Enhanced Removal of a Human Norovirus Surrogate from Fresh Vegetables and Fruits by a Combination of Surfactants and Sanitizers

Predmore, Ashley; Lǐ, Jiànróng

doi:10.1128/aem.00174-11

Cited by 95 publications

(58 citation statements)

References 51 publications

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“…Three cultivable animal caliciviruses, feline calicivirus (FCV), canine calicivirus (CaCV), and murine norovirus (MNV), have been used extensively as human NoV surrogates (2,7,30,40,44,56). Although these animal caliciviruses share various degrees of genetic relatedness with human NoV, they differ from human NoV in clinical manifestations, host receptors, susceptible cell types, pathogenesis, and immunity (23,26,44,47,48).…”

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confidence: 99%

Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Hydroponically Grown Romaine Lettuce

DiCaprio¹,

Ma²,

Purgianto³

et al. 2012

Appl Environ Microbiol

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ABSTRACTFresh produce is a major vehicle for the transmission of human norovirus (NoV) because it is easily contaminated during both pre- and postharvest stages. However, the ecology of human NoV in fresh produce is poorly understood. In this study, we determined whether human NoV and its surrogates can be internalized via roots and disseminated to edible portions of the plant. The roots of romaine lettuce growing in hydroponic feed water were inoculated with 1 × 106RNA copies/ml of a human NoV genogroup II genotype 4 (GII.4) strain or 1 × 106to 2 × 106PFU/ml of animal caliciviruses (Tulane virus [TV] and murine norovirus [MNV-1]), and plants were allowed to grow for 2 weeks. Leaves, shoots, and roots were homogenized, and viral titers and/or RNA copies were determined by plaque assay and/or real-time reverse transcription (RT)-PCR. For human NoV, high levels of viral-genome RNA (105to 106RNA copies/g) were detected in leaves, shoots, and roots at day 1 postinoculation and remained stable over the 14-day study period. For MNV-1 and TV, relatively low levels of infectious virus particles (101to 103PFU/g) were detected in leaves and shoots at days 1 and 2 postinoculation, but virus reached a peak titer (105to 106PFU/g) at day 3 or 7 postinoculation. In addition, human NoV had a rate of internalization comparable with that of TV as determined by real-time RT-PCR, whereas TV was more efficiently internalized than MNV-1 as determined by plaque assay. Taken together, these results demonstrated that human NoV and animal caliciviruses became internalized via roots and efficiently disseminated to the shoots and leaves of the lettuce.

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confidence: 99%

Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Hydroponically Grown Romaine Lettuce

DiCaprio¹,

Ma²,

Purgianto³

et al. 2012

Appl Environ Microbiol

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“…TDS was found to have synergistic effects for the inactivation of total mesophilic bacteria and coliforms when it was combined with a commercially available sanitizer, such as ethanol, chlorine, or hydrogen peroxide (59). Similarly, chlorine at 200 ppm in combination with one of the following surfactants, sodium dodecyl sulfate (SDS), Triton X-100, or NP-40, had a higher sanitation efficacy than chlorine alone for murine norovirus adhering to the surfaces of strawberries, raspberries, cabbage, and romaine lettuce (25). Moreover, each of these surfactants had virucidal effects against murine norovirus when the viruses were incubated with one of the surfactants at 37°C for 72 h, disrupting the outer protein of murine norovirus (25).…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, chlorine at 200 ppm in combination with one of the following surfactants, sodium dodecyl sulfate (SDS), Triton X-100, or NP-40, had a higher sanitation efficacy than chlorine alone for murine norovirus adhering to the surfaces of strawberries, raspberries, cabbage, and romaine lettuce (25). Moreover, each of these surfactants had virucidal effects against murine norovirus when the viruses were incubated with one of the surfactants at 37°C for 72 h, disrupting the outer protein of murine norovirus (25). Charged surfactants have been found to have the ability to bind to and denature proteins (60).…”

Section: Discussionmentioning

confidence: 99%

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Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

Fuzawa

Palma-Salgado

et al. 2016

Appl Environ Microbiol

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The use of sanitizers is essential for produce safety. However, little is known about how sanitizer efficacy varies with respect to the chemical surface properties of produce. To answer this question, the disinfection efficacies of an oxidant-based sanitizer and a new surfactant-based sanitizer for porcine rotavirus (PRV) strain OSU were examined. PRV was attached to the leaf surfaces of two kale cultivars with high epicuticular wax contents and one cultivar of endive with a low epicuticular wax content and then treated with each sanitizer. The efficacy of the oxidant-based sanitizer correlated with leaf wax content as evidenced by the 1-log 10 PRV disinfection on endive surfaces (low wax content) and 3-log 10 disinfection of the cultivars with higher wax contents. In contrast, the surfactant-based sanitizer showed similar PRV disinfection efficacies (up to 3 log 10 ) that were independent of leaf wax content. A statistical difference was observed with the disinfection efficacies of the oxidant-based sanitizer for suspended and attached PRV, while the surfactant-based sanitizer showed similar PRV disinfection efficacies. Significant reductions in the entry and replication of PRV were observed after treatment with either disinfectant. Moreover, the oxidant-basedsanitizer-treated PRV showed sialic acid-specific binding to the host cells, whereas the surfactant-based sanitizer increased the nonspecific binding of PRV to the host cells. These findings suggest that the surface properties of fresh produce may affect the efficacy of virus disinfection, implying that food sanitizers should be carefully selected for the different surface characteristics of fresh produce. IMPORTANCEFood sanitizer efficacies are affected by the surface properties of vegetables. This study evaluated the disinfection efficacies of two food sanitizers, an oxidant-based sanitizer and a surfactant-based sanitizer, on porcine rotavirus strain OSU adhering to the leaf epicuticular surfaces of high-and low-wax-content cultivars. The disinfection efficacy of the oxidant-based sanitizer was affected by the surface properties of the vegetables, while the surfactant-based sanitizer was effective for both high-and low-wax leafy vegetable cultivars. This study suggests that the surface properties of vegetables may be an important factor that interacts with disinfection with food sanitizers of rotaviruses adhering to fresh produce. There are 48 million estimated annual incidents of foodborne illness in the United States (1-3). Of these incidents, 128,000 cases require hospitalization and 3,000 result in death (1-3). The annual cost associated with foodborne illness, including human morbidity and mortality, is estimated to range between $14.1 and $152 billion (4-6). Viruses, including norovirus and rotavirus, cause foodborne outbreaks, especially due to their persistence in the environment and their low infectious doses (10 to 100 particles) (7,8). Murine norovirus, Tulane virus, and sapovirus have been found to attach to the surface of or within ...

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“…SDS is an anionic surfactant and an FDAapproved food additive (FDA 21 CFR 172.822) (Predmore & Li, 2011). With the addition of the short chain alcohol butanol, a stable micellar system may be established at room temperature and the alcohol is used in protein recovery (Krei & Hustedt, 1992;Hemavathi, Hebbar, & Raghavarao, 2007 …”

Section: Introductionmentioning

confidence: 99%

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

et al. 2016

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ABSTRACT. The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H 2 O SDS -1 , concentration of butanol (mass percentage) and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%). Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H 2 O SDS -1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained.

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Enhanced Removal of a Human Norovirus Surrogate from Fresh Vegetables and Fruits by a Combination of Surfactants and Sanitizers

Cited by 95 publications

References 51 publications

Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Hydroponically Grown Romaine Lettuce

Internalization and Dissemination of Human Norovirus and Animal Caliciviruses in Hydroponically Grown Romaine Lettuce

Effect of Leaf Surface Chemical Properties on Efficacy of Sanitizer for Rotavirus Inactivation

<b>Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

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