Molecular Study of the Persistence of Infectious Human Norovirus on Food-Contact Surfaces

Lamhoujeb, Safaa; Fliss, Ismaı̈l; Ngazoa, Solange NgazoaS.; Jean, Julie

doi:10.1007/s12560-009-9010-0

Cited by 40 publications

(26 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One of the critical factors of HuNoV transmission is its ability to persist long term in the environment. Lamhoujeb et al (2009) reported that HuNoVs can persist on stainless steel and polyvinylchloride (PVC) surfaces for from 1 to more than 7 weeks, depending on the surface, temperature, and relative humidity (24). In addition, once a surface becomes contaminated, virus particles can easily be transferred between inanimate and animate objects (e.g., from contaminated surfaces to hands and vice versa) (3,20).…”

mentioning

confidence: 99%

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

Gibson

Crandall

Ricke

2012

Appl Environ Microbiol

View full text Add to dashboard Cite

ABSTRACTContamination of food contact surfaces with pathogens is considered an important vehicle for the indirect transmission of food-borne diseases. Five different cleaning cloths were assessed for the ability to remove viruses from food contact surfaces (stainless steel surface and nonporous solid surface) and to transfer viruses back to these surfaces. Cleaning cloths evaluated include two different cellulose/cotton cloths, one microfiber cloth, one nonwoven cloth, and one cotton terry bar towel. Four viral surrogates (murine norovirus [MNV], feline calicivirus [FCV], bacteriophages PRD1 and MS2) were included. Removal of FCV from stainless steel was significantly greater (P≤ 0.05) than that from nonporous solid surface, and overall removal of MNV from both surfaces was significantly less (P≤ 0.05) than that of FCV and PRD1. Additionally, the terry towel removed significantly fewer total viruses (P≤ 0.05) than the microfiber and one of the cotton/cellulose cloths. The cleaning cloth experiments were repeated with human norovirus. For transfer of viruses from cloth to surface, both cellulose/cotton cloths and microfiber transferred an average of 3.4 and 8.5 total PFU, respectively, to both surfaces, and the amounts transferred were significantly different (P≤ 0.05) from those for the nonwoven cloth and terry towel (309 and 331 total PFU, respectively). There was no statistically significant difference (P> 0.05) in the amount of virus transfer between surfaces. These data indicate that while the cleaning cloths assessed here can remove viruses from surfaces, some cloths may also transfer a significant amount of viruses back to food contact surfaces.

show abstract

mentioning

confidence: 99%

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

Gibson

Crandall

Ricke

2012

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…It has been implied that electrostatic forces play a major role in controlling virus adsorption to lettuce (Lamhoujeb et al 2009). Many theories for the outbreaks associated with lettuce exist, including that lettuce seems to have the highest adsorption capacity and the most favorable conditions for viral 95 bp → 155 bp → ← 95 bp ← 155 bp (b) (a) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 persistence because of the size and the wrinkled texture of its leaves (Croci et al 2002), compared to other smooth, flat surfaces.…”

Section: Discussionmentioning

confidence: 99%

Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR

Radin

D’Souza²

2011

Food Environ Virol

View full text Add to dashboard Cite

Several foodborne norovirus gastroenteritis outbreaks have been linked to fresh produce. Rapid and sensitive detection can help prevent the release of contaminated produce items in the market. The objectives of this study were to apply a relatively inexpensive SYBR Green I-based real-time RT-PCR assay for the rapid detection of human norovirus (NoV) GI and GII on the surfaces of lettuce, cherry tomatoes, and green onions. Each washed produce commodity (25 g) was spiked with serial dilutions of NoV GI and GII stool samples. RNA was eluted from the produce surface and extracted using the TRIzol TM method. This was followed by detection using SYBR Green I real-time RT-PCR with primers specific for NoV GI (COG1F-COG1R) and GII (COG2F-COG2R) along with an internal RNA amplification control. Endpoint detection limits from lettuce and tomatoes were found to be 10 RT-PCR units/25 g for GI and GII and 1 RT-PCR unit/25 g for GI and 10 RT-PCR units/25 g for GII from green onions. These results were confirmed by Tm analysis (showing peaks at 81.5 and 84°C for GI and GII, respectively; and 83°C for the IAC) as well as agarose gel electrophoresis that confirmed products of *95 bp for GI and GII and *155 bp for the RNA IAC. Results could be obtained within one working day, showing potential for routine use in diagnostics and monitoring of NoV contamination by the produce industry.

show abstract

“…Readers interested in additional information on this topic are referred to certain of the references [8,9,10,12,18,19,20,22,30,31]. …”

Section: Resultsmentioning

confidence: 99%

Inactivation of Caliciviruses

Nims¹,

Plavsic²

2013

Pharmaceuticals

View full text Add to dashboard Cite

The Caliciviridae family of viruses contains clinically important human and animal pathogens, as well as vesivirus 2117, a known contaminant of biopharmaceutical manufacturing processes employing Chinese hamster cells. An extensive literature exists for inactivation of various animal caliciviruses, especially feline calicivirus and murine norovirus. The caliciviruses are susceptible to wet heat inactivation at temperatures in excess of 60 °C with contact times of 30 min or greater, to UV-C inactivation at fluence ≥30 mJ/cm2, to high pressure processing >200 MPa for >5 min at 4 °C, and to certain photodynamic inactivation approaches. The enteric caliciviruses (e.g.; noroviruses) display resistance to inactivation by low pH, while the non-enteric species (e.g.; feline calicivirus) are much more susceptible. The caliciviruses are inactivated by a variety of chemicals, including alcohols, oxidizing agents, aldehydes, and β-propiolactone. As with inactivation of viruses in general, inactivation of caliciviruses by the various approaches may be matrix-, temperature-, and/or contact time-dependent. The susceptibilities of the caliciviruses to the various physical and chemical inactivation approaches are generally similar to those displayed by other small, non-enveloped viruses, with the exception that the parvoviruses and circoviruses may require higher temperatures for inactivation, while these families appear to be more susceptible to UV-C inactivation than are the caliciviruses.

show abstract

Molecular Study of the Persistence of Infectious Human Norovirus on Food-Contact Surfaces

Cited by 40 publications

References 30 publications

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

Simple and Rapid Detection of Human Norovirus from Produce Using SYBR Green I-based Real-time RT-PCR

Inactivation of Caliciviruses

Contact Info

Product

Resources

About