Inactivation of norovirus by chlorine disinfection of water

Shin, Gwy-Am; Sobsey, Mark D.

doi:10.1016/j.watres.2008.08.001

Cited by 125 publications

(82 citation statements)

References 16 publications

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“…No virus was detected in water from a home swimming pool, indicating that the viral concentration was below detection limits, at least during sampling. However, the association of norovirus with waterborne outbreaks (4,5,12,17,32) is undisputed, and acceptable hyperchlorination limits may be insufficient in cases of abnormal viral contamination (16,27). …”

mentioning

confidence: 99%

Molecular Characterization of Noroviruses and Rotaviruses Involved in a Large Outbreak of Gastroenteritis in Northern Italy

Bartolo

Monini

Losio

et al. 2011

Appl Environ Microbiol

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mentioning

confidence: 99%

Molecular Characterization of Noroviruses and Rotaviruses Involved in a Large Outbreak of Gastroenteritis in Northern Italy

Bartolo

Monini

Losio

et al. 2011

Appl Environ Microbiol

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“…eqPFU/mg, respectively. The concentration of Qβ was higher than that of F-RNA bacteriophages, probably because the real time RT-PCR overestimated the number of intact virus, especially after disinfection, which inactivates viruses and allows their nucleic acids to remain 27) . Recent studies demonstrated that the persistence and behavior of F-RNA bacteriophages vary depending on their genogroups 28,29) .…”

Section: Iii_671mentioning

confidence: 94%

Spatialand Temporal Variation in Concentration of F-Specific Rna Bacteriophages in an Open Channel Receiving Johkasou Effluents

et al. 2013

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“…by chlorine. The effectiveness of chlorine against Norovirus is not fully defined due to the lack of an infectivity assay, although studies observing the effect of chlorination on detectable viral RNA (Shin and Sobsey, 2008) indicate that chlorine concentrations used to treat drinking water are likely to be effective.…”

Section: Specific Mitigation Options To Reduce the Risk Of Norovirus mentioning

confidence: 99%

Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

Publication¹

2014

EFS2

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Berries are a perishable food which can be consumed as fresh or minimally‐processed as well as a frozen ingredient added to many foods. Strawberries, raspberries, blackberries and blueberries are the most commonly consumed in the EU. Risk factors for berry contamination by Salmonella and Norovirus were considered in the context of the whole food chain. Available estimates of the prevalence of these pathogens in berries were evaluated together with mitigation options relating to prevention of contamination and the relevance of microbiological criteria. It was concluded that each farm environment represents a unique combination of risk factors that can influence occurrence and persistence of pathogens in berry production. Appropriate implementation of food safety management systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should be primary objectives of berry producers. There is currently insufficient evidence to justify the establishment of microbiological criteria for Salmonella for fresh or frozen berries. Outbreaks associated with Norovirus in frozen raspberries and strawberries are an emerging public health risk, although it is not known if in these outbreaks contamination occurred at minimal processing or during primary production. It is currently not possible to assess the suitability of an EU‐wide Norovirus Hygiene Criterion at primary production for raspberries and strawberries. Microbiological criteria for Norovirus in berries are useful for validation and verification of food safety management systems, including HACCP‐based processes and procedures, and can be used to communicate to food business operators and other stakeholders what is acceptable or unacceptable, however there is insufficient data to provide a risk base for establishing a Process Hygiene and Food Safety Criteria for Norovirus in berries. Collection of appropriate data and subsequent risk‐based development of microbiological criteria to support improved control of Norovirus in frozen raspberries and strawberries should be considered as a priority.

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Inactivation of norovirus by chlorine disinfection of water

Cited by 125 publications

References 16 publications

Molecular Characterization of Noroviruses and Rotaviruses Involved in a Large Outbreak of Gastroenteritis in Northern Italy

Molecular Characterization of Noroviruses and Rotaviruses Involved in a Large Outbreak of Gastroenteritis in Northern Italy

Spatialand Temporal Variation in Concentration of F-Specific Rna Bacteriophages in an Open Channel Receiving Johkasou Effluents

Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

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