCR assay. Addition of sodium hypochlorite, peracetic acid, or chlorine dioxide significantly enhanced viral removal as compared with water alone. Peracetic acid provided the highest effectiveness, with log10 reductions on virus levels of 3.66 ± 0.40 and 3.33 ± 0.19 for genogroup I and II, respectively. Chlorine dioxide showed lower disinfection efficiency. Our results provide information useful to the food industry and final consumers for improving the microbiological safety of fresh products in relation to foodborne viruses.
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Affiliation(s)
- Eduard Anfruns-Estrada
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Marilisa Bottaro
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
| | - Rosa M. Pintó
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Susana Guix
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Albert Bosch
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
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10
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Shearer AEH, Kniel KE. Enhanced Removal of Norovirus Surrogates, Murine Norovirus and Tulane Virus, from Aqueous Systems by Zero-Valent Iron. J Food Prot 2018; 81:1432-1438. [PMID: 30080120 DOI: 10.4315/0362-028x.jfp-18-054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Viral contamination can compromise the safety of water utilized for direct consumption, produce irrigation, and postharvest washing of produce. Zero-valent iron (ZVI) is used commercially for chemical remediation of water and has been demonstrated to remove some biological contaminants from water in laboratory and field studies. This study investigated the efficacy of ZVI to remove human norovirus surrogates, Tulane virus (TV) and murine norovirus (MNV), from water and to characterize the reversibility and nature of viral association with ZVI. Genomic material of TV and MNV recovered from the effluent of inoculated water treatment columns containing a 1:1 mixture of ZVI and sand was 2 and 3 log, respectively, less than that recovered from the effluent of treatment columns containing only sand. Elution buffers (citrate buffers, pH 4 and 7, and virus elution buffer, pH 9.5, with and without added 1 M NaCl) did not increase recovery of infectious TV and MNV from ZVI as compared with elution with water alone. TV-inoculated lettuce washed with water in the presence of ZVI yielded 1.5 to 2 log fewer infectious TV from washwater as compared with lettuce washed with water alone or in the presence of sand. These data demonstrate the enhanced removal of human norovirus surrogates, TV and MNV, from water by ZVI and provide indications that unrecovered viruses are not readily disassociated from ZVI by buffers of various pH and ionic strength. These findings warrant further investigation into larger-scale simulations of water remediation of viral contaminants for potential application in the treatment of water used for drinking, irrigation, and food processing.
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Affiliation(s)
- Adrienne E H Shearer
- Department of Animal and Food Sciences, University of Delaware, 531 South College Avenue, 044 Townsend Hall, Newark, Delaware 19716, USA
| | - Kalmia E Kniel
- Department of Animal and Food Sciences, University of Delaware, 531 South College Avenue, 044 Townsend Hall, Newark, Delaware 19716, USA
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11
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Randazzo W, D'Souza DH, Sanchez G. Norovirus: The Burden of the Unknown. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 86:13-53. [PMID: 30077220 DOI: 10.1016/bs.afnr.2018.02.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Human noroviruses (HNoVs) are primarily transmitted by the fecal-oral route, either by person-to-person contact, or by ingestion of contaminated food or water as well as by aerosolization. Moreover, HNoVs significantly contribute to foodborne diseases being the causative agent of one-fifth of acute gastroenteritis worldwide. As a consequence of globalization, transnational outbreaks of foodborne infections are reported with increasing frequency. Therefore, in this review, state-of-the-art information regarding molecular procedures for human norovirus detection in food as well common food processing technologies have been summarized. Besides, the purpose of this chapter is to consolidate basic information on various aspects of HNoVs and to summarize food processing technologies that can potentially be applied in the food industry.
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Affiliation(s)
- Walter Randazzo
- IATA-CSIC, Valencia, Spain; University of Valencia, Valencia, Spain
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