1
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Fox CR, Kedarinath K, Neal CJ, Sheiber J, Kolanthai E, Kumar U, Drake C, Seal S, Parks GD. Broad-Spectrum, Potent, and Durable Ceria Nanoparticles Inactivate RNA Virus Infectivity by Targeting Virion Surfaces and Disrupting Virus-Receptor Interactions. Molecules 2023; 28:5190. [PMID: 37446852 DOI: 10.3390/molecules28135190] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 06/29/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
There is intense interest in developing long-lasting, potent, and broad-spectrum antiviral disinfectants. Ceria nanoparticles (CNPs) can undergo surface redox reactions (Ce3+ ↔ Ce4+) to generate ROS without requiring an external driving force. Here, we tested the mechanism behind our prior finding of potent inactivation of enveloped and non-enveloped RNA viruses by silver-modified CNPs, AgCNP1 and AgCNP2. Treatment of human respiratory viruses, coronavirus OC43 and parainfluenza virus type 5 (PIV5) with AgCNP1 and 2, respectively, prevented virus interactions with host cell receptors and resulted in virion aggregation. Rhinovirus 14 (RV14) mutants were selected to be resistant to inactivation by AgCNP2. Sequence analysis of the resistant virus genomes predicted two amino acid changes in surface-located residues D91V and F177L within capsid protein VP1. Consistent with the regenerative properties of CNPs, surface-applied AgCNP1 and 2 inactivated a wide range of structurally diverse viruses, including enveloped (OC43, SARS-CoV-2, and PIV5) and non-enveloped RNA viruses (RV14 and feline calicivirus; FCV). Remarkably, a single application of AgCNP1 and 2 potently inactivated up to four sequential rounds of virus challenge. Our results show broad-spectrum and long-lasting anti-viral activity of AgCNP nanoparticles, due to targeting of viral surface proteins to disrupt interactions with cellular receptors.
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Affiliation(s)
- Candace R Fox
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL 32827, USA
| | - Kritika Kedarinath
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL 32827, USA
| | - Craig J Neal
- Advanced Materials Processing and Analysis Center, Department of Materials Science and Engineering, University of Central Florida, Orlando, FL 32816, USA
| | - Jeremy Sheiber
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL 32827, USA
| | - Elayaraja Kolanthai
- Advanced Materials Processing and Analysis Center, Department of Materials Science and Engineering, University of Central Florida, Orlando, FL 32816, USA
| | - Udit Kumar
- Advanced Materials Processing and Analysis Center, Department of Materials Science and Engineering, University of Central Florida, Orlando, FL 32816, USA
| | | | - Sudipta Seal
- Advanced Materials Processing and Analysis Center, Department of Materials Science and Engineering, University of Central Florida, Orlando, FL 32816, USA
- Nano Science Technology Center, University of Central Florida, Orlando, FL 32816, USA
- Biionix Cluster, College of Medicine, University of Central Florida, Orlando, FL 32816, USA
| | - Griffith D Parks
- Burnett School of Biomedical Sciences, College of Medicine, University of Central Florida, Orlando, FL 32827, USA
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2
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Kumar U, Fox CR, Kolanthai E, Neal CJ, Kedarinath K, Fu Y, Marcelo E, Babu B, Parks GD, Seal S. Potent Inactivation of Human Respiratory Viruses Including SARS-CoV-2 by a Photoactivated Self-Cleaning Regenerative Antiviral Coating. ACS APPLIED MATERIALS & INTERFACES 2022; 14:40659-40673. [PMID: 36004755 PMCID: PMC9438480 DOI: 10.1021/acsami.2c11653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 08/11/2022] [Indexed: 05/15/2023]
Abstract
The COVID-19 pandemic marks an inflection point in the perception and treatment of human health. Substantial resources have been reallocated to address the direct medical effects of COVID-19 and to curtail the spread of the virus. Thereby, shortcomings of traditional disinfectants, especially their requirement for regular reapplication and the related complications (e.g., dedicated personnel and short-term activity), have become issues at the forefront of public health concerns. This issue became especially pressing when infection-mitigating supplies dwindled early in the progression of the pandemic. In consideration of the constant threat posed by emerging novel viruses, we report a platform technology for persistent surface disinfection to combat virus transmission through nanomaterial-mediated, localized UV radiation emission. In this work, two formulations of Y2SiO5-based visible-to-UV upconversion nanomaterials were developed using a facile sol-gel-based synthesis. Our formulations have shown substantial antiviral activities (4 × 104 to 0 TCID50 units in 30 min) toward an enveloped, circulating human coronavirus strain (OC43) under simple white light exposure as an analogue to natural light or common indoor lighting. Additionally, we have shown that our two formulations greatly reduce OC43 RNA recovery from surfaces. Antiviral activities were further demonstrated toward a panel of structurally diverse viruses including enveloped viruses, SARS-CoV-2, vaccinia virus, vesicular stomatitis virus, parainfluenza virus, and Zika virus, as well as nonenveloped viruses, rhinovirus, and calicivirus, as evidence of the technology's broad antiviral activity. Remarkably, one formulation completely inactivated 105 infectious units of SARS-CoV-2 in only 45 min. The detailed technology has implications for the design of more potent, long-lived disinfectants and modified/surface-treated personal protective equipment targeting a wide range of viruses.
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Affiliation(s)
- Udit Kumar
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
| | - Candace R. Fox
- Burnett School of Biomedical Sciences, College of
Medicine, University of Central Florida, Orlando, Florida32827,
United States
| | - Elayaraja Kolanthai
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
| | - Craig J. Neal
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
| | - Kritika Kedarinath
- Burnett School of Biomedical Sciences, College of
Medicine, University of Central Florida, Orlando, Florida32827,
United States
| | - Yifei Fu
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
| | - Erik Marcelo
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
| | - Balaashwin Babu
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
- NanoScience Technology Center (NSTC),
University of Central Florida, Orlando, Florida32816,
United States
| | - Griffith D. Parks
- Burnett School of Biomedical Sciences, College of
Medicine, University of Central Florida, Orlando, Florida32827,
United States
| | - Sudipta Seal
- Advanced Materials Processing and Analysis Center,
Department of Materials Science and Engineering, University of Central
Florida, Orlando, Florida32816, United States
- NanoScience Technology Center (NSTC),
University of Central Florida, Orlando, Florida32816,
United States
- Biionix Cluster, College of Medicine,
University of Central Florida, Orlando, Florida32816,
United States
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3
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Ezzatpanah H, Gómez-López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. Risks and new challenges in the food chain: Viral contamination and decontamination from a global perspective, guidelines, and cleaning. Compr Rev Food Sci Food Saf 2022; 21:868-903. [PMID: 35142438 DOI: 10.1111/1541-4337.12899] [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: 04/08/2021] [Revised: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
Even during the continuing world pandemic of severe acute respiratory syndrome coronavirus 2 (SARS CoV-2), consumers remain exposed to the risk of getting infected by existing, emerging, or re-emerging foodborne and waterborne viruses. SARS-CoV-2 is different in that it is transmitted directly via the airborne route (droplets and aerosols) or indirect contact (surfaces contaminated with SARS-CoV-2). International food and health organizations and national regulatory bodies have provided guidance to protect individuals active in food premises from potential occupational exposure to SARS-CoV-2, and have recommended chemicals effective in controlling the virus. Additionally, to exclude transmission of foodborne and waterborne viruses, hygiene practices to remove viral contaminants from surfaces are applied in different stages of the food chain (e.g., food plants, food distribution, storage, retail sector, etc.), while new and enhanced measures effective in the control of all types of viruses are under development. This comprehensive review aims to analyze and compare efficacies of existing cleaning practices currently used in the food industry to remove pathogenic viruses from air, nonfood, and food contact surfaces, as well as from food surfaces. In addition, the classification, modes of transmission, and survival of food and waterborne viruses, as well as SARS-CoV-2 will be presented. The international guidelines and national regulations are summarized in terms of virucidal chemical agents and their applications.
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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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4
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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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5
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Li D, Zhao MY, Tan THM. What makes a foodborne virus: comparing coronaviruses with human noroviruses. Curr Opin Food Sci 2021. [PMID: 32373478 DOI: 10.1016/2fj.cofs.2020.04.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/30/2023]
Abstract
In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, this review made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). As a result, although CoVs indeed have shown the possibilities to remain infectious on foods and/or food packaging materials long enough (from several days to several weeks) to potentially cause transmission, they seem to be less persistent than NoVs towards common disinfection practices with alcohols, chlorine and ultraviolet (UV). More importantly, the chance of foodborne transmission of CoVs is considered low as CoVs mainly spread through the respiratory tract and there is no clear evidence showing CoVs can follow fecal-oral routes like human NoVs and other foodborne viruses.
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Affiliation(s)
- Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Mitchie Y Zhao
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Turk Hsern Malcolm Tan
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
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6
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Physicochemical Parameters Affecting Norovirus Adhesion to Ready-To-Eat Foods. Appl Environ Microbiol 2021; 87:e0139621. [PMID: 34550762 DOI: 10.1128/aem.01396-21] [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: 11/20/2022] Open
Abstract
The adhesion of noroviruses to strawberry, turkey slices, ham, and cheddar cheese was studied using murine norovirus 1 (MNV-1) as a surrogate for human norovirus (NoV). Based on plaque assay, the recovery and adhesion of MNV-1 depended on the food type (turkey versus strawberry), pH of the initial suspension buffer (pH 4 versus pH 7), and food fat composition (C8 versus C18). Recovery of infectious particles from turkey was 68% compared to 9.4% from strawberry. On turkey, adhesion of MNV-1 was lower at pH 7 (pH of fecal matter), and virus particles adhered to this pH were recovered more easily (33,875 PFU) than at pH 4 (pH of vomitus). The presence of fat and the composition of fatty acids seemed to increase MNV-1 recovery and adherent viral particles recovered but did not affect adhesion (68% on fat-free turkey and regular turkey). Adherent MNV-1 particles recovered from stainless steel coated with saturated fatty acid (C8, C14, C18) increased significantly with chain length (P < 0.05), but adhesion did not seem to change. Using liquid droplet contact angle to measure surface energy, it was deduced that hydrophobic interactions contribute considerably to the adhesion of MNV-1 to stainless steel, polyvinyl chloride, and high-density polyethylene. IMPORTANCE Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens, including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different kinds of surfaces in the food industry, including the foods themselves. Compared with bacteria, adhesion of viruses to surfaces is poorly understood. Better knowledge of the physicochemical parameters involved in the adhesion of NoV to ready-to-eat foods is essential to devising effective strategies for reducing the persistence and, thus, the transmission of this virus.
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7
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Shimakura H, Gen-Nagata F, Haritani M, Furusaki K, Kato Y, Yamashita-Kawanishi N, Le DT, Tsuzuki M, Tohya Y, Kyuwa S, Saito H, Horimoto T, Onodera T, Haga T. Inactivation of human norovirus and its surrogate by the disinfectant consisting of calcium hydrogen carbonate mesoscopic crystals. FEMS Microbiol Lett 2020; 366:5638871. [PMID: 31758686 DOI: 10.1093/femsle/fnz235] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Accepted: 11/22/2019] [Indexed: 12/21/2022] Open
Abstract
Human norovirus is one of the major causes of foodborne gastroenteritis, and it can be easily transmitted from infected person, virus-contaminated foods and environmental surfaces. Effective disinfection method is needed to stop the transmission of human norovirus. CAC-717 is a new disinfectant consisting of calcium hydrogen carbonate mesoscopic crystals. We aimed to evaluate the efficacy of CAC-717 against human norovirus. This study used human norovirus derived from fecal specimens and cultured murine norovirus, which is one of the surrogate viruses for human norovirus. The disinfection effect against murine norovirus was estimated by infectivity assay and transmission electron microscopy. The inactivation effect against human norovirus was assessed by reverse transcription polymerase chain reaction. Disinfection effect of CAC-717 against the infectivity of murine norovirus was shown within 100 s after the CAC-717 treatment, presenting the destruction of viral capsids. The treatment of CAC-717 significantly reduced human norovirus genomic RNA (3.25-log reduction) by the presence of the mesoscopic structure of calcium hydrogen carbonate. CAC-717 stably inactivated human norovirus in stool suspensions. The inactivation effect of CAC-717 against human norovirus was less susceptible to organic substances than sodium hypochlorite. CAC-717 would be a useful alternative for disinfecting human norovirus in contaminated environmental surfaces.
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Affiliation(s)
- Hidekatsu Shimakura
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Fumihiro Gen-Nagata
- Division of Biomedical Food Research, National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-ku, Kanagawa 210-9501, Japan
| | - Makoto Haritani
- Research Center for Food Safety, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Koichi Furusaki
- Mineral Activation Technical Research Center, 434 Ohkura, Tamana-shi, Kumamoto 865-0023, Japan
| | - Yusei Kato
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Nanako Yamashita-Kawanishi
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Dung T Le
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Masano Tsuzuki
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Yukinobu Tohya
- Laboratory of Veterinary Microbiology, Department of Veterinary Medicine, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Shigeru Kyuwa
- Laboratory of Biomedical Science, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Hiroyuki Saito
- Department of Microbiology, Akita Prefectural Research Center for Public Health and Environment, 6-6 Senshu-Kubotamachi, Akita 010-0874, Japan
| | - Taisuke Horimoto
- Laboratory of Veterinary Microbiology, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takashi Onodera
- Research Center for Food Safety, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takeshi Haga
- Division of Infection Control and Disease Prevention, Department of Veterinary Medical Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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8
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Li D, Zhao MY, Tan THM. What makes a foodborne virus: comparing coronaviruses with human noroviruses. Curr Opin Food Sci 2020; 42:1-7. [PMID: 32373478 PMCID: PMC7198165 DOI: 10.1016/j.cofs.2020.04.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
In order to answer the question whether coronaviruses (CoVs) can be transmitted via foods, this review made a comparison between CoVs with the most recognized foodborne virus, human noroviruses (NoVs). As a result, although CoVs indeed have shown the possibilities to remain infectious on foods and/or food packaging materials long enough (from several days to several weeks) to potentially cause transmission, they seem to be less persistent than NoVs towards common disinfection practices with alcohols, chlorine and ultraviolet (UV). More importantly, the chance of foodborne transmission of CoVs is considered low as CoVs mainly spread through the respiratory tract and there is no clear evidence showing CoVs can follow fecal-oral routes like human NoVs and other foodborne viruses.
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Affiliation(s)
- Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Mitchie Y Zhao
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Turk Hsern Malcolm Tan
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
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9
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Leblanc D, Gagné MJ, Poitras É, Brassard J. Persistence of murine norovirus, bovine rotavirus, and hepatitis A virus on stainless steel surfaces, in spring water, and on blueberries. Food Microbiol 2019; 84:103257. [PMID: 31421763 DOI: 10.1016/j.fm.2019.103257] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 06/28/2019] [Accepted: 06/29/2019] [Indexed: 01/03/2023]
Abstract
The viability of murine norovirus (MNV-1), bovine rotavirus (boRV), and hepatitis A virus (HAV) was evaluated at 21 °C, 4 °C, and -20 °C on stainless steel surfaces, in bottled water, and on blueberries for up to 21 days. After 14 days of incubation at 21 °C on stainless steel, a viability loss >4 log for MNV-1, >8 log for boRV, and >1 log for HAV was observed. Losses were observed for MNV-1 (>1 log) and HAV (>2 log) incubated in water at 21 °C for 21 days. No significant loss was detected for MNV-1 and HAV at 4 °C and -20 °C and for boRV at 21 °C, 4 °C, and -20 °C. On blueberries incubated at 4 °C and -20 °C, they all maintained their infectivity. After 7 days at 21 °C, a loss >2 log, a loss of 3 log, and no loss were observed for boRV, MNV-1, and HAV, respectively. After RNase pretreatment, the detection of extracted RNA from infectious and noninfectious samples suggested the protection of RNA inside the capsid. Even though they all are enteric viruses, their persistence varied with temperature and the nature of the commodity. It is therefore important to use more than one viral surrogate, during inactivation treatments or implementation of control measures.
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Affiliation(s)
- Danielle Leblanc
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Marie-Josée Gagné
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Élyse Poitras
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Julie Brassard
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada.
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10
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Kamarasu P, Hsu HY, Moore MD. Research Progress in Viral Inactivation Utilizing Human Norovirus Surrogates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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11
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Duret S, Pouillot R, Fanaselle W, Papafragkou E, Liggans G, Williams L, Van Doren JM. Quantitative Risk Assessment of Norovirus Transmission in Food Establishments: Evaluating the Impact of Intervention Strategies and Food Employee Behavior on the Risk Associated with Norovirus in Foods. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2017; 37:2080-2106. [PMID: 28247943 PMCID: PMC6032842 DOI: 10.1111/risa.12758] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 11/22/2016] [Accepted: 11/27/2016] [Indexed: 06/06/2023]
Abstract
We developed a quantitative risk assessment model using a discrete event framework to quantify and study the risk associated with norovirus transmission to consumers through food contaminated by infected food employees in a retail food setting. This study focused on the impact of ill food workers experiencing symptoms of diarrhea and vomiting and potential control measures for the transmission of norovirus to foods. The model examined the behavior of food employees regarding exclusion from work while ill and after symptom resolution and preventive measures limiting food contamination during preparation. The mean numbers of infected customers estimated for 21 scenarios were compared to the estimate for a baseline scenario representing current practices. Results show that prevention strategies examined could not prevent norovirus transmission to food when a symptomatic employee was present in the food establishment. Compliance with exclusion from work of symptomatic food employees is thus critical, with an estimated range of 75-226% of the baseline mean for full to no compliance, respectively. Results also suggest that efficient handwashing, handwashing frequency associated with gloving compliance, and elimination of contact between hands, faucets, and door handles in restrooms reduced the mean number of infected customers to 58%, 62%, and 75% of the baseline, respectively. This study provides quantitative data to evaluate the relative efficacy of policy and practices at retail to reduce norovirus illnesses and provides new insights into the interactions and interplay of prevention strategies and compliance in reducing transmission of foodborne norovirus.
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Affiliation(s)
- Steven Duret
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Régis Pouillot
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Wendy Fanaselle
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Efstathia Papafragkou
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Girvin Liggans
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Laurie Williams
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
| | - Jane M. Van Doren
- U.S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMDUSA
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12
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Takahashi H, Takahashi M, Ohshima C, Izawa Y, Uema M, Kuda T, Kimura B, Noda M. Differences in the viability of murine norovirus in different aquatic locations. MARINE POLLUTION BULLETIN 2016; 112:313-317. [PMID: 27527374 DOI: 10.1016/j.marpolbul.2016.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 07/27/2016] [Accepted: 08/02/2016] [Indexed: 06/06/2023]
Abstract
Norovirus is detected from shellfish and environmental water more frequently in winter than in other seasons. However, there is no report regarding its viability in actual seawater in situ. We investigated the viability of murine norovirus strain 1 (MNV-1), a surrogate for human norovirus, in 2 types of aquatic locations, a seawater pool carrying oceanic water and inner bay carrying brackish water. Sterilized seawater was inoculated with MNV-1 and enclosed in dialysis tubes, which were placed at the 2 locations. MNV-1 exhibited higher level of viability in brackish than in oceanic water. Factors that influenced the viability of MNV-1 included salt concentration as well as temperature of the seawater. Therefore, based on our findings, coastal brackish water that is routinely used for harvesting or cleaning seafood at fishing ports may promote the viability of norovirus.
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Affiliation(s)
- Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
| | - Michiko Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Chihiro Ohshima
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Yukino Izawa
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Masashi Uema
- Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Mamoru Noda
- Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan
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13
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Abstract
Enteric viruses are those human viruses that are primarily transmitted by the fecal-oral route, either by person-to-person contact or by ingestion of contaminated food or water. The importance of viral foodborne diseases is increasingly being recognized, and several international organizations have found that there is an upward trend in their incidence. Thus, in this review, state-of-the-art information regarding virus persistence in food and the environment is compiled.
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Takahashi H, Tsuchiya T, Takahashi M, Nakazawa M, Watanabe T, Takeuchi A, Kuda T, Kimura B. Viability of murine norovirus in salads and dressings and its inactivation using heat-denatured lysozyme. Int J Food Microbiol 2016; 233:29-33. [PMID: 27299671 DOI: 10.1016/j.ijfoodmicro.2016.06.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 05/29/2016] [Accepted: 06/05/2016] [Indexed: 11/28/2022]
Abstract
In recent years, a number of food poisoning outbreaks due to the contamination of norovirus in ready-to-eat (RTE) foods such as salads have been reported, and this issue is regarded as a global problem. The risk of contamination of fresh vegetables with norovirus has been previously reported, but the survivability of norovirus that contaminates salads remains unknown. In addition, there have been limited reports on the control of norovirus in food products by using inactivating agents. In this study, the viability of norovirus in various types of salads and dressings was examined using murine norovirus strain 1 (MNV-1) as a surrogate for the closely related human norovirus. In addition, the inactivation of MNV-1 in salads was examined using heat-denatured lysozyme, which had been reported to inactivate norovirus. MNV-1 was inoculated in 4 types of salads (coleslaw, thousand island salad, vinaigrette salad, egg salad) and 3 types of dressings (mayonnaise, thousand island dressing, vinaigrette dressing), stored at 4°C for 5days. The results revealed that in the vinaigrette dressing, the infectivity of MNV-1 decreased by 2.6logPFU/mL in 5days, whereas in the other dressings and salads, the infectivity of MNV-1 did not show any significant decrease. Next, 1% heat-denatured lysozyme was added to the 4 types of salads, and subsequently it was found that in 2 types of salads (thousand island salad, vinaigrette salad), the infectivity of MNV-1 decreased by >4.0logPFU/g, whereas in coleslaw salad, a decrease of 3.0logPFU/g was shown. However, in egg salads, the infectivity of MNV-1 did not show such decrease. These results suggest that norovirus can survive for 5days in contaminated salads. Further, these findings also indicated that heat-denatured lysozyme had an inactivating effect on norovirus, even in salads. In the future, heat-denatured lysozyme can be used as a novel norovirus-inactivating agent, although it is essential to investigate the mechanism of inactivating effect of heat-denatured lysozyme against norovirus.
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Affiliation(s)
- Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
| | - Tomoki Tsuchiya
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Michiko Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Moemi Nakazawa
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Tomoka Watanabe
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Akira Takeuchi
- Kewpie Corporation, Sengawa Kewport, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo 182-0002, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
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15
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Rönnqvist M, Maunula L. Noroviruses on surfaces: detection, persistence, disinfection and role in environmental transmission. Future Virol 2016. [DOI: 10.2217/fvl-2015-0008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Human noroviruses (HuNoVs), the most common cause of infectious nonbacterial gastroenteritis and the cause of numerous foodborne and hospital outbreaks, are easily transmitted from person-to-person. HuNoVs may persist on surfaces for long periods of time and may be transferred via hands, foods, fomites and air. In this review, studies on methods for detecting HuNoVs on environmental surfaces, such as swabbing, are presented. The review also focuses on recent studies on the efficiency of disinfectants for inactivating HuNoV or its surrogates, such as murine norovirus, on environmental surfaces and hands. Although HuNoV is probably more resistant than MuNoV, this study data adds to the understanding of HuNoV transmission routes and selection of tools for the prevention of HuNoV gastroenteritis outbreaks.
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Affiliation(s)
- Maria Rönnqvist
- Department of Food Hygiene & Environmental Health, Faculty of Veterinary Medicine, P.O. Box 66, 00014, University of Helsinki, Finland
- Finnish Food Safety Authority Evira, Mustialankatu 3, FI-00790 Helsinki, Finland
| | - Leena Maunula
- Department of Food Hygiene & Environmental Health, Faculty of Veterinary Medicine, P.O. Box 66, 00014, University of Helsinki, Finland
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16
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Takahashi H. Inactivation of Norovirus with Heat-denatured Lysozyme. J JPN SOC FOOD SCI 2016. [DOI: 10.3136/nskkk.63.358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology
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17
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Li D, De Keuckelaere A, Uyttendaele M. Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Compr Rev Food Sci Food Saf 2015; 14:755-770. [PMID: 32313514 PMCID: PMC7162173 DOI: 10.1111/1541-4337.12163] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Accepted: 08/06/2015] [Indexed: 12/12/2022]
Abstract
Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.
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Affiliation(s)
- Dan Li
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Ann De Keuckelaere
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium
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18
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Takahashi H, Nakazawa M, Ohshima C, Sato M, Tsuchiya T, Takeuchi A, Kunou M, Kuda T, Kimura B. Heat-Denatured Lysozyme Inactivates Murine Norovirus as a Surrogate Human Norovirus. Sci Rep 2015; 5:11819. [PMID: 26134436 PMCID: PMC4488868 DOI: 10.1038/srep11819] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2014] [Accepted: 06/08/2015] [Indexed: 11/10/2022] Open
Abstract
Human norovirus infects humans through the consumption of contaminated food, contact with the excrement or vomit of an infected person, and through airborne droplets that scatter the virus through the air. Being highly infectious and highly viable in the environment, inactivation of the norovirus requires a highly effective inactivating agent. In this study, we have discovered the thermal denaturing capacity of a lysozyme with known antimicrobial activity against gram-positive bacteria, as well as its inactivating effect on murine norovirus. This study is the first report on the norovirus-inactivating effects of a thermally denatured lysozyme. We observed that lysozymes heat-treated for 40 min at 100 °C caused a 4.5 log reduction in infectivity of norovirus. Transmission electron microscope analysis showed that virus particles exposed to thermally denatured lysozymes were expanded, compared to the virus before exposure. The amino acid sequence of the lysozyme was divided into three sections and the peptides of each artificially synthesised, in order to determine the region responsible for the inactivating effect. These results suggest that thermal denaturation of the lysozyme changes the protein structure, activating the region responsible for imparting an inactivating effect against the virus.
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Affiliation(s)
- Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
| | - Moemi Nakazawa
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
| | - Chihiro Ohshima
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
| | - Miki Sato
- 1] Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan [2] Kewpie Corporation, Sengawa Kewport, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo, 182-0002 Japan
| | - Tomoki Tsuchiya
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
| | - Akira Takeuchi
- Kewpie Corporation, Sengawa Kewport, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo, 182-0002 Japan
| | - Masaaki Kunou
- Kewpie Corporation, Sengawa Kewport, 2-5-7, Sengawa-cho, Chofu-shi, Tokyo, 182-0002 Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
| | - Bon Kimura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4 -5-7, Konan, Minato-ku, Tokyo, 108-8477 Japan
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19
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Mormann S, Heißenberg C, Pfannebecker J, Becker B. Tenacity of human norovirus and the surrogates feline calicivirus and murine norovirus during long-term storage on common nonporous food contact surfaces. J Food Prot 2015; 78:224-9. [PMID: 25581201 DOI: 10.4315/0362-028x.jfp-14-165] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The transfer of human norovirus (hNV) to food via contaminated surfaces is highly probable during food production, processing, and preparation. In this study, the tenacity of hNV and its cultivable surrogates feline calicivirus (FCV) and murine norovirus (MNV) on two common nonporous surface materials at two storage temperatures was directly compared. Virus titer reduction on artificially inoculated stainless steel and plastic carriers was monitored for 70 days at room temperature and at 7°C. Viruses were recovered at various time points by elution. Genomes from intact capsids (hNV, FCV, and MNV) were quantified with real-time reverse transcription (RT) PCR, and infectivity (FCV and MNV) was assessed with plaque assay. RNase treatment before RNA extraction was used to eliminate exposed RNA and to assess capsid integrity. No significant differences in titer reduction were found between materials (stainless steel or plastic) with the plaque assay or the real-time quantitative RT-PCR. At room temperature, infectious FCV and MNV were detected for 7 days. Titers of intact hNV, FCV, and MNV capsids dropped gradually and were still detectable after 70 days with a loss of 3 to 4 log units. At 7°C, the viruses were considerably more stable than they were at room temperature. Although only MNV infectivity was unchanged after 70 days, the numbers of intact capsids (hNV, FCV, and MNV) were stable with less than a 1-log reduction. The results indicate that hNV persists on food contact surfaces and seems to remain infective for weeks. MNV appears to be more stable than FCV at 7°C, and thus is the most suitable surrogate for hNV under dry conditions. Although a perfect quantitative correlation between intact capsids and infective particles was not obtained, real-time quantitative RT-PCR provided qualitative data about hNV inactivation characteristics. The results of this comparative study might support future efforts in assessment of foodborne virus risk and food safety.
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Affiliation(s)
- Sascha Mormann
- Department of Life Science Technologies, Institute for Food Technology NRW, Division of Microbiology, Ostwestfalen-Lippe University of Applied Sciences, 32657 Lemgo, Germany.
| | - Cathrin Heißenberg
- Department of Life Science Technologies, Institute for Food Technology NRW, Division of Microbiology, Ostwestfalen-Lippe University of Applied Sciences, 32657 Lemgo, Germany
| | - Jens Pfannebecker
- Department of Life Science Technologies, Institute for Food Technology NRW, Division of Microbiology, Ostwestfalen-Lippe University of Applied Sciences, 32657 Lemgo, Germany
| | - Barbara Becker
- Department of Life Science Technologies, Institute for Food Technology NRW, Division of Microbiology, Ostwestfalen-Lippe University of Applied Sciences, 32657 Lemgo, Germany.
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20
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Absolute Humidity Influences the Seasonal Persistence and Infectivity of Human Norovirus. Appl Environ Microbiol 2014; 80:7196-205. [PMID: 25217015 DOI: 10.1128/aem.01871-14] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Accepted: 09/08/2014] [Indexed: 12/13/2022] Open
Abstract
Norovirus (NoV) is one of the main causative agents of acute gastroenteritis worldwide. In temperate climates, outbreaks peak during the winter season. The mechanism by which climatic factors influence the occurrence of NoV outbreaks is unknown. We hypothesized that humidity is linked to NoV seasonality. Human NoV is not cultivatable, so we used cultivatable murine norovirus (MNV) as a surrogate to study its persistence when exposed to various levels of relative humidity (RH) from low (10% RH) to saturated (100% RH) conditions at 9 and 25°C. In addition, we conducted similar experiments with virus-like particles (VLPs) from the predominant GII-4 norovirus and studied changes in binding patterns to A, B, and O group carbohydrates that might reflect capsid alterations. The responses of MNV and VLP to humidity were somewhat similar, with 10 and 100% RH exhibiting a strong conserving effect for both models, whereas 50% RH was detrimental for MNV infectivity and VLP binding capacity. The data analysis suggested that absolute humidity (AH) rather than RH is the critical factor for keeping NoV infectious, with an AH below 0.007 kg water/kg air being favorable to NoV survival. Retrospective surveys of the meteorological data in Paris for the last 14 years showed that AH average values have almost always been below 0.007 kg water/kg air during the winter (i.e., 0.0046 ± 0.0014 kg water/kg air), and this finding supports the fact that low AH provides an ideal condition for NoV persistence and transmission during cold months.
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21
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Bozkurt H, D'souza DH, Davidson PM. Thermal inactivation of human norovirus surrogates in spinach and measurement of its uncertainty. J Food Prot 2014; 77:276-83. [PMID: 24490922 DOI: 10.4315/0362-028x.jfp-13-289] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Leafy greens, including spinach, have potential for human norovirus transmission through improper handling and/or contact with contaminated water. Inactivation of norovirus prior to consumption is essential to protect public health. Because of the inability to propagate human noroviruses in vitro, murine norovirus (MNV-1) and feline calicivirus (FCV-F9) have been used as surrogates to model human norovirus behavior under laboratory conditions. The objectives of this study were to determine thermal inactivation kinetics of MNV-1 and FCV-F9 in spinach, compare first-order and Weibull models, and measure the uncertainty associated with the process. D-values were determined for viruses at 50, 56, 60, 65, and 72 °C in 2-ml vials. The D-values calculated from the first-order model (50 to 72 °C) ranged from 0.16 to 14.57 min for MNV-1 and 0.15 to 17.39 min for FCV-9. Using the Weibull model, the tD for MNV-1 and FCV-F9 to destroy 1 log (D ≈ 1) at the same temperatures ranged from 0.22 to 15.26 and 0.27 to 20.71 min, respectively. The z-values determined for MNV-1 were 11.66 ± 0.42 °C using the Weibull model and 10.98 ± 0.58 °C for the first-order model and for FCV-F9 were 10.85 ± 0.67 °C and 9.89 ± 0.79 °C, respectively. There was no difference in D- or z-value using the two models (P > 0.05). Relative uncertainty for dilution factor, personal counting, and test volume were 0.005, 0.0004, and ca. 0.84%, respectively. The major contribution to total uncertainty was from the model selected. Total uncertainties for FCV-F9 for the Weibull and first-order models were 3.53 to 7.56% and 11.99 to 21.01%, respectively, and for MNV-1, 3.10 to 7.01% and 13.14 to 16.94%, respectively. Novel and precise information on thermal inactivation of human norovirus surrogates in spinach was generated, enabling more reliable thermal process calculations to control noroviruses. The results of this study may be useful to the frozen food industry in designing blanching processes for spinach to inactivate or control noroviruses.
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Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
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22
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Warnes SL, Keevil CW. Inactivation of norovirus on dry copper alloy surfaces. PLoS One 2013; 8:e75017. [PMID: 24040380 PMCID: PMC3767632 DOI: 10.1371/journal.pone.0075017] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Accepted: 08/08/2013] [Indexed: 12/13/2022] Open
Abstract
Noroviruses (family Caliciviridae) are the primary cause of viral gastroenteritis worldwide. The virus is highly infectious and touching contaminated surfaces can contribute to infection spread. Although the virus was identified over 40 years ago the lack of methods to assess infectivity has hampered the study of the human pathogen. Recently the murine virus, MNV-1, has successfully been used as a close surrogate. Copper alloys have previously been shown to be effective antimicrobial surfaces against a range of bacteria and fungi. We now report rapid inactivation of murine norovirus on alloys, containing over 60% copper, at room temperature but no reduction of infectivity on stainless steel dry surfaces in simulated wet fomite and dry touch contamination. The rate of inactivation was initially very rapid and proportional to copper content of alloy tested. Viral inactivation was not as rapid on brass as previously observed for bacteria but copper-nickel alloy was very effective. The use of chelators and quenchers of reactive oxygen species (ROS) determined that Cu(II) and especially Cu(I) ions are still the primary effectors of toxicity but quenching superoxide and hydroxyl radicals did not confer protection. This suggests Fenton generation of ROS is not important for the inactivation mechanism. One of the targets of copper toxicity was the viral genome and a reduced copy number of the gene for a viral encoded protein, VPg (viral-protein-genome-linked), which is essential for infectivity, was observed following contact with copper and brass dry surfaces. The use of antimicrobial surfaces containing copper in high risk closed environments such as cruise ships and care facilities could help to reduce the spread of this highly infectious and costly pathogen.
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Affiliation(s)
- Sarah L. Warnes
- Centre for Biological Sciences, University of Southampton, Southampton, United Kingdom
- * E-mail:
| | - C. William Keevil
- Centre for Biological Sciences, University of Southampton, Southampton, United Kingdom
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23
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Li D, Baert L, Uyttendaele M. Inactivation of food-borne viruses using natural biochemical substances. Food Microbiol 2013; 35:1-9. [DOI: 10.1016/j.fm.2013.02.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2012] [Revised: 02/14/2013] [Accepted: 02/16/2013] [Indexed: 01/29/2023]
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24
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Nims R, Plavsic M. Inactivation of caliciviruses. Pharmaceuticals (Basel) 2013; 6:358-92. [PMID: 24276023 PMCID: PMC3816691 DOI: 10.3390/ph6030358] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 02/20/2013] [Accepted: 03/05/2013] [Indexed: 01/08/2023] Open
Abstract
The Caliciviridae family of viruses contains clinically important human and animal pathogens, as well as vesivirus 2117, a known contaminant of biopharmaceutical manufacturing processes employing Chinese hamster cells. An extensive literature exists for inactivation of various animal caliciviruses, especially feline calicivirus and murine norovirus. The caliciviruses are susceptible to wet heat inactivation at temperatures in excess of 60 °C with contact times of 30 min or greater, to UV-C inactivation at fluence ≥30 mJ/cm2, to high pressure processing >200 MPa for >5 min at 4 °C, and to certain photodynamic inactivation approaches. The enteric caliciviruses (e.g.; noroviruses) display resistance to inactivation by low pH, while the non-enteric species (e.g.; feline calicivirus) are much more susceptible. The caliciviruses are inactivated by a variety of chemicals, including alcohols, oxidizing agents, aldehydes, and β-propiolactone. As with inactivation of viruses in general, inactivation of caliciviruses by the various approaches may be matrix-, temperature-, and/or contact time-dependent. The susceptibilities of the caliciviruses to the various physical and chemical inactivation approaches are generally similar to those displayed by other small, non-enveloped viruses, with the exception that the parvoviruses and circoviruses may require higher temperatures for inactivation, while these families appear to be more susceptible to UV-C inactivation than are the caliciviruses.
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Affiliation(s)
- Raymond Nims
- RMC Pharmaceutical Solutions, Inc.; 1851 Lefthand Circle, Suite A, Longmont, CO 80501, USA
| | - Mark Plavsic
- Corporate Product Biosafety, Genzyme, a Sanofi Company, 200 Crossing Boulevard, Framingham, MA 01701, USA; E-Mail:
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Abstract
This chapter summarises data on the persistence of food-and waterborne viruses in the natural environment and discusses the different factors which can affect this persistence. Conventional and alternative methods by which persistence can be studied are described, and the natural factors influencing virus persistence outside the host organism are discussed. Available data concerning virus persistence in water, soil, on surfaces and in food products are reviewed.
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26
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Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces when using three application methods. Appl Environ Microbiol 2012; 79:1368-77. [PMID: 23263949 DOI: 10.1128/aem.02843-12] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Human noroviruses are major etiologic agents of epidemic gastroenteritis. Outbreaks are often accompanied by contamination of environmental surfaces, but since these viruses cannot be routinely propagated in laboratory cultures, their response to surface disinfectants is predicted by using surrogates, such as murine norovirus 1 (MNV-1). This study compared the virucidal efficacies of various liquid treatments (three sanitizer liquids, 5% levulinic acid plus 2% SDS [LEV/SDS], 200 ppm chlorine, and an isopropanol-based quaternary ammonium compound [Alpet D2], and two control liquids, sterile tap water and sterile tap water plus 2% SDS) when delivered to MNV-1-inoculated stainless steel surfaces by conventional hydraulic or air-assisted, induction-charged (AAIC) electrostatic spraying or by wiping with impregnated towelettes. For the spray treatments, LEV/SDS proved effective when applied with hydraulic and AAIC electrostatic spraying, providing virus reductions of 2.71 and 1.66 log PFU/ml, respectively. Alpet D2 provided a 2.23-log PFU/ml reduction with hydraulic spraying, outperforming chlorine (1.16-log PFU/ml reduction). Chlorine and LEV/SDS were equally effective as wipes, reducing the viral load by 7.05 log PFU/ml. Controls reduced the viral load by <1 log with spraying applications and by >3 log PFU/ml with wiping. Results indicated that both sanitizer type and application methods should be carefully considered when choosing a surface disinfectant to best prevent and control environmental contamination by noroviruses.
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27
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Feliciano L, Li J, Lee J, Pascall MA. Efficacies of sodium hypochlorite and quaternary ammonium sanitizers for reduction of norovirus and selected bacteria during ware-washing operations. PLoS One 2012; 7:e50273. [PMID: 23227163 PMCID: PMC3515596 DOI: 10.1371/journal.pone.0050273] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Accepted: 10/18/2012] [Indexed: 11/18/2022] Open
Abstract
Cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with foodborne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 logs from these surfaces. This study evaluated the sanitization efficacies of ware-washing protocols (manual and mechanical) used in restaurants to clean tableware items. Ceramic plates, drinking glasses and stainless steel forks were used as the food contact surfaces. These were contaminated with cream cheese and reduced-fat milk inoculated with murine norovirus (MNV-1), Escherichia coli K-12 and Listeria innocua. The sanitizing solutions tested were sodium hypochlorite (chlorine), quaternary ammonium (QAC) and tap water (control). During the study, the survivability and response to the experimental conditions of the bacterial species was compared with that of MNV-1. The results showed that current ware-washing protocols used to remove bacteria from tableware items were not sufficient to achieve a 5 log reduction in MNV-1 titer. After washing, a maximum of 3 log reduction in the virus were obtained. It was concluded that MNV-1 appeared to be more resistant to both the washing process and the sanitizers when compared with E. coli K-12 and L. innocua.
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Affiliation(s)
| | - Jianrong Li
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
| | | | - Melvin A. Pascall
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
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28
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Escudero BI, Rawsthorne H, Gensel C, Jaykus LA. Persistence and transferability of noroviruses on and between common surfaces and foods. J Food Prot 2012; 75:927-35. [PMID: 22564943 DOI: 10.4315/0362-028x.jfp-11-460] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Human noroviruses (HuNoV) are the leading cause of foodborne disease, and poor personal hygiene practices of infected workers are the most common mode of contamination. The purpose of this study was to characterize the persistence and transferability of representative noroviruses Norwalk virus (NV), Snow Mountain virus (SMV), and murine norovirus 1 (MNV-1) on and between solid surfaces and foods. Changes in virus concentration on artificially inoculated solid surfaces (stainless steel, ceramic, and Formica) or lettuce were monitored over a period of 14 to 42 days. Virus transfer was evaluated from donor (solid surface) to recipient (food, e.g., lettuce and sliced turkey deli meat) for up to 2 h postinoculation. Viruses were recovered by elution and titered with reverse transcription quantitative PCR (RT-qPCR) and/or infectivity assay, as appropriate. Based on RTqPCR, the concentration of NV and SMV on surfaces dropped gradually over time, with an average reduction of 1.5 to 2.0 and 1.8 to 2.3 log, respectively, after 42 days, with no statistically significant differences by surface. When inoculated onto lettuce stored for 2 weeks at 4°C and room temperature, the titers of NV and SMV dropped by approximately 1.0 and 1.2 to 1.8 log, respectively. Comparatively, the RT-qPCR signal associated with purified HuNoV RNA placed on the same surfaces was more rapidly lost to degradation. Transfer efficiency ranged from 0 to 26 % for lettuce and from 55 to 95 % for sliced turkey deli meat, with statistically significant differences (P ≤ 0.05) in transferability as a function of contact pressure (100 and 1,000 g/9 cm(2)) and inoculum drying time. When similar experiments were done with MNV-1, infectious virus failed to be detected on solid surfaces after storage day 21, although the virus did persist on lettuce. This study provides much needed quantitative data for use in risk assessment efforts intended to characterize the transmission of HuNoV during food preparation and handling.
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Affiliation(s)
- B I Escudero
- Department of Food Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
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29
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Removal and transfer of viruses on food contact surfaces by cleaning cloths. Appl Environ Microbiol 2012; 78:3037-44. [PMID: 22327573 DOI: 10.1128/aem.00027-12] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Contamination of food contact surfaces with pathogens is considered an important vehicle for the indirect transmission of food-borne diseases. Five different cleaning cloths were assessed for the ability to remove viruses from food contact surfaces (stainless steel surface and nonporous solid surface) and to transfer viruses back to these surfaces. Cleaning cloths evaluated include two different cellulose/cotton cloths, one microfiber cloth, one nonwoven cloth, and one cotton terry bar towel. Four viral surrogates (murine norovirus [MNV], feline calicivirus [FCV], bacteriophages PRD1 and MS2) were included. Removal of FCV from stainless steel was significantly greater (P ≤ 0.05) than that from nonporous solid surface, and overall removal of MNV from both surfaces was significantly less (P ≤ 0.05) than that of FCV and PRD1. Additionally, the terry towel removed significantly fewer total viruses (P ≤ 0.05) than the microfiber and one of the cotton/cellulose cloths. The cleaning cloth experiments were repeated with human norovirus. For transfer of viruses from cloth to surface, both cellulose/cotton cloths and microfiber transferred an average of 3.4 and 8.5 total PFU, respectively, to both surfaces, and the amounts transferred were significantly different (P ≤ 0.05) from those for the nonwoven cloth and terry towel (309 and 331 total PFU, respectively). There was no statistically significant difference (P > 0.05) in the amount of virus transfer between surfaces. These data indicate that while the cleaning cloths assessed here can remove viruses from surfaces, some cloths may also transfer a significant amount of viruses back to food contact surfaces.
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