Detection of Hepatitis A Virus and Norovirus in Different Food Categories: A 6-Year Survey in Italy

Pavoni, Enrico; Galuppini, Elisa; Mangeri, Lucia; Meletti, Francesca; Tilola, M.; Carta, Valentina; Todeschi, Silvia; Losio, M. N.

doi:10.1007/s12560-021-09503-y

Cited by 10 publications

(4 citation statements)

References 29 publications

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“…The risk of HAV infection associated with berry consumption is well described but a review by Bozkurt et al identified only 5/22 reported outbreaks of HAV were linked to consumption of fresh products ( 2021 ). Although high rates of HAV RNA detection (48% of fresh berry products) have recently been reported in Egypt (Elmahdy et al, 2022 ) the overall rate of HAV detection in this study (2%) is similar to reports from Italy, Argentina, Czech Republic and Australia where the detection of HAV in fresh and frozen berry products range from 0% to 2% (Dziedzinska et al, 2018 ; Macori et al, 2018 ; Oteiza et al, 2022 ; Pavoni et al, 2022 ; Torok et al, 2019 ).…”

Section: Discussionsupporting

confidence: 87%

Detection of Hepatitis A RNA, Hepatitis E RNA, Human Adenovirus F DNA, and Norovirus RNA in Fresh and Frozen Berry Products at Point of Retail in Ireland

et al. 2023

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Soft fruits are at particular risk of contamination with enteric viruses such as Hepatitis A virus (HAV), Hepatitis E Virus (HEV), Norovirus (NoV), Human Adenovirus (HAdV) and Sapovirus (SaV). The aim of this study was to investigate, for the first time, the presence of these biological agents in ready to eat (RTE) berries at point of retail in Ireland. A sampling strategy was designed in which RTE fresh and frozen strawberries and raspberries were purchased from five retailers between May and October 2018. Reverse Transcriptase Polymerase Chain Reaction (RT-qPCR) assays for HEV RNA, Nov RNA, SaV RNA, and human Adenovirus species F DNA (HAdV-F) were performed on 239 samples (25g portions). Viral nucleic acid was present in 6.7% (n = 16) of samples tested as follows: HAV RNA (n = 5), HAdV-F DNA (n = 5), HEV RNA (n = 3) and NoV GII RNA (n = 3). Sapovirus RNA was not detected in any product. No significant differences were found between berry type, fresh/frozen status, or supermarket source. This study suggests a risk that exists across all retail outlets however only low levels of nucleic acid ranging from 0 to 16 genome copies/g were present. Although these findings may reflect non-viable/non-infectious virus the continued provision of risk mitigation advice to consumers is warranted and further work is required to ensure control measures to reduce contamination are implemented and enforced.

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Section: Discussionsupporting

confidence: 87%

Detection of Hepatitis A RNA, Hepatitis E RNA, Human Adenovirus F DNA, and Norovirus RNA in Fresh and Frozen Berry Products at Point of Retail in Ireland

et al. 2023

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“…For example, hepatitis A virus is spread similarly to HuNoV and thus could also be an important microbial hazard to control during 3D food printing (Pavoni at al. et al., 2021).…”

Section: Food Safety Aspects Of 3d Food Printingmentioning

confidence: 94%

“…In general, foodborne viruses spread by the fecal-oral route are of concern due to increased handling demands. For example, hepatitis A virus is spread similarly to HuNoV and thus could also be an important microbial hazard to control during 3D food printing (Pavoni at al. et al, 2021).…”

Section: Relevant Pathogens and Concernsmentioning

confidence: 99%

From bytes to bites: Advancing the food industry with three‐dimensional food printing

Hamilton,

Mirmahdi,

Ubeyitogullari

et al. 2024

Comp Rev Food Sci Food Safe

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The rapid advancement of three‐dimensional (3D) printing (i.e., a type of additive manufacturing) technology has brought about significant advances in various industries, including the food industry. Among its many potential benefits, 3D food printing offers a promising solution to deliver products meeting the unique nutritional needs of diverse populations while also promoting sustainability within the food system. However, this is an emerging field, and there are several aspects to consider when planning for use of 3D food printing for large‐scale food production. This comprehensive review explores the importance of food safety when using 3D printing to produce food products, including pathogens of concern, machine hygiene, and cleanability, as well as the role of macronutrients and storage conditions in microbial risks. Furthermore, postprocessing factors such as packaging, transportation, and dispensing of 3D‐printed foods are discussed. Finally, this review delves into barriers of implementation of 3D food printers and presents both the limitations and opportunities of 3D food printing technology.

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“…The harvesting areas are classified into three sanitary levels (A, B, and C) (EU/2019/627), and current European regulations mandate a depuration process for mollusks harvested in B and C areas, ensuring compliance with the microbiological criteria included in EC Reg. 1441/2007 [ 33 , 35 ]. Specifically, while shellfish from A areas do not undergo depuration ( E. coli colony-forming units (CFUs) ≤ 230/100 g shellfish in 80% of samples), increased levels of contamination are expected in B ( E. coli CFUs ≤ 4600/100 g shellfish in 90% of samples) and C areas ( E. coli CFUs ≤ 46,000/100 g shellfish in 90% of samples), and a depuration step is enforced [ 36 ].…”

Section: Introductionmentioning

confidence: 99%

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

Pandiscia,

Lorusso,

Manfredi

et al. 2024

Foods

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Cold plasma is a promising alternative for water treatment owing to pathogen control and a plethora of issues in the agriculture and food sectors. Shellfish pose a serious risk to public health and are linked to large viral and bacterial outbreaks. Hence, current European regulations mandate a depuration step for shellfish on the basis of their geographical growth area. This study investigated the inactivation of relevant viral and bacterial pathogens of three plasma-activated seawaters (PASWs), and their reactive oxygen and nitrogen species (RONS) composition, as being primarily responsible for microbial inactivation. Specifically, F-specific (MS2) and somatic (φ174) bacteriophage, cultivable surrogate (murine norovirus, MNV, and Tulane virus, TV), and human norovirus (HuNoV GII.4) inactivation was determined using plaque counts and infectivity assays, including the novel human intestinal enteroid (HIE) model for HuNoV. Moreover, the kinetic decay of Escherichia coli, Salmonella spp., and Vibrio parahaemolyticus was characterized. The results showed the complete inactivation of phages (6–8 log), surrogates (5–6 log), HuNoV (6 log), and bacterial (6–7 log) pathogens within 24 h while preventing cytotoxicity effects and preserving mussel viability. Nitrites (NO2−) were found to be mostly correlated with microbial decay. This research shows that PASWs are a suitable option to depurate bivalve mollusks and control the biohazard risk linked to their microbiological contamination, either viral or bacterial.

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Detection of Hepatitis A Virus and Norovirus in Different Food Categories: A 6-Year Survey in Italy

Cited by 10 publications

References 29 publications

Detection of Hepatitis A RNA, Hepatitis E RNA, Human Adenovirus F DNA, and Norovirus RNA in Fresh and Frozen Berry Products at Point of Retail in Ireland

Detection of Hepatitis A RNA, Hepatitis E RNA, Human Adenovirus F DNA, and Norovirus RNA in Fresh and Frozen Berry Products at Point of Retail in Ireland

From bytes to bites: Advancing the food industry with three‐dimensional food printing

Leveraging Plasma-Activated Seawater for the Control of Human Norovirus and Bacterial Pathogens in Shellfish Depuration

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