Foodborne viruses and fresh produce

Seymour, Ian; Appleton, Hazel

doi:10.1046/j.1365-2672.2001.01427.x

Cited by 195 publications

(122 citation statements)

References 99 publications

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“…Microbial pathogens associated to foods mainly originate from the raw materials and/or cross-contamination during food processing (Nguyen-the & Carlin, 1994;Beuchat, 1996;Seymour & Appleton, 2001). The incidence of foodborne outbreaks caused by contaminated foods has increased in recent years (WHO, 2002;EFSA, 2015;Mukherjee et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

et al. 2017

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Section: Discussionmentioning

confidence: 99%

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

et al. 2017

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“…Norovirus contamination can occur during preharvest and postharvest stages, such as through contaminated irrigation water, septic tank runoff, and mishandling by farm workers and food handlers (2,8,24,26,39,53). Additionally, fresh produce undergoes minimal to no processing, increasing the viral infection risk (8,18,26,54).…”

mentioning

confidence: 99%

Inactivation of a Human Norovirus Surrogate, Human Norovirus Virus-Like Particles, and Vesicular Stomatitis Virus by Gamma Irradiation

Feng¹,

Divers²,

Ma³

et al. 2011

Appl Environ Microbiol

114

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Gamma irradiation is a nonthermal processing technology that has been used for the preservation of a variety of food products. This technology has been shown to effectively inactivate bacterial pathogens. Currently, the FDA has approved doses of up to 4.0 kGy to control food-borne pathogens in fresh iceberg lettuce and spinach. However, whether this dose range effectively inactivates food-borne viruses is less understood. We have performed a systematic study on the inactivation of a human norovirus surrogate (murine norovirus 1 [MNV-1]), human norovirus virus-like particles (VLPs), and vesicular stomatitis virus (VSV) by gamma irradiation. We demonstrated that MNV-1 and human norovirus VLPs were resistant to gamma irradiation. For MNV-1, only a 1.7-to 2.4-log virus reduction in fresh produce at the dose of 5.6 kGy was observed. However, VSV was more susceptible to gamma irradiation, and a 3.3-log virus reduction at a dose of 5.6 kGy in Dulbecco's modified Eagle medium (DMEM) was achieved. We further demonstrated that gamma irradiation disrupted virion structure and degraded viral proteins and genomic RNA, which resulted in virus inactivation. Using human norovirus VLPs as a model, we provide the first evidence that the capsid of human norovirus has stability similar to that of MNV-1 after exposure to gamma irradiation. Overall, our results suggest that viruses are much more resistant to irradiation than bacterial pathogens. Although gamma irradiation used to eliminate the virus contaminants in fresh produce by the FDA-approved irradiation dose limits seems impractical, this technology may be practical to inactivate viruses for other purposes, such as sterilization of medical equipment.

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“…While consumption of raw or improperly cooked shellfish remains the major risk factor for food-borne outbreaks, many types of berries increasingly are being recognized as vehicles of viral gastroenteritis (9,18,22,24,30,33,39,48) or hepatitis A (5,25,37,40,41) outbreaks. The increased awareness that berries can transmit viruses is due to epidemiological surveys that have played an important role in identifying sources of infection, to the availability of improved methods for diagnosis of viral infections, and perhaps also to an increased occurrence of contaminated berries, which in turn may be related to imports from developing countries.…”

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confidence: 99%

Procedure for Rapid Concentration and Detection of Enteric Viruses from Berries and Vegetables

Butot

Putallaz

Sánchez

2007

Appl Environ Microbiol

158

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Several hepatitis A virus (HAV) and norovirus (NV) outbreaks due to consumption of berries and vegetables have been reported during recent years. To facilitate the detection of enteric viruses that may be present on different fresh and frozen products, we developed a rapid and sensitive detection method for HAV, NV, and rotavirus (RV). Initial experiments focused on optimizing the composition of the elution buffer, improving the viral concentration method, and evaluating the performance of various extraction kits. Viruses were extracted from the food surface by a direct elution method in a glycine-Tris (pH 9.5) buffer containing 1% beef extract and concentrated by ultrafiltration. Occasionally, PCR inhibitors were present in the processed berry samples, which gave relatively poor detection limits. However, this problem was overcome by adding a pectinase treatment in the protocol, which markedly improved the sensitivity of the method. After optimization, this concentration method was applied in combination with real-time reverse transcription-PCR (RT-PCR) using specific primers in various types of berries and vegetables. The average detection limits were 1 50% tissue culture infective dose (TCID 50 ), 54 RT-PCR units, and 0.02 TCID 50 per 15 g of food for HAV, NV, and RV, respectively. Based on our results, it is concluded that this procedure is suitable to detect and quantify enteric viruses within 6 h and can be applied for surveillance of enteric viruses in fresh and frozen products.

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Foodborne viruses and fresh produce

Cited by 195 publications

References 99 publications

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Inactivation of a Human Norovirus Surrogate, Human Norovirus Virus-Like Particles, and Vesicular Stomatitis Virus by Gamma Irradiation

Procedure for Rapid Concentration and Detection of Enteric Viruses from Berries and Vegetables

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