1
|
Luz IS, Miagostovich MP. Evaluation of heat treatment for inactivation of norovirus genogroup II in foods. Braz J Microbiol 2022; 53:1159-1165. [PMID: 35312990 PMCID: PMC9433490 DOI: 10.1007/s42770-022-00731-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 03/09/2022] [Indexed: 11/02/2022] Open
Abstract
The effective food processing technology is a key step in eliminating human noroviruses in foods mainly due to their stability in diverse environmental conditions. The aim of this study was to evaluate the effect of rising temperatures for inactivation of norovirus genogroup (G) II and murine norovirus 1 in samples of tomato sauce (72-74 °C for 1 min) and ground meat (100 °C for 30 min). Spiking experiments were carried out in triplicate using TRIzol® reagent method associated with quantitative polymerase chain reaction (qPCR) TaqMan™ system combined with previous free RNA digestion. Success rate and efficiency recoveries of both viruses as well limit of detection of a method for each matrix were also conducted. The heat treatment applied here proved to be efficient to reduce the burden of norovirus GII in a range of 1-4 log10 genomic copies per gram (percentage ranging from 0.45 to 104.54%) in both matrices. The experiments in this study showed that the results of norovirus GII and murine norovirus 1 in tomato sauce and ground meat tested during thermal treatments cannot be generalized to other food matrices, since there may be food-specific protective effects, as the presence of different components, that can interfere in virus inactivation. Studies using different food matrices reinforce the importance to investigate viruses' inactivation thermal processes in foods due to the resistance of these viruses to adverse conditions, contributing to food security in food virology.
Collapse
Affiliation(s)
- Isabelle S Luz
- Laboratory of Comparative and Environmental Virology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation/FIOCRUZ, Rio de Janeiro, 21040-360, Brazil.
| | - Marize P Miagostovich
- Laboratory of Comparative and Environmental Virology, Oswaldo Cruz Institute, Oswaldo Cruz Foundation/FIOCRUZ, Rio de Janeiro, 21040-360, Brazil
| |
Collapse
|
2
|
Hrdy J, Vasickova P. Virus detection methods for different kinds of food and water samples – The importance of molecular techniques. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108764] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
3
|
Fuentes C, Pérez-Rodríguez FJ, Sabrià A, Beguiristain N, Pintó RM, Guix S, Bosch A. Inactivation of Hepatitis A Virus and Human Norovirus in Clams Subjected to Heat Treatment. Front Microbiol 2021; 11:578328. [PMID: 33510715 PMCID: PMC7835484 DOI: 10.3389/fmicb.2020.578328] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 12/17/2020] [Indexed: 02/01/2023] Open
Abstract
Bivalve mollusk contamination by enteric viruses, especially human noroviruses (HuNoV) and hepatitis A virus (HAV), is a problem with health and economic implications. The aim of the study was the evaluation of the effect of heat treatment in clams (Tawera gayi) experimentally contaminated with HuNoV using a PMA-viability RTqPCR assay to minimize measurement of non-infectious viruses, and used HAV as a model to estimate infectivity loss. Spiked clams were immersed in water at 90°C to ensure that internal meat temperature was maintained above 90°C for at least 5 min. The treatment resulted in >3.89 ± 0.24 log10 TCID50/g reduction of infectious HAV, confirming inactivation. For HuNoV, RTqPCR assays showed log10 reductions of 2.96 ± 0.79 and 2.56 ± 0.56, for GI and GII, respectively, and the use of PMA resulted in an additional log10 reduction for GII, providing a better correlation with risk reduction. In the absence of a cell culture system which could be used to determine HuNoV infectivity reduction, a performance criteria based on PMA-RTqPCR log reduction could be used to evaluate food product safety. According to data from this study, heat treatments of clams which cause reductions >3.5 log10 for GII as measured by PMA-RTqPCR assay may be regarded as an acceptable inactivation treatment, and could be set as a performance criterion to test the effectiveness of other time-temperature inactivation processes.
Collapse
Affiliation(s)
- Cristina Fuentes
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Francisco J. Pérez-Rodríguez
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Aurora Sabrià
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Nerea Beguiristain
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Rosa M. Pintó
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Susana Guix
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| | - Albert Bosch
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, Barcelona, Spain
- Nutrition and Food Safety Research Institute (INSA⋅UB), University of Barcelona, Barcelona, Spain
| |
Collapse
|
4
|
Pitino MA, O'Connor DL, McGeer AJ, Unger S. The impact of thermal pasteurization on viral load and detectable live viruses in human milk and other matrices: a rapid review. Appl Physiol Nutr Metab 2020; 46:10-26. [PMID: 32650645 DOI: 10.1139/apnm-2020-0388] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Holder pasteurization (62.5 °C, 30 min) of human milk is thought to reduce the risk of transmitting viruses to an infant. Some viruses may be secreted into milk - others may be contaminants. The effect of thermal pasteurization on viruses in human milk has yet to be rigorously reviewed. The objective of this study is to characterize the effect of common pasteurization techniques on viruses in human milk and non-human milk matrices. Databases (MEDLINE, Embase, Web of Science) were searched from inception to April 20th, 2020, for primary research articles assessing the impact of pasteurization on viral load or detection of live virus. Reviews were excluded, as were studies lacking quantitative measurements or those assessing pasteurization as a component of a larger process. Overall, of 65 131 reports identified, 109 studies were included. Pasteurization of human milk at a minimum temperature of 56-60 °C is effective at reducing detectable live virus. In cell culture media or plasma, coronaviruses (e.g., SARS-CoV, SARS-CoV-2, MERS-CoV) are highly susceptible to heating at ≥56 °C. Although pasteurization parameters and matrices reported vary, all viruses studied, except parvoviruses, were susceptible to thermal killing. Future research important for the study of novel viruses should standardize pasteurization protocols and should test inactivation in human milk. Novelty In all matrices, including human milk, pasteurization at 62.5 °C was generally sufficient to reduce surviving viral load by several logs or to below the limit of detection. Holder pasteurization (62.5 °C, 30 min) of human milk should be sufficient to inactivate nonheat resistant viruses, including coronaviruses, if present.
Collapse
Affiliation(s)
- Michael A Pitino
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Translational Medicine Program, The Hospital for Sick Children, Toronto, ON M5G 0A4, Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Translational Medicine Program, The Hospital for Sick Children, Toronto, ON M5G 0A4, Canada
| | - Allison J McGeer
- Department of Microbiology, Sinai Health, Toronto, ON M5G 1X5, Canada.,Department of Laboratory Medicine and Pathobiology, University of Toronto, Toronto, ON M5S 1A1, Canada.,Dalla Lana School of Public Health, University of Toronto, Toronto, ON M5T 3M7, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S 1A8, Canada.,Division of Neonatology, The Hospital for Sick Children, Toronto, ON M5G 1X8, Canada.,Department of Pediatrics, Sinai Health, Toronto, ON M5G 1X5, Canada.,Department of Pediatrics, University of Toronto, Toronto, ON M5G 1X8, Canada
| |
Collapse
|
5
|
Differences in Viral Disinfection Mechanisms as Revealed by Quantitative Transfection of Echovirus 11 Genomes. Appl Environ Microbiol 2019; 85:AEM.00961-19. [PMID: 31076437 DOI: 10.1128/aem.00961-19] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 05/06/2019] [Indexed: 01/30/2023] Open
Abstract
Virus inactivation mechanisms can be elucidated by methods that measure the loss of specific virus functionality (e.g., host attachment, genome internalization, and genome replication). Genome functionality is frequently assessed by PCR-based methods, which are indirect and potentially inaccurate; genome damage that affects detection by high-fidelity PCR enzymes may not adversely affect the ability of actual cellular enzymes to produce functional virus. Therefore, we developed here a transfection-based assay to quantitatively determine viral genome functionality by inserting viral RNA into host cells directly to measure their ability to produce new functional viruses from damaged viral genomes. Echovirus 11 was treated with ozone, free chlorine (FC), UV light at 254 nm (UV254), or heat, and then the reductions in genome functionality and infectivity were compared. Ozone reduced genome functionality proportionally to infectivity, indicating that genome damage is the main mechanism of virus inactivation. In contrast, FC caused little or no loss of genome functionality compared to infectivity, indicating a larger role for protein damage. For UV254, genome functionality loss accounted for approximately 60% of virus inactivation, with the remainder presumably due to protein damage. Heat treatment resulted in no reduction in genome functionality, in agreement with the understanding that heat inactivation results from capsid damage. Our results indicate that there is a fundamental difference between genome integrity reductions measured by PCR enzymes in previous studies and actual genome functionality (whether the genome can produce virus) after disinfection. Compared to PCR, quantitative transfection assays provide a more realistic picture of actual viral genome functionality and overall inactivation mechanisms during disinfection.IMPORTANCE This study provides a new tool for assessing virus inactivation mechanisms by directly measuring a viral genome's ability to produce new viruses after disinfection. In addition, we identify a potential pitfall of PCR for determining virus genome damage, which does not reflect whether a genome is truly functional. The results presented here using quantitative transfection corroborate previously suggested virus inactivation mechanisms for some virus inactivation methods (heat) while bringing additional insights for others (ozone, FC, and UV254). The developed transfection method provides a more mechanistic approach for the assessment of actual virus inactivation by common water disinfectants.
Collapse
|
6
|
Razafimahefa RM, Ludwig-Begall LF, Thiry E. Cockles and mussels, alive, alive, oh-The role of bivalve molluscs as transmission vehicles for human norovirus infections. Transbound Emerg Dis 2019; 67 Suppl 2:9-25. [PMID: 31232515 DOI: 10.1111/tbed.13165] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/04/2019] [Accepted: 03/01/2019] [Indexed: 12/13/2022]
Abstract
Human noroviruses are recognized as the leading worldwide cause of sporadic and epidemic viral gastroenteritis, causing morbidity and mortality in impoverished developing countries and engendering enormous economic losses in developed countries. Transmitted faecal-orally, either via person-to-person contact, or by consumption of contaminated foods or water, norovirus outbreaks are often reported in institutional settings or in the context of communal dining. Bivalve molluscs, which accumulate noroviruses via filter feeding and are often eaten raw or insufficiently cooked, are a common food vehicle implicated in gastroenteritis outbreaks. The involvement of bivalve molluscs in norovirus outbreaks and epidemiology over the past two decades are reviewed. The authors describe how their physiology of filter feeding can render them concentrated vehicles of norovirus contamination in polluted environments and how high viral loads persist in molluscs even after application of depuration practices and typical food preparation steps. The global prevalence of noroviruses in bivalve molluscs as detected by different monitoring efforts is determined and the various methods currently utilized for norovirus extraction and detection from bivalve matrices described. An overview of gastroenteritis outbreaks affirmatively associated with norovirus-contaminated bivalve molluscs as reported in the past 18 years is also provided. Strategies for risk reduction in shellfish contamination and subsequent human infection are discussed.
Collapse
Affiliation(s)
- Ravo M Razafimahefa
- Veterinary Virology and Animal Viral Diseases, Department of Infectious and Parasitic Diseases, FARAH Research Centre, Faculty of Veterinary Medicine, Liège University, Liège, Belgium
| | - Louisa F Ludwig-Begall
- Veterinary Virology and Animal Viral Diseases, Department of Infectious and Parasitic Diseases, FARAH Research Centre, Faculty of Veterinary Medicine, Liège University, Liège, Belgium
| | - Etienne Thiry
- Veterinary Virology and Animal Viral Diseases, Department of Infectious and Parasitic Diseases, FARAH Research Centre, Faculty of Veterinary Medicine, Liège University, Liège, Belgium
| |
Collapse
|
7
|
Meghnath K, Hasselback P, McCormick R, Prystajecky N, Taylor M, McIntyre L, Man S, Whitfield Y, Warshawsky B, McKinley M, Bitzikos O, Hexemer A, Galanis E. Outbreaks of Norovirus and Acute Gastroenteritis Associated with British Columbia Oysters, 2016-2017. FOOD AND ENVIRONMENTAL VIROLOGY 2019; 11:138-148. [PMID: 30900141 DOI: 10.1007/s12560-019-09374-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 02/26/2019] [Indexed: 05/02/2023]
Abstract
Two outbreaks of norovirus and acute gastroenteritis took place in Canada between November 2016 and April 2017. Both outbreaks were linked to oysters from British Columbia (BC) coastal waters. This paper describes the multi-agency investigations to identify the source and control the outbreak. Public health officials conducted interviews to determine case exposures. Traceback was conducted by collecting oyster tags from restaurants and analyzing them to determine the most common farms. Oyster samples were collected from case homes, restaurants, and harvest sites and tested for the presence of norovirus. Potential environmental pollution sources were investigated to identify the source of the outbreak. Four hundred and 49 cases were identified as part of the two outbreak waves. The oysters were traced to various geographically dispersed farms in BC coastal waters. Twelve farms were closed as a result of the investigations. No environmental pollution sources could be identified as the cause of the outbreak. Similarities in the timeframe, genotype, and geographic distribution of identified oyster farms indicate that they may have been one continuous event. Genotype data indicate that human sewage contamination was the likely cause of the outbreak, although no pollution source was identified.
Collapse
Affiliation(s)
- Kashmeera Meghnath
- British Columbia Centre for Disease Control, Vancouver, BC, Canada.
- Public Health Agency of Canada, Guelph, ON, Canada.
| | | | | | | | - Marsha Taylor
- British Columbia Centre for Disease Control, Vancouver, BC, Canada
| | | | - Stephanie Man
- BCCDC Public Health Laboratory, Vancouver, BC, Canada
| | | | - Bryna Warshawsky
- Public Health Ontario, Toronto, ON, Canada
- Western University, London, ON, Canada
| | | | | | | | - Eleni Galanis
- British Columbia Centre for Disease Control, Vancouver, BC, Canada
| |
Collapse
|
8
|
Gyawali P, Fletcher GC, McCoubrey DJ, Hewitt J. Norovirus in shellfish: An overview of post-harvest treatments and their challenges. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
9
|
Guix S, Pintó RM, Bosch A. Final Consumer Options to Control and Prevent Foodborne Norovirus Infections. Viruses 2019; 11:E333. [PMID: 30970561 PMCID: PMC6520945 DOI: 10.3390/v11040333] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/03/2019] [Accepted: 04/05/2019] [Indexed: 12/28/2022] Open
Abstract
Norovirus (NoV) causes about one-fifth of all cases of foodborne diseases and is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. NoV infections are often associated with the consumption of contaminated fresh and ready-to-eat produce, fresh and frozen berries, raw/undercooked bivalve mollusks and products which become contaminated during handling. Despite many industrial efforts to control and prevent NoV contamination of foods, the prevalence of NoV in high-risk foodstuffs at retail is still significant. Although certain consumer behaviors may even increase the risk of virus transmission, interventions aiming at changing/implementing consumer habits may be considered as opportunities for risk mitigation. This review aims at providing an update on the progress made in characterizing the effect that consumer habits, which are most critical to prevent NoV transmission (food choice and hygiene, disinfection and cooking during food preparation), may have on reducing the risk of NoV infection. A better understanding of the options for NoV control and prevention may be translated into innovative educational, social or even technological tools targeting consumers with the objective of mitigating the risk of NoV transmission.
Collapse
Affiliation(s)
- Susana Guix
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
| | - Rosa M Pintó
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
| | - Albert Bosch
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
| |
Collapse
|
10
|
Amarasiri M, Sano D. Specific Interactions between Human Norovirus and Environmental Matrices: Effects on the Virus Ecology. Viruses 2019; 11:E224. [PMID: 30841581 PMCID: PMC6466409 DOI: 10.3390/v11030224] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 02/28/2019] [Accepted: 03/03/2019] [Indexed: 02/07/2023] Open
Abstract
Human norovirus is the major cause of non-bacterial epidemic gastroenteritis. Human norovirus binds to environmental solids via specific and non-specific interactions, and several specific receptors for human norovirus have been reported. Among them, histo-blood group antigens (HBGA) are the most studied specific receptor. Studies have identified the presence of HBGA-like substances in the extracellular polymeric substances (EPS) and lipopolysaccharides (LPS) of human enteric bacteria present in aquatic environments, gastrointestinal cells, gills, and palps of shellfish, and cell walls, leaves, and veins of lettuce. These HBGA-like substances also interact with human norovirus in a genotype-dependent manner. Specific interactions between human norovirus and environmental matrices can affect norovirus removal, infectivity, inactivation, persistence, and circulation. This review summarizes the current knowledge and future directions related to the specific interactions between human norovirus and HBGA-like substances in environmental matrices and their possible effects on the fate and circulation of human norovirus.
Collapse
Affiliation(s)
- Mohan Amarasiri
- Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
| | - Daisuke Sano
- Department of Civil and Environmental Engineering, Graduate School of Engineering, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
- Department of Frontier Science for Advanced Environment, Graduate School of Environmental Studies, Tohoku University, Aoba 6-6-06, Aramaki, Aoba-ku, Sendai, Miyagi 980-8579, Japan.
| |
Collapse
|
11
|
Shao L, Chen H, Hicks D, Wu C. Thermal inactivation of human norovirus surrogates in oyster homogenate. Int J Food Microbiol 2018; 281:47-53. [DOI: 10.1016/j.ijfoodmicro.2018.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 05/10/2018] [Accepted: 05/15/2018] [Indexed: 10/16/2022]
|
12
|
Langlet J, Kaas L, Croucher D, Hewitt J. Effect of the Shellfish Proteinase K Digestion Method on Norovirus Capsid Integrity. FOOD AND ENVIRONMENTAL VIROLOGY 2018; 10:151-158. [PMID: 29417429 DOI: 10.1007/s12560-018-9336-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2017] [Accepted: 01/19/2018] [Indexed: 06/08/2023]
Abstract
Norovirus outbreaks are associated with the consumption of contaminated shellfish, and so efficient methods to recover and detect infectious norovirus in shellfish are important. The Proteinase K digestion method used to recover norovirus from shellfish, as described in the ISO 15216, would be a good candidate but its impact on the virus capsid integrity and thus infectivity was never examined. The aim of this study was to assess the impact of the Proteinase K digestion method, and of the heat treatment component of the method alone, on norovirus (genogroups I and II) and MS2 bacteriophage capsid integrity. A slightly modified version of the ISO method was used. RT-qPCR was used for virus detection following digestion of accessible viral RNA using RNases. MS2 phage infectivity was measured using a plaque assay. The effect of shellfish digestive glands (DG) on recovery was evaluated. In the presence of shellfish DG, a reduction in MS2 phage infectivity of about 1 log10 was observed after the Proteinase K digestion method and after heat treatment component alone. For norovirus GII and MS2 phage, there was no significant loss of genome following the Proteinase K digestion method but there was a significant 0.24 log10 loss of norovirus GI. In the absence of shellfish DG, the reduction in MS2 phage infectivity was about 2 log10, with the addition of RNases resulting in a significant loss of genome for all tested viruses following complete Proteinase K digestion method and the heat treatment alone. While some protective effect from the shellfish DG on viruses was observed, the impact on capsid integrity and infectivity suggests that this method, while suitable for norovirus genome detection, may not completely preserve virus infectivity.
Collapse
Affiliation(s)
- Jérémie Langlet
- Enteric, Environmental and Food Virology Laboratory, Institute of Environmental Science and Research Ltd (ESR), Kenepuru Science Centre, PO BOX 50-348, Porirua, 5240, New Zealand.
| | - Laetitia Kaas
- Enteric, Environmental and Food Virology Laboratory, Institute of Environmental Science and Research Ltd (ESR), Kenepuru Science Centre, PO BOX 50-348, Porirua, 5240, New Zealand
| | - Dawn Croucher
- Enteric, Environmental and Food Virology Laboratory, Institute of Environmental Science and Research Ltd (ESR), Kenepuru Science Centre, PO BOX 50-348, Porirua, 5240, New Zealand
| | - Joanne Hewitt
- Enteric, Environmental and Food Virology Laboratory, Institute of Environmental Science and Research Ltd (ESR), Kenepuru Science Centre, PO BOX 50-348, Porirua, 5240, New Zealand
| |
Collapse
|
13
|
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.
Collapse
Affiliation(s)
- Walter Randazzo
- IATA-CSIC, Valencia, Spain; University of Valencia, Valencia, Spain
| | | | | |
Collapse
|
14
|
Randazzo W, Khezri M, Ollivier J, Le Guyader FS, Rodríguez-Díaz J, Aznar R, Sánchez G. Optimization of PMAxx pretreatment to distinguish between human norovirus with intact and altered capsids in shellfish and sewage samples. Int J Food Microbiol 2017; 266:1-7. [PMID: 29156242 DOI: 10.1016/j.ijfoodmicro.2017.11.011] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 11/13/2017] [Accepted: 11/14/2017] [Indexed: 11/19/2022]
Abstract
Shellfish contamination by human noroviruses (HuNoVs) is a serious health and economic problem. Recently an ISO procedure based on RT-qPCR for the quantitative detection of HuNoVs in shellfish has been issued, but these procedures cannot discriminate between inactivated and potentially infectious viruses. The aim of the present study was to optimize a pretreatment using PMAxx to better discriminate between intact and heat-treated HuNoVs in shellfish and sewage. To this end, the optimal conditions (30min incubation with 100μM of PMAxx and 0.5% of Triton, and double photoactivation) were applied to mussels, oysters and cockles artificially inoculated with thermally-inactivated (99°C for 5min) HuNoV GI and GII. This pretreatment reduced the signal of thermally-inactivated HuNoV GI in cockles and HuNoV GII in mussels by >3 log. Additionally, this pretreatment reduced the signal of thermally-inactivated HuNoV GI and GII between 1 and 1.5 log in oysters. Thermal inactivation of HuNoV GI and GII in PBS, sewage and bioaccumulated oysters was also evaluated by the PMAxx-Triton pretreatment. Results showed significant differences between reductions observed in the control and PMAxx-treated samples in PBS following treatment at 72 and 95°C for 15min. In sewage, the RT-qPCR signal of HuNoV GI was completely removed by the PMAxx pretreatment after heating at 72 and 95°C, while the RT-qPCR signal for HuNoV GII was completely eliminated only at 95°C. Finally, the PMAxx-Triton pretreatment was applied to naturally contaminated sewage and oysters, resulting in most of the HuNoV genomes quantified in sewage and oyster samples (12 out of 17) corresponding to undamaged capsids. Although this procedure may still overestimate infectivity, the PMAxx-Triton pretreatment represents a step forward to better interpret the quantification of intact HuNoVs in complex matrices, such as sewage and shellfish, and it could certainly be included in the procedures based on RT-qPCR.
Collapse
Affiliation(s)
- Walter Randazzo
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Mohammad Khezri
- Department of Seafood Processing, Faculty of Marine Science, Tarbiat Modares University, Noor, Iran
| | - Joanna Ollivier
- Laboratoire de Microbiologie, LSEM-SG2M, IFREMER, BP 21105, 44311 Nantes Cedex 03, France
| | - Françoise S Le Guyader
- Laboratoire de Microbiologie, LSEM-SG2M, IFREMER, BP 21105, 44311 Nantes Cedex 03, France
| | - Jesús Rodríguez-Díaz
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; Institute for Clinical Research of the Hospital Clínico Universitario (INCLIVA), Valencia, Spain
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner, 50, 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Gloria Sánchez
- Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| |
Collapse
|
15
|
Messens W, Fernandez-Escamez PS, Lees D, Lindqvist R, O’Mahony M, Suffredini E, Cortiñas Abrahantes J, Chantzis E, Koutsoumanis K. Thermal processing of live bivalve molluscs for controlling viruses: On the need for a risk-based design. Crit Rev Food Sci Nutr 2017; 58:2854-2865. [DOI: 10.1080/10408398.2017.1338246] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Winy Messens
- Unit on Biological Hazards and Contaminants (BIOCONTAM), European Food Safety Authority (EFSA), Parma, Italy
| | | | - David Lees
- European Community Reference Laboratory, Centre for Environment, Fisheries and Aquaculture Science (CEFAS), The Nothe, Weymouth, UK
| | - Roland Lindqvist
- Department of Risk and Benefit Assessment, Swedish National Food Agency, Sweden
| | | | - Elisabetta Suffredini
- Istituto Superiore di Sanità, Department of Food Safety, Nutrition and Veterinary Public Health, Rome, Italy
| | | | - Emmanouil Chantzis
- Unit on Biological Hazards and Contaminants (BIOCONTAM), European Food Safety Authority (EFSA), Parma, Italy
| | - Kostas Koutsoumanis
- Department of Food Science and Technology, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, Thessaloniki, Greece
| |
Collapse
|
16
|
Shukla S, Cho H, Kwon OJ, Chung SH, Kim M. Prevalence and evaluation strategies for viral contamination in food products: Risk to human health-a review. Crit Rev Food Sci Nutr 2017; 58:405-419. [PMID: 27245816 DOI: 10.1080/10408398.2016.1182891] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Nowadays, viruses of foodborne origin such as norovirus and hepatitis A are considered major causes of foodborne gastrointestinal illness with widespread distribution worldwide. A number of foodborne outbreaks associated with food products of animal and non-animal origins, which often involve multiple cases of variety of food streams, have been reported. Although several viruses, including rotavirus, adenovirus, astrovirus, parvovirus, and other enteroviruses, significantly contribute to incidence of gastrointestinal diseases, systematic information on the role of food in transmitting such viruses is limited. Most of the outbreak cases caused by infected food handlers were the source of 53% of total outbreaks. Therefore, prevention and hygiene measures to reduce the frequency of foodborne virus outbreaks should focus on food workers and production site of food products. Pivotal strategies, such as proper investigation, surveillance, and reports on foodborne viral illnesses, are needed in order to develop more accurate measures to detect the presence and pathogenesis of viral infection with detailed descriptions. Moreover, molecular epidemiology and surveillance of food samples may help analysis of public health hazards associated with exposure to foodborne viruses. In this present review, we discuss different aspects of foodborne viral contamination and its impact on human health. This review also aims to improve understanding of foodborne viral infections as major causes of human illness as well as provide descriptions of their control and prevention strategies and rapid detection by advanced molecular techniques. Further, a brief description of methods available for the detection of viruses in food and related matrices is provided.
Collapse
Affiliation(s)
- Shruti Shukla
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea.,b Department of Energy and Materials Engineering , Dongguk University , Seoul , Republic of Korea
| | - Hyunjeong Cho
- c Experiment and Research Institute, National Agricultural Products Quality Management Service , Gimcheon-si , Gyeongsangbuk-do , Republic of Korea
| | - O Jun Kwon
- d Evaluation Team, Gyeongbuk Institute for Regional Program Evaluation , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea
| | - Soo Hyun Chung
- e Department of Integrated Biomedical and Life Science , Korea University , Seoul , Republic of Korea
| | - Myunghee Kim
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea
| |
Collapse
|
17
|
Virus Reduction of Human Plasma-Derived Biological Medicines. Jundishapur J Nat Pharm Prod 2017. [DOI: 10.5812/jjnpp.13943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
|
18
|
Pascoli F, Pezzuto A, Buratin A, Piovesana A, Fortin A, Arcangeli G, Toffan A. Efficacy of domestic cooking inactivation of human hepatitis A virus in experimentally infected manila clams (Ruditapes philippinarum). J Appl Microbiol 2016; 121:1163-71. [PMID: 27451131 DOI: 10.1111/jam.13242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 07/01/2016] [Accepted: 07/19/2016] [Indexed: 11/30/2022]
Abstract
AIM The aim of this work was to evaluate the efficacy of domestic cooking in inactivating Manila clams experimentally infected with human hepatitis A virus (HAV). METHODS AND RESULTS Electronic temperature probes were positioned to measure the internal temperature of Manila clams during domestic cooking. Two batches were infected with 10(7) and 10(5) TCID50 ml(-1) of HAV. The infected whole-in-shell clams were divided into three replicates and cooked on a conventional stove both singularly and in group and removed from the pan at fixed intervals. Pools of three digestive glands were examined by virus isolation for three blind passages and cell culture supernatant tested with real-time PCR. CONCLUSION Results showed that 2-min cooking by a traditional domestic method at a temperature close to 100°C, after the opening up of the valves of all the clams, can completely devitalize the HAV in high viral load-infected clams. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study on inactivation of HAV in experimentally infected Manila clams subjected to domestic cooking. At present, labelling all lagoon products as 'requiring cooking before consumption' is highly recommended, but no specifications are given on how long and at what temperature they should be cooked. Considering the high commercial value of Manila clams, our results can provide both the producers and the consumer with useful indications on how to cook clams to prevent the risk of HAV foodborne illness.
Collapse
Affiliation(s)
- F Pascoli
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy.
| | - A Pezzuto
- Istituto Zooprofilattico Sperimentale delle Venezie, Optimization and Control of Food Production Laboratory, San Donà di Piave (VE), Italy
| | - A Buratin
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
| | - A Piovesana
- Istituto Zooprofilattico Sperimentale delle Venezie, Optimization and Control of Food Production Laboratory, San Donà di Piave (VE), Italy
| | - A Fortin
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
| | - G Arcangeli
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Diseases of Fish, Mollusc and Crustacean, Adria (RO), Italy
| | - A Toffan
- Istituto Zooprofilattico Sperimentale delle Venezie, National Reference Centre for Pathology of Fish, Crustacean and Mollusc Disease, Legnaro (PD), Italy
| |
Collapse
|
19
|
Cook N, Knight A, Richards GP. Persistence and Elimination of Human Norovirus in Food and on Food Contact Surfaces: A Critical Review. J Food Prot 2016; 79:1273-94. [PMID: 27357051 DOI: 10.4315/0362-028x.jfp-15-570] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
This critical review addresses the persistence of human norovirus (NoV) in water, shellfish, and processed meats; on berries, herbs, vegetables, fruits, and salads; and on food contact surfaces. The review focuses on studies using NoV; information from studies involving only surrogates is not included. It also addresses NoV elimination or inactivation by various chemical, physical, or processing treatments. In most studies, persistence or elimination was determined by detection and quantification of the viral genome, although improved methods for determining infectivity have been proposed. NoV persisted for 60 to 728 days in water, depending on water source. It also persisted on berries, vegetables, and fruit, often showing <1-log reduction within 1 to 2 weeks. NoV was resilient on carpets, Formica, stainless steel, polyvinyl chloride, and ceramic surfaces; during shellfish depuration; and to repeated freeze-thaw cycles. Copper alloy surfaces may inactivate NoV by damaging viral capsids. Disinfection was achieved for some foods or food contact surfaces using chlorine, calcium or sodium hypochlorite, chlorine dioxide, high hydrostatic pressure, high temperatures, pH values >8.0, freeze-drying, and UV radiation. Ineffective disinfectants included hydrogen peroxide, quaternary ammonium compounds, most ethanol-based disinfectants, and antiseptics at normally used concentrations. Thorough washing of herbs and produce was effective in reducing, but not eliminating, NoV in most products. Washing hands with soap generally reduced NoV by <2 log. Recommendations for future research needs are provided.
Collapse
Affiliation(s)
- Nigel Cook
- Food and Environment Research Agency, Sand Hutton, York, YO41 1LZ, UK
| | - Angus Knight
- Leatherhead Food Research, Leatherhead, Surrey, KT22 7RY, UK
| | - Gary P Richards
- U.S. Department of Agriculture, Agricultural Research Service, Dover, Delaware 19901, USA.
| |
Collapse
|
20
|
Evaluation of heat treatments, different from those currently established in the EU legislation, that could be applied to live bivalve molluscs from B and C production areas, that have not been submitted to purification or relaying, in order to eliminate pathogenic microorganisms. EFSA J 2015. [DOI: 10.2903/j.efsa.2015.4332] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
|
21
|
Souza DSM, Miura T, Le Mennec C, Barardi CRM, Le Guyader FS. Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières. J Food Prot 2015; 78:2064-9. [PMID: 26555530 DOI: 10.4315/0362-028x.jfp-15-191] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.
Collapse
Affiliation(s)
- Doris Sobral Marques Souza
- Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France; Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Departamento de Microbiologia, Imunologia e Parasitologia, Laboratório de Virologia Aplicada, Florianópolis, Santa Catarina, CEP: 88040-970, Brazil
| | - Takayuki Miura
- Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France
| | - Cécile Le Mennec
- Ifremer, Laboratoire de Microbiologie, LSEM/SG2M/RBE, BP21105, Nantes 44311, France
| | - Célia Regina Monte Barardi
- Universidade Federal de Santa Catarina, Centro de Ciências Bioĺogicas, Departamento de Microbiologia, Imunologia e Parasitologia, Laboratório de Virologia Aplicada, Florianópolis, Santa Catarina, CEP: 88040-970, Brazil
| | | |
Collapse
|
22
|
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.
Collapse
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
| |
Collapse
|
23
|
Sánchez G. Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12154] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gloria Sánchez
- Dept. of Microbiology and Ecology; Univ. of Valencia, Dr. Moliner; 50. Burjassot Valencia Spain
- Inst. of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Agustín Escardino, 7. Paterna Valencia Spain
| |
Collapse
|
24
|
Bozkurt H, D'Souza DH, Davidson PM. Thermal inactivation kinetics of hepatitis A virus in homogenized clam meat (Mercenaria mercenaria). J Appl Microbiol 2015; 119:834-44. [PMID: 26184406 DOI: 10.1111/jam.12892] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 06/08/2015] [Accepted: 06/22/2015] [Indexed: 11/29/2022]
Abstract
AIMS Epidemiological evidence suggests that hepatitis A virus (HAV) is the most common pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This study aimed to generate thermal inactivation kinetics for HAV as a first step to design adequate thermal processes to control clam-associated HAV outbreaks. METHODS AND RESULTS Survivor curves and thermal death curves were generated for different treatment times (0-6 min) at different temperatures (50-72°C) and Weibull and first-order models were compared. D-values for HAV ranged from 47·37 ± 1·23 to 1·55 ± 0·12 min for the first-order model and 64·43 ± 3·47 to 1·25 ± 0·45 min for the Weibull model at temperatures from 50 to 72°C. z-Values for HAV in clams were 12·97 ± 0·59°C and 14·83 ± 0·0·28°C using the Weibull and first-order model respectively. The calculated activation energies for the first-order and Weibull model were 145 and 170 kJ mole(-1) respectively. CONCLUSION The Weibull model described the thermal inactivation behaviour of HAV better than the first-order model. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides novel and precise information on thermal inactivation kinetics of HAV in homogenized clams. This will enable reliable thermal process calculations for HAV inactivation in clams and closely related seafood.
Collapse
Affiliation(s)
- H Bozkurt
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
| | - D H D'Souza
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
| | - P M Davidson
- Department of Food Science and Technology, University of Tennessee-Knoxville, Knoxville, TN, USA
| |
Collapse
|
25
|
Bozkurt H, D'Souza DH, Davidson PM. Thermal Inactivation of Foodborne Enteric Viruses and Their Viral Surrogates in Foods. J Food Prot 2015; 78:1597-617. [PMID: 26219377 DOI: 10.4315/0362-028x.jfp-14-487] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Foodborne viruses, in particular human norovirus and hepatitis A virus, are the most common causes of food-associated infections and foodborne illness outbreaks around the world. Since it is currently not possible to cultivate human noroviruses and the wild-type strain of hepatitis A virus in vitro, the use of a variety of viral surrogates is essential to determine appropriate thermal processing conditions to reduce the risk associated with their contamination of food. Therefore, the objectives of this review are to (i) present pertinent characteristics of enteric foodborne viruses and their viral surrogates, (ii) discuss the viral surrogates currently used in thermal inactivation studies and their significance and value, (iii) summarize available data on thermal inactivation kinetics of enteric viruses, (iv) discuss factors affecting the efficacy of thermal treatment, (v) discuss suggested mechanisms of thermal inactivation, and (vi) provide insights on foodborne enteric viruses and viral surrogates for future studies and industrial applications. The overall goal of this review is to contribute to the development of appropriate thermal processing protocols to ensure safe food for human consumption.
Collapse
Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, Tennessee 37996-4591, USA.
| |
Collapse
|
26
|
Bozkurt H, D'Souza DH, Davidson PM. Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat. Appl Environ Microbiol 2015; 81:4850-9. [PMID: 25956775 PMCID: PMC4551186 DOI: 10.1128/aem.00874-15] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Accepted: 05/05/2015] [Indexed: 11/20/2022] Open
Abstract
Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks.
Collapse
Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | - P Michael Davidson
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| |
Collapse
|
27
|
Mangal M, Bansal S, Sharma SK, Gupta RK. Molecular Detection of Foodborne Pathogens: A Rapid and Accurate Answer to Food Safety. Crit Rev Food Sci Nutr 2015; 56:1568-84. [DOI: 10.1080/10408398.2013.782483] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
28
|
Thermal inactivation kinetics of hepatitis A virus in spinach. Int J Food Microbiol 2015; 193:147-51. [DOI: 10.1016/j.ijfoodmicro.2014.10.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2014] [Revised: 10/10/2014] [Accepted: 10/12/2014] [Indexed: 11/22/2022]
|
29
|
Park SY, Ha SD. Thermal inactivation of hepatitis A virus in suspension and in dried mussels (Mytilus edulis). Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12674] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shin Young Park
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri Daeduck-Myun Ansung Kyunggido 456-756 Korea
| | - Sang-Do Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri Daeduck-Myun Ansung Kyunggido 456-756 Korea
| |
Collapse
|
30
|
Loutreul J, Cazeaux C, Levert D, Nicolas A, Vautier S, Le Sauvage AL, Perelle S, Morin T. Prevalence of human noroviruses in frozen marketed shellfish, red fruits and fresh vegetables. FOOD AND ENVIRONMENTAL VIROLOGY 2014; 6:157-68. [PMID: 24923255 DOI: 10.1007/s12560-014-9150-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Accepted: 05/20/2014] [Indexed: 06/03/2023]
Abstract
Noroviruses (NoVs), currently recognised as the most common human food-borne pathogens, are ubiquitous in the environment and can be transmitted to humans through multiple foodstuffs. In this study, we evaluated the prevalence of human NoV genogroups I (GI) and II (GII) in 493 food samples including soft red fruits (n = 200), salad vegetables (n = 210) and bivalve mollusc shellfish (n = 83), using the Bovine Enterovirus type 1 as process extraction control for the first time. Viral extractions were performed by elution concentration and genome detection by TaqMan Real-Time RT-PCR (RT-qPCR). Experimental contamination using hepatitis A virus (HAV) was used to determine the limit of detection (LOD) of the extraction methods. Positive detections were obtained from 2 g of digestive tissues of oysters or mussels kept for 16 h in seawater containing 2.0-2.7 log10 plaque-forming units (PFU)/L of HAV. For lettuces and raspberries, the LOD was, respectively, estimated at 2.2 and 2.9 log10 PFU per 25 g. Of the molluscs tested, 8.4 and 14.4% were, respectively, positive for the presence of GI NoV and GII NoV RNA. Prevalence in GI NoVs varied from 11.9% for the salad vegetables samples to 15.5% for the red soft fruits. Only 0.5% of the salad and red soft fruits samples were positive for GII NoVs. These results highlight the high occurrence of human NoVs in foodstuffs that can be eaten raw or after a moderate technological processing or treatment. The determination of the risk of infection associated with an RT-qPCR positive sample remains an important challenge for the future.
Collapse
Affiliation(s)
- Julie Loutreul
- ACTALIA, Groupe Sécurité des Aliments et Innovation Procédés, 23 Boulevard du 13 Juin 1944 BP2, 14310, Villers-Bocage, France
| | | | | | | | | | | | | | | |
Collapse
|
31
|
Ceuppens S, Li D, Uyttendaele M, Renault P, Ross P, Ranst MV, Cocolin L, Donaghy J. Molecular Methods in Food Safety Microbiology: Interpretation and Implications of Nucleic Acid Detection. Compr Rev Food Sci Food Saf 2014; 13:551-577. [DOI: 10.1111/1541-4337.12072] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Accepted: 03/09/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Siele Ceuppens
- Faculty of Bioscience Engineering; Laboratory of Food Microbiology and Food Preservation (LFMFP); Dept. of Food Safety and Food Quality; Ghent Univ.; Ghent Belgium
| | - Dan Li
- Faculty of Bioscience Engineering; Laboratory of Food Microbiology and Food Preservation (LFMFP); Dept. of Food Safety and Food Quality; Ghent Univ.; Ghent Belgium
| | - Mieke Uyttendaele
- Faculty of Bioscience Engineering; Laboratory of Food Microbiology and Food Preservation (LFMFP); Dept. of Food Safety and Food Quality; Ghent Univ.; Ghent Belgium
| | - Pierre Renault
- Inst. Scientifique de Recherche Agronomique (INRA); France
| | - Paul Ross
- Moorepark Biotechnology Centre; Teagasc; Moorepark; Fermoy Co. Cork Ireland
| | | | - Luca Cocolin
- Dept. of Agricultural; Forest and Food Sciences; Univ. of Torino; Grugliasco Torino Italy
| | - John Donaghy
- Food Safety Microbiology Group; Nestle Research Center; Lausanne Switzerland
| |
Collapse
|
32
|
Flannery J, Rajko-Nenow P, Winterbourn J, Malham S, Jones D. Effectiveness of cooking to reduce Norovirus and infectious F-specific RNA bacteriophage concentrations in Mytilus edulis. J Appl Microbiol 2014; 117:564-71. [DOI: 10.1111/jam.12534] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 04/07/2014] [Accepted: 04/24/2014] [Indexed: 11/29/2022]
|
33
|
Bozkurt H, D'Souza DH, Davidson PM. Determination of thermal inactivation kinetics of hepatitis A virus in blue mussel (Mytilus edulis) homogenate. Appl Environ Microbiol 2014; 80:3191-7. [PMID: 24632250 PMCID: PMC4018912 DOI: 10.1128/aem.00428-14] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Accepted: 03/07/2014] [Indexed: 02/04/2023] Open
Abstract
Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with shellfish consumption. The objectives of this study were to determine the thermal inactivation behavior of HAV in blue mussels, to compare the first-order and Weibull models to describe the data, to calculate Arrhenius activation energy for each model, and to evaluate model efficiency by using selected statistical criteria. The times required to reduce the population by 1 log cycle (D-values) calculated from the first-order model (50 to 72°C) ranged from 1.07 to 54.17 min for HAV. Using the Weibull model, the times required to destroy 1 log unit (tD = 1) of HAV at the same temperatures were 1.57 to 37.91 min. At 72°C, the treatment times required to achieve a 6-log reduction were 7.49 min for the first-order model and 8.47 min for the Weibull model. The z-values (changes in temperature required for a 90% change in the log D-values) calculated for HAV were 15.88 ± 3.97°C (R(2), 0.94) with the Weibull model and 12.97 ± 0.59°C (R(2), 0.93) with the first-order model. The calculated activation energies for the first-order model and the Weibull model were 165 and 153 kJ/mol, respectively. The results revealed that the Weibull model was more appropriate for representing the thermal inactivation behavior of HAV in blue mussels. Correct understanding of the thermal inactivation behavior of HAV could allow precise determination of the thermal process conditions to prevent food-borne viral outbreaks associated with the consumption of contaminated mussels.
Collapse
Affiliation(s)
- Hayriye Bozkurt
- Department of Food Science and Technology, The University of Tennessee, Knoxville, Tennessee, USA
| | | | | |
Collapse
|
34
|
Butot S, Zuber S, Baert L. Sample preparation prior to molecular amplification: complexities and opportunities. Curr Opin Virol 2014; 4:66-70. [PMID: 24441295 DOI: 10.1016/j.coviro.2013.12.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 12/02/2013] [Accepted: 12/12/2013] [Indexed: 02/01/2023]
Abstract
Molecular amplification using Reverse Transcription quantitative Polymerase Chain Reaction (RT-qPCR) is currently considered as the gold standard to detect enteric human pathogenic viruses such as norovirus and hepatitis A virus in food and water. However, the molecular-based detection requires an adequate sampling strategy and a sample preparation specific for viruses. Sampling for enteric human viruses in water and food should not necessarily follow bacterial sampling plans. The development of a reference detection method including sample preparation as proposed in ISO/TS 15216 represents a milestone to facilitate the evaluation of the performance and eventually validation of future virus detection methods. The potential viral infectivity linked to a positive PCR result is a remaining issue and pretreatments allowing the differentiation of infectious viruses would be useful for future risk assessments.
Collapse
Affiliation(s)
- Sophie Butot
- Food Safety and Quality Competence Pillar, Nestlé Research Centre, Vers-chez-les-Blanc, Box 44, 1000 Lausanne 26, Switzerland.
| | - Sophie Zuber
- Food Safety and Quality Competence Pillar, Nestlé Research Centre, Vers-chez-les-Blanc, Box 44, 1000 Lausanne 26, Switzerland
| | - Leen Baert
- Food Safety and Quality Competence Pillar, Nestlé Research Centre, Vers-chez-les-Blanc, Box 44, 1000 Lausanne 26, Switzerland
| |
Collapse
|
35
|
Thermal inactivation kinetic modeling of human norovirus surrogates in blue mussel (Mytilus edulis) homogenate. Int J Food Microbiol 2013; 172:130-6. [PMID: 24412376 DOI: 10.1016/j.ijfoodmicro.2013.11.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2013] [Revised: 11/21/2013] [Accepted: 11/26/2013] [Indexed: 11/20/2022]
Abstract
Control of seafood-associated norovirus outbreaks has become an important priority for public health authorities. Due to the absence of human norovirus infectivity assays, cultivable surrogates such as feline calicivirus (FCV-F9) and murine norovirus (MNV-1) have been used to begin to understand their thermal inactivation behavior. In this study, the effect of thermal treatment on inactivation of human norovirus surrogates in blue mussels was investigated at 50, 56, 60, 65, and 72 °C for various times (0-6 min). The results obtained were analyzed using the Weibull and first-order models. The Theil error splitting method was used for model comparison. This method splits the error in the predicted data into fixed and random error. This method was applied to select satisfactory models for determination of thermal inactivation of norovirus surrogates and kinetic modeling. The D-values calculated from the first-order model (50-72 °C) were in the range of 0.07 to 5.20 min for FCV-F9 and 0.18 to 20.19 min for MNV-1. Using the Weibull model, the t(D=1) for FCV-F9 and MNV-1 to destroy 1 log (D=1) at the same temperatures were in the range of 0.08 to 4.03 min and 0.15 to 19.80 min, respectively. The z-values determined for MNV-1 were 9.91±0.71 °C (R²=0.95) using the Weibull model and 11.62±0.59 °C (R²=0.93) for the first-order model. For FCV-F9 the z-values were 12.38±0.68 °C (R²=0.94) and 11.39±0.41 °C (R²=0.97) for the Weibull and first-order models, respectively. The Theil method revealed that the Weibull model was satisfactory to represent thermal inactivation data of norovirus surrogates and that the model chosen for calculation of thermal inactivation parameters is important. Knowledge of the thermal inactivation kinetics of norovirus surrogates will allow development of processes that produce safer shellfish products and improve consumer safety.
Collapse
|
36
|
Ovissipour M, Rasco B, Tang J, Sablani SS. Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
37
|
Ma LP, Zhao F, Yao L, Li XG, Zhou DQ, Zhang RL. The presence of genogroup II norovirus in retail shellfish from seven coastal cities in China. FOOD AND ENVIRONMENTAL VIROLOGY 2013; 5:81-86. [PMID: 23412724 DOI: 10.1007/s12560-013-9102-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2012] [Accepted: 01/18/2013] [Indexed: 06/01/2023]
Abstract
Noroviruses (NoVs) are commonly occurring pathogens that cause gastroenteritis. Outbreaks of viral diseases have often been ascribed to the consumption of contaminated shellfish. Our objective was to evaluate the presence and contamination levels of NoV in shellfish sold at seafood markets in China. We tested 840 shellfish samples (Crassostrea gigas, Mytilus edulis, Azumapecten farreri, SinoNoVacula constricta, Scapharca subcrenata, Ruditapes philippinarum) that were collected from seven cities around the Yellow and Bohai Seas in China between December 2009 and November 2011. We used real-time RT-PCR to detect NoV in purified concentrates from the stomach and digestive diverticula of these shellfish. NoV was detected in 19.35 % (N = 155), 16.67 % (N = 114), 5.70 % (N = 158), 8.82 % (N = 136), 13.74 % (N = 131), and 16.44 % (N = 146) of oyster, mussel, scallop, razor clam, ark shell, and clam samples, respectively. The average detection rate was 13.33 % (112/840). Nucleotide sequencing of the NoV RT-PCR products demonstrated that all strains belonged to NoV genotype GII.12, except two that belonged to GI.3. More than 10² copies of the NoV genome were detected in 69 of 112 positive shellfish samples. Our results suggest that ~13 % of shellfish harbor NoV, and GII.12 NoV is the primary strain in shellfish purchased at markets in seven coastal cities in China.
Collapse
Affiliation(s)
- Li-ping Ma
- Key Laboratory for Sustainable Utilization of Marine Fisheries Resources, Ministry of Agriculture, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | | | | | | | | | | |
Collapse
|
38
|
Thermal inactivation of infectious hepatitis E virus in experimentally contaminated food. Appl Environ Microbiol 2012; 78:5153-9. [PMID: 22610436 DOI: 10.1128/aem.00436-12] [Citation(s) in RCA: 152] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Hepatitis E virus (HEV) infection of zoonotic origin is an emerging concern in industrialized countries. In the past few years, several cases of zoonotic hepatitis E have been identified and the consumption of food products derived from pork liver have been associated with clusters of human cases. More specifically, raw or undercooked pork products have been incriminated. Few data on the effect of heating on HEV inactivation in food products are available. In the present study, the various times and temperatures that are used during industrial processing of pork products were applied to experimentally contaminated food preparations. After treatment, the presence of residual infectious virus particles was investigated using real-time reverse transcription-PCR and an in vivo experimental model in pigs. Results show that heating the food to an internal temperature of 71°C for 20 min is necessary to completely inactivate HEV. These results are very important for determining processing methods to ensure food safety in regard to food-borne hepatitis E.
Collapse
|
39
|
Croci L, Suffredini E, Di Pasquale S, Cozzi L. Detection of Norovirus and Feline Calicivirus in spiked molluscs subjected to heat treatments. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
40
|
Bertrand I, Schijven JF, Sánchez G, Wyn-Jones P, Ottoson J, Morin T, Muscillo M, Verani M, Nasser A, de Roda Husman AM, Myrmel M, Sellwood J, Cook N, Gantzer C. The impact of temperature on the inactivation of enteric viruses in food and water: a review. J Appl Microbiol 2012; 112:1059-74. [PMID: 22380614 DOI: 10.1111/j.1365-2672.2012.05267.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Temperature is considered as the major factor determining virus inactivation in the environment. Food industries, therefore, widely apply temperature as virus inactivating parameter. This review encompasses an overview of viral inactivation and virus genome degradation data from published literature as well as a statistical analysis and the development of empirical formulae to predict virus inactivation. A total of 658 data (time to obtain a first log(10) reduction) were collected from 76 published studies with 563 data on virus infectivity and 95 data on genome degradation. Linear model fitting was applied to analyse the effects of temperature, virus species, detection method (cell culture or molecular methods), matrix (simple or complex) and temperature category (<50 and ≥50°C). As expected, virus inactivation was found to be faster at temperatures ≥50°C than at temperatures <50°C, but there was also a significant temperature-matrix effect. Virus inactivation appeared to occur faster in complex than in simple matrices. In general, bacteriophages PRD1 and PhiX174 appeared to be highly persistent whatever the matrix or the temperature, which makes them useful indicators for virus inactivation studies. The virus genome was shown to be more resistant than infectious virus. Simple empirical formulas were developed that can be used to predict virus inactivation and genome degradation for untested temperatures, time points or even virus strains.
Collapse
Affiliation(s)
- I Bertrand
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), Université de Lorraine, CNRS, Nancy, France
| | | | | | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
41
|
Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses. EFSA J 2011; 9:2190. [PMID: 32313582 PMCID: PMC7163696 DOI: 10.2903/j.efsa.2011.2190] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
A review of the biology, epidemiology, diagnosis and public health importance of foodborne viruses was performed. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified, including the scientific reasons for and against the establishment of food safety criteria and process hygiene criteria for viruses for certain food categories. Food may be contaminated by virus during all stages of the food supply chain, and transmission can occur by consumption of food contaminated during the production process (primary production, or during further processing), or contaminated by infected food handlers. Transmission of zoonotic viruses (e.g. HEV) can also occur by consumption of products of animal origin. Viruses do not multiply in foods, but may persist for extended periods of time as infectious particles in the environment, or in foods. At the EU-level it is unknown how much viral disease can be attributed to foodborne spread. The relative contribution of different sources (shellfish, fresh produce, food handler including asymptomatic shedders, food handling environment) to foodborne illness has not been determined. The Panel recommends focusing controls on preventive measures to avoid viral contamination rather than trying to remove/inactivate these viruses from food. Also, it is recommended to introduce a microbiological criteria for viruses in bivalve molluscs, unless they are labelled "to be cooked before consumption". The criteria could be used by food business operators to validate their control options. Furthermore, it is recommended to refine the regulatory standards and monitoring approaches in order to improve public health protection. Introduction of virus microbiological criteria for classification of bivalve molluscs production areas should be considered. A virus monitoring programme for compliance with these criteria should be risk based according to the findings of a sanitary survey.
Collapse
|
42
|
Norovirus outbreak associated with undercooked oysters and secondary household transmission. Epidemiol Infect 2011; 140:276-82. [PMID: 21524343 DOI: 10.1017/s0950268811000665] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
During December 2009, over 200 individuals reported gastrointestinal symptoms after dining at a North Carolina restaurant. An outbreak investigation included a case-control study of restaurant patrons, a secondary household transmission study, environmental assessment of the restaurant facilities and operations, and laboratory analysis of stool and food samples. Illness was primarily associated with consumption of steamed oysters (odds ratio 12, 95% confidence interval 4·8-28) and 20% (8/41 households) reported secondary cases, with a secondary attack rate of 14% among the 70 susceptible household contacts. Norovirus RNA was detected in 3/5 stool specimens from ill patrons; sequencing of RT-PCR products from two of these specimens identified identical genogroup II genotype 12 sequences. Final cooked temperatures of the steamed oysters were generally inadequate to inactivate norovirus, ranging from 21°C to 74°C. Undercooked contaminated oysters pose a similar risk for norovirus illness as raw oysters and household contacts are at risk for secondary infection.
Collapse
|
43
|
Sow H, Desbiens M, Morales-Rayas R, Ngazoa SE, Jean J. Heat Inactivation of Hepatitis A Virus and a Norovirus Surrogate in Soft-Shell Clams(Mya arenaria). Foodborne Pathog Dis 2011; 8:387-93. [DOI: 10.1089/fpd.2010.0681] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Halimatou Sow
- Institut des Nutraceutiques et des Aliments Fonctionnels, Université Laval, Québec, Québec, Canada
| | - Michel Desbiens
- Ministère de l'Agriculture, des Pêcheries, et de l'Alimentation du Québec, Gaspé, Québec, Canada
| | - Rocio Morales-Rayas
- Institut des Nutraceutiques et des Aliments Fonctionnels, Université Laval, Québec, Québec, Canada
| | - Solange E. Ngazoa
- Institut des Nutraceutiques et des Aliments Fonctionnels, Université Laval, Québec, Québec, Canada
| | - Julie Jean
- Institut des Nutraceutiques et des Aliments Fonctionnels, Université Laval, Québec, Québec, Canada
| |
Collapse
|
44
|
Schultz AC, Perelle S, Di Pasquale S, Kovac K, De Medici D, Fach P, Sommer HM, Hoorfar J. Collaborative validation of a rapid method for efficient virus concentration in bottled water. Int J Food Microbiol 2011; 145 Suppl 1:S158-66. [DOI: 10.1016/j.ijfoodmicro.2010.07.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2009] [Revised: 06/05/2010] [Accepted: 07/24/2010] [Indexed: 11/15/2022]
|
45
|
Harlow J, Oudit D, Hughes A, Mattison K. Heat Inactivation of Hepatitis A Virus in Shellfish Using Steam. FOOD AND ENVIRONMENTAL VIROLOGY 2011; 3:31-34. [PMID: 35255642 DOI: 10.1007/s12560-010-9052-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Accepted: 12/18/2010] [Indexed: 06/14/2023]
Abstract
Shellfish are an important cause of foodborne viral illness. Consumer-friendly cooking recommendations for shellfish could improve food safety and decrease the risk for infection from contaminated products. Thermal inactivation parameters were established for hepatitis A virus (HAV) in mussels and validated with cooking experiments. Steaming for only 2-5 min was not sufficient to inactivate HAV in mussels in all layers of a steamer. Steaming mussels for 6 min was sufficient to inactivate HAV in all layers. These cooking guidelines produce shellfish with a reduced risk for foodborne virus transmission.
Collapse
Affiliation(s)
- Jennifer Harlow
- Bureau of Microbial Hazards, Health Canada, 251 Sir FG Banting Driveway, PL2204E, Ottawa, ON, K1A 0K9, Canada
| | - Denise Oudit
- Bureau of Microbial Hazards, Health Canada, 251 Sir FG Banting Driveway, PL2204E, Ottawa, ON, K1A 0K9, Canada
| | - Ashton Hughes
- Bureau of Microbial Hazards, Health Canada, 251 Sir FG Banting Driveway, PL2204E, Ottawa, ON, K1A 0K9, Canada
| | - Kirsten Mattison
- Bureau of Microbial Hazards, Health Canada, 251 Sir FG Banting Driveway, PL2204E, Ottawa, ON, K1A 0K9, Canada.
| |
Collapse
|
46
|
Laird DT, Sun Y, Reineke KF, Shieh YC. Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions. Food Microbiol 2011; 28:998-1002. [PMID: 21569944 DOI: 10.1016/j.fm.2011.01.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2010] [Revised: 01/25/2011] [Accepted: 01/26/2011] [Indexed: 11/17/2022]
Abstract
Preserving fruits and vegetables by dehydration is common; however, information is limited concerning viral survival on the produce during the process. This work demonstrated the effects of low heat dehydration on inactivating hepatitis A virus (HAV) on contaminated green onions. Inoculated and uninoculated onion samples were dehydrated at target temperatures of 45-65 °C for 20 h. HAV from artificially contaminated onions (fresh or dehydrated) was eluted by shaking at 145 rpm at 20 °C for 20 min with 3% beef extract, pH 8, and followed by 0.2 μM-membrane filtration before plaque assay and quantitative reverse transcription-polymerase chain reaction (qRT-PCR) analysis. Dilutions of the filtrates were made for obtaining countable plaques on FRhK-4 cell monolayers in 6-well plates, and also for eliminating inhibitors in qRT-PCR. Average water activity of the onions after 20 h-dehydration was 0.227, regardless of temperature used (47.9 °C or 65.1 °C). Eight dehydration trials resulted in a linear relationship between HAV inactivation and dehydration temperature, with HAV log reduction = 0.1372x(°C) - 5.5572, r(2) = 0.88. Therefore, the 20 h-heating at 47.8, 55.1, and 62.4 °C reduced infectious HAV in onions by 1, 2, and 3 logs respectively, the Z value being 7.3 °C. It was concluded that low heat dehydration using 62.5 °C or above could effectively inactivate HAV on contaminated onions by >3 logs.
Collapse
Affiliation(s)
- David T Laird
- US Food and Drug Administration, National Center for Food Safety and Technology, 6502 S Archer Road, Summit-Argo, IL 60501, USA
| | | | | | | |
Collapse
|
47
|
Analytical performance of norovirus real-time RT-PCR detection protocols in Canadian laboratories. J Clin Virol 2010; 50:109-13. [PMID: 21071266 DOI: 10.1016/j.jcv.2010.10.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2010] [Revised: 10/06/2010] [Accepted: 10/13/2010] [Indexed: 12/19/2022]
Abstract
BACKGROUND Noroviruses (NoVs) are the leading cause of infectious gastroenteritis worldwide. Real-time reverse transcription PCR (real-time RT-PCR) is the preferred method of NoV detection for the majority of testing laboratories. Although the accepted target region for molecular detection assays is the conserved ORF1/ORF2 junction, multiple variations have been published with differences in primers, probes, reagents, multiplexing, etc. OBJECTIVES We assessed the detection limit for GII.4 NoV real-time RT-PCR assays as well as the ability to detect the non-GII.4 NoV genotypes in each participating laboratory. STUDY DESIGN A panel of 25 RNA samples was circulated to 18 testing laboratories for comparison of their real-time RT-PCR procedures for NoV detection. RESULTS Multiple protocols with slight differences in reagents or conditions successfully detected 10 genome equivalents or fewer of NoV per reaction. Multiplex procedures were significantly associated (p=0.04) with false negative results, particularly for a GI.2 strain. Sensitive detection was associated with false positive results (p=0.03). CONCLUSIONS Overall, the data indicate that comparable results are produced under slightly different assay conditions.
Collapse
|
48
|
Deboosere N, Pinon A, Delobel A, Temmam S, Morin T, Merle G, Blaise-Boisseau S, Perelle S, Vialette M. A predictive microbiology approach for thermal inactivation of Hepatitis A virus in acidified berries. Food Microbiol 2010; 27:962-7. [PMID: 20688239 DOI: 10.1016/j.fm.2010.05.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2010] [Revised: 05/17/2010] [Accepted: 05/20/2010] [Indexed: 10/19/2022]
Abstract
Hepatitis A virus (HAV) is a food-borne enteric virus responsible for outbreaks of hepatitis associated with consumption of raw vegetables. Soft fruits, such as red berries, exposed to faecal contamination are increasingly responsible for collective food-borne illnesses associated with HAV, when eaten raw or used in unprocessed foods. Heat is the most effective measure for the inactivation of HAV. Thermal treatments are used on fruits as a decontamination method, but they have to be adapted to product characteristics; indeed, factors such as sugar or pH may have an impact on the viral sensitivity to thermal treatments. A model was developed for the inactivation of HAV in red berries without supplemented sugar and with different pH values. Nonlinear inactivation curves in acidified raspberries were modelled using an integrated model, with a single equation nesting secondary models of temperature and pH in the primary model. Model predictions were then confronted to experimental results obtained in another laboratory on other berries with different pH values. Excellent predictions were obtained in most cases, while failed predictions provided safe results, with the model predicting higher residual virus titres than what was observed.
Collapse
Affiliation(s)
- Nathalie Deboosere
- Unité de Sécurité Microbiologique, Institut Pasteur de Lille, 1 rue du Professeur Calmette, BP 245, 59019 Lille, France.
| | | | | | | | | | | | | | | | | |
Collapse
|
49
|
Effects of technological processes on the tenacity and inactivation of norovirus genogroup II in experimentally contaminated foods. Appl Environ Microbiol 2009; 76:536-45. [PMID: 19933338 DOI: 10.1128/aem.01797-09] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Contaminated food is a significant vehicle for human norovirus transmission. The present study determined the effect of physicochemical treatments on the tenacity of infective human norovirus genogroup II in selected foods. Artificially contaminated produce was subjected to a number of processes used by the food industry for preservation and by the consumer for storage and preparation. Virus recovery was carried out by using ultrafiltration and was monitored by using bacteriophage MS2 as an internal process control. Norovirus was quantified by using monoplex one-step TaqMan real-time reverse transcription (RT)-PCR and an external standard curve based on recombinant RNA standards. An RNase pretreatment step was used to avoid false-positive PCR results caused by accessible RNA, which allowed detection of intact virus particles. Significant reductions in titers were obtained with heat treatments usually applied by consumers for food preparation (baking, cooking, roasting). Generally, processes used for preservation and storage, such as cooling, freezing, acidification (>or=pH 4.5), and moderate heat treatments (pasteurization), appear to be insufficient to inactivate norovirus within a food matrix or on the surface of food. Besides data for persistence in processed food, comparable data for individual matrix-specific protective effects, recovery rates, and inhibitory effects on the PCRs were obtained in this study. The established procedure might be used for other noncultivable enteric RNA viruses that are connected to food-borne diseases. The data obtained in this study may also help optimize the process for inactivation of norovirus in food by adjusting food processing technologies and may promote the development of risk assessment systems in order to improve consumer protection.
Collapse
|
50
|
Hewitt J, Rivera-Aban M, Greening GE. Evaluation of murine norovirus as a surrogate for human norovirus and hepatitis A virus in heat inactivation studies. J Appl Microbiol 2009; 107:65-71. [PMID: 19298511 PMCID: PMC7197740 DOI: 10.1111/j.1365-2672.2009.04179.x] [Citation(s) in RCA: 106] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Aims: To determine the suitability of murine norovirus (MNV) as a surrogate for human norovirus (HuNoV) in heat inactivation studies. Methods and Results: MNV, hepatitis A virus (HAV) and HuNoV genogroup I and II (GI and GII) specific real‐time quantitative reverse transcription (qRT)‐PCR assays were used to determine the effects of heat exposure (63 and 72°C) for up to 10 min in water and milk. Using culture assays, MNV and HAV showed similar reductions in infectivity over time. Both HuNoV GI and GII showed lower log reductions in qRT‐PCR titre following heat exposure than either MNV or HAV. No significant protective effect of milk was observed for any virus. Conclusions: MNV is as suitable a surrogate for HuNoV as HAV. In heat inactivation studies at 63 and 72°C, qRT‐PCR results indicate that HuNoV is less susceptible to heat than either HAV or MNV and so neither virus may be an appropriate surrogate for HuNoV. Significance and Impact of the Study: Caution should be used when extrapolating surrogate virus data for HuNoV. Although not conclusive, our results suggest that HuNoV may be more resistant to heat than either HAV or MNV.
Collapse
Affiliation(s)
- J Hewitt
- Communicable Disease Group, Institute of Environmental Science & Research Ltd, Kenepuru Science Centre, Porirua, New Zealand
| | | | | |
Collapse
|