Persistence of human norovirus GII.4 and GI.4, murine norovirus, and human adenovirus on soft berries as compared with PBS at commonly applied storage conditions

Verhaelen, Katharina; Bouwknegt, Martijn; Lodder-Verschoor, Froukje; Rutjes, Saskia A.; Husman, Ana Maria de Roda

doi:10.1016/j.ijfoodmicro.2012.10.008

Cited by 68 publications

(48 citation statements)

References 61 publications

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“…After the viruses had been cultivated on confluent RAW 264.7 cell monolayers for 2 to 3 days, the infected cells were subjected to freezing and thawing three times to release the viruses. The titer of MuNoV released from the cells was determined to be approximately 7 log 10 PFU/ml by viability assay (15). The PCR titer of the MuNoV stock was defined as 10 log 10 pcr-u/ml.…”

Section: Methodsmentioning

confidence: 99%

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Rönnqvist

Aho

Mikkelä

et al. 2014

Appl Environ Microbiol

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cHuman noroviruses (HuNoVs), a leading cause of food-borne gastroenteritis worldwide, are easily transferred via ready-to-eat (RTE) foods, often prepared by infected food handlers. In this study, the transmission of HuNoV and murine norovirus (MuNoV) from virus-contaminated hands to latex gloves during gloving, as well as from virus-contaminated donor surfaces to recipient surfaces after simulated preparation of cucumber sandwiches, was inspected. Virus transfer was investigated by swabbing with polyester swabs, followed by nucleic acid extraction from the swabs with a commercial kit and quantitative reverse transcription-PCR. During gloving, transfer of MuNoV dried on the hand was observed 10/12 times. HuNoV, dried on latex gloves, was disseminated to clean pairs of gloves 10/12 times, whereas HuNoV without drying was disseminated 11/12 times. In the sandwich-preparing simulation, both viruses were transferred repeatedly to the first recipient surface (left hand, cucumber, and knife) during the preparation. Both MuNoV and HuNoV were transferred more efficiently from latex gloves to cucumbers (1.2% ؎ 0.6% and 1.5% ؎ 1.9%) than vice versa (0.7% ؎ 0.5% and 0.5% ؎ 0.4%). We estimated that transfer of at least one infective HuNoV from contaminated hands to the sandwich prepared was likely to occur if the hands of the food handler contained 3 log 10 or more HuNoVs before gloving. Virus-contaminated gloves were estimated to transfer HuNoV to the food servings more efficiently than a single contaminated cucumber during handling. Our results indicate that virus-free food ingredients and good hand hygiene are needed to prevent HuNoV contamination of RTE foods.

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Section: Methodsmentioning

confidence: 99%

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Rönnqvist

Aho

Mikkelä

et al. 2014

Appl Environ Microbiol

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“…Stainless steel Li et al (2012) Temperature stability Buffer (PBS) Liu et al (2012) Comparison of persistence on stainless steel surfaces with MS2 and E. coli Stainless steel and PBS Sharps et al (2012) Transfer of hNoV to stainless steel and small fruits Stainless steel and fruit Tuladhar et al (2012a) Temperature stability Buffer (PBS) Tuladhar et al (2012b) Cleaning study of contaminated stainless steel surfaces. Stainless steel Tuladhar et al (2012c) Hydrogen peroxide vapour Room surfaces Verhaelen et al (2012) Persistence on soft berries Berries Tung et al (2013) Disinfectants Disinfectant…”

Section: Data Extractionmentioning

confidence: 99%

A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses

Knight

Haines

Stals

et al. 2016

International Journal of Food Microbiology

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“…Viruses were enumerated by endpoint titration in 96-well plates (42,45). Cells were seeded in a concentration of 2 ϫ 10 5 cells/ml, and 10-fold serial dilutions in fetal calf serum (FCS)-free medium were prepared (eight dilutions, 10 replicates with each), followed by inoculation in a 96-well plate.…”

Section: Virusesmentioning

confidence: 99%

“…In each extraction cycle, a negative control without a target was included. hAdV-5 and MNV-1 were detected as described by Verhaelen et al (45), and hNoV GI, hNoV GII, and influenza virus were detected as described by Tuladhar et al (47) and Svraka et al (48). Inhibition controls were included in all PCRs to monitor PCR inhibition (42,45,48).…”

Section: Virusesmentioning

confidence: 99%

“…Infectivity counts of MNV-1, hAdV-5, and influenza H1N1 virus were estimated by maximum likelihood from the presenceabsence profile of the endpoint dilutions, assuming homogeneous (Poisson) mixing (45). The log 10 -unit reductions of infectious virus particles were calculated on the basis of the virus count at time t relative to the count at t ϭ 0 (viruses eluted from wipes immediately after spiking).…”

Section: Virusesmentioning

confidence: 99%

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Wipes Coated with a Singlet-Oxygen-Producing Photosensitizer Are Effective against Human Influenza Virus but Not against Norovirus

Verhaelen

Bouwknegt

Rutjes

et al. 2014

Appl Environ Microbiol

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bTransmission of enteric and respiratory viruses, including human norovirus (hNoV) and human influenza virus, may involve surfaces. In food preparation and health care settings, surfaces are cleaned with wipes; however, wiping may not efficiently reduce contamination or may even spread viruses, increasing a potential public health risk. The virucidal properties of wipes with a singlet-oxygen-generating immobilized photosensitizer (IPS) coating were compared to those of similar but uncoated wipes (non-IPS) and of commonly used viscose wipes. Wipes were spiked with hNoV GI.4 and GII.4, murine norovirus 1 (MNV-1), human adenovirus type 5 (hAdV-5), and influenza virus H1N1 to study viral persistence. We also determined residual and transferred virus proportions on steel carriers after successively wiping a contaminated and an uncontaminated steel carrier. On IPS wipes only, influenza viruses were promptly inactivated with a 5-log 10 reduction. D values of infectious MNV-1 and hAdV-5 were 8.7 and 7.0 h on IPS wipes, 11.6 and 9.3 h on non-IPS wipes, and 10.2 and 8.2 h on viscose wipes, respectively. Independently of the type of wipe, dry cleaning removed, or drastically reduced, initial spot contamination of hNoV on surfaces. All wipes transferred hNoV to an uncontaminated carrier; however, the risk of continued transmission by reuse of wipes after 6 and 24 h was limited for all viruses. We conclude that cleaning wet spots with dry wipes efficiently reduced spot contamination on surfaces but that cross-contamination with noroviruses by wiping may result in an increased public health risk at high initial virus loads. For influenza virus, IPS wipes present an efficient one-step procedure for cleaning and disinfecting contaminated surfaces.

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Persistence of human norovirus GII.4 and GI.4, murine norovirus, and human adenovirus on soft berries as compared with PBS at commonly applied storage conditions

Cited by 68 publications

References 61 publications

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses

Wipes Coated with a Singlet-Oxygen-Producing Photosensitizer Are Effective against Human Influenza Virus but Not against Norovirus

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