Rapid Methods for Quality Assurance of Foods: the Next Decade with Polymerase Chain Reaction (PCR)-Based Food Monitoring

Medici, Dario De; Kuchta, T.; Knutsson, Rickard; Angelov, Angel; Auricchio, Bruna; Barbanera, Martino; Diaz‐Amigo, Carmen; Fiore, Alfonsina; Kudirkienė, Eglė; Höhl, Andreas; Tomić, Danijela Horvatek; Gotcheva, Velitchka; Pöpping, Bert; Prukner‐Radovčić, Estella; Scaramaglia, S.; Siekel, P.; To, Kim Anh; Wagner, Martin

doi:10.1007/s12161-014-9915-6

Cited by 27 publications

(14 citation statements)

References 127 publications

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“…There is ongoing interest in the application of molecular methods for detection of viral pathogens in the food industry due to their high sensitivity, rapid diagnostics compared to culture-based methods, and lack of culturing method for important viral pathogens (48)(49)(50). However, RT-qPCR reductions are known to consistently underestimate those measured by viral infectivity (26), which is considered the gold standard for providing information of importance to human health.…”

Section: Discussionmentioning

confidence: 99%

Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water

Dunkin

Weng

Jacangelo

et al. 2017

Appl Environ Microbiol

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Human noroviruses (hNoVs) are a known public health concern associated with the consumption of leafy green vegetables. While a number of studies have investigated pathogen reduction on the surfaces of leafy greens during the postharvest washing process, there remains a paucity of data on the level of treatment needed to inactivate viruses in the wash water, which is critical for preventing cross-contamination. The objective of this study was to quantify the susceptibility of hNoV genotype I (GI), hNoV GII, murine norovirus (MNV), and bacteriophage MS2 to free chlorine in whole leaf, chopped romaine, and shredded iceberg lettuce industrial leafy green wash waters, each sampled three times over a 4-month period. A suite of kinetic inactivation models was fit to the viral reduction data to aid in quantification of concentration-time (CT) values. Results indicate that 3-log infectivity reduction was achieved at CT values of less than 0.2 mg · min/liter for MNV and 2.5 mg · min/liter for MS2 in all wash water types. CT values for 2-log molecular reduction of hNoV GI in whole leaf and chopped romaine wash waters were 1.5 and 0.9 mg · min/liter, respectively. For hNoV GII, CT values were 13.0 and 7.5 mg · min/liter, respectively. In shredded iceberg wash water, 3-log molecular reduction was not observed for any virus over the time course of experiments. These findings demonstrate that noroviruses may exhibit genogroup-dependent resistance to free chlorine and emphasize the importance of distinguishing between genogroups in hNoV persistence studies. Postharvest washing of millions of pounds of leafy greens is performed daily in industrial processing facilities with the intention of removing dirt, debris, and pathogenic microorganisms prior to packaging. Modest inactivation of pathogenic microorganisms (less than 2 log) is known to occur on the surfaces of leafy greens during washing. Therefore, the primary purpose of the sanitizing agent is to maintain microbial quality of postharvest processing water in order to limit cross-contamination. This study modeled viral inactivation data and quantified the free-chlorine CT values that processing facilities must meet in order to achieve the desired level of hNoV GI and GII reduction. Disinfection experiments were conducted in industrial leafy green wash water collected from a full-scale fresh produce processing facility in the United States, and hNoV GI and GII results were compared with surrogate molecular and infectivity data.

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Section: Discussionmentioning

confidence: 99%

Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water

Dunkin

Weng

Jacangelo

et al. 2017

Appl Environ Microbiol

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“…Whether this indicates an increase in sensitivity caused by the inability of the molecular approach to distinguish between infective and non-infective bacteria, or whether the classical culturing method is simply less efficient, is a controversial question. Whatever the case, novel ISO molecular protocols are being approved for detecting pathogens such as E. coli and Noroviruses and will be used increasingly in the future (De Medici et al, 2014). Conversely, the ISO for VTEC was more sensitive with respect to the E. coli RT-PCR.…”

Section: Discussionmentioning

confidence: 99%

Microbiological survey of raw and ready-to-eat leafy green vegetables marketed in Italy

Losio

Pavoni

Bilei

et al. 2015

International Journal of Food Microbiology

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“…Therefore, alternative methods of identifying the most important food-borne pathogenic bacteria, usually by the detection of pathogen-specific DNA sections, are becoming more popular [25].…”

Section: Resultsmentioning

confidence: 99%

Detection of Salmonella in Foods Using a Reference PN-ISO Method and an Alternative Method Based on Loop-mediated Isothermal Amplification Coupled with Bioluminescence

et al. 2016

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Rapid Methods for Quality Assurance of Foods: the Next Decade with Polymerase Chain Reaction (PCR)-Based Food Monitoring

Cited by 27 publications

References 127 publications

Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water

Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water

Microbiological survey of raw and ready-to-eat leafy green vegetables marketed in Italy

Detection of Salmonella in Foods Using a Reference PN-ISO Method and an Alternative Method Based on Loop-mediated Isothermal Amplification Coupled with Bioluminescence

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