Development of an optimized method for the recovery of infectious F-RNA coliphage MS2 from meat

Jones, T. H.; Muehlhauser, Victoria; Croken, G.

doi:10.1016/j.jviromet.2012.06.003

Cited by 6 publications

(7 citation statements)

References 52 publications

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“…Prevalence and level of MS2 contamination varied between surfaces. The bacteriophage MS2 was chosen as the tracer organism for several reasons, but primarily because it is not hazardous to human health and is safe for consumers to handle (7,20,36). It is also a widely used surrogate for human norovirus and has a high degree of environmental stability (7,27,39).…”

Section: Discussionmentioning

confidence: 99%

“…MS2 detection and enumeration with RT-qPCR. MS2 was detected by reverse transcription quantitative PCR (RT-qPCR) based on an assay adapted from previous studies (7,20,36). In brief, each sponge was stomached (Seward, Worthington, UK) for 1 min at 230 rpm with 20 mL of Tris-glycine with 5% beef extract (TGBE) buffer, pH 9.5 (Trizma HCl, Sigma, St. Louis, MO; glycine, Thermo Fisher Scientific, Geel, Belgium; sodium hydroxide, Mallinckrodt Baker, Pairs, KY; beef extract, Difco, BD, Sparks, MD).…”

Section: Methodsmentioning

confidence: 99%

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Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

Kirchner

Goulter

Everhart

et al. 2022

Journal of Food Protection

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It is estimated that one in five cases of foodborne illnesses is acquired in the home. However, how pathogens move around a kitchen environment when consumers are preparing food is not well characterized. The purpose of this study was to determine the prevalence and degree of cross-contamination across a variety of kitchen surfaces during a consumer meal preparation event. Consumers (n=371) prepared a meal consisting of turkey patties containing the bacteriophage MS2 as a tracer organism and a ready-to-eat lettuce salad. Half were shown a video on proper thermometer use before the trial. After meal preparation, environmental sampling and detection were performed to assess cross-contamination with MS2. For most surfaces, positivity did not exceed 20%, with the exception of spice containers, for which 48% of the samples showed evidence of MS2 cross-contamination. Spice containers also had the highest MS2 concentrations, at a mean exceeding 6 log 10 viral genome equivalent copies (GEC) per surface. The high level of MS2 on spice containers drove the significant differences between surfaces, suggesting the significance of spice containers as a vehicle for cross-contamination, despite the absence of previous reports to this effect. The thermometer safety intervention did not affect cross-contamination. The efficiency of MS2 transfer, when expressed as a percentage, was relatively low, ranging from an average of 0.002 to 0.07%. Quantitative risk assessment work using these data would aid in further understanding the significance of cross-contamination frequency and efficiency. Overall, these data will help create more targeted consumer messaging to better influence consumer cross-contamination behaviors.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

Kirchner

Goulter

Everhart

et al. 2022

Journal of Food Protection

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“…After each time interval, each chop meat sample was placed in a fresh stomacher bag, kept on ice for 30 min and then 100 mL of sterile beef extract (10% w/v) (Quelab, Canada) at pH 7.2 was added to the bag and mixed using a stomacher (Stomacher 400 circulator Seward, England) operated for 2 min as described by Jones et al (). MS2 concentration in beef extract were then enumerated using double agar layer (DAL) method as described in USEPA Method 1601.…”

Section: Methodsmentioning

confidence: 99%

“…The inoculum was evenly spread over the surface of the meat cub sample. The chops were dried for 30 min at 25 8C in a bio safe cabinet and then placed in individual stomacher bag (Interscience Company, France) as described by Jones et al (2012). To investigate the effect of aging processes on MS2, the inoculated lamb chops were stored at 4 8C for up to 14 days as suggested by Wu, Farouk, Clerens, and Rosenvod (2014).…”

Section: Preparation Of Meat Samples and Spiking Proceduresmentioning

confidence: 99%

“…There are increasing concerns regarding zoonotic transmission of some animal enteric viruses which are closely related to human‐pathogenic strains via meat and other animal products (Martella et al, ; Mattison et al, ; Reuter, Biro, & Szucs, ). Presence of enteric viruses such as noroviruses (NoV), rotaviruses (RV), and hepatitis E virus in the intestinal tract of slaughtered animals may contaminate the surfaces of carcasses and meat products during slaughter and carcass dressing operations (Jones, Muehlhauser, & Croken, ). However, after slaughter, as muscle is converted to meat a number of metabolic and structural changes via proteolytic enzymes occur that it depends on a variety of factors such as temperature, pH, time.…”

Section: Introductionmentioning

confidence: 99%

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Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat

Pezeshki

Yavarmanesh

Najafi

et al. 2017

Journal of Food Safety

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The objective of this study was to determine the role of meat aging process on survival of male specific bacteriophage MS2 on meat. MS2 was used as a viral surrogate to study the impact of aging on enteric viruses on lamb meat. They were spiked at concentration of 10, 103, and 105 pfu on lamb chops sliced into cuts of meats at 10 × 10 × 1.5 cm3, and were stored at 4 °C for 14 days. Physicochemical characteristics such as pH, oxidation‐reduction potential, water holding capacity and total count of mesophilic bacteria as well as MS2 were measured during the aging. The results indicated that the aging were not sufficient to completely inactivate all spiked MS2 on the lamb meat. However, physicochemical changes during muscle convert to meat significantly reduced MS2 survival (p < .05). The results also indicated that by increasing the spiked concentration of MS2, the survival rate of virus was significantly increased (p < .05). Practical applications Meat is one of the most consumed foods around the world that can be considered as a source of food borne illnesses. There are increasing concerns regarding zoonotic transmission of some animal enteric viruses which are closely related to human‐pathogenic strains via meat and other animal products. However, little research has been conducted on the survival of enteric viruses in meat. Given the novel results of this study, it can be concluded that although physicochemical changes during muscle conversion to meat reduced virus survival, aging process is not sufficient for complete inactivation of viruses. So, the safety of food depends on proper treatment processes and level of contamination of food products.

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Semi-Direct Lysis of Swabs and Evaluation of Their Efficiencies to Recover Human Noroviruses GI and GII from Surfaces

2014

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Enteric viruses such as noroviruses (NoVs) continue to be the cause of widespread viral outbreaks due to person-to-person transmission, contaminated food, and contaminated surfaces. In order to optimize swabbing methodology for the detection of viruses on (food) contact surfaces, three swab elution/extraction strategies were compared in part one of this study, out of which, one strategy was based on the recently launched ISO protocol (ISO/TS 15216-1) for the determination of hepatitis A virus and NoV in food using real-time RT-PCR (RT-qPCR). These three swab elution/extraction strategies were tested for the detection of GI.4 and GII.4 NoV on high-density polyethylene (HD-PE) surfaces with the use of cotton swabs. For detection of GI.4 and GII.4, the sample recovery efficiency (SRE) obtained with the direct lysis strategy (based on ISO/TS 15216-1) was significantly lower than the SRE obtained with both other strategies. The semi-direct lysis strategy was chosen to assess the SRE of two common swabs (cotton swab and polyester swab) versus the biowipe (Biomérieux, Lyon, France) on three surfaces (HD-PE, neoprene rubber (NR), and nitrile gloves (GL)). For both surfaces, HD-PE and GL, no significant differences in SREs of GI.4 and GII.4 NoVs were detected between the three different swabs. For the coarser NR, biowipes turned out to be the best option for detecting both GI.4 and GII.4 NoV.

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Development of an optimized method for the recovery of infectious F-RNA coliphage MS2 from meat

Cited by 6 publications

References 52 publications

Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties

Effect of meat aging on survival of MS2 bacteriophage as a surrogate of enteric viruses on lamb meat

Semi-Direct Lysis of Swabs and Evaluation of Their Efficiencies to Recover Human Noroviruses GI and GII from Surfaces

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