Methods for Virus Recovery from Foods

Goyal, Sagar M.; Aboubakr, Hamada A.

doi:10.1007/978-3-319-30723-7_9

Cited by 13 publications

(12 citation statements)

References 102 publications

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“…An outbreak has been reported wherein no food leftovers were available for microbiological analysis during the inspection (Maritschnik et al 2013). Furthermore, it is challenging to develop a universal method to recover viruses from various food types (Goyal and Aboubakr 2016). Finally, numerous polymerase chain reaction (PCR) inhibitors are present in food (Schrader et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Detection of norovirus in food samples collected during suspected food‐handler‐involved foodborne outbreaks in Tokyo

Somura

Nagano

Kimoto

et al. 2019

Lett Appl Microbiol

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Although norovirus (NoV) is the major cause of gastroenteritis, with the largest number of NoV food poisoning cases in Japan, limited information is available regarding NoV detection in food. This study aimed to detect NoV in food samples during the 2015–2016 suspected foodborne outbreaks in Tokyo; 352 food samples from 64 NoV food poisoning outbreaks were collected. Bacterial culturing was performed for sample pretreatment and real‐time reverse transcription polymerase chain reaction was conducted for NoV screening. The NoV detection rate was 1·7% (6/352). NoV‐positive food samples included leftover boxed lunch, mackerel fillet (foodstuff), aburi salmon slice (partially seared salmon slice), raw tuna as a chirashizushi ingredient, raw amberjack as a sushi topping and ice for drinks. Since fresh fish as sushi toppings or ingredients and ice were consumed without heating, they may present a higher risk of viral infection. NoV‐positive food samples were obtained from five outbreaks, wherein food handlers were NoV‐positive in four. Each partial VP1 sequence from food samples matched completely with those in NoV‐positive individuals and food handlers. Hence, food handlers play a potentially important role in food‐based NoV transmission in all five outbreaks; therefore, hygiene education among them is essential to prevent NoV foodborne outbreaks. Significance and Impact of the Study Significance and Impact of the Study: Norovirus (NoV) is a leading cause of foodborne outbreak in Japan. The most frequent route of transmission in NoV foodborne outbreaks is secondary contamination via infected food handlers. However, limited information is available regarding NoV contamination in food samples. This study reports the detection of NoV in food samples to elucidate the source and route of NoV infection leading to outbreaks for 2 years in Tokyo. Our data potentially contribute to education and the development of safe food‐handling strategies among food handlers and employees in the food industry through elucidation of risk factors associated with NoV contamination.

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Section: Introductionmentioning

confidence: 99%

Detection of norovirus in food samples collected during suspected food‐handler‐involved foodborne outbreaks in Tokyo

Somura

Nagano

Kimoto

et al. 2019

Lett Appl Microbiol

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“…Foodborne viruses are mostly enteric viruses which replicate in the human gastrointestinal tract (GIT), excreted in human feces, and transmitted by the fecal-oral route (Greening & Cannon, 2016). Viruses such as human Noroviruses (HuNoVs) and hepatitis A virus (HAV) can be transmitted through food from infected person to the food consumer (Goyal and Aboubakr, 2016).…”

Section: Coronaviruses Have All Required Characteristics To Be Foodbomentioning

confidence: 99%

“…First, consumption of contaminated food that has been handled by an infected person in poor hygienic conditions. Second, consumption of foods contaminated by virus-containing human excrements such as sewage-contaminated irrigation water or soil, or a contaminated food processing surface (Goyal and Aboubakr, 2016;Hedberg, 2016;Aboubakr and Goyal, 2019). The most implicated foods in foodborne virus outbreaks are those which are consumed fresh, such as fresh produce and berries, or minimally processed foods without thermal cooking such as frozen foods .…”

Section: Coronaviruses Have All Required Characteristics To Be Foodbomentioning

confidence: 99%

“…So, there is a possibility for these foods to be contaminated by viral pathogens directly from the contaminated soil fertilized by untreated sewage fertilizers from sewage-contaminated irrigation water (Goyal and Aboubakr, 2016;Aboubakr and Goyal, 2019;Mans et al, 2016). These viral contamination incidences are common in developing countries, which use sewage-contaminated irrigation water or partially treated wastewaters for irrigation and land fertilization.…”

Section: Candidate Foods That Might Be Implicated In Foodborne Transmmentioning

confidence: 99%

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<strong>Foodborne Transmission of SARS-CoV-2 Is More Evident Than It Has Been Before</strong>

Aboubakr¹,

Goyal²

2020

Preprint

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Background:Although highly strict social distancing and viral spread protection guidelines are in force, the reported numbers of COVID-19 cases across the world are still increasing. This indicates that we are still unable to completely understand the transmission routes of SARS-CoV-2. One of the possible routes that can play a significant role is the fecal-oral transmission since SARS-CoV-2 can replicate in the intestines as demonstrated by isolation of infectious virus from fecal samples of COVID-19 cases. Scope and approach:In this review, we compare the characteristics of SARS-CoV-2 with the distinctive characteristics of enteric foodborne viruses. We also discuss and respond to the arguments given in some reports that downplay the importance of foodborne transmission route of SARS-CoV-2. Key findings and conclusions:Enteric viruses such as human noroviruses (HuNoVs) and hepatitis A virus (HAV) are known to transmit through foods such as fresh produce and berries, leading to frequent multistate foodborne disease outbreaks all over the world. SARS-CoV-2 was found to share four distinctive characteristics of foodborne viruses that allow them to transmit through foods. This similarity in characteristics, recent report of detecting SARS-CoV-2 particles from frozen food packages in China, and recent suspected foodborne COVID-19 case in New Zealand, indicate that foodborne transmission of SARS-CoV-2 is more evident than previously thought possible. To support or deny this route of transmission, urgent research needs to be undertaken to answer two primary questions and many secondary ones as described in this review.

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“…A rapid real-time sensitive virus biosensing platform would significantly benefit from development of a reference detection method such as proposed in ISO/TS 15216. 179 - 181 .…”

Section: Technology Applications and Current Challenges In Foodborne VImentioning

confidence: 99%

Recent Advances in Biosensor Development for Foodborne Virus Detection

Neethirajan¹,

Ahmed²,

Chand³

et al. 2017

Nanotheranostics

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Outbreaks of foodborne diseases related to fresh produce have been increasing in North America and Europe. Viral foodborne pathogens are poorly understood, suffering from insufficient awareness and surveillance due to the limits on knowledge, availability, and costs of related technologies and devices. Current foodborne viruses are emphasized and newly emerging foodborne viruses are beginning to attract interest. To face current challenges regarding foodborne pathogens, a point-of-care (POC) concept has been introduced to food testing technology and device. POC device development involves technologies such as microfluidics, nanomaterials, biosensors and other advanced techniques. These advanced technologies, together with the challenges in developing foodborne virus detection assays and devices, are described and analysed in this critical review. Advanced technologies provide a path forward for foodborne virus detection, but more research and development will be needed to provide the level of manufacturing capacity required.

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Methods for Virus Recovery from Foods

Cited by 13 publications

References 102 publications

Detection of norovirus in food samples collected during suspected food‐handler‐involved foodborne outbreaks in Tokyo

Detection of norovirus in food samples collected during suspected food‐handler‐involved foodborne outbreaks in Tokyo

<strong>Foodborne Transmission of SARS-CoV-2 Is More Evident Than It Has Been Before</strong>

Recent Advances in Biosensor Development for Foodborne Virus Detection

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