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Lanave G, Catella C, Catalano A, Lucente MS, Pellegrini F, Fracchiolla G, Diakoudi G, Palmisani J, Trombetta CM, Martella V, Camero M. Assessing the virucidal activity of essential oils against feline calicivirus, a non-enveloped virus used as surrogate of norovirus. Heliyon 2024; 10:e30492. [PMID: 38711631 PMCID: PMC11070907 DOI: 10.1016/j.heliyon.2024.e30492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 04/27/2024] [Accepted: 04/28/2024] [Indexed: 05/08/2024] Open
Abstract
Norovirus (NoV) causes serious gastrointestinal disease worldwide and is regarded as an important foodborne pathogen. Due the difficulties of in vitro cultivation for human NoV, alternative caliciviruses (i.e., feline calicivirus, FCV, or murine NoV) have long been used as surrogates for in vitro assessment of the efficacy of antivirals. Essential oils (EOs) are natural compounds that have displayed antimicrobial and antioxidant properties. We report in vitro the virucidal efficacy of four EOs, Melissa officinalis L. EO (MEO), Thymus vulgaris L. EO (TEO), Rosmarinus officinalis L. EO (REO), and Salvia officinalis L. EO (SEO) against FCV at different time contacts (10, 30 min, 1, 4 and 8 h). At the maximum non-cytotoxic concentration and at 10- and 100- fold concentrations over the cytotoxic threshold, the EOs did not decrease significantly FCV viral titers. However, MEO at 12,302.70 μg/mL exhibited a significant efficacy decreasing the viral titer by 0.75 log10 Tissue Culture Infectious Dose (TCID50)/50 μl after 10 min as compared to virus control. In this study, virucidal activity of four EOs against FCV, was investigated. A lack of virucidal efficacy of TEO, REO and SEO at different compound concentrations and time contacts against FCV was observed whilst MEO was able to significantly decrease FCV titer.
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Affiliation(s)
- Gianvito Lanave
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Cristiana Catella
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Alessia Catalano
- Department of Pharmacy-Drug Sciences, University of Bari Aldo Moro, 70125, Bari, Italy
| | - Maria Stella Lucente
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Francesco Pellegrini
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University of Bari Aldo Moro, 70125, Bari, Italy
| | - Georgia Diakoudi
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Jolanda Palmisani
- Department of Biosciences, Biotechnologies and Environment, University of Bari Aldo Moro, 70126, Bari, Italy
| | - Claudia Maria Trombetta
- Department of Molecular and Developmental Medicine, University of Siena, 53100, Siena, Italy
| | - Vito Martella
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
| | - Michele Camero
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010, Valenzano, Bari, Italy
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Min A, Hossain MI, Jung S, Yeo D, Wang Z, Song M, Zhao Z, Park S, Choi C. Evaluation of the efficacy of ethanol, peracetic acid, and quaternary ammonium compounds against murine norovirus using carrier and suspension tests. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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3
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Transfer of MS2 bacteriophage from surfaces to raspberry and pitanga fruits and virus survival in response to sanitization, frozen storage and preservation technologies. Food Microbiol 2022; 104:103995. [DOI: 10.1016/j.fm.2022.103995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 12/23/2021] [Accepted: 01/20/2022] [Indexed: 01/20/2023]
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4
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Impact of Theaflavins-Enriched Tea Leaf Extract TY-1 against Surrogate Viruses of Human Norovirus: In Vitro Virucidal Study. Pathogens 2022; 11:pathogens11050533. [PMID: 35631054 PMCID: PMC9147082 DOI: 10.3390/pathogens11050533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/14/2022] [Accepted: 04/28/2022] [Indexed: 12/04/2022] Open
Abstract
Using an effective natural virucidal substance may be a feasible approach for preventing food-borne viral contamination. Here, the virucidal efficacy of theaflavins (TFs)-enriched tea leaf extract (TY-1) against feline calicivirus (FCV) and murine norovirus (MNV), surrogates of human norovirus (HuNoV), was evaluated. The virus solutions were mixed with various dosages of TY-1 and incubated at 25 °C for different contact times. TY-1 reduced the viral titer of both surrogate viruses in a time- and dosage-dependent manner. A statistically significant reduction in the viral titer of FCV by 5.0 mg/mL TY-1 and MNV by 25.0 mg/mL TY-1 was observed in 10 s and 1 min, respectively. Furthermore, TY-1 reduced the viral titer of FCV and MNV on the dry surface in 10 min. The multiple compounds in TY-1, including TFs and catechins, contributed to its overall virucidal activity. Furthermore, the effect of TY-1 on viral proteins and genome was analyzed using Western blotting, RT-PCR, and transmission electron microscopy. TY-1 was found to promote the profound disruption of virion structures, including the capsid proteins and genome. Our finding demonstrates the potential of using TY-1 as a nature-derived disinfectant in food processing facilities and healthcare settings to reduce viral load and HuNoV transmission.
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Jefri UHNM, Khan A, Lim YC, Lee KS, Liew KB, Kassab YW, Choo CY, Al-Worafi YM, Ming LC, Kalusalingam A. A systematic review on chlorine dioxide as a disinfectant. J Med Life 2022; 15:313-318. [PMID: 35449999 PMCID: PMC9015185 DOI: 10.25122/jml-2021-0180] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Accepted: 01/17/2022] [Indexed: 11/16/2022] Open
Abstract
The COVID-19 pandemic has tremendously increased the production and sales of disinfectants. This study aimed to systematically review and analyze the efficacy and safety of chlorine dioxide as a disinfectant. The literature relating to the use of chlorine dioxide as a disinfectant was systematically reviewed in January 2021 using databases such as PubMed, Science Direct, and Google Scholar. Inclusion criteria were studies that investigated the use of chlorine dioxide to assess the efficacy, safety, and impact of chlorine dioxide as a disinfectant. Out of the 33 included studies, 14 studies focused on the disinfectant efficacy of chlorine dioxide, 8 studies expounded on the safety and toxicity in humans and animals, and 15 studies discussed the impact, such as water treatment disinfection using chlorine dioxide. Chlorine dioxide is a safe and effective disinfectant, even at concentrations as low as 20 to 30 mg/L. Moreover, the efficacy of chlorine dioxide is mostly independent of pH. Chlorine dioxide can be effectively used to disinfect drinking water without much alteration of palatability and can also be used to destroy pathogenic microbes, including viruses, bacteria, and fungi from vegetables and fruits. Our review confirms that chlorine dioxide is effective against the resistant Mycobacterium, H1N1, and other influenza viruses. Studies generally support the use of chlorine dioxide as a disinfectant. The concentration deemed safe for usage still needs to be determined on a case-by-case basis.
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Affiliation(s)
- Umi Haida Nadia Mohamed Jefri
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Abdullah Khan
- School of Pharmacy, KPJ Healthcare University College, Nilai, Malaysia
| | - Ya Chee Lim
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Kah Seng Lee
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Malaysia
| | - Kai Bin Liew
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Malaysia
| | - Yaman Walid Kassab
- College of Pharmacy, National University of Science and Technology, Muscat, Oman
| | - Chee-Yan Choo
- Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam, Malaysia
| | - Yaser Mohammed Al-Worafi
- College of Pharmacy, University of Science and Technology of Fujairah, Fujairah, United Arab Emirates,College of Medical Sciences, Azal University for Human Development, Sana'a, Yemen
| | - Long Chiau Ming
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam,Long Chiau Ming, PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam. E-mail:
| | - Anandarajagopal Kalusalingam
- School of Pharmacy, KPJ Healthcare University College, Nilai, Malaysia,Corresponding Author: Anandarajagopal Kalusalingam, School of Pharmacy, KPJ Healthcare University College, Nilai, Malaysia. E-mail:
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6
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Ezzatpanah H, Gómez‐López VM, Koutchma T, Lavafpour F, Moerman F, Mohammadi M, Raheem D. New food safety challenges of viral contamination from a global perspective: Conventional, emerging, and novel methods of viral control. Compr Rev Food Sci Food Saf 2022; 21:904-941. [DOI: 10.1111/1541-4337.12909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 12/11/2022]
Affiliation(s)
- Hamid Ezzatpanah
- Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | | | - Tatiana Koutchma
- Guelph Research and Development Center Agriculture and Agri‐Food Canada Guelph Ontario Canada
| | | | - Frank Moerman
- Department of Chemistry Catholic University of Leuven ‐ KU Leuven Leuven Belgium
| | | | - Dele Raheem
- Arctic Centre (NIEM) University of Lapland Rovaniemi Finland
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Nag R, Russell L, Nolan S, Auer A, Markey BK, Whyte P, O'Flaherty V, Bolton D, Fenton O, Richards KG, Cummins E. Quantitative microbial risk assessment associated with ready-to-eat salads following the application of farmyard manure and slurry or anaerobic digestate to arable lands. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:151227. [PMID: 34715220 DOI: 10.1016/j.scitotenv.2021.151227] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 06/13/2023]
Abstract
Farmyard manure and slurry (FYM&S) and anaerobic digestate are potentially valuable soil conditioners providing important nutrients for plant development and growth. However, these organic fertilisers may pose a microbial health risk to humans. A quantitative microbial risk assessment (QMRA) model was developed to investigate the potential human exposure to pathogens following the application of FYM&S and digestate to agricultural land. The farm-to-fork probabilistic model investigated the fate of microbial indicators (total coliforms and enterococci) and foodborne pathogens in the soil with potential contamination of ready-to-eat salads (RTEs) at the point of human consumption. The processes examined included pathogen inactivation during mesophilic anaerobic digestion (M-AD), post-AD pasteurisation, storage, dilution while spreading, decay in soil, post-harvest washing processes, and finally, the potential growth of the pathogen during refrigeration/storage at the retail level in the Irish context. The QMRA highlighted a very low annual probability of risk (Pannual) due to Clostridium perfringens, norovirus, and Salmonella Newport across all scenarios. Mycobacterium avium may result in a very high mean Pannual for the application of raw FYM&S, while Cryptosporidium parvum and pathogenic E. coli showed high Pannual, and Listeria monocytogenes displayed moderate Pannual for raw FYM&S application. The use of AD reduces this risk; however, pasteurisation reduces the Pannual to an even greater extent posing a very low risk. An overall sensitivity analysis revealed that mesophilic-AD's inactivation effect is the most sensitive parameter of the QMRA, followed by storage and the decay on the field (all negatively correlated to risk estimate). The information generated from this model can help to inform guidelines for policymakers on the maximum permissible indicator or pathogen contamination levels in the digestate. The QMRA can also provide the AD industry with a safety assessment of pathogenic organisms resulting from the digestion of FYM&S.
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Affiliation(s)
- Rajat Nag
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
| | - Lauren Russell
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Stephen Nolan
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Agathe Auer
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Bryan K Markey
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Paul Whyte
- University College Dublin, School of Veterinary Medicine, Belfield, Dublin 4, Ireland.
| | - Vincent O'Flaherty
- National University of Ireland Galway, School of Natural Sciences and Ryan Institute, Galway, Ireland.
| | - Declan Bolton
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Owen Fenton
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Karl G Richards
- Teagasc, Environment Research Centre, Johnstown Castle, County Wexford, Ireland.
| | - Enda Cummins
- University College Dublin, School of Biosystems and Food Engineering, Belfield, Dublin 4, Ireland.
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Jubinville E, Girard M, Trudel-Ferland M, Fliss I, Jean J. Inactivation of Murine Norovirus Suspended in Organic Matter Simulating Actual Conditions of Viral Contamination. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:544-552. [PMID: 34328631 DOI: 10.1007/s12560-021-09493-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 07/20/2021] [Indexed: 06/13/2023]
Abstract
Foodborne viral illnesses are frequent worldwide and costly for the society. Human norovirus is one of the most common causal agents. Although some norovirus genotypes can now be cultured, surrogates are still used for inactivation studies. The aim of this study was to evaluate the effects of different organic loads individually (artificial feces, real fecal matter, ASTM tripartite organic load, fetal bovine serum) on the efficacy of three highly used sanitization treatments (thermal inactivation, peracetic acid and sodium hypochlorite treatment) using murine norovirus 3 in solutions and surfaces. Based on plaque-forming units, we show that organic matter protects murine norovirus 3 against thermal inactivation (viral reduction of ~ 1 log compared to 2.67 with PBS). However, there was a low-level but significant protection against peracetic acid (viral reduction of ~ 2 log compared to 2.85 with PBS) and none in the presence of sodium hypochlorite. Our study showed that the tested organic matters do not behave similarly depending on the treatments, especially with heat treatments, which showed a higher protection. Furthermore, Feclone ™ artificial feces mimicked some aspect of real fecal matter and may be used instead. Our results will be helpful to researchers undertaking viral inactivation studies in which an organic matrix is used to simulate actual conditions of human norovirus environment.
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Affiliation(s)
- Eric Jubinville
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Maryline Girard
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Mathilde Trudel-Ferland
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Ismail Fliss
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada
| | - Julie Jean
- Département Des Sciences Des Aliments, Institute of Nutraceuticals and Functional Foods, Université Laval, Québec, QC, G1V 0A6, Canada.
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9
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Moon Y, Han S, Son JW, Park SH, Ha SD. Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Effectiveness of water and sanitizer washing solutions for removing enteric viruses from blueberries. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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11
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Comparison of antiviral effect of oxidizing disinfectants against murine norovirus-1 and hepatitis A virus on fresh root vegetables. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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12
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Trudel-Ferland M, Jubinville E, Jean J. Persistence of Hepatitis A Virus RNA in Water, on Non-porous Surfaces, and on Blueberries. Front Microbiol 2021; 12:618352. [PMID: 33613487 PMCID: PMC7890088 DOI: 10.3389/fmicb.2021.618352] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 01/15/2021] [Indexed: 11/17/2022] Open
Abstract
Enteric viruses, such as human norovirus and hepatitis A virus (HAV), are the leading cause of transmissible foodborne illness. Fresh produce such as berries are often contaminated by infected food handlers, soiled water, or food contact surfaces. The gold-standard method for virus detection throughout the food chain is RT-qPCR, which detects portions of genomes including non-infectious viral particles and naked viral RNA. The aim of this study was to evaluate the persistence of heat-inactivated HAV in water, phosphate-buffered saline, on stainless steel and polyvinyl chloride, and on blueberries at −80°C, −20°C, 4°C, and room temperature. In water and phosphate-buffered saline, viral RNA could be detected for up to 90 days regardless of temperature when the initial load was 2.5 × 104 or 2.5 × 106 genome copies. It was detected on polyvinyl chloride and blueberries under most conditions. On stainless steel, the large initial load persisted for 90 days, while the medium-level load was detected only up to 16 days at room temperature or 60 days at 4°C. The detection of non-infectious viral RNA can confound investigations of gastroenteritis outbreaks. Pretreatments that discriminate between naked RNA, non-infectious virions and infectious virions need to be included in the RT-qPCR method in order to reduce the risk of positive results associated with non-infectious viral particles.
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Affiliation(s)
- Mathilde Trudel-Ferland
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
| | - Eric Jubinville
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
| | - Julie Jean
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Rajiuddin SM, Vigre H, Musavian HS, Kohle S, Krebs N, Hansen TB, Gantzer C, Schultz AC. Inactivation of hepatitis A virus and murine norovirus on surfaces of plastic, steel and raspberries using steam-ultrasound treatment. FOOD AND ENVIRONMENTAL VIROLOGY 2020; 12:295-309. [PMID: 32885354 DOI: 10.1007/s12560-020-09441-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Accepted: 08/27/2020] [Indexed: 06/11/2023]
Abstract
The leading causes of foodborne viral disease outbreaks are human norovirus and hepatitis A virus (HAV). Their environmental persistence enables contamination of kitchen surfaces and crops often consumed raw, such as berries. Many decontamination procedures are inefficient and unsuitable for surfaces of industrial kitchen environments and soft fruits. In this study, we investigated the efficiency of a novel surface decontamination technology, combining steam and ultrasound (steam-ultrasound). Plastic, steel or raspberry surfaces were spiked with the norovirus surrogate, murine norovirus (MNV), and HAV, and steam-ultrasound treated at 85, 90 and 95 °C for 0-5 s. Post treatment viruses were titrated for survival by plaque assay and for genome stability by real-time quantitative PCR (RT-qPCR) of nucleic acid extracts. Survival of viruses were estimated in a log-linear model and the treatment time requirements for each decimal reduction (D value) in viral survival were calculated. The estimated D values of MNV or HAV were 0.4-0.2 or 1.1-0.8 s on plastic, 0.9-0.7 or 1.4-0.8 s on steel and 1.6-1.7 or 3.2-4.7 s on raspberries. No clear trend of genome reduction was observed with tested treatment parameters. Raspberries treated up to 4 s retained its natural texture and visual appeal similar to untreated controls whilst monitored for 7 days. In conclusion, steam-ultrasound treatment can within seconds reduce the titre of foodborne viruses on surfaces of plastic, steel and raspberries. This may particularly benefit industrial scale production of soft fruits for raw consumption and for swift non-hazardous decontamination of industrial kitchen surfaces.
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Affiliation(s)
- Sheikh Md Rajiuddin
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | - Håkan Vigre
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | | | - Simon Kohle
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | - Niels Krebs
- Force Technology, SonoSteam, Park allé 345, 2605, Brøndby, Denmark
| | - Tina Beck Hansen
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark
| | | | - Anna Charlotte Schultz
- Division of Microbiology and Production, National Food Institute, Technical University of Denmark, Kemitorvet, Building 204, 2800, Kgs. Lyngby, Denmark.
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Pérez-Lavalle L, Carrasco E, Valero A. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products. Foods 2020; 9:E1558. [PMID: 33126448 PMCID: PMC7692465 DOI: 10.3390/foods9111558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/09/2020] [Accepted: 10/13/2020] [Indexed: 12/12/2022] Open
Abstract
Increasing consumption of blueberries is associated with appreciation of their organoleptic properties together with their multiple health benefits. The increasing number of outbreaks caused by pathogenic microorganisms associated with their consumption in the fresh state and the rapid spoilage of this product which is mainly caused by moulds, has led to the development and evaluation of alternatives that help mitigate this problem. This article presents different strategies ranging from chemical, physical and biological technologies to combined methods applied for microbial decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA), ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL) and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions in derivative products. A combination of methods at moderate intensities or levels is a promising strategy to increase microbial decontamination with a minimal impact on product quality.
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Affiliation(s)
- Liliana Pérez-Lavalle
- Faculty of Basic and Biomedical Sciences, Universidad Simón Bolívar, Barranquilla 080002, Colombia
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Elena Carrasco
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
| | - Antonio Valero
- Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Córdoba, 14014 Córdoba, Spain; (E.C.); (A.V.)
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15
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Lin Q, Lim JYC, Xue K, Yew PYM, Owh C, Chee PL, Loh XJ. Sanitizing agents for virus inactivation and disinfection. VIEW 2020; 1:e16. [PMID: 34766164 PMCID: PMC7267133 DOI: 10.1002/viw2.16] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/02/2020] [Accepted: 04/05/2020] [Indexed: 01/19/2023] Open
Abstract
Viral epidemics develop from the emergence of new variants of infectious viruses. The lack of effective antiviral treatments for the new viral infections coupled with rapid community spread of the infection often result in major human and financial loss. Viral transmissions can occur via close human-to-human contact or via contacting a contaminated surface. Thus, careful disinfection or sanitization is essential to curtail viral spread. A myriad of disinfectants/sanitizing agents/biocidal agents are available that can inactivate viruses, but their effectiveness is dependent upon many factors such as concentration of agent, reaction time, temperature, and organic load. In this work, we review common commercially available disinfectants agents available on the market and evaluate their effectiveness under various application conditions. In addition, this work also seeks to debunk common myths about viral inactivation and highlight new exciting advances in the development of potential sanitizing agents.
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Affiliation(s)
- Qianyu Lin
- NUS Graduate School for Integrative Sciences and EngineeringNational University of SingaporeSingapore
| | - Jason Y. C. Lim
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
| | - Kun Xue
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
| | - Pek Yin Michelle Yew
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
| | - Cally Owh
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
| | - Pei Lin Chee
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
| | - Xian Jun Loh
- Soft Materials DepartmentInstitution of Materials Research and EngineeringAgency for ScienceTechnology and Research (A*STAR)InnovisSingapore
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16
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Anfruns-Estrada E, Bottaro M, Pintó RM, Guix S, Bosch A. Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad. Foods 2019; 8:E637. [PMID: 31817024 PMCID: PMC6963976 DOI: 10.3390/foods8120637] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/25/2019] [Accepted: 11/29/2019] [Indexed: 12/13/2022] Open
Abstract
Human norovirus (HuNoV) is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. Despite industrial efforts to control HuNoV contamination of foods, its prevalence in foodstuffs at retail is significant. HuNoV infections are often associated with the consumption of contaminated produce, including ready-to-eat (RTE) salads. Decontamination of produce by washing with disinfectants is a consumer habit which could significantly contribute to mitigate the risk of infection. The aim of our study was to measure the effectiveness of chemical sanitizers in inactivating genogroup I and II HuNoV strains on mixed salads using a propidium monoazide (PMAxx)-viability RTqPCR assay. Addition of sodium hypochlorite, peracetic acid, or chlorine dioxide significantly enhanced viral removal as compared with water alone. Peracetic acid provided the highest effectiveness, with log10 reductions on virus levels of 3.66 ± 0.40 and 3.33 ± 0.19 for genogroup I and II, respectively. Chlorine dioxide showed lower disinfection efficiency. Our results provide information useful to the food industry and final consumers for improving the microbiological safety of fresh products in relation to foodborne viruses.
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Affiliation(s)
- Eduard Anfruns-Estrada
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Marilisa Bottaro
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Department of Veterinary Medicine, University of Bari Aldo Moro, 70010 Bari, Italy
| | - Rosa M. Pintó
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Susana Guix
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
| | - Albert Bosch
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain; (E.A.-E.); (M.B.); (R.M.P.); (A.B.)
- Nutrition and Food Safety Research Institute (INSA·UB), University of Barcelona, Santa Coloma de, 08921 Gramenet, Spain
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17
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Tso KM, Ni B, Wong HC. Oxidative Disinfectants Activate Different Responses in Vibrio parahaemolyticus. J Food Prot 2019; 82:1890-1895. [PMID: 31622162 DOI: 10.4315/0362-028x.jfp-19-191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Vibrio parahaemolyticus is a prevalent seafoodborne enteropathogen that has become a global concern since the spread of its pandemic strain in 1996. This study investigates the responses of this pathogen to the oxidative disinfectants hydrogen peroxide, chlorine dioxide, and peracetic acid. Expression of the regulator genes oxyR and rpoS, determined by reverse transcription PCR, in V. parahaemolyticus wild-type, oxyR mutant, and rpoS mutant strains exhibited similar patterns in response to the tested oxidative disinfectants. The transcription of the rpoS gene was markedly enhanced in the oxyR mutant strain in the exponential phase. The expression of catalase KatE1 was tracked by using a LacZ fusion reporter in these strains. The experimental results revealed that KatE1 was a significant scavenger of hydrogen peroxide and peracetic acid in V. parahaemolyticus, and RpoS may partially compensate for the regulatory role of OxyR in the oxyR mutant strain. In contrast to its responses to hydrogen peroxide and paracetic acid, KatE1 was not the primary scavenger of chlorine dioxide in these V. parahaemolyticus strains. This study shows that these disinfectants activated a basic oxidative response in this pathogen with different features.
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Affiliation(s)
- Kai-Ming Tso
- Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China (ORCID: https://orcid.org/0000-0001-5556-7416 [H.-C.W.])
| | - Bin Ni
- Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China (ORCID: https://orcid.org/0000-0001-5556-7416 [H.-C.W.])
| | - Hin-Chung Wong
- Department of Microbiology, Soochow University, Taipei, Taiwan 111, Republic of China (ORCID: https://orcid.org/0000-0001-5556-7416 [H.-C.W.])
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18
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Fuzawa M, Araud E, Li J, Shisler JL, Nguyen TH. Free Chlorine Disinfection Mechanisms of Rotaviruses and Human Norovirus Surrogate Tulane Virus Attached to Fresh Produce Surfaces. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2019; 53:11999-12006. [PMID: 31517478 DOI: 10.1021/acs.est.9b03461] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
To fill the knowledge gap on how effective free chlorine is against viral-contaminated produce, we inoculated the surfaces of outdoor- or greenhouse-grown kale and mustard with Rotavirus (RV) or a human norovirus surrogate (Tulane virus, TV) and then disinfected the leaves with free chlorine. Disinfection efficacies for RV strain OSU and Wa were approximately 1-log10 higher when attached to mustard than to kale. Similar disinfection efficacies were observed for TV attached to mustard or kale. When examining TV and RV OSU in suspension (not attached to leaf surfaces), TV was more resistant to free chlorine than RV OSU. Inactivation efficacies were higher for these viruses in suspension versus viruses attached to produce the surface. We also found that free chlorine damaged viral capsids, allowing free chlorine access to viral RNA to damage viral genomes. Exposure to free chlorine at 1.7 ppm over 1 min caused VP8* of RV OSU to lose its ability to bind to its host receptors. TV lost its ability to bind to its receptor only after exposure to free chlorine at 29 ppm over 1 min. Thus, to reduce foodborne viral infections, it is important to consider the differences in virus' reactivity and inactivation mechanisms with free chlorine.
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Affiliation(s)
| | | | - Jianrong Li
- Department of Veterinary Biosciences , The Ohio State University , Columbus 43210 , Ohio , United States
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19
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Leblanc D, Gagné MJ, Poitras É, Brassard J. Persistence of murine norovirus, bovine rotavirus, and hepatitis A virus on stainless steel surfaces, in spring water, and on blueberries. Food Microbiol 2019; 84:103257. [PMID: 31421763 DOI: 10.1016/j.fm.2019.103257] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 06/28/2019] [Accepted: 06/29/2019] [Indexed: 01/03/2023]
Abstract
The viability of murine norovirus (MNV-1), bovine rotavirus (boRV), and hepatitis A virus (HAV) was evaluated at 21 °C, 4 °C, and -20 °C on stainless steel surfaces, in bottled water, and on blueberries for up to 21 days. After 14 days of incubation at 21 °C on stainless steel, a viability loss >4 log for MNV-1, >8 log for boRV, and >1 log for HAV was observed. Losses were observed for MNV-1 (>1 log) and HAV (>2 log) incubated in water at 21 °C for 21 days. No significant loss was detected for MNV-1 and HAV at 4 °C and -20 °C and for boRV at 21 °C, 4 °C, and -20 °C. On blueberries incubated at 4 °C and -20 °C, they all maintained their infectivity. After 7 days at 21 °C, a loss >2 log, a loss of 3 log, and no loss were observed for boRV, MNV-1, and HAV, respectively. After RNase pretreatment, the detection of extracted RNA from infectious and noninfectious samples suggested the protection of RNA inside the capsid. Even though they all are enteric viruses, their persistence varied with temperature and the nature of the commodity. It is therefore important to use more than one viral surrogate, during inactivation treatments or implementation of control measures.
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Affiliation(s)
- Danielle Leblanc
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Marie-Josée Gagné
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Élyse Poitras
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada
| | - Julie Brassard
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3, Canada.
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20
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Brié A, Gantzer C, Boudaud N, Bertrand I. The impact of chlorine and heat on the infectivity and physicochemical properties of bacteriophage MS2. FEMS Microbiol Ecol 2019; 94:5033402. [PMID: 29878194 DOI: 10.1093/femsec/fiy106] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 05/29/2018] [Indexed: 11/14/2022] Open
Abstract
Enteric viruses and bacteriophages are exposed to various inactivating factors outside their host, and among them chlorine and heat are the most commonly used sanitizer in water industry and treatment in the food industry, respectively. Using MS2 phages as models for enteric viruses, we investigated the impact of free chlorine and heat on their physicochemical properties. Free chlorine was first evaluated alone. No increase in either capsid permeability or hydrophobicity was observed. The negative surface charge slightly increased suggesting molecular changes in the capsid. However, a weakening of the capsid by chlorine was suggested by differential scanning fluorimetry. This phenomenon was confirmed when chlorination was followed by a heat treatment. Indeed, an increase in the inactivation of MS2 phages and the permeability of their capsids to RNases was observed. More interestingly, an increase in the expression of hydrophobic domains at the phage surface was observed, but only for phages remaining infectious. The chlorine-caused weakening of the capsid suggested that, for an optimal use, the oxidant should be followed by heat. The increased permeability to RNases and the expression of hydrophobic domains may contribute to the development or improvement of molecular methods specific for infectious enteric viruses.
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Affiliation(s)
- Adrien Brié
- Laboratoire de Chimie Physique et Microbiologie pour les Matériaux et l'Environnement (LCPME), UMR 7564 CNRS Université de Lorraine, Faculté de Pharmacie, 5 rue Albert Lebrun, BP 80403, 54001 Nancy, France.,Food Safety Department, ACTALIA, 310 rue Popielujko, 50000 Saint Lô, France
| | - Christophe Gantzer
- Laboratoire de Chimie Physique et Microbiologie pour les Matériaux et l'Environnement (LCPME), UMR 7564 CNRS Université de Lorraine, Faculté de Pharmacie, 5 rue Albert Lebrun, BP 80403, 54001 Nancy, France
| | - Nicolas Boudaud
- Food Safety Department, ACTALIA, 310 rue Popielujko, 50000 Saint Lô, France
| | - Isabelle Bertrand
- Laboratoire de Chimie Physique et Microbiologie pour les Matériaux et l'Environnement (LCPME), UMR 7564 CNRS Université de Lorraine, Faculté de Pharmacie, 5 rue Albert Lebrun, BP 80403, 54001 Nancy, France
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21
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Guix S, Pintó RM, Bosch A. Final Consumer Options to Control and Prevent Foodborne Norovirus Infections. Viruses 2019; 11:E333. [PMID: 30970561 PMCID: PMC6520945 DOI: 10.3390/v11040333] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/03/2019] [Accepted: 04/05/2019] [Indexed: 12/28/2022] Open
Abstract
Norovirus (NoV) causes about one-fifth of all cases of foodborne diseases and is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. NoV infections are often associated with the consumption of contaminated fresh and ready-to-eat produce, fresh and frozen berries, raw/undercooked bivalve mollusks and products which become contaminated during handling. Despite many industrial efforts to control and prevent NoV contamination of foods, the prevalence of NoV in high-risk foodstuffs at retail is still significant. Although certain consumer behaviors may even increase the risk of virus transmission, interventions aiming at changing/implementing consumer habits may be considered as opportunities for risk mitigation. This review aims at providing an update on the progress made in characterizing the effect that consumer habits, which are most critical to prevent NoV transmission (food choice and hygiene, disinfection and cooking during food preparation), may have on reducing the risk of NoV infection. A better understanding of the options for NoV control and prevention may be translated into innovative educational, social or even technological tools targeting consumers with the objective of mitigating the risk of NoV transmission.
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Affiliation(s)
- Susana Guix
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
| | - Rosa M Pintó
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
| | - Albert Bosch
- Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain.
- Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain.
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22
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Huang L, Luo X, Gao J, Matthews KR. Influence of water antimicrobials and storage conditions on inactivating MS2 bacteriophage on strawberries. Int J Food Microbiol 2019; 291:67-71. [PMID: 30472396 DOI: 10.1016/j.ijfoodmicro.2018.11.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 11/05/2018] [Accepted: 11/07/2018] [Indexed: 01/08/2023]
Abstract
Foodborne illnesses caused by norovirus contaminated fresh produce remain a food safety concern worldwide. In the present study, the impacts of commercial and home processing conditions of strawberries were evaluated for inactivation of the MS2 bacteriophage. MS2 was used as a surrogate of norovirus and was spot inoculated onto strawberries to achieve 6.6 log PFU/g. The inoculated strawberries were washed with tap water, electrolyzed water, or 50 ppm chlorine for 90 s prior to and after storage. After initial washing, the strawberries were separately stored at -20 °C and -80 °C for 30 days. Change in MS2 populations on strawberries was evaluated by plaque assay method on day 1, 15, and 30 for -20 °C and -80 °C groups. The results showed that washing strawberries prior to storage resulted in a significant decrease (approximately 1 log PFU/g) of MS2 population regardless of the treatment (p < 0.05). Frozen storage had minor effects on inactivating MS2, which resulted in approximately a 0.5 log PFU/g reduction at the end of storage. Washing frozen berries in electrolyzed water or 50 ppm chlorine on day 30 resulted in an additional 1 log PFU/g decrease in MS2 compared to water alone. These results suggest that washing strawberries with a chemical antimicrobial prior to and post frozen storage may enhance microbial safety.
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Affiliation(s)
- Licheng Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Xin Luo
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Jingwen Gao
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Karl R Matthews
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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23
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Wong HC, Liao R, Hsu P, Tang CT. Molecular response of Vibrio parahaemolyticus to the sanitizer peracetic acid. Int J Food Microbiol 2018; 286:139-147. [DOI: 10.1016/j.ijfoodmicro.2018.08.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 07/26/2018] [Accepted: 08/07/2018] [Indexed: 11/28/2022]
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24
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Jeong MI, Park SY, Ha SD. Effects of sodium hypochlorite and peroxyacetic acid on the inactivation of murine norovirus-1 in Chinese cabbage and green onion. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.019] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Ha JH, Kim SH, Lee HM, Kim SJ, Lee HW. Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh Vegetables. Foodborne Pathog Dis 2018; 15:73-80. [PMID: 29068710 DOI: 10.1089/fpd.2017.2331] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In recent years, fresh vegetables have frequently been associated with the foodborne transmission of enteric viruses, such as human norovirus (NoV). Therefore, several studies have focused on developing methods to inactivate foodborne viruses for preventing outbreaks of foodborne illnesses. Sodium hypochlorite (NaOCl) is commonly used as a disinfectant, but results in undesirable effects on the appearance and taste of foods and can generate toxic byproducts when it exceeds the allowable concentration. Here, we evaluated the efficacy of a range of NaOCl concentrations (50-1000 ppm) for reducing the amounts of human NoV (NoV GII.4) on lettuce (Lactuca sativa), celery (Apium graveolens L.), and white cabbage (Brassica oleracea ssp. capitata). In addition, the combination treatment of NaOCl and sodium metasilicate (SMS, 0.1-0.5%) pentahydrate was evaluated for its ability to decrease the populations of NoV GII.4 in the three food samples. An immunomagnetic separation procedure combined with reverse transcription quantitative polymerase chain reaction was used for virus detection. For lettuce, celery, and cabbage, the NoV GII.4 recovery rates were 57.3% ± 6.5%, 52.5% ± 1.7%, and 60.3% ± 3.9%, respectively, using a glycine/NaCl elution buffer (0.25 M glycine/0.14 M NaCl, pH 9.5). The reductions of NoV GII.4 were 3.17, 3.06, and 3.27 log10 genomic copies/μL for lettuce, celery, and cabbage, respectively, at 1000 ppm NaOCl, while a reduction of ∼3 log10 genomic copies/μL was obtained when the samples were treated with a combination of 100 ppm NaOCl and 0.4% SMS pentahydrate. Taken together, these results demonstrated that combined treatment with NaOCl and SMS pentahydrate was an efficient strategy to reduce the concentration of NaOCl for control of NoV GII.4 contamination in fresh vegetables.
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Affiliation(s)
- Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi , Gwangju, Republic of Korea
| | - Sung Hyun Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi , Gwangju, Republic of Korea
| | - Hee-Min Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi , Gwangju, Republic of Korea
| | - Su-Ji Kim
- Hygienic Safety and Analysis Center, World Institute of Kimchi , Gwangju, Republic of Korea
| | - Hae-Won Lee
- Hygienic Safety and Analysis Center, World Institute of Kimchi , Gwangju, Republic of Korea
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26
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Kingsley DH, Pérez-Pérez RE, Niemira BA, Fan X. Evaluation of gaseous chlorine dioxide for the inactivation of Tulane virus on blueberries. Int J Food Microbiol 2018; 273:28-32. [PMID: 29558681 DOI: 10.1016/j.ijfoodmicro.2018.01.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 01/19/2018] [Accepted: 01/30/2018] [Indexed: 11/18/2022]
Abstract
To determine the effectiveness of gaseous chlorine dioxide (gClO2) against a human norovirus surrogate on produce, gClO2 was generated and applied to Tulane virus-coated blueberries in a 240 ml-treatment chamber. gClO2 was produced by an acidifying sodium chlorite solution. Initial assessments indicated that blueberries treated with gClO2 generated from ≤1 mg acidified sodium chlorite in the small chamber appeared unaffected while gClO2 generated from ≥10 mg of acidified sodium chlorite solution altered the appearance and quality of the blueberries. Treatments of inoculated blueberries with gClO2 generated from 0.1 mg sodium chlorite reduced the virus populations by >1 log after exposure for 30 to 330 min. For the 1 mg sodium chlorite treatments, the virus populations were reduced by >2.2 log after 15 min exposure and to non-detectable levels (>3.3 logs reductions) after 180 min exposure. Measured concentrations of gClO2 peaked in the treatment chamber at 0.9 μg/l after 10 min for 0.1 mg treatments and 600 μg/l after around 20 min for 1 mg treatment. Overall results indicate that gClO2 could be a feasible waterless intervention for blueberries and other produce.
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Affiliation(s)
- David H Kingsley
- USDA ARS ERRC Food Safety & Intervention Technologies Research Unit, Delaware State University, Dover, DE, United States.
| | - Rafael E Pérez-Pérez
- USDA ARS ERRC Food Safety & Intervention Technologies Research Unit, Delaware State University, Dover, DE, United States
| | - Brendan A Niemira
- USDA ARS ERRC Food Safety & Intervention Technologies Research Unit, Wyndmoor, PA, United States
| | - Xuetong Fan
- USDA ARS ERRC Chemical Residue and Predictive Microbiology Research Unit, Wyndmoor, PA, United States
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27
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Zhou Z, Zuber S, Cantergiani F, Butot S, Li D, Stroheker T, Devlieghere F, Lima A, Piantini U, Uyttendaele M. Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account. Int J Food Microbiol 2017; 257:176-182. [PMID: 28668727 DOI: 10.1016/j.ijfoodmicro.2017.06.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 06/16/2017] [Accepted: 06/23/2017] [Indexed: 10/19/2022]
Abstract
The efficacy of levulinic acid (LVA) in combination with sodium dodecyl sulfate (SDS) in removal of foodborne viruses, enteric bacterial pathogens and their surrogates on fresh strawberries was investigated. Inoculated strawberries were treated with potable water, sodium hypochlorite solution (50ppm), 0.5% LVA plus 0.5% SDS solution, and 5% LVA plus 2% SDS solution respectively for 2min, followed by spray-rinsing with potable water. Water washing removed at least 1.0-log of the tested viral and bacterial strains from the strawberries' surfaces. The 50ppm chlorine wash induced 3.4, 1.5 and 2.1-log reductions for hepatitis A virus (HAV), murine norovirus-1 (MNV-1) and MS2 bacteriophage, respectively. In comparison, the tested bacterial strains showed uniform reductions around 1.6-log CFU/ml. The 0.5% LVA plus 0.5% SDS wash induced 2.7, 1.4 and 2.4-log reductions for HAV, MNV-1 and MS2, which were comparable with the reductions induced by chlorine (P>0.05). For bacteria, over 2.0-log reductions were obtained for Enterococcus faecium, Listeria monocytogenes and Salmonella, while Escherichia coli O157:H7 and Escherichia coli P1 showed reductions of 1.9 and 1.8-log CFU/ml. Higher concentration of LVA plus SDS showed no significantly higher reductions (P>0.05). Sensory tests of washed strawberries and chemical residue analysis of LVA on strawberries after washing were also performed. In conclusion, this study demonstrates good performance of 0.5% LVA plus 0.5% SDS to reduce the levels of enteric pathogens if present on strawberries without altering taste and introducing chemical safety issues.
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Affiliation(s)
- Zijin Zhou
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium.
| | - Sophie Zuber
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Frédérique Cantergiani
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Sophie Butot
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Dan Li
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Thomas Stroheker
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Frank Devlieghere
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Anthony Lima
- Nestlé Research Centre, Food Safety & Quality Competence Pillar, 1000 Lausanne 26, Switzerland
| | - Umberto Piantini
- University of applied sciences western Switzerland, Institute of Life Technologies, Route du Rawyl 64, 1950 Sion, Switzerland
| | - Mieke Uyttendaele
- Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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28
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Brié A, Razafimahefa R, Loutreul J, Robert A, Gantzer C, Boudaud N, Bertrand I. The Effect of Heat and Free Chlorine Treatments on the Surface Properties of Murine Norovirus. FOOD AND ENVIRONMENTAL VIROLOGY 2017; 9:149-158. [PMID: 27888443 DOI: 10.1007/s12560-016-9271-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Accepted: 11/18/2016] [Indexed: 06/06/2023]
Abstract
Heat and free chlorine are among the most efficient and commonly used treatments to inactivate enteric viruses, but their global inactivation mechanisms have not been elucidated yet. These treatments have been shown to affect at least the capsid proteins of viruses and thus may affect the surface properties (i.e. electrostatic charge and hydrophobicity) of such particles. Our aim was to study the effects of heat and free chlorine on surface properties for a murine norovirus chosen as surrogate for human norovirus. No changes in the surface properties were observed with our methods for murine norovirus exposed to free chlorine. Only the heat treatment led to major changes in the surface properties of the virus with the expression of hydrophobic domains at the surface of the particles after exposure to a temperature of 55 °C. No modification of the expression of hydrophobic domains occurred after exposure to 60 °C, and the low hydrophobic state exhibited by infectious and inactivated particles after exposure to 60 °C appeared to be irreversible for inactivated particles only, which may provide a means to discriminate infectious from inactivated murine noroviruses. When exposed to a temperature of 72 °C or to free chlorine at a concentration of 50 mg/L, the genome became available for RNases.
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Affiliation(s)
- Adrien Brié
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), UMR 7564, Faculté de Pharmacie, CNRS-Université de Lorraine, 5 Rue Albert Lebrun, 54000, Nancy, France
- CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France
- Food Safety Department, ACTALIA, Saint Lô, France
| | | | | | - Aurélie Robert
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), UMR 7564, Faculté de Pharmacie, CNRS-Université de Lorraine, 5 Rue Albert Lebrun, 54000, Nancy, France
- CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France
- Food Safety Department, ACTALIA, Saint Lô, France
| | - Christophe Gantzer
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), UMR 7564, Faculté de Pharmacie, CNRS-Université de Lorraine, 5 Rue Albert Lebrun, 54000, Nancy, France
- CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France
| | | | - Isabelle Bertrand
- Laboratoire de Chimie Physique et Microbiologie pour l'Environnement (LCPME), UMR 7564, Faculté de Pharmacie, CNRS-Université de Lorraine, 5 Rue Albert Lebrun, 54000, Nancy, France.
- CNRS, LCPME, UMR 7564, Institut Jean Barriol, Nancy, France.
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