Norovirus Persistence in Oysters to Prolonged Commercial Purification

Battistini, Roberta; Masotti, Chiara; Listorti, Valeria; Suffredini, Elisabetta; Maurella, Cristiana; Garcia-Vozmediano, Aitor; Costa, Erica; Iacona, Francesco; Orlandi, Mino; Ercolini, Carlo; Serracca, Laura

doi:10.3390/pathogens10080944

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…Not only did the elevated water temperature have no effect on the removal of virus RNA, but RNA levels remained comparatively stable throughout the 4-week trial. Likewise, virus RNA decreased within the 1st days and no benefit of prolonged depuration for the reduction in Caliciviridae RNA was observed in related work (Battistini et al, 2021b;Choi & Kingsley, 2016;Rupnik et al, 2021;Ueki et al, 2007). Similarly, we observed the highest reductions in NoV RNA within the 1st week.…”

Section: Discussionsupporting

confidence: 61%

“…The effects of light regimen, feeding, salinity and vibration have been examined. Also, depuration times have been extended for up to 6 weeks, and a promising approach may be elevated water temperatures (Battistini et al, 2021b;Drouaz et al, 2015;Kingsley et al, 2018;Martinez-Albores et al, 2020;Neish, 2013;Polo et al, 2018;Rupnik et al, 2021;Younger et al, 2020). A minimum of 8 °C is recommended for the depuration of Pacific oysters in the UK, but temperatures can vary depending on location.…”

Section: Introductionmentioning

confidence: 99%

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Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas)

et al. 2023

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Raw oysters are considered a culinary delicacy but are frequently the culprit in food-borne norovirus (NoV) infections. As commercial depuration procedures are currently unable to efficiently eliminate NoV from oysters, an optimisation of the process should be considered. This study addresses the ability of elevated water temperatures to enhance the elimination of NoV and Tulane virus (TuV) from Pacific oysters (Crassostrea gigas). Both viruses were experimentally bioaccumulated in oysters, which were thereafter depurated at 12 °C and 17 °C for 4 weeks. Infectious TuV and viral RNA were monitored weekly for 28 days by TCID50 and (PMAxx-) RT-qPCR, respectively. TuV RNA was more persistent than NoV and decreased by < 0.5 log10 after 14 days, while NoV reductions were already > 1.0 log10 at this time. For RT-qPCR there was no detectable benefit of elevated water temperatures or PMAxx for either virus (p > 0.05). TuV TCID50 decreased steadily, and reductions were significantly different between the two temperatures (p < 0.001). This was most evident on days 14 and 21 when reductions at 17 °C were 1.3–1.7 log10 higher than at 12 °C. After 3 weeks, reductions > 3.0 log10 were observed at 17 °C, while at 12 °C reductions did not exceed 1.9 log10. The length of depuration also had an influence on virus numbers. TuV reductions increased from < 1.0 log10 after seven days to > 4.0 log10 after 4 weeks. This implies that an extension of the depuration period to more than seven days, possibly in combination with elevated water temperatures, may be beneficial for the inactivation and removal of viral pathogens.

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Section: Discussionsupporting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas)

et al. 2023

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“…Bivalve shellfish, such as oysters, are vulnerable to viral contamination from the waters they are grown in. This poses a risk to human health as oysters are routinely consumed raw and untreated, making them a potential source of disease transmission (Battistini et al ., 2021 ). Numerous outbreaks of viral illness in many countries have been linked to oysters.…”

Section: Resultsmentioning

confidence: 99%

A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius

Neetoo,

Juggoo,

Johaheer

et al. 2023

Ital J Food Safety

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Norovirus (NOV) and hepatitis A virus (HAV) are human enteric viruses of major concern worldwide. Salad vegetables and molluscan shellfish are highly susceptible to contamination by NOV and HAV and can pose a health threat when consumed raw. The objective of this study was to determine the occurrence of NOV and HAV in lettuce, watercress, tomatoes, and oysters using the enzyme-linked immunosorbent assay and assess the health risks associated with consumption of these commodities by semi-quantitative risk assessment. The occurrence of NOV in vegetables ranked in the following decreasing order: lettuce (36%) > watercress (16%) > tomatoes (4%). However, HAV was more frequently detected in watercress (56%), compared to lettuce or tomatoes (12%). Additionally, NOV was detected in oysters (60%). The risk assessment exercise pointed to a medium-risk score of contracting a foodborne illness of viral origin for consumers eating fresh watercress or oysters. Future research will ascertain the presence of these enteric viruses in a broader range of food commodities.

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“…Globally, noroviruses are recognized to be the most common cause of foodborne illnesses across all ages in either sporadic AGE cases or outbreaks [ 52 , 53 , 54 ] and represent serious public health risks [ 55 , 56 , 57 ]. Besides this, noroviruses appear as one of the most frequent human viruses in bivalves worldwide and have been detected with varying prevalences (0–91.7%) [ 2 , 12 , 58 , 59 ].…”

Section: Discussionmentioning

confidence: 99%

Assessment of Gastroenteric Viruses in Marketed Bivalve Mollusks in the Tourist Cities of Rio de Janeiro, Brazil, 2022

Cantelli,

Tavares,

Sarmento

et al. 2024

Viruses

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This study investigated the prevalence and genetic diversity of gastroenteric viruses in mussels and oysters in Rio de Janeiro, Brazil. One hundred and thirty-four marketed bivalve samples were obtained between January and December 2022. The viral analysis was performed according to ISO/TS 15216, and the screening revealed the detection of norovirus GII/GI (40.3%), sapovirus (SaV; 12.7%), human mastadenovirus (7.5%), and rotavirus A (RVA; 5.9%). In total, 44.8% (60) of shellfish samples tested positive for one or more viruses, 46.7% (28/60) of the positive samples tested positive for a single viral agent, 26.7% (16) tested positive for two viral agents, 8.3% (5) for three viral agents, and 13.3% (8) for four viral agents. Additionally, three mussel samples were contaminated with the five investigated viruses (5%, 3/60). Norovirus GII showed the highest mean viral load (3.4 × 105 GC/g), followed by SaV (1.4 × 104 GC/g), RVA (1.1 × 104 GC/g), human mastadenovirus (3.9 × 103 GC/g), and norovirus GI (6.7 × 102 GC/g). Molecular characterization revealed that the recovered norovirus strains belonged to genotypes GII.2, GII.6, GII.9, GII.17, and GII.27; SaV belonged to genotypes GI.1 and GIV.1; RVA to genotypes G6, G8, P [8]-III, and human mastadenovirus to types F40 and F41. The GII.27 norovirus characterized in this study is the only strain of this genotype reported in Brazil. This study highlights the dissemination and diversity of gastroenteric viruses present in commercialized bivalves in a touristic area, indicating the potential risk to human health and the contribution of bivalves in the propagation of emerging pathogens.

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Norovirus Persistence in Oysters to Prolonged Commercial Purification

Cited by 6 publications

References 30 publications

Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas)

Temperature Dependent Depuration of Norovirus GII and Tulane Virus from Oysters (Crassostrea gigas)

A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius

Assessment of Gastroenteric Viruses in Marketed Bivalve Mollusks in the Tourist Cities of Rio de Janeiro, Brazil, 2022

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