Accumulation and persistence of hepatitis A virus in mussels

Enríquez, Ricardo; Frösner, Gert; Hochstein‐Mintzel, V.; Riedemann, S.; Reinhardt, G.

doi:10.1002/jmv.1890370305

Cited by 70 publications

(28 citation statements)

References 17 publications

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“…In contrast, mussels subjected to depuration for 96 h exhibited 98.7 and 97.0% reductions in infectious HAV and rotaviruses, respectively (Abad et al 1997). In two other studies on mussels, HAV persisted for 7 days (Enriquez et al 1992), and at least 5 days (De Medici et al 2001). Ueki et al (2007) compared the persistence of human NoV and the surrogate FCV in the digestive diverticula of the oyster after depuration for 10 days and concluded that FCV was rapidly depleted, whereas NoV persisted.…”

Section: Shellfish Depurationmentioning

confidence: 86%

Processing Strategies to Inactivate Enteric Viruses in Shellfish

2010

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Noroviruses, hepatitis A and E viruses, sapovirus, astrovirus, rotavirus, Aichi virus, enteric adenoviruses, poliovirus, and other enteroviruses enter shellfish through contaminated seawater or by contamination during handling and processing, resulting in outbreaks ranging from isolated to epidemic. Processing and disinfection methods include shellfish depuration and relaying, cooking and heat pasteurization, freezing, irradiation, and high pressure processing. All the methods can improve shellfish safety; however, from a commercial standpoint, none of the methods can guarantee total virus inactivation without impacting the organoleptic qualities of the shellfish. Noroviruses cause the majority of foodborne viral illnesses, yet there is conflicting information on their susceptibility to inactivation by processing. The inability to propagate and quantitatively enumerate some viral pathogens in vitro or in animal models has led to the use of norovirus surrogates, such as feline calicivirus and murine norovirus. During processing, these surrogates may not mimic the inactivation of the viruses they represent and are, therefore, of limited value. Likewise, reverse transcription-PCR has limited usefulness in monitoring processing effectiveness due to its inability to identify infectious from inactivated viruses. This article (a) describes mechanisms of virus uptake and persistence in shellfish, (b) reviews the state-ofthe-art in food processing strategies for the inactivation of enteric viruses in shellfish, (c) suggests the use of combined processing procedures to enhance shellfish safety, (d) highlights limitations in research data derived from virus surrogate studies and molecular assay procedures, and (e) recommends enhanced funding for human volunteer studies and the development of assays to detect viable viruses.

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Section: Shellfish Depurationmentioning

confidence: 86%

Processing Strategies to Inactivate Enteric Viruses in Shellfish

2010

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“…Although direct studies comparing the abilities of different viruses to persist within hemocytes have been limited, a review of the literature indicates that certain viruses remain infectious within oyster tissues for extended periods, while other viruses decline more rapidly. For example, Enriquez et al (15) demonstrated that HAV persisted longer than PV in mussels. Bosch et al (6) demonstrated that within contaminated mussels, PV and adenovirus 40 had 2.7-and 3.0-log 10 reductions after depuration for 48 h, while a 96-h depuration period reduced bacteriophage B40-8, HAV, and rotavirus serotype 3 less than 2 log 10 .…”

Section: Discussionmentioning

confidence: 99%

Hemocytes Are Sites of Enteric Virus Persistence within Oysters

Provost

Dancho

Ozbay

et al. 2011

Appl Environ Microbiol

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The goal of this study was to determine how enteric viruses persist within shellfish tissues. Several lines of novel evidence show that phagocytic blood cells (hemocytes) of Eastern oysters (Crassostrea virginica) play an important role in the retention of virus particles. Our results demonstrated an association of virus contamination with hemocytes but not with hemolymph. Live oysters contaminated overnight with hepatitis A virus (HAV) and murine norovirus (MNV) had 56% and 80% of extractable virus associated with hemocytes, respectively. Transfer of HAV-contaminated hemocytes to naïve (virus-free) oysters resulted in naïve oyster meat testing HAV positive for up to 3 weeks. Acid tolerance of HAV, MNV, poliovirus (PV), and feline calicivirus (FCV) correlated with the ability of each virus to persist within oysters. Using reverse transcription-PCR (RT-PCR) to evaluate persistence of these viruses in oysters, we showed that HAV persisted the longest (>21 days) and was most acid resistant, MNV and PV were less tolerant of acidic pH, persisting for up to 12 days and 1 day, respectively, and FCV did not persist (<1 day) within oysters and was not acid tolerant. This suggests that the ability of a virus to tolerate the acidic conditions typical of phagolysosomal vesicles within hemocytes plays a role in determining virus persistence in shellfish. Evaluating oyster and hemocyte homogenates and live contaminated oysters as a prelude to developing improved viral RNA extraction methods, we found that viruses were extracted more expediently from hemocytes than from whole shellfish tissues and gave similar RT-PCR detection sensitivities.

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“…Although less than 10% of the cases of hepatitis A in the United States are associated with food-borne outbreaks (7), substantial costs are incurred by both society and the food industry as a result of these outbreaks (11). The foods implicated in these outbreaks include shellfish (13,14,18,22,28,31), sandwiches, dairy products, baked products, salads, fruits, and vegetables (9, 15). Examples of such outbreaks include the outbreak in Denver, Color., in 1992, in which more than 5,000 individuals were exposed to hepatitis A virus (HAV) due to consumption of a variety of gourmet foods prepared by an infected food handler (11).…”

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confidence: 99%

Contamination of Foods by Food Handlers: Experiments on Hepatitis A Virus Transfer to Food and Its Interruption

Bidawid

Farber

Sattar

2000

Appl Environ Microbiol

172

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Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm 2 resulted in transfer of 9.2% ؎ 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% ؎ 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.Hepatitis A is a common form of acute viral hepatitis in many parts of the world. It is responsible for significant worldwide morbidity and occasional mortality (21, 27). Outbreaks of hepatitis A occur periodically throughout the world, and fecally contaminated food and water are the main vehicles (4). Although less than 10% of the cases of hepatitis A in the United States are associated with food-borne outbreaks (7), substantial costs are incurred by both society and the food industry as a result of these outbreaks (11). The foods implicated in these outbreaks include shellfish (13,14,18,22,28,31), sandwiches, dairy products, baked products, salads, fruits, and vegetables (9, 15). Examples of such outbreaks include the outbreak in Denver, Color., in 1992, in which more than 5,000 individuals were exposed to hepatitis A virus (HAV) due to consump...

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Accumulation and persistence of hepatitis A virus in mussels

Cited by 70 publications

References 17 publications

Processing Strategies to Inactivate Enteric Viruses in Shellfish

Processing Strategies to Inactivate Enteric Viruses in Shellfish

Hemocytes Are Sites of Enteric Virus Persistence within Oysters

Contamination of Foods by Food Handlers: Experiments on Hepatitis A Virus Transfer to Food and Its Interruption

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