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Van Damme P, Pintó RM, Feng Z, Cui F, Gentile A, Shouval D. Hepatitis A virus infection. Nat Rev Dis Primers 2023; 9:51. [PMID: 37770459 DOI: 10.1038/s41572-023-00461-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/23/2023] [Indexed: 09/30/2023]
Abstract
Hepatitis A is a vaccine-preventable infection caused by the hepatitis A virus (HAV). Over 150 million new infections of hepatitis A occur annually. HAV causes an acute inflammatory reaction in the liver that usually resolves spontaneously without chronic sequelae. However, up to 20% of patients experience a prolonged or relapsed course and <1% experience acute liver failure. Host factors, such as immunological status, age, pregnancy and underlying hepatic diseases, can affect the severity of disease. Anti-HAV IgG antibodies produced in response to HAV infection persist for life and protect against re-infection; vaccine-induced antibodies against hepatitis A confer long-term protection. The WHO recommends vaccination for individuals at higher risk of infection and/or severe disease in countries with very low and low hepatitis A virus endemicity, and universal childhood vaccination in intermediate endemicity countries. To date, >25 countries worldwide have implemented such programmes, resulting in a reduction in the incidence of HAV infection. Improving hygiene and sanitation, rapid identification of outbreaks and fast and accurate intervention in outbreak control are essential to reducing HAV transmission.
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Affiliation(s)
- Pierre Van Damme
- Centre for the Evaluation of Vaccination, Faculty of Medicine and Health Sciences, University of Antwerp, Antwerp, Belgium.
| | - Rosa M Pintó
- Department of Genetics, Microbiology and Statistics, Faculty of Biology, University of Barcelona, Barcelona, Spain
| | - Zongdi Feng
- Centre for Vaccines and Immunity, The Abigail Wexner Research Institute at Nationwide Children's Hospital, The Ohio State University College of Medicine, Columbus, OH, USA
| | - Fuqiang Cui
- Department of Laboratorial Science and Technology & Vaccine Research Center, School of Public Health, Peking University, Beijing, People's Republic of China
| | - Angela Gentile
- Department of Epidemiology, Hospital de Niños Ricardo Gutierrez, University of Buenos Aires, Buenos Aires, Argentina
| | - Daniel Shouval
- Institute of Hepatology, Hadassah-Hebrew University Hospital, Jerusalem, Israel
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Fallucca A, Restivo V, Sgariglia MC, Roveta M, Trucchi C. Hepatitis a Vaccine as Opportunity of Primary Prevention for Food Handlers: A Narrative Review. Vaccines (Basel) 2023; 11:1271. [PMID: 37515087 PMCID: PMC10383099 DOI: 10.3390/vaccines11071271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
The hepatitis A virus (HAV) is still a leading cause of viral hepatitis worldwide. After a long incubation period, the clinical manifestations range from asymptomatic infection to acute liver failure. The severity of the disease increases with age and pre-existing liver disease. The transmission is mainly via person-to-person contact or ingestion of contaminated food or water. Food contamination can occur at any step of the food chain, especially when infected people handle not-heated or otherwise-treated food. HAV is endemic in low-income countries because of poor sanitary and sociodemographic conditions. The populations of developed countries are highly susceptible, and large outbreaks occur when HAV is introduced from endemic countries due to globalization, travel, and movement of foodstuffs. HAV prevention includes hygiene practices, immunoglobulins, and vaccination. Safe and effective inactivated and live attenuated vaccines are available and provide long-term protection. The vaccine targets are children and subjects at increased risk of HAV exposure or serious clinical outcomes. This review discusses the critical role of food handlers in the spread of HAV and the opportunity for food industry employers to consider food handler immunization a tool to manage both food safety in compliance with HACCP principles and food operators' biologic risk.
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Affiliation(s)
- Alessandra Fallucca
- Department of Health Promotion, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE) "G. D'Alessandro", University of Palermo, 90127 Palermo, Italy
| | - Vincenzo Restivo
- Department of Health Promotion, Maternal and Infant Care, Internal Medicine and Medical Specialties (PROMISE) "G. D'Alessandro", University of Palermo, 90127 Palermo, Italy
| | | | - Marco Roveta
- Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit 3, 16142 Genoa, Italy
| | - Cecilia Trucchi
- Food Hygiene and Nutrition Service, Department of Prevention, Local Health Unit 3, 16142 Genoa, Italy
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Szpiro L, Bourgeay C, Hoareau AL, Julien T, Menard C, Marie Y, Rosa-Calatrava M, Moules V. Antiviral Activity of Active Materials: Standard and Finger-Pad-Based Innovative Experimental Approaches. MATERIALS (BASEL, SWITZERLAND) 2023; 16:2889. [PMID: 37049183 PMCID: PMC10096329 DOI: 10.3390/ma16072889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/24/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Environmental surfaces, including high-touch surfaces (HITS), bear a high risk of becoming fomites and can participate in viral dissemination through contact and transmission to other persons, due to the capacity of viruses to persist on such contaminated surface before being transferred to hands or other supports at sufficient concentration to initiate infection through direct contact. Interest in the development of self-decontaminating materials as additional safety measures towards preventing viral infectious disease transmission has been growing. Active materials are expected to reduce the viral charge on surfaces over time and consequently limit viral transmission capacity through direct contact. In this study, we compared antiviral activities obtained using three different experimental procedures by assessing the survival of an enveloped virus (influenza virus) and non-enveloped virus (feline calicivirus) over time on a reference surface and three active materials. Our data show that experimental test conditions can have a substantial impact of over 1 log10 on the antiviral activity of active material for the same contact period, depending on the nature of the virus. We then developed an innovative and reproducible approach based on finger-pad transfer to evaluate the antiviral activity of HITS against a murine norovirus inoculum under conditions closely reflecting real-life surface exposure.
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Affiliation(s)
- Lea Szpiro
- VirHealth SAS, Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- CIRI, Centre International de Recherche en Infectiologie, (Team VirPath), Université de Lyon, Inserm, U1111, Université Claude Bernard Lyon 1, CNRS, UMR5308, ENS de Lyon, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
| | - Clara Bourgeay
- CIRI, Centre International de Recherche en Infectiologie, (Team VirPath), Université de Lyon, Inserm, U1111, Université Claude Bernard Lyon 1, CNRS, UMR5308, ENS de Lyon, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- VirNext, Faculté de Médecine RTH Laennec, Université Claude Bernard Lyon 1, Université de Lyon, 69008 Lyon, France
- International Associated Laboratory RespiVir, Université Claude Bernard Lyon 1, 69008 Lyon, France
- International Associated Laboratory RespiVir, University Laval, Québec, QC G1V 0A6, Canada
| | - Alexandre Loic Hoareau
- VirHealth SAS, Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
| | - Thomas Julien
- CIRI, Centre International de Recherche en Infectiologie, (Team VirPath), Université de Lyon, Inserm, U1111, Université Claude Bernard Lyon 1, CNRS, UMR5308, ENS de Lyon, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- VirNext, Faculté de Médecine RTH Laennec, Université Claude Bernard Lyon 1, Université de Lyon, 69008 Lyon, France
- International Associated Laboratory RespiVir, Université Claude Bernard Lyon 1, 69008 Lyon, France
- International Associated Laboratory RespiVir, University Laval, Québec, QC G1V 0A6, Canada
| | - Camille Menard
- CIRI, Centre International de Recherche en Infectiologie, (Team VirPath), Université de Lyon, Inserm, U1111, Université Claude Bernard Lyon 1, CNRS, UMR5308, ENS de Lyon, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- VirNext, Faculté de Médecine RTH Laennec, Université Claude Bernard Lyon 1, Université de Lyon, 69008 Lyon, France
- International Associated Laboratory RespiVir, Université Claude Bernard Lyon 1, 69008 Lyon, France
- International Associated Laboratory RespiVir, University Laval, Québec, QC G1V 0A6, Canada
| | - Yana Marie
- VirHealth SAS, Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
| | - Manuel Rosa-Calatrava
- CIRI, Centre International de Recherche en Infectiologie, (Team VirPath), Université de Lyon, Inserm, U1111, Université Claude Bernard Lyon 1, CNRS, UMR5308, ENS de Lyon, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- VirNext, Faculté de Médecine RTH Laennec, Université Claude Bernard Lyon 1, Université de Lyon, 69008 Lyon, France
- International Associated Laboratory RespiVir, Université Claude Bernard Lyon 1, 69008 Lyon, France
- International Associated Laboratory RespiVir, University Laval, Québec, QC G1V 0A6, Canada
| | - Vincent Moules
- VirHealth SAS, Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
- Joint Technology Research Laboratory on Pathogenic Respiratory Viruses (PRV TEchLab), Innovation Centre Lyonbiopole, 321 Avenue Jean Jaurès, 69007 Lyon, France
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An outbreak of hepatitis A virus infection in a secondary school in England with no undetected asymptomatic transmission among students. Epidemiol Infect 2022; 151:e6. [PMID: 36502811 PMCID: PMC9990387 DOI: 10.1017/s095026882200190x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
In June 2019 the Health Protection Team in Yorkshire and Humber, England, was notified of cases of hepatitis A virus (HAV) infection in staff at a secondary school. Investigation revealed that an earlier case worked as a food handler in the school kitchen. Indirect transmission through food from the canteen was considered the most likely route of transmission. Cases were described according to setting of exposure. Oral fluid was obtained from students for serological testing. Environmental investigations were undertaken at settings where food handling was considered a potential transmission risk. Thirty-three confirmed cases were linked to the outbreak. All of those tested (n = 31) shared the same sequence with a HAV IB genotype. The first three cases were a household cluster and included the index case for the school. A further 19 cases (16 students, 3 staff) were associated with the school and consistent with indirect exposure to the food handler. One late onset case could not be ruled out as a secondary case within the school and resulted in vaccination of the school population. Five cases were linked to a bakery where a case from the initial household cluster worked as a food server. No concerns about hygiene standards were noted at either the school or the bakery. Oral fluid samples taken at the time of vaccination from asymptomatic students (n = 219, 11-16 years-old) showed no evidence of recent or current infection. This outbreak included household and foodborne transmission but limited (and possibly zero) person-to-person transmission among secondary school students. Where adequate hygiene exists, secondary transmission within older students may not occur.
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Crnčević N, Rifatbegović Z, Hukić M, Deumić S, Pramenković E, Selimagić A, Gavrankapetanović I, Avdić M. Atypical Viral Infections in Gastroenterology. Diseases 2022; 10:diseases10040087. [PMID: 36278586 PMCID: PMC9590025 DOI: 10.3390/diseases10040087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/29/2022] [Accepted: 10/12/2022] [Indexed: 11/22/2022] Open
Abstract
Enteric viruses are commonly found obligate parasites in the gastrointestinal (GI) tract. These viruses usually follow a fecal-oral route of transmission and are characterized by their extraordinary stability as well as resistance in high-stress environments. Most of them cause similar symptoms including vomiting, diarrhea, and abdominal pain. In order to come in contract with mucosal surfaces, these viruses need to pass the three main lines of defense: mucus layer, innate immune defenses, and adaptive immune defenses. The following atypical gastrointestinal infections are discussed: SARS-CoV2, hantavirus, herpes simplex virus I, cytomegalovirus, and calicivirus. Dysbiosis represents any modification to the makeup of resident commensal communities from those found in healthy individuals and can cause a patient to become more susceptible to bacterial and viral infections. The interaction between bacteria, viruses, and host physiology is still not completely understood. However, with growing research on viral infections, dysbiosis, and new methods of detection, we are getting closer to understanding the nature of these viruses, their typical and atypical characteristics, long-term effects, and mechanisms of action in different organ systems.
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Affiliation(s)
- Neira Crnčević
- Department of Genetics and Bioengineering, International Burch University, Francuske revolucije bb, 71210 Ilidža, Bosnia and Herzegovina
- Correspondence: ; Tel.: +387-(61)-034487
| | - Zijah Rifatbegović
- Department of Abdominal Surgery, Clinic for Surgery, University Clinical Centre Tuzla, 75000 Tuzla, Bosnia and Herzegovina
| | - Mirsada Hukić
- Center for Disease Control and Geohealth Studies, Academy of Sciences and Arts of Bosnia and Herzegovina, Bistrik 7, 71000 Sarajevo, Bosnia and Herzegovina
- Institute for Biomedical Diagnostics and Research Nalaz, Čekaluša 69, 71000 Sarajevo, Bosnia and Herzegovina
| | - Sara Deumić
- Department of Genetics and Bioengineering, International Burch University, Francuske revolucije bb, 71210 Ilidža, Bosnia and Herzegovina
| | - Emina Pramenković
- Department of Genetics and Bioengineering, International Burch University, Francuske revolucije bb, 71210 Ilidža, Bosnia and Herzegovina
| | - Amir Selimagić
- Department of Gastroenterohepatology, General Hospital “Prim. dr. Abdulah Nakas”, 71000 Sarajevo, Bosnia and Herzegovina
| | - Ismet Gavrankapetanović
- Clinic of Orthopedics and Traumatology, University Clinical Center Sarajevo, Bolnička 25, 71000 Sarajevo, Bosnia and Herzegovina
| | - Monia Avdić
- Department of Genetics and Bioengineering, International Burch University, Francuske revolucije bb, 71210 Ilidža, Bosnia and Herzegovina
- Center for Disease Control and Geohealth Studies, Academy of Sciences and Arts of Bosnia and Herzegovina, Bistrik 7, 71000 Sarajevo, Bosnia and Herzegovina
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Elmahdy EM, Shaheen MNF, Mahmoud LHI, Hammad IA, Soliman ERS. Detection of Norovirus and Hepatitis A Virus in Strawberry and Green Leafy Vegetables by Using RT-qPCR in Egypt. FOOD AND ENVIRONMENTAL VIROLOGY 2022; 14:178-189. [PMID: 35246828 DOI: 10.1007/s12560-022-09516-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 02/18/2022] [Indexed: 06/14/2023]
Abstract
There is an upward trend of consumption of organic fresh vegetables due to consumer demand for healthy foods without chemical additives. On the other hand, the number of food borne outbreaks associated with contaminated fresh produce has raised, being human norovirus genogroup I (GI), GII and hepatitis A virus (HAV) the most commonly reported causative agents. This study aimed to detect the presence of these viruses in green leafy vegetables (watercress, leek, coriander, and parsley) and strawberry using quantitative reverse transcription polymerase chain reaction (RT-qPCR). Samples were collected from the Egyptian regions of Kalubia, Giza, and Mansoura. Overall HAV average occurrence in fresh strawberry was 48% with a mean concentration of 6.1 × 103 GC/g; Also NoV GI overall average occurrence was 25% with a mean concentration of 9.7 × 102 genome copies (GC)/g, while NoV GII was 40% with a mean concentration of 2.4 × 103 GC/g. For strawberry collected directly from Kalubia farms, neither HAV nor HNoV GI & GII were detected. In green leafy vegetable samples, the occurrence of HAV was 31.2% with a mean concentration of 9.2 × 104 GC/g, while occurrence of NoV GI and NoV GII were 20% and 30% with a mean concentrations of 1.1 × 104 and 2.03 × 103 GC/g, respectively. In conclusion, the importance of a virus surveillance program for soft fruits and fresh vegetables is highlighted by the outcomes of this study. Our findings should help with the management and control of microbial concerns in fresh foods, reducing the danger of consuming contaminated foods.
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Affiliation(s)
- Elmahdy M Elmahdy
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt.
| | - Mohamed N F Shaheen
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt
| | - Lamiaa H I Mahmoud
- Environmental Virology Laboratory, Water Pollution Research Department, Environmental and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
| | - Ibtisam A Hammad
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
| | - Elham R S Soliman
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science Helwan University, Helwan University, Helwan, Egypt
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Walker MD, Vincent JC, Benson L, Stone CA, Harris G, Ambler RE, Watts P, Slatter T, López-García M, King MF, Noakes CJ, Thomas RJ. Effect of Relative Humidity on Transfer of Aerosol-Deposited Artificial and Human Saliva from Surfaces to Artificial Finger-Pads. Viruses 2022; 14:v14051048. [PMID: 35632793 PMCID: PMC9146372 DOI: 10.3390/v14051048] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/04/2022] [Accepted: 05/09/2022] [Indexed: 12/03/2022] Open
Abstract
Surface to hand transfer of viruses represents a potential mechanism for human exposure. An experimental process for evaluating the touch transfer of aerosol-deposited material is described based on controlling surface, tribological, and soft matter components of the transfer process. A range of high-touch surfaces were evaluated. Under standardized touch parameters (15 N, 1 s), relative humidity (RH) of the atmosphere around the contact transfer event significantly influenced transfer of material to the finger-pad. At RH < 40%, transfer from all surfaces was <10%. Transfer efficiency increased markedly as RH increased, reaching a maximum of approximately 50%. The quantity of material transferred at specific RHs above 40% was also dependent on roughness of the surface material and the properties of the aerosol-deposited material. Smooth surfaces, such as melamine and stainless steel, generated higher transfer efficiencies compared to those with textured roughness, such as ABS pinseal and KYDEX® plastics. Pooled human saliva was transferred at a lower rate compared to artificial saliva, indicating the role of rheological properties. The artificial saliva data were modeled by non-linear regression and the impact of environmental humidity and temperature were evaluated within a Quantitative Microbial Risk Assessment model using SARS-CoV-2 as an example. This illustrated that the trade-off between transfer efficiency and virus survival may lead to the highest risks of fomite transmissions in indoor environments with higher humidity.
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Affiliation(s)
- Maurice D. Walker
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Jack C. Vincent
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Lee Benson
- School of Civil Engineering, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK; (L.B.); (M.-F.K.); (C.J.N.)
| | - Corinne A. Stone
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Guy Harris
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Rachael E. Ambler
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Pat Watts
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
| | - Tom Slatter
- Department of Mechanical Engineering, University of Sheffield, Mappin Street, Sheffield S1 3JD, UK;
| | - Martín López-García
- Department of Applied Mathematics, School of Mathematics, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK;
| | - Marco-Felipe King
- School of Civil Engineering, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK; (L.B.); (M.-F.K.); (C.J.N.)
| | - Catherine J. Noakes
- School of Civil Engineering, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK; (L.B.); (M.-F.K.); (C.J.N.)
| | - Richard J. Thomas
- Defence Science Technology Laboratory, Porton Down, Salisbury SP4 0JQ, UK; (M.D.W.); (J.C.V.); (C.A.S.); (G.H.); (R.E.A.); (P.W.)
- Correspondence:
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Shaheen MNF, Elmahdy EM, Mahmoud LHI, Hammad IA, Soliman ERS. Quantitative RT-PCR detection of human noroviruses and hepatitis A virus in fresh produce and surface water used for irrigation in the Mansoura and Giza regions, Egypt. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:28139-28148. [PMID: 34988812 DOI: 10.1007/s11356-021-18412-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 12/26/2021] [Indexed: 06/14/2023]
Abstract
Surface water used as an irrigation source can be a significant source of viral contamination of fresh produce. Enteric viruses such as hepatitis A virus (HAV) and human norovirus genogroup I (HNoV GI) and genogroup II (HNoV GII) can be transmitted to human via fresh produce when irrigated with contaminated water or when prepared by infected food handlers. In the current study, we investigated the presence of HAV, HNoV GI and GII in fresh produce and surface water used in cultivation of this produce using real-time PCR. Samples were collected from six different points in the Mansoura and Giza regions, Egypt. Our analysis showed that at least one virus was found in 41.6% (30/72) of surface water samples and 27% (13/48) of fresh produce samples. HAV (23/72) with a mean viral concentration = 4 × 106 genome copies/litre (GC/L) was the most frequently identified virus in surface water samples, followed by human norovirus genogroup II (HNoV GII) (15/72, with a mean concentration = 1.2 × 106 GC/L, and human noroviruses genogroup I (HNoV GI) (12/72, with a mean concentration = 1.4 × 104 GC/L). Additionally, HAV (10/48) with a mean concentration = 5.2 × 105 genome copies/gram (GC/g) was also the most frequently detected virus in the fresh produce samples, followed by HNoV GII (8/48, with a mean concentration = 1.7 × 104 GC/g); meanwhile, HNoV GI (6/48) was less detected virus with a mean concentration = 3 × 103 GC/g. This work suggests a wide prevalence of human enteric viruses in surface waters and fresh produce, which is of concern when the fresh produce is eaten raw. Thus, additional monitoring for viral pathogens in irrigation water and food is needed to increase the awareness of this issue to rise the control measures to reduce illness from contaminated food.
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Affiliation(s)
- Mohamed N F Shaheen
- Environmental Virology Laboratory, Water Pollution Research Department, Environment and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt.
| | - Elmahdy M Elmahdy
- Environmental Virology Laboratory, Water Pollution Research Department, Environment and Climate Change Research Institute, National Research Centre, Dokki, 12622, Giza, Egypt
| | - Lamiaa H I Mahmoud
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, Egypt
| | - Ibtisam A Hammad
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, Egypt
| | - Elham R S Soliman
- Genetics and Molecular Biology Unit, Botany and Microbiology Department, Faculty of Science, Helwan University, Helwan, Egypt
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Novel moisturized and antimicrobial hand gel based on zinc-aminoclay and Opuntia humifusa extract. Sci Rep 2021; 11:17821. [PMID: 34497316 PMCID: PMC8426495 DOI: 10.1038/s41598-021-97363-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 08/23/2021] [Indexed: 11/09/2022] Open
Abstract
The high antimicrobial ability and low toxicity of zinc-aminoclay (ZnAC) are claimed in our previous reports. In this study, we formulate a novel hand gel based on ZnAC and Opuntia humifusa (O. humifusa) extract, which is a high moisturizing agent. The antimicrobial activity, cytotoxicity, moisturizing effect, and clinical skin irritation of the hand gel are evaluated. The hand gel with 0.5 wt.% ZnAC and 1.0 v/v% O. humifusa extract can kill more than 99% Escherichia coli (gram-negative bacteria) and Staphylococcus aureus (gram-positive bacteria) after 24 h. Toxicity evaluation shows that, the hand gel does not affect the viability of mammalian HaCaT cells. Additionally, skin moisture is increased by applying the hand gel while its viscosity is at the standard level of commercial products. The hand gel has a skin irritation index of 0.0 and is classified as a non-irritating product. We successfully formulated hand gel from ZnAC, glucomannan, glycerol, and O. humifusa extract. Owing to the high antimicrobial activity and skin protection of hand gels, they are suitable to be used as hand sanitizers in restaurants, hospitals, and homes effectively.
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Dallner M, Harlow J, Nasheri N. Human Coronaviruses Do Not Transfer Efficiently between Surfaces in the Absence of Organic Materials. Viruses 2021; 13:1352. [PMID: 34372557 PMCID: PMC8310000 DOI: 10.3390/v13071352] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 07/05/2021] [Accepted: 07/09/2021] [Indexed: 12/23/2022] Open
Abstract
Human coronaviruses, including SARS-CoV-2, are known to spread mainly via close contact and respiratory droplets. However, other potential means of transmission may be present. Fomite-mediated transmission occurs when viruses are deposited onto a surface and then transfer to a subsequent individual. Surfaces can become contaminated directly from respiratory droplets or from a contaminated hand. Due to mask mandates in many countries around the world, the former is less likely. Hands can become contaminated if respiratory droplets are deposited on them (i.e., coughing or sneezing) or through contact with fecal material where human coronaviruses (HCoVs) can be shed. The focus of this paper is on whether human coronaviruses can transfer efficiently from contaminated hands to food or food contact surfaces. The surfaces chosen were: stainless steel, plastic, cucumber and apple. Transfer was first tested with cellular maintenance media and three viruses: two human coronaviruses, 229E and OC43, and murine norovirus-1, as a surrogate for human norovirus. There was no transfer for either of the human coronaviruses to any of the surfaces. Murine norovirus-1 did transfer to stainless steel, cucumber and apple, with transfer efficiencies of 9.19%, 5.95% and 0.329%, respectively. Human coronavirus OC43 transfer was then tested in the presence of fecal material, and transfer was observed for stainless steel (0.52%), cucumber (19.82%) and apple (15.51%) but not plastic. This study indicates that human coronaviruses do not transfer effectively from contaminated hands to contact surfaces without the presence of fecal material.
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Affiliation(s)
- Matthew Dallner
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Health Canada, Ottawa, ON K1A 0K9, Canada; (M.D.); (J.H.)
| | - Jennifer Harlow
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Health Canada, Ottawa, ON K1A 0K9, Canada; (M.D.); (J.H.)
| | - Neda Nasheri
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Health Canada, Ottawa, ON K1A 0K9, Canada; (M.D.); (J.H.)
- Department of Biochemistry Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON K1H 8M5, Canada
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11
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Boyce JM, Schaffner DW. Scientific Evidence Supports the Use of Alcohol-Based Hand Sanitizers as an Effective Alternative to Hand Washing in Retail Food and Food Service Settings When Heavy Soiling Is Not Present on Hands. J Food Prot 2021; 84:781-801. [PMID: 33290525 DOI: 10.4315/jfp-20-326] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Accepted: 12/06/2020] [Indexed: 12/28/2022]
Abstract
ABSTRACT Suboptimal food worker health and hygiene has been a common contributing factor in foodborne disease outbreaks for many years. Despite clear U.S. Food and Drug Administration (FDA) Model Food Code recommendations for hand washing and glove use, food worker compliance with hand washing recommendations has remained poor for >20 years. Food workers' compliance with recommended hand washing guidelines is adversely impacted by a number of barriers, including complaints of time pressure, inadequate number and/or location of hand washing sinks and hand washing supplies, lack of food knowledge and training regarding hand washing, the belief that wearing gloves obviates the need for hand washing, insufficient management commitment, and adverse skin effects caused by frequent hand washing. Although many of the issues related to poor hand washing practices in food service facilities are the same as those in health care settings, a new approach to health care hand hygiene was deemed necessary >15 years ago due to persistently low compliance rates among health care personnel. Evidence-based hand hygiene guidelines for health care settings were published by both the Centers for Disease Control and Prevention in 2002 and by the World Health Organization in 2009. Despite similar low hand washing compliance rates among retail food establishment workers, no changes in the Food Code guidelines for hand washing have been made since 2001. In direct contrast to health care settings, where frequent use of alcohol-based hand sanitizers (ABHSs) in lieu of hand washing has improved hand hygiene compliance rates and reduced infections, the Food Code continues to permit the use of ABHSs only after hands have been washed with soap and water. This article provides clear evidence to support modifying the FDA Model Food Code to allow the use of ABHSs as an acceptable alternative to hand washing in situations where heavy soiling is not present. Emphasis on the importance of hand washing when hands are heavily soiled and appropriate use of gloves is still indicated. HIGHLIGHTS
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Affiliation(s)
- John M Boyce
- J. M. Boyce Consulting, 62 Sonoma Lane, Middletown, Connecticut 06457 (ORCID: https://orcid.org/0000-0002-4626-1471)
| | - Donald W Schaffner
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA (ORCID: https://orcid.org/0000-0001-9200-0400)
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12
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Godoy MG, Kibenge MJT, Kibenge FSB. SARS-CoV-2 transmission via aquatic food animal species or their products: A review. AQUACULTURE (AMSTERDAM, NETHERLANDS) 2021; 536:736460. [PMID: 33564203 PMCID: PMC7860939 DOI: 10.1016/j.aquaculture.2021.736460] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 05/06/2023]
Abstract
Outbreaks of COVID-19 (coronavirus disease 2019) have been reported in workers in fish farms and fish processing plants arising from person-to-person transmission, raising concerns about aquatic animal food products' safety. A better understanding of such incidents is important for the aquaculture industry's sustainability, particularly with the global trade in fresh and frozen aquatic animal food products where contaminating virus could survive for some time. Despite a plethora of COVID-19-related scientific publications, there is a lack of reports on the risk of contact with aquatic food animal species or their products. This review aimed to examine the potential for Severe Acute Respiratory Syndrome-Coronavirus-2 (SARS-CoV-2) contamination and the potential transmission via aquatic food animals or their products and wastewater effluents. The extracellular viability of SARS-CoV-2 and how the virus is spread are reviewed, supporting the understanding that contaminated cold-chain food sources may introduce SAR-CoV-2 via food imports although the virus is unlikely to infect humans through consumption of aquatic food animals or their products or drinking water; i.e., SARS-CoV-2 is not a foodborne virus and should not be managed as such but instead through strong, multifaceted public health interventions including physical distancing, rapid contact tracing, and testing, enhanced hand and respiratory hygiene, frequent disinfection of high-touch surfaces, isolation of infected workers and their contacts, as well as enhanced screening protocols for international seafood trade.
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Affiliation(s)
- Marcos G Godoy
- Centro de Investigaciones Biológicas Aplicadas (CIBA), Lago Panguipulli 1390, Puerto Montt, Chile
- Laboratorio de Biotecnología Aplicada, Facultad de Medicina Veterinaria, Sede De La Patagonia, Lago Panguipulli 1390, Puerto Montt, 5480000, Chile
- Doctorado en Acuicultura. Programa Cooperativo Universidad de Chile, Universidad Católica del Norte, Pontificia Universidad Católica de Valparaíso, Chile
| | - Molly J T Kibenge
- Department of Pathology and Microbiology, Atlantic Veterinary College, University of Prince Edward Island, 550 University Ave., Charlottetown, P.E.I., C1A 4P3, Canada
| | - Frederick S B Kibenge
- Department of Pathology and Microbiology, Atlantic Veterinary College, University of Prince Edward Island, 550 University Ave., Charlottetown, P.E.I., C1A 4P3, Canada
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13
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Zhao P, Li Y. Modeling and Experimental Validation of Microbial Transfer via Surface Touch. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2021; 55:4148-4161. [PMID: 33378200 DOI: 10.1021/acs.est.0c04678] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Surface touch spreads disease-causing microbes, but the measured rates of microbial transfer vary significantly. Additionally, the mechanisms underlying microbial transfer via surface touch are unknown. In this study, a new physical model was proposed to accurately evaluate the microbial transfer rate in a finger-surface touch, based on the mechanistic effects of important physical factors, including surface roughness, surface wetness, touch force, and microbial transfer direction. Four surface-touch modes were distinguished, namely, a single touch, sequential touches (by different recipients), repeated touches (by the same recipient), and a touch with rubbing. The tested transfer rates collated from 26 prior studies were compared with the model predictions based on their experimental parameters, and studies in which the transfer rates were more consistent with our model predictions were identified. New validation experiments were performed by accurately controlling the parameters involved in the model. Four types of microbes were used to transfer between the naked finger and metal surface with the assistance of a purpose-made touch machine. The measured microbial transfer rate data in our new experiments had a smaller standard deviation than those reported from prior studies and were closer to the model prediction. Our novel predictive model sheds light on possible future studies.
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Affiliation(s)
- Pengcheng Zhao
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
| | - Yuguo Li
- Department of Mechanical Engineering, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
- School of Public Health, The University of Hong Kong, Pokfulam, Hong Kong, SAR, China
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14
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Benkeblia N. In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks. J Food Saf 2021; 41:e12898. [PMID: 34219847 PMCID: PMC8236916 DOI: 10.1111/jfs.12898] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/10/2021] [Accepted: 02/27/2021] [Indexed: 12/20/2022]
Abstract
From the first notification reporting to the WHO a cluster of coronavirus in Wuhan City (China), over 114 million cases of SARS‐CoV‐2 have been confirmed, with more than 2,530,000 deaths, and over 400,000 new cases and 10,000 deaths daily. Numerous viruses are susceptible to contaminate crops during growth, harvesting, handling, marketing and minimally processing, and these steps share one common factor which is human. Different studies showed that viruses might persist on different crops for periods of 2 to 14 days under different conditions such as refrigeration, household and freezing. Little is known on SARS‐CoV‐2, but preliminary studies showed that this virus might survive 24 hr on cardboard and 72 hr on plastic, materials used in fruits and vegetables packaging. Based on preliminary data, there is no evidence of food or food packaging being associated with transmission of SARS‐CoV‐2. Certainly, to date there is no scientific evidence that SARS‐CoV‐2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables. However, this risk even though being considered improbable, it cannot be “completely and definitely” discarded or ignored, particularly where the virus is spreading in the word. Some agencies indicated that in case some commodities and handlers are contaminated among the multiple people involved from the farm to the table, a cross‐contamination may occur, and the risk of the contamination of food, food contact materials, and packaging from infected but asymptomatic workers should not be discarded even though considered “Very Low = meaning very rare but cannot be excluded.”
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15
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Kurup KK, Manickam P, Gurav Y. Infected food handlers led to an outbreak of hepatitis A in Ernakulam district, Kerala, Southern India, 2016. CLINICAL EPIDEMIOLOGY AND GLOBAL HEALTH 2020. [DOI: 10.1016/j.cegh.2019.08.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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16
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Prez VE, Martínez LC, Victoria M, Giordano MO, Masachessi G, Ré VE, Pavan JV, Colina R, Barril PA, Nates SV. Tracking enteric viruses in green vegetables from central Argentina: potential association with viral contamination of irrigation waters. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 637-638:665-671. [PMID: 29758423 DOI: 10.1016/j.scitotenv.2018.05.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 05/03/2018] [Accepted: 05/04/2018] [Indexed: 06/08/2023]
Abstract
Consumption of green vegetable products is commonly viewed as a potential risk factor for infection with enteric viruses. The link between vegetable crops and fecally contaminated irrigation water establishes an environmental scenario that can result in a risk to human health. The aim of this work was to analyze the enteric viral quality in leafy green vegetables from Córdoba (Argentina) and its potential association with viral contamination of irrigation waters. During July-December 2012, vegetables were collected from peri-urban green farms (n = 19) and its corresponding urban river irrigation waters (n = 12). Also, urban sewage samples (n = 6) were collected to analyze the viral variants circulating in the community. Viruses were eluted and concentrated by polyethylene glycol precipitation and then were subject to Reverse Transcription Polymerase Chain Reaction to assess the genome presence of norovirus, rotavirus and human astrovirus. The concentrates were also inoculated in HEp-2 (Human Epidermoid carcinoma strain #2) cells to monitor the occurrence of infective enterovirus. The frequency of detection of the viral groups in sewage, irrigation water and crops was: norovirus 100%, 67% and 58%, rotavirus 100%, 75% and 5%, astrovirus 83%, 75% and 32% and infective enterovirus 50%, 33% and 79%, respectively. A similar profile in sewage, irrigation water and green vegetables was observed for norovirus genogroups (I and II) distribution as well as for rotavirus and astrovirus G-types. These results provide the first data for Argentina pointing out that green leafy vegetables are contaminated with a broad range of enteric viruses and that the irrigation water would be a source of contamination. The presence of viral genomes and infective particles in food that in general suffer minimal treatment before consumption underlines that green crops can act as potential sources of enteric virus transmission. Public intervention in the use of the river waters as irrigation source is needed.
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Affiliation(s)
- V E Prez
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas - CONICET, Argentina.
| | - L C Martínez
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina
| | - M Victoria
- Laboratorio de Virología Molecular, CENUR Litoral Norte, Centro Universitario de Salto, Universidad de la República, Rivera 1350, Salto, Uruguay
| | - M O Giordano
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina
| | - G Masachessi
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas - CONICET, Argentina
| | - V E Ré
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas - CONICET, Argentina
| | - J V Pavan
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina
| | - R Colina
- Laboratorio de Virología Molecular, CENUR Litoral Norte, Centro Universitario de Salto, Universidad de la República, Rivera 1350, Salto, Uruguay
| | - P A Barril
- Consejo Nacional de Investigaciones Científicas y Técnicas - CONICET, Argentina; Laboratorio de Microbiología de los Alimentos, Centro de Investigación y Asistencia Técnica a la Industria (CIATI A.C.), Expedicionarios del Desierto 1310, CP 8309 Centenario, Neuquén, Argentina
| | - S V Nates
- Instituto de Virología "Dr. J. M. Vanella", Facultad de Ciencias Médicas, Universidad Nacional de Córdoba, Enfermera Gordillo Gómez s/n - Ciudad Universitaria, CP 5000 Córdoba, Argentina
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17
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Lampert Y, Dror B, Sela N, Teper‐Bamnolker P, Daus A, Sela (Saldinger) S, Eshel D. Emergence of Leuconostoc mesenteroides as a causative agent of oozing in carrots stored under non-ventilated conditions. Microb Biotechnol 2017; 10:1677-1689. [PMID: 28834204 PMCID: PMC5658626 DOI: 10.1111/1751-7915.12753] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/29/2017] [Accepted: 05/30/2017] [Indexed: 02/01/2023] Open
Abstract
Long-term storage and transport of post-harvest carrots (Daucus carota L.) require a low-temperature, high-relative-humidity environment, usually with low ventilation. Following long-term storage, a slimy exudate (oozing) often appears on the carrots, leading to severe spoilage. We characterized the environmental conditions leading to these symptoms and identified the causative agent. Simulation of non-ventilated storage conditions revealed accumulation of CO2 (to 80%) and ethanol (to 1000 ppm); then, a transparent exudate appeared on the carrot surface which, upon ventilation, developed into tissue browning and soft rot. Peels from oozing carrots contained over 10-fold the total bacterial counts of healthy carrots. The total peel microbiome was determined by 16S rDNA sequencing. During oozing stage, the surface of carrots incubated in a CO2 -rich (98%) environment harboured a bacterial population dominated by Lactobacillales and Enterobacteriales, differing markedly from those incubated in air. Three prevalent bacterial isolates from the oozing carrots were identified as Pantoea agglomerans, Rahnella aquatilis and Leuconostoc mesenteroides. Inoculation of carrot discs with L. mesenteroides, but not the others, induced oozing under high CO2 , suggesting that this bacterium is responsible for oozing of stored carrots. These findings should enable development of approaches to preventing carrot spoilage during long-term storage.
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Affiliation(s)
- Yael Lampert
- Department of Postharvest and Food SciencesAROThe Volcani CenterRishon LeZionIsrael
- Department of Food Quality and SafetyAROThe Volcani CenterRishon LeZionIsrael
| | - Barak Dror
- Department of Postharvest and Food SciencesAROThe Volcani CenterRishon LeZionIsrael
- Department of Food Quality and SafetyAROThe Volcani CenterRishon LeZionIsrael
- Department of Plant Pathology and MicrobiologyThe Robert H. Smith Faculty of Agriculture, Food and EnvironmentThe Hebrew University of JerusalemRehovotIsrael
| | - Noa Sela
- Department of Plant Pathology and Weed ScienceAROThe Volcani CenterRishon LeZionIsrael
| | | | - Avinoam Daus
- Department of Postharvest and Food SciencesAROThe Volcani CenterRishon LeZionIsrael
| | | | - Dani Eshel
- Department of Postharvest and Food SciencesAROThe Volcani CenterRishon LeZionIsrael
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18
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Guenifi W, Laouamri S, Lacheheb A. Changes in prevalence of hepatitis A and associated factors in Setif-Algeria. Rev Epidemiol Sante Publique 2017; 65:437-442. [PMID: 29050813 DOI: 10.1016/j.respe.2017.05.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2015] [Revised: 04/18/2017] [Accepted: 05/10/2017] [Indexed: 11/26/2022] Open
Abstract
Hepatitis A, a waterborne disease associated with fecal contamination, remains the most common acute hepatitis worldwide. Generally considered to be a disease affecting children living in poor sanitary conditions, hepatitis A affects the adult population if hygiene improves. Studies conducted during the 1980s ranked Algeria as a highly endemic area. Thirty years on, we conducted this cross-sectional epidemiological study with the main objective of estimating the seroprevalence of hepatitis A virus infection in the district of Setif, Algeria. A survey was carried out between June 2010 and September 2011 and focused on 1061 individuals aged 5-19 years old. The seroprevalence of hepatitis A was estimated at 72.3% and varied with age: 56.9% in children aged 5-9 years, 70.4% among those aged 10-14 years, and 85.4% for the 15-19-year-old age group. Factors associated with lower seroprevalence were mainly related to a higher socioeconomic level, including living in an urban area, small household size, parents with a higher educational level, and consumption of bottled mineral water. This study highlights an epidemiological change and predicts that Algeria is in a period of gradual transition to intermediary endemicity. This change is synonymous with a susceptible population growing older, suggesting that serious forms of hepatitis can be expected more frequently. The current preventive strategy against hepatitis A should be revisited.
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Affiliation(s)
- W Guenifi
- Department of infectious diseases, faculty of medicine, university Ferhat Abbes, Setif 1, Algeria.
| | - S Laouamri
- Department of epidemiology and preventive medicine, faculty of medicine, university Ferhat Abbes, Setif 1, Algeria
| | - A Lacheheb
- Department of infectious diseases, faculty of medicine, university Ferhat Abbes, Setif 1, Algeria
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19
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Shukla S, Cho H, Kwon OJ, Chung SH, Kim M. Prevalence and evaluation strategies for viral contamination in food products: Risk to human health-a review. Crit Rev Food Sci Nutr 2017; 58:405-419. [PMID: 27245816 DOI: 10.1080/10408398.2016.1182891] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Nowadays, viruses of foodborne origin such as norovirus and hepatitis A are considered major causes of foodborne gastrointestinal illness with widespread distribution worldwide. A number of foodborne outbreaks associated with food products of animal and non-animal origins, which often involve multiple cases of variety of food streams, have been reported. Although several viruses, including rotavirus, adenovirus, astrovirus, parvovirus, and other enteroviruses, significantly contribute to incidence of gastrointestinal diseases, systematic information on the role of food in transmitting such viruses is limited. Most of the outbreak cases caused by infected food handlers were the source of 53% of total outbreaks. Therefore, prevention and hygiene measures to reduce the frequency of foodborne virus outbreaks should focus on food workers and production site of food products. Pivotal strategies, such as proper investigation, surveillance, and reports on foodborne viral illnesses, are needed in order to develop more accurate measures to detect the presence and pathogenesis of viral infection with detailed descriptions. Moreover, molecular epidemiology and surveillance of food samples may help analysis of public health hazards associated with exposure to foodborne viruses. In this present review, we discuss different aspects of foodborne viral contamination and its impact on human health. This review also aims to improve understanding of foodborne viral infections as major causes of human illness as well as provide descriptions of their control and prevention strategies and rapid detection by advanced molecular techniques. Further, a brief description of methods available for the detection of viruses in food and related matrices is provided.
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Affiliation(s)
- Shruti Shukla
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea.,b Department of Energy and Materials Engineering , Dongguk University , Seoul , Republic of Korea
| | - Hyunjeong Cho
- c Experiment and Research Institute, National Agricultural Products Quality Management Service , Gimcheon-si , Gyeongsangbuk-do , Republic of Korea
| | - O Jun Kwon
- d Evaluation Team, Gyeongbuk Institute for Regional Program Evaluation , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea
| | - Soo Hyun Chung
- e Department of Integrated Biomedical and Life Science , Korea University , Seoul , Republic of Korea
| | - Myunghee Kim
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan-si , Gyeongsangbuk-do , Republic of Korea
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20
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Jensen DA, Macinga DR, Shumaker DJ, Bellino R, Arbogast JW, Schaffner DW. Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands. J Food Prot 2017; 80:1022-1031. [PMID: 28504614 DOI: 10.4315/0362-028x.jfp-16-370] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The literature on hand washing, while extensive, often contains conflicting data, and key variables are only superficially studied or not studied at all. Some hand washing recommendations are made without scientific support, and agreement between recommendations is limited. The influence of key variables such as soap volume, lather time, water temperature, and product formulation on hand washing efficacy was investigated in the present study. Baseline conditions were 1 mL of a bland (nonantimicrobial) soap, a 5-s lather time, and 38°C (100°F) water temperature. A nonpathogenic strain of Escherichia coli (ATCC 11229) was the challenge microorganism. Twenty volunteers (10 men and 10 women) participated in the study, and each test condition had 20 replicates. An antimicrobial soap formulation (1% chloroxylenol) was not significantly more effective than the bland soap for removing E. coli under a variety of test conditions. Overall, the mean reduction was 1.94 log CFU (range, 1.83 to 2.10 log CFU) with the antimicrobial soap and 2.22 log CFU (range, 1.91 to 2.54 log CFU) with the bland soap. Overall, lather time significantly influenced efficacy in one scenario, in which a 0.5-log greater reduction was observed after 20 s with bland soap compared with the baseline wash (P = 0.020). Water temperature as high as 38°C (100°F) and as low as 15°C (60°F) did not have a significant effect on the reduction of bacteria during hand washing; however, the energy usage differed between these temperatures. No significant differences were observed in mean log reductions experienced by men and women (both 2.08 log CFU; P = 0.988). A large part of the variability in the data was associated with the behaviors of the volunteers. Understanding what behaviors and human factors most influence hand washing may help researchers find techniques to optimize the effectiveness of hand washing.
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Affiliation(s)
- Dane A Jensen
- 1 Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520
| | - David R Macinga
- 2 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA
| | - David J Shumaker
- 2 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA
| | - Roberto Bellino
- 2 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA
| | - James W Arbogast
- 2 GOJO Industries, Inc., 1 GOJO Plaza #500, Akron, Ohio 44311, USA
| | - Donald W Schaffner
- 1 Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520
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21
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Contamination of Fresh Produce by Microbial Indicators on Farms and in Packing Facilities: Elucidation of Environmental Routes. Appl Environ Microbiol 2017; 83:AEM.02984-16. [PMID: 28363965 DOI: 10.1128/aem.02984-16] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Accepted: 03/28/2017] [Indexed: 12/29/2022] Open
Abstract
To improve food safety on farms, it is critical to quantify the impact of environmental microbial contamination sources on fresh produce. However, studies are hampered by difficulties achieving study designs with powered sample sizes to elucidate relationships between environmental and produce contamination. Our goal was to quantify, in the agricultural production environment, the relationship between microbial contamination on hands, soil, and water and contamination on fresh produce. In 11 farms and packing facilities in northern Mexico, we applied a matched study design: composite samples (n = 636, equivalent to 11,046 units) of produce rinses were matched to water, soil, and worker hand rinses during two growing seasons. Microbial indicators (coliforms, Escherichia coli, Enterococcus spp., and somatic coliphage) were quantified from composite samples. Statistical measures of association and correlations were calculated through Spearman's correlation, linear regression, and logistic regression models. The concentrations of all microbial indicators were positively correlated between produce and hands (ρ range, 0.41 to 0.75; P < 0.01). When E. coli was present on hands, the handled produce was nine times more likely to contain E. coli (P < 0.05). Similarly, when coliphage was present on hands, the handled produce was eight times more likely to contain coliphage (P < 0.05). There were relatively low concentrations of indicators in soil and water samples, and a few sporadic significant associations were observed between contamination of soil and water and contamination of produce. This methodology provides a foundation for future field studies, and results highlight the need for interventions surrounding farmworker hygiene and sanitation to reduce microbial contamination of farmworkers' hands.IMPORTANCE This study of the relationships between microbes on produce and in the farm environment can be used to support the design of targeted interventions to prevent or reduce microbial contamination of fresh produce with associated reductions in foodborne illness.
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Abstract
Enteric viruses are those human viruses that are primarily transmitted by the fecal-oral route, either by person-to-person contact or by ingestion of contaminated food or water. The importance of viral foodborne diseases is increasingly being recognized, and several international organizations have found that there is an upward trend in their incidence. Thus, in this review, state-of-the-art information regarding virus persistence in food and the environment is compiled.
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Shahrampour D, Yavarmanesh M, Najafi MBH, Mohebbi M. Application of F⁺RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCR. FOOD AND ENVIRONMENTAL VIROLOGY 2015; 7:381-389. [PMID: 26264153 DOI: 10.1007/s12560-015-9212-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Accepted: 07/30/2015] [Indexed: 06/04/2023]
Abstract
The objective of this study was to identify sources of fecal contamination in leek and parsley, by using four different F(+)RNA coliphage genogroups (IV, I indicate animal fecal contamination and II, III indicate human fecal contamination). Three different concentrations (10(2), 10(4), 10(6) pfu/ml) of MS2 coliphage were inoculated on the surface of parsley and leek samples for detection of phage recovery efficiency among two methods of elution concentration (PEG-precipitation and Ultracentrifugation) by performing double agar layer (DAL) assay in three replications. Highest recovery of MS2 was observed in PEG method and in 10(6) inoculation concentration. Accordingly, the PEG method was used for washing and isolation of potentially contaminated phages of 30 collected samples (15 samples from the market and 15 samples from the farm). The final solutions of PEG method were tested for the enumeration of plaques by DAL assay. Total RNA was then extracted from recovered phages, and RT-PCR was performed by using four primer sets I, II, III, and IV. Incidence of F(+)RNA coliphages was observed in 12/15 (80 %) and 10/15 (66/6 %) of samples were obtained from farm and market, respectively, using both DAL and RT-PCR test methods. Different genotypes (I, II, and IV) of F(+)RNA coliphages were found in farm samples, while only genotype I was detected in market samples by using the primer sets. Due to the higher frequency of genotype I and IV, the absence of genotype III, and also the low frequency of genotype II, it is concluded that the contamination of vegetable (parsley and leek) in Neyshabour, Iran is most likely originated from animal sources.
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Affiliation(s)
- Dina Shahrampour
- Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Masoud Yavarmanesh
- Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | | | - Mohebbat Mohebbi
- Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Davis R, Zivanovic S, Davidson PM, D'Souza DH. Enteric Viral Surrogate Reduction by Chitosan. FOOD AND ENVIRONMENTAL VIROLOGY 2015; 7:359-365. [PMID: 26162243 DOI: 10.1007/s12560-015-9208-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Accepted: 06/26/2015] [Indexed: 06/04/2023]
Abstract
Enteric viruses are a major problem in the food industry, especially as human noroviruses are the leading cause of nonbacterial gastroenteritis. Chitosan is known to be effective against some enteric viral surrogates, but more detailed studies are needed to determine the precise application variables. The main objective of this work was to determine the effect of increasing chitosan concentration (0.7-1.5% w/v) on the cultivable enteric viral surrogates, feline calicivirus (FCV-F9), murine norovirus (MNV-1), and bacteriophages (MS2 and phiX174) at 37 °C. Two chitosans (53 and 222 kDa) were dissolved in water (53 kDa) or 1% acetic acid (222 KDa) at 0.7-1.5%, and were then mixed with each virus to obtain a titer of ~5 log plaque-forming units (PFU)/mL. These mixtures were incubated for 3 h at 37 °C. Controls included untreated viruses in phosphate-buffered saline and viruses were enumerated by plaque assays. The 53 kDa chitosan at the concentrations tested reduced FCV-F9, MNV-1, MS2, and phi X174 by 2.6-2.9, 0.1-0.4, 2.6-2.8, and 0.7-0.9 log PFU/mL, respectively, while reduction by 222 kDa chitosan was 2.2-2.4, 0.8-1.0, 2.6-5.2, and 0.5-0.8 log PFU/mL, respectively. The 222 kDa chitosan at 1 and 0.7% w/v in acetic acid (pH 4.5) caused the greatest reductions of MS2 by 5.2 logs and 2.6 logs, respectively. Overall, chitosan treatments showed the greatest reduction of MS2, followed by FCV-F9, phi X174, and MNV-1. These two chitosans may contribute to the reduction of enteric viruses at the concentrations tested but would require use of other hurdles to eliminate food borne viruses.
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Affiliation(s)
- Robert Davis
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, TN, 37996, USA
| | - Svetlana Zivanovic
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, TN, 37996, USA
| | - P Michael Davidson
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, TN, 37996, USA
| | - Doris H D'Souza
- Department of Food Science and Technology, University of Tennessee, 2605 River Drive, Knoxville, TN, 37996, USA.
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25
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Sánchez G. Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12154] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gloria Sánchez
- Dept. of Microbiology and Ecology; Univ. of Valencia, Dr. Moliner; 50. Burjassot Valencia Spain
- Inst. of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Agustín Escardino, 7. Paterna Valencia Spain
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Morin T, Martin H, Soumet C, Fresnel R, Lamaudière S, Le Sauvage A, Deleurme K, Maris P. Comparison of the virucidal efficacy of peracetic acid, potassium monopersulphate and sodium hypochlorite on bacteriophages P001 and MS2. J Appl Microbiol 2015; 119:655-65. [DOI: 10.1111/jam.12870] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 05/15/2015] [Accepted: 05/29/2015] [Indexed: 01/21/2023]
Affiliation(s)
- T. Morin
- French Agency for Food; Environmental and Occupational Health & Safety; Ploufragan-Plouzané Laboratory; Viral Fish Pathology Unit; Université Européenne de Bretagne; Technopôle Brest Iroise; Plouzané France
- ACTALIA; Sécurité des Aliments; Villers Bocage France
| | - H. Martin
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
| | - C. Soumet
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
| | - R. Fresnel
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
| | - S. Lamaudière
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
| | | | - K. Deleurme
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
| | - P. Maris
- French Agency for Food, Environmental and Occupational Health & Safety; Fougères Laboratory, Cedex France
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27
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Tuladhar E, Hazeleger WC, Koopmans M, Zwietering MH, Duizer E, Beumer RR. Reducing viral contamination from finger pads: handwashing is more effective than alcohol-based hand disinfectants. J Hosp Infect 2015; 90:226-34. [PMID: 25936671 DOI: 10.1016/j.jhin.2015.02.019] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 02/23/2015] [Indexed: 10/23/2022]
Abstract
BACKGROUND Hand hygiene is important for interrupting transmission of viruses through hands. Effectiveness of alcohol-based hand disinfectant has been shown for bacteria but their effectiveness in reducing transmission of viruses is ambiguous. AIM To test efficacy of alcohol hand disinfectant against human enteric and respiratory viruses and to compare efficacy of an alcohol-based hand disinfectant and handwashing with soap and water against norovirus. METHODS Efficacies of a propanol and an ethanol-based hand disinfectant against human enteric and respiratory viruses were tested in carrier tests. Efficacy of an alcohol-based hand disinfectant and handwashing with soap and water against noroviruses GI.4, GII.4, and MNV1 were tested using finger pad tests. FINDINGS The alcohol-based hand disinfectant reduced the infectivity of rotavirus and influenza A virus completely within 30s whereas poliovirus Sabin 1, adenovirus type 5, parechovirus 1, and MNV1 infectivity were reduced <3 log10 within 3 min. MNV1 infectivity reduction by washing hands with soap and water for 30s (>3.0 ± 0.4 log10) was significantly higher than treating hands with alcohol (2.8 ± 1.5 log10). Washing with soap and water for 30s removed genomic copies of MNV1 (>5 log10), noroviruses GI.4 (>6 log10), and GII.4 (4 log10) completely from all finger pads. Treating hands with propanol-based hand disinfectant showed little or no reduction to complete reduction with mean genomic copy reduction of noroviruses GI.4, GII.4, and MNV1 being >2.6, >3.3, and >1.2 log10 polymerase chain reaction units respectively. CONCLUSIONS Washing hands with soap and water is better than using alcohol-based hand disinfectants in removing noroviruses from hands.
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Affiliation(s)
- E Tuladhar
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands; Laboratory for Infectious Diseases and Screening, Center for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - W C Hazeleger
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands.
| | - M Koopmans
- Laboratory for Infectious Diseases and Screening, Center for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands; Department of Virology, Erasmus Medical Centre, Rotterdam, The Netherlands
| | - M H Zwietering
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - E Duizer
- Laboratory for Infectious Diseases and Screening, Center for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands
| | - R R Beumer
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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28
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Stals A, Jacxsens L, Baert L, Van Coillie E, Uyttendaele M. A quantitative exposure model simulating human norovirus transmission during preparation of deli sandwiches. Int J Food Microbiol 2015; 196:126-36. [PMID: 25544470 DOI: 10.1016/j.ijfoodmicro.2014.12.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2012] [Revised: 09/28/2014] [Accepted: 12/07/2014] [Indexed: 12/17/2022]
Abstract
Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A quantitative exposure model was developed by combining the GoldSim® and @Risk® software packages. Input data were collected from scientific literature and from a two week observational study performed at two sandwich bars. The model included three food handlers working during a three hour shift on a shared working surface where deli sandwiches are prepared. The model consisted of three components. The first component simulated the preparation of the deli sandwiches and contained the HuNoV reservoirs, locations within the model allowing the accumulation of NoV and the working of intervention measures. The second component covered the contamination sources being (1) the initial HuNoV contaminated lettuce used on the sandwiches and (2) HuNoV originating from a shedding food handler. The third component included four possible intervention measures to reduce HuNoV transmission: hand and surface disinfection during preparation of the sandwiches, hand gloving and hand washing after a restroom visit. A single HuNoV shedding food handler could cause mean levels of 43±18, 81±37 and 18±7 HuNoV particles present on the deli sandwiches, hands and working surfaces, respectively. Introduction of contaminated lettuce as the only source of HuNoV resulted in the presence of 6.4±0.8 and 4.3±0.4 HuNoV on the food and hand reservoirs. The inclusion of hand and surface disinfection and hand gloving as a single intervention measure was not effective in the model as only marginal reductions of HuNoV levels were noticeable in the different reservoirs. High compliance of hand washing after a restroom visit did reduce HuNoV presence substantially on all reservoirs. The model showed that good handling practices such as washing hands after a restroom visit, hand gloving, hand disinfection and surface disinfection in deli sandwich bars were an effective way to prevent HuNoV contamination of the prepared foods, but it also demonstrated that further research is needed to ensure a better assessment of the risk of HuNoV transmission during preparation of foods.
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Affiliation(s)
- Ambroos Stals
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium; Flemish Government, Institute for Agricultural and Fisheries Research, Technology and Food Sciences Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Liesbeth Jacxsens
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium.
| | - Leen Baert
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium
| | - Els Van Coillie
- Flemish Government, Institute for Agricultural and Fisheries Research, Technology and Food Sciences Unit, Brusselsesteenweg 370, 9090 Melle, Belgium
| | - Mieke Uyttendaele
- Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium
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Lou F, Neetoo H, Chen H, Li J. High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods. Annu Rev Food Sci Technol 2015; 6:389-409. [PMID: 25884283 DOI: 10.1146/annurev-food-072514-104609] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Foodborne outbreaks of viral origin have become increasingly a serious public health concern. High-pressure processing (HPP), a nonthermal technology, has come to the forefront for food processing given its minimal effects on food quality. Recent studies have revealed encouraging results for the inactivation of several human viruses by HPP. This review provides comprehensive information on the use of HPP to eliminate viruses in model systems and foods. We address the influences of various parameters, including pressure level, holding time, pH, temperature, and food matrix on the efficacy of pressure inactivation of viruses, as well as insight into the mechanisms for inactivation of enveloped and nonenveloped viruses. HPP is a promising technology for mitigating virus contamination of foods, thus it is essential to identify the optimal parameters for enhancing virus inactivation while ensuring sensory and nutritional quality retention of foods.
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Affiliation(s)
- Fangfei Lou
- Department of Veterinary Biosciences, College of Veterinary Medicine
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30
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Aboubakr HA, El-Banna AA, Youssef MM, Al-Sohaimy SAA, Goyal SM. Antiviral Effects of Lactococcus lactis on Feline Calicivirus, A Human Norovirus Surrogate. FOOD AND ENVIRONMENTAL VIROLOGY 2014; 6:282-9. [PMID: 25129102 PMCID: PMC7090733 DOI: 10.1007/s12560-014-9164-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 08/08/2014] [Indexed: 06/03/2023]
Abstract
Foodborne viruses, particularly human norovirus (NV) and hepatitis virus type A, are a cause of concern for public health making it necessary to explore novel and effective techniques for prevention of foodborne viral contamination, especially in minimally processed and ready-to-eat foods. This study aimed to determine the antiviral activity of a probiotic lactic acid bacterium (LAB) against feline calicivirus (FCV), a surrogate of human NV. Bacterial growth medium filtrate (BGMF) of Lactococcus lactis subsp. lactis LM0230 and its bacterial cell suspension (BCS) were evaluated separately for their antiviral activity against FCV grown in Crandell-Reese feline kidney (CRFK) cells. No significant antiviral effect was seen when CRFK cells were pre-treated with either BGMF (raw or pH 7-adjusted BGMF) or BCS. However, pre-treatment of FCV with BGMF and BCS resulted in a reduction in virus titers of 1.3 log10 tissue culture infectious dose (TCID)50 and 1.8 log10 TCID50, respectively. The highest reductions in FCV infectivity were obtained when CRFK cells were co-treated with FCV and pH 7-adjusted BGMF or with FCV and BCS (7.5 log10 TCID50 and 6.0 log10 TCID50, respectively). These preliminary results are encouraging and indicate the need for continued studies on the role of probiotics and LAB on inactivation of viruses in various types of foods.
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Affiliation(s)
- Hamada A Aboubakr
- Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA
- Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Amr A El-Banna
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Mohammed M Youssef
- Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Aflaton St., El-Shatby, P.O. Box 21545, Alexandria, Egypt
| | - Sobhy A A Al-Sohaimy
- Department of Food Biotechnology, Arid Land Cultivation and Development Institute, City of Scientific Research and Technology Applications, New Borg El Aarab, Alexandria, 21934, Egypt
| | - Sagar M Goyal
- Department of Veterinary Population Medicine, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
- Veterinary Diagnostic Laboratory, College of Veterinary Medicine, University of Minnesota, 1333 Gortner Ave, St. Paul, MN, 55108, USA.
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31
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Angelakis E, Azhar EI, Bibi F, Yasir M, Al-Ghamdi AK, Ashshi AM, Elshemi AG, Raoult D. Paper money and coins as potential vectors of transmissible disease. Future Microbiol 2014; 9:249-61. [PMID: 24571076 DOI: 10.2217/fmb.13.161] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Paper currency and coins may be a public health risk when associated with the simultaneous handling of food and could lead to the spread of nosocomial infections. Banknotes recovered from hospitals may be highly contaminated by Staphylococcus aureus. Salmonella species, Escherichia coli and S. aureus are commonly isolated from banknotes from food outlets. Laboratory simulations revealed that methicillin-resistant S. aureus can easily survive on coins, whereas E. coli, Salmonella species and viruses, including human influenza virus, Norovirus, Rhinovirus, hepatitis A virus, and Rotavirus, can be transmitted through hand contact. Large-scale, 16S rRNA, metagenomic studies and culturomics have the capacity to dramatically expand the known diversity of bacteria and viruses on money and fomites. This review summarizes the latest research on the potential of paper currency and coins to serve as sources of pathogenic agents.
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Affiliation(s)
- Emmanouil Angelakis
- URMITE CNRS-IRD 198 UMR 6236, Université de la Méditerranée, Faculté de Médecine et de Pharmacie, 27 Boulevard Jean Moulin, 13385 Marseille, France
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32
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in tomatoes). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3832] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Kosa KM, Cates SC, Hall AJ, Brophy JE, Fraser A. Gaps in food safety professionals' knowledge about noroviruses. J Food Prot 2014; 77:1336-41. [PMID: 25198594 PMCID: PMC5712440 DOI: 10.4315/0362-028x.jfp-13-550] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Noroviruses (NoVs) are the most common etiologic agents of endemic and epidemic foodborne disease in the United States. Food safety professionals play an important role in protecting the public from foodborne illness. A survey of food safety professionals (n = 314) was conducted to characterize their knowledge of NoVs and to identify gaps in this knowledge. To recruit individuals, 25 professional organizations promoted the survey via their Web sites, newsletters, and/or e-mail distribution lists. The survey used true or false and open-ended questions to assess knowledge about NoVs, including attribution, transmission, and prevention and control strategies, including food handling practices. The online survey was available from mid-October 2012 to mid-January 2013. Of the 314 respondents, 66.2% correctly identified NoVs as one of the three most common causes of foodborne disease in the United States. Only 5.4% of respondents correctly identified the three most common settings for NoV infections, and 65.0% of respondents had the misperception that cruise ships are one of the three most common settings. Seventeen respondents (5.4%) answered all 20 true-or-false questions correctly, 33 respondents (10.5%) answered at least 19 of the 20 questions correctly, and 186 respondents (65.0%) answered at least 15 of the 20 questions correctly (i.e., a score of 75% or higher). The content domain in which respondents had the most incorrect answers was food handling practices. Thirty-eight percent of respondents incorrectly responded that it is safe for restaurant workers infected with NoVs to handle packaged food, food equipment, and utensils. About half of respondents did not know the recommended sanitizing solution for eliminating NoVs from a contaminated surface. The survey findings identified several important gaps in food safety professionals' knowledge of NoVs. The study results will inform the development of a Web-based educational module on NoVs to improve efforts to prevent the spread of NoVs in retail and institutional food establishments.
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Affiliation(s)
- Katherine M Kosa
- RTI International, Food and Nutrition Policy Research, 3040 East Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709, USA.
| | - Sheryl C Cates
- RTI International, Food and Nutrition Policy Research, 3040 East Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709, USA
| | - Aron J Hall
- Division of Viral Diseases, Centers for Disease Control and Prevention, 1600 Clifton Road N.E., Mailstop A-34, Atlanta, Georgia 30333, USA
| | - Jenna E Brophy
- RTI International, Food and Nutrition Policy Research, 3040 East Cornwallis Road, P.O. Box 12194, Research Triangle Park, North Carolina 27709, USA
| | - Angela Fraser
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, USA
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Shieh YC, Tortorello ML, Fleischman GJ, Li D, Schaffner DW. Tracking and modeling norovirus transmission during mechanical slicing of globe tomatoes. Int J Food Microbiol 2014; 180:13-8. [DOI: 10.1016/j.ijfoodmicro.2014.04.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 01/13/2014] [Accepted: 04/03/2014] [Indexed: 11/30/2022]
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36
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Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3706] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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37
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38
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Asymptomatic Carriers and Captive Audiences. Food Saf (Tokyo) 2014. [DOI: 10.1128/9781555816186.ch12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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39
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A Microbial Who's Who. Food Saf (Tokyo) 2014. [DOI: 10.1128/9781555816186.app1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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40
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Maunula L, von Bonsdorff CH. Emerging and re-emerging enteric viruses causing multinational foodborne disease outbreaks. Future Virol 2014. [DOI: 10.2217/fvl.13.128] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
ABSTRACT: The development of molecular detection methods has led to recognition of viruses as important foodborne pathogens. The most common foodborne virus is norovirus, which together with HAV are transmitted via food consumed raw, such as shellfish, fresh produce and soft fruit. HEV is increasingly being recognized as an emerging foodborne virus in developed countries. The transmission route of HEV includes zoonotic transmission in association with pork products. Ongoing changes in food commerce and production from national to internationally-distributed foodstuffs are leading to widespread infections and multinational outbreaks. Recent large viral outbreaks have been linked to oysters, frozen berries and semidried tomatoes.
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Affiliation(s)
- Leena Maunula
- Department of Food & Environmental Hygiene, Faculty of Veterinary Medicine, PO Box 66, 00014 University of Helsinki, Helsinki, Finland
| | - Carl-Henrik von Bonsdorff
- Department of Food & Environmental Hygiene, Faculty of Veterinary Medicine, PO Box 66, 00014 University of Helsinki, Helsinki, Finland
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41
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Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3600] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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42
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Environmental persistence and transfer of enteric viruses. Curr Opin Virol 2014; 4:37-43. [DOI: 10.1016/j.coviro.2013.12.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 12/06/2013] [Accepted: 12/12/2013] [Indexed: 11/18/2022]
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Abstract
The chapter begins by establishing the definition of soft fruit, then discusses microbial and chemical hazards that might be found in soft fruit. Methods developed for virus detection in soft fruit are reviewed and, finally, the factors that mainly affect virus detection are detailed as these pathogens are currently linked to outbreaks caused by soft fruit consumption.
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Verhaelen K, Bouwknegt M, Carratalà A, Lodder-Verschoor F, Diez-Valcarce M, Rodríguez-Lázaro D, de Roda Husman AM, Rutjes SA. Virus transfer proportions between gloved fingertips, soft berries, and lettuce, and associated health risks. Int J Food Microbiol 2013; 166:419-25. [PMID: 24029026 DOI: 10.1016/j.ijfoodmicro.2013.07.025] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 07/24/2013] [Accepted: 07/26/2013] [Indexed: 01/07/2023]
Abstract
Multiple outbreaks of human norovirus (hNoV) have been associated with fresh produce, such as soft berries and lettuce. Even though food handlers are considered an important source for the introduction of hNoV into food chains, their contribution to public health risks associated with hNoV remains unknown. To assess to which extent food handlers contribute to the introduction and spread of hNoV in fresh produce chains quantitative virus transfer data are needed. We estimated transfer proportions of hNoV GI.4, GII.4, murine norovirus (MNV-1), a culturable surrogate of hNoV, and human adenovirus (hAdV-2), a human pathogen proposed as an indicator for human faecal pollution, between gloved fingertips and raspberries, strawberries, and lettuce, by quantitative RT-PCR and cell culture if applicable. Virus transfer proportions were corrected for virus-matrix specific recoveries, and variability and uncertainty of the parameters were estimated. Virus transfer from gloves to soft berries was generally lower as compared to lettuce, with mean transfer proportions ranging between 0.1 to 2.3% and 9 to 10% for infectious MNV-1 and hAdV-2, respectively. Transfer from produce to glove was mostly greater than transfer from glove to produce, adding to the likelihood of virus transfer due to cross contamination from contaminated produce via food handlers. HNoV GI.4 and hNoV GII.4 showed no significant difference between their mean transfer proportions. Using the estimated transfer proportions, we studied the impact of low and high transfer proportions on the public health risk, based on a scenario in which a food handler picked raspberries with contaminated fingertips. Given the made assumptions, we could show that for a pathogen as infectious as hNoV, low transfer proportions may pose a greater public health risk than high transfer proportions, due to a greater viral spread. We demonstrated the potential of food handlers in spreading hNoV in food chains, showing that prevention of virus contamination on food handlers' hands is crucial for food safety. Nevertheless, complete prevention of virus contamination on fresh produce cannot be achieved in reality, and reliable and effective intervention measures are consequently required. We estimated that, especially for low transfer proportions, a robust one log10-unit reduction of infectious hNoV on contaminated produce, and on food handlers' hands, could lower the public health risk substantially. Using the obtained data in quantitative risk assessment will aid in elucidating the contribution of food handlers in hNoV transmission.
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Affiliation(s)
- Katharina Verhaelen
- Centre for Zoonoses and Environmental Microbiology, Centre for Infectious Disease Control, National Institute for Public Health and the Environment (RIVM), P.O. Box 1, NL-3720 BA Bilthoven, The Netherlands; Faculty of Veterinary Medicine, Institute for Risk Assessment Sciences (IRAS), Utrecht University, P.O. Box 80.178, NL-3508 TD Utrecht, The Netherlands.
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45
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Context factors affecting design and operation of food safety management systems in the fresh produce chain. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.06.001] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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Stals A, Uyttendaele M, Baert L, Van Coillie E. Norovirus transfer between foods and food contact materials. J Food Prot 2013; 76:1202-9. [PMID: 23834795 DOI: 10.4315/0362-028x.jfp-12-392] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Human infective noroviruses (NoVs) are a worldwide leading cause of foodborne illness and are frequently spread via infected food handlers preparing and manipulating food products such as deli sandwiches. The objective of the current study was to determine the efficiencies whereby NoV could be transferred between surfaces associated with the preparation of manually prepared foods such as deli sandwiches. Nonfood surfaces included gloves and stainless steel discs, and boiled ham, lettuce, and a sandwich bun were the ingredients of the deli sandwich. Both NoV GII.4 and the murine NoV 1 (MNV-1, a cultivable human NoV surrogate) were included in the presented study. Transfer of NoV GII.4 and MNV-1 between surfaces was performed by pressing an inoculated donor surface against an acceptor surface. To evaluate the effect of subsequent contact, donor surfaces were pressed a second time to an identical acceptor surface. Subsequently, NoV GII.4 and MNV-1 were detected using real-time reverse transcription PCR assays and plaque assays, respectively. Transfer of both viruses from gloves to stainless steel was inefficient, and virus transfer from food products to stainless steel occurred with more variability for NoV GII.4 than for MNV-1. Virus transfer from the stainless steel discs to the gloves was substantially more efficient than from the gloves to the stainless steel. NoV GII.4 and MNV-1 transfer from food products to the gloves occurred with varying efficiencies, although this variation was more evident for NoV GII.4. The MNV-1 inoculum was significantly less efficiently transferred to the acceptor surface at the second contact, which was not the case for NoV GII.4. The obtained transfer efficiency data may provide insights into the transfer of NoV during preparation of foods and can be included in risk assessment models describing the transmission of NoVs in this context.
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Affiliation(s)
- Ambroos Stals
- Flanders Government, Institute for Agricultural and Fisheries Research, Technology and Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
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47
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Opiyo BA, Wangoh J, Njage PMK. Microbiological performance of dairy processing plants is influenced by scale of production and the implemented food safety management system: a case study. J Food Prot 2013; 76:975-83. [PMID: 23726192 DOI: 10.4315/0362-028x.jfp-12-450] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of existing food safety management systems and size of the production facility on microbiological quality in the dairy industry in Kenya were studied. A microbial assessment scheme was used to evaluate 14 dairies in Nairobi and its environs, and their performance was compared based on their size and on whether they were implementing hazard analysis critical control point (HACCP) systems and International Organization for Standardization (ISO) 22000 recommendations. Environmental samples from critical sampling locations, i.e., workers' hands and food contact surfaces, and from end products were analyzed for microbial quality, including hygiene indicators and pathogens. Microbial safety level profiles (MSLPs) were constructed from the microbiological data to obtain an overview of contamination. The maximum MSLP score for environmental samples was 18 (six microbiological parameters, each with a maximum MSLP score of 3) and that for end products was 15 (five microbiological parameters). Three dairies (two large scale and one medium scale; 21% of total) achieved the maximum MSLP scores of 18 for environmental samples and 15 for the end product. Escherichia coli was detected on food contact surfaces in three dairies, all of which were small scale dairies, and the microorganism was also present in end product samples from two of these dairies, an indication of cross-contamination. Microbial quality was poorest in small scale dairies. Most operations in these dairies were manual, with minimal system documentation. Noncompliance with hygienic practices such as hand washing and cleaning and disinfection procedures, which is common in small dairies, directly affects the microbial quality of the end products. Dairies implementing HACCP systems or ISO 22000 recommendations achieved maximum MSLP scores and hence produced safer products.
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Affiliation(s)
- Beatrice Atieno Opiyo
- Department of Food Science, Nutrition and Technology, University of Nairobi, PO Box 29053-00625, Nairobi, Kenya.
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A risk assessment approach to use of antimicrobials in the home to prevent spread of infection. Am J Infect Control 2013; 41:S87-93. [PMID: 23622757 DOI: 10.1016/j.ajic.2013.01.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2012] [Revised: 12/19/2012] [Accepted: 01/04/2013] [Indexed: 12/31/2022]
Abstract
Home and everyday life hygiene is a key part of the public health strategy to reduce infectious disease, but an effective code of practice is required. This short review summarizes the basic scientific principles of a risk-based approach to home hygiene where hygiene procedures are applied at critical points at appropriate times. It suggests that, although detergent-based cleaning can be used to break the chain of infection, in some cases an antimicrobial agent is required.
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49
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Wang Q, Erickson M, Ortega YR, Cannon JL. The fate of murine norovirus and hepatitis A virus during preparation of fresh produce by cutting and grating. FOOD AND ENVIRONMENTAL VIROLOGY 2013; 5:52-60. [PMID: 23412721 DOI: 10.1007/s12560-012-9099-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2012] [Accepted: 11/17/2012] [Indexed: 06/01/2023]
Abstract
Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment.
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Affiliation(s)
- Qing Wang
- Center for Food Safety, Department of Food Science and Technology, University of Georgia, 1109 Experiment St., Griffin, GA 30223, USA
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50
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Wang Q, Erickson MC, Ortega Y, Cannon JL. Physical removal and transfer of murine norovirus and hepatitis A virus from contaminated produce by scrubbing and peeling. J Food Prot 2013; 76:85-92. [PMID: 23317861 DOI: 10.4315/0362-028x.jfp-12-311] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Human noroviruses and hepatitis A virus are responsible for numerous outbreaks associated with handling fresh produce. In this study, physical removal of hepatitis A virus and murine norovirus, a human norovirus surrogate, from contaminated produce items (honeydew melons, cantaloupes, carrots, and celery) by scrubbing under running water with a nylon brush or scouring pad and by peeling (carrots and celery) with a peeler was investigated. The degree and extent of utensil contamination with viruses during these operations in the presence and absence of food residue also was investigated. Scrubbing or peeling produce initially inoculated with ∼5.5 log PFU of each virus resulted in significant levels of virus removal, ranging from 0.93 to 2.85 log PFU. However, utensil cross-contamination occurred, with >2 log PFU of virus transferred from a single produce item. After preparation of a contaminated produce item, utensil cross-contamination resulted in virus detection on seven successively prepared produce items. Produce residue accumulation on utensils variably impacted virus transfer to utensil surfaces. Results indicate that scrubbing and peeling produce can reduce levels of viruses on contaminated produce, but the importance of utensil sanitation to prevent cross-contamination is highlighted. Findings also provide important information for modeling virus cross-contamination during food preparation.
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Affiliation(s)
- Qing Wang
- Center for Food Safety, University of Georgia, Griffin, Georgia 30223, USA
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