Recovery of viruses from vegetable surfaces

Ward, Bryan K.; Chenoweth, C M; Irving, Louise G.

doi:10.1128/aem.44.6.1389-1394.1982

Cited by 27 publications

(12 citation statements)

References 25 publications

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“…Such survival data are important in determining the risks of exposure over time following the contamination of produce and its subsequent storage. The recovery efficiency of 56.5 % for Ad2 from lettuce was comparable to the 55 % of enteric adenovirus type 6 recovered from lettuce by Ward et al (1982) in a previous study; nevertheless, our recovery of Ad2 from strawberries and raspberries was lower than those reported for enteric viruses (*50 %) in other studies (Bidawid et al 2000;Le Guyader et al 2004;Butot et al 2007). For example, Bidawid et al (2000) reported a recovery of 81 % of hepatitis A virus from strawberries; however, they used immunomagnetic beads and positively charged Virosorb 1MDS filters to assist in virus capture and concentration.…”

Section: Sd Standard Deviationsupporting

confidence: 82%

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Survival of Respiratory Viruses on Fresh Produce

2013

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In addition to enteric viruses of fecal origin, emerging zoonotic viruses such as respiratory coronaviruses and influenza viruses may potentially be transmitted via contaminated foods. The goal of this study was to determine the recovery efficiencies and the survival of two respiratory viruses, namely, adenovirus 2 (Ad2) and coronavirus 229E (CoV229E), on fresh produce in comparison to the enteric poliovirus 1 (PV1). Adenovirus was recovered with efficiencies of 56.5, 31.8, and 34.8 % from lettuce, strawberries, and raspberries, respectively. Coronavirus was recovered from lettuce with an efficiency of 19.6 % yet could not be recovered from strawberries. Poliovirus was recovered with efficiencies of 76.7 % from lettuce, but only 0.06 % from strawberries. For comparison purposes, the survival of Ad2, CoV229E, and PV1 was determined for periods up to 10 days on produce. The enteric PV1 survived better than both respiratory viruses on lettuce and strawberries, with only ≤1.03 log reductions after 10 days of storage at 4 °C compared to CoV229E not being recovered after 4 days on lettuce and reductions of 1.97 log and 2.38 log of Ad2 on lettuce and strawberries, respectively, after 10 days. Nevertheless, these respiratory viruses were able to survive for at least several days on produce. There is therefore the potential for transfer to the hands and subsequently to the mucosa via rubbing the eyes or nose. In addition, some respiratory coronaviruses (e.g., severe acute respiratory syndrome coronavirus) and adenoviruses are also capable of replication in the gut and there is thus some potential for acquisition through the consumption of contaminated produce.

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Section: Sd Standard Deviationsupporting

confidence: 82%

“…PV1 was recovered with an efficiency of 76.7 % from lettuce in this study. This is greater than the 58 % recovery efficiency reported by Ward et al (1982). In contrast, the recovery of PV1 from strawberries was only 0.06 %, demonstrating that virus recoveries from different types of produce can vary significantly.…”

Section: Sd Standard Deviationmentioning

confidence: 59%

Survival of Respiratory Viruses on Fresh Produce

2013

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“…Previous studies that involved hepatitis A virus (HAV) and poliovirus recovery from fruits and vegetables showed variable efficiencies, suggesting that the detachment process is a net result of complex virus particle-surface interactions (14,27). Studies by Legitt et al (14) and Ward et al (27) used a high pH (9.0) buffer wash to recover viruses from lettuce.…”

Section: Discussionmentioning

confidence: 99%

Variability of Virus Attachment Patterns to Butterhead Lettuce

Vega

Smith

Garland

et al. 2005

Journal of Food Protection

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Enteric viruses account for most foodborne illness in the United States. The objective of this study was to determine whether the isoelectric point (pI) of viruses such as feline calicivirus (FCV), echovirus 11, and bacteriophages phiX174 and MS2 had any effect on their attachment to butterhead lettuce. The adsorption of virus particles to the lettuce was variable. Bacteriophage MS2 was the only virus that fit the current Derjaguin-Landau-Verway-Overbeek model of virus attachment. Echovirus 11 had the highest affinity to lettuce surface. Echovirus 11 appeared to exhibit reversible attachment above its pI, whereas below its pI strong adsorption was observed. Adsorption of FCV was at its maximum above its pI. Bacteriophage phiX174 exhibited the most complex adsorption pattern, with attachment occurring only at the pH extremes (pH 3.0 and 8.0). These results suggest the current model for virus adsorption to sediment does not adequately explain the attachment of virus to lettuce. Importantly, the results indirectly suggest that current sample processing methods to recover viruses from lettuce may differentially select for the recovery of only certain virus types.

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“…Waterborne viruses are responsible for numerous human diseases. − As a consequence, the processes governing the fate, stability, and the transmission patterns of waterborne viruses in natural and in engineered systems has received considerable research attention. − Among these processes is the adsorption of viruses to solid surfaces in contact with water. ,,− Depending on the systems studied, these surfaces include minerals, ,− dissolved and particulate natural organic matter, − filter membranes, − and vegetables and fruit skins , as well as human skin. − …”

Section: Introductionmentioning

confidence: 99%

Viruses at Solid–Water Interfaces: A Systematic Assessment of Interactions Driving Adsorption

Armanious

Aeppli²,

Jacak

et al. 2015

Environ. Sci. Technol.

224

268

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Adsorption to solid-water interfaces is a major process governing the fate of waterborne viruses in natural and engineered systems. The relative contributions of different interaction forces to adsorption and their dependence on the physicochemical properties of the viruses remain, however, only poorly understood. Herein, we systematically studied the adsorption of four bacteriophages (MS2, fr, GA, and Qβ) to five model surfaces with varying surface chemistries and to three dissolved organic matter adlayers, as a function of solution pH and ionic strength, using quartz crystal microbalance with dissipation monitoring. The viruses were selected to have similar sizes and shapes but different surface charges, polarities, and topographies, as identified by modeling the distributions of amino acids in the virus capsids. Virus-sorbent interactions were governed by long-ranged electrostatics and favorable contributions from the hydrophobic effect, and shorter-ranged van der Waals interactions were of secondary importance. Steric effects depended on the topographic irregularities on both the virus and sorbent surfaces. Differences in the adsorption characteristics of the tested viruses were successfully linked to differences in their capsid surface properties. Besides identifying the major interaction forces, this work highlights the potential of computable virus surface charge and polarity descriptors to predict virus adsorption to solid-water interfaces.

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Recovery of viruses from vegetable surfaces

Cited by 27 publications

References 25 publications

Survival of Respiratory Viruses on Fresh Produce

Survival of Respiratory Viruses on Fresh Produce

Variability of Virus Attachment Patterns to Butterhead Lettuce

Viruses at Solid–Water Interfaces: A Systematic Assessment of Interactions Driving Adsorption

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