Extraction of human noroviruses from leafy greens and fresh herbs using magnetic silica beads

Raymond, Philippe; Paul, Sylvianne; Perron, André; Deschênes, Louise; Hara, Kenji

doi:10.1016/j.fm.2021.103827

Cited by 7 publications

(3 citation statements)

References 36 publications

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“…Leafy greens, fresh fruits and shellfish are the foods commonly involved in norovirus outbreaks [67]. Culinary herbs, lettuce (romaine, iceberg, mesclun), green onions, strawberries and deli ham have also been implicated in norovirus outbreaks [68]. Food plant workers can spread the virus when touching ready-to-eat foods with their bare, inadequately washed hands [67].…”

Section: Norovirusmentioning

confidence: 99%

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

Olaimat,

Taybeh,

Al-Nabulsi

et al. 2024

Life

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Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food.

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Section: Norovirusmentioning

confidence: 99%

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

Olaimat,

Taybeh,

Al-Nabulsi

et al. 2024

Life

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“…Quantitative levels of NoV RNA have been assessed in mussels and oysters collected and risk associated with the consumption of raw and undercooked shellfish along the food chain in the Netherlands [9]. Consumption of leafy greens and fresh herbs has been associated with several foodborne outbreaks including human norovirus (HuNoV) [10]. MNV and HuNoV GI were detected based on the RT-qPCR ORF1/ORF2 primer system.…”

Section: Norovirus (Novs)mentioning

confidence: 99%

“…MNV and HuNoV GI were detected based on the RT-qPCR ORF1/ORF2 primer system. Extraction approach based on magnetic silica beads is very effective at recovering HuNoV GI and GII from leafy greens [10].…”

Section: Norovirus (Novs)mentioning

confidence: 99%

Environmental virology linked to waterborne diseases and foodborne pathogens: Human and animal food viruses

SIMÕES, R.S.Q

2024

Int. J. Front. Biol. Pharm. Res.

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Foodborne illnesses constitute a serious global one health issue. The transmission of foodborne viruses can occur due to inadequate hygiene of food, lack of basic sanitation, poor personal hygiene and consumption of raw or undercooked food. This study aims overview about environmental virology linked to waterborne diseases and foodborne pathogens in human and animal food viruses. Thus, epidemiological studies have proposed some emerging pathogens as possible transmitters of contaminated water ingestion based on biochemical properties and viral structures such as: Picornaviridae (polioviruses, enteroviruses, coxsakiviruses, hepatitis A viruses and echoviruses), Adenoviridae (adenoviruses), Caliciviridae (noroviruses, caliciviruses, astroviruses), and Reoviridae (reoviruses and rotaviruses). These viruses can cause gastrointestinal, liver and central nervous system disorders. In controlling foodborne infections, accurately identifying sources of contamination is a significant challenge, given the complexity of the food production chain. The lack of adequate monitoring and neglect of good health practices contribute to the spread of these infections. Large-scale immunization has contributed to the reduction of enteric outbreaks and eradication of cases in many regions of the world as a prevention of hepatitis A and poliomyelitis. However, challenges such as the lack of effectiveness in inspecting viruses in food increase the risk of outbreaks and epidemics, with emphasis on Noroviruses as the main causes of these infections today. Investment in vaccine research and development has been a fundamental strategy to reduce these statistics, especially in vulnerable groups. Moreover, the implementation molecular-based tools and wastewater-based epidemiology studies to high-throughput for aquatic biomonitoring should be up to date to avoid the risk and impact on public health and aquatic environments. Novel perspectives to control of waterborne viruses has been introduced in continuous surveillance programs for ecosystems monitoring.

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