Foodborne viruses: Detection, risk assessment, and control options in food processing

Bosch, Albert; Gkogka, Elissavet; Guyader, Françoise S. Le; Loisy-Hamon, Fabienne; Lee, Alvin; Lieshout, Lilou van; Marthi, Balkumar; Myrmel, Mette; Sansom, Annette; Schultz, Anna Charlotte; Winkler, Anett; Zuber, Sophie; Phister, Trevor G.

doi:10.1016/j.ijfoodmicro.2018.06.001

Cited by 206 publications

(158 citation statements)

References 224 publications

(195 reference statements)

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“…The close connection between the two episodes indicates spread of the same norovirus genotype, which could unfortunately not be confirmed due to unavailability of fecal samples for genotyping in the second outbreak episode. Attempt to genotype the norovirus GII-positive coleslaw sample was made, but was unsuccessful due to low concentrations of the virus, as indicated by high Ct values, a common issue regarding norovirus in food samples (Bosch et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Secretor Status is Associated with Susceptibility to Disease in a Large GII.6 Norovirus Foodborne Outbreak

et al. 2019

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Norovirus is commonly associated with food and waterborne outbreaks. Genetic susceptibility to norovirus is largely dependent on presence of histo-blood group antigens (HBGA), specifically ABO, secretor, and Lewis phenotypes. The aim of the study was to determine the association between HBGAs to norovirus susceptibility during a large norovirus foodborne outbreak linked to genotype GII.6 in an office-based company in Stockholm, Sweden, 2015. A two-episode outbreak with symptoms of diarrhea and vomiting occurred in 2015. An online questionnaire was sent to all 1109 employees that had worked during the first outbreak episode. Food and water samples were collected from in-house restaurant and tested for bacterial and viral pathogens. In addition, fecal samples were collected from 8 employees that had diarrhea. To investigate genetic susceptibility during the outbreak, 98 saliva samples were analyzed for ABO, secretor, and Lewis phenotypes using ELISA. A total of 542 of 1109 (49%) employees reported gastrointestinal symptoms. All 8 fecal samples tested positive for GII norovirus, which was also detected in coleslaw collected from the in-house restaurant. Eating at the in-house restaurant was significantly associated with risk of symptom development. Nucleotide sequencing was successful for 5/8 fecal samples and all belonged to the GII.6 genotype. HBGA characterization showed a strong secretor association to norovirus-related symptoms (P = 0.014). No association between norovirus disease and ABO phenotypes was observed. The result of this study shows that non-secretors were significantly less likely to report symptoms in a large foodborne outbreak linked to the emerging GII.6 norovirus strain.

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Section: Discussionmentioning

confidence: 99%

Secretor Status is Associated with Susceptibility to Disease in a Large GII.6 Norovirus Foodborne Outbreak

et al. 2019

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“…Another aspect to consider is the infectious dose linked to the primary pathogens of concern for leafy vegetable contamination. L. monocytogenes, STECs, Salmonella, and human enteric viruses have all been documented to cause illness with as few as 10 to 100 infectious units (i.e., bacterial cells or virus particles) [91,92]. On the other hand, there exists extreme variability across strains of specific pathogens with respect to the estimated dose and resulting response (i.e., gastroenteritis).…”

Section: Potential Actual Health Risk From Consumption Of Leafy Vegetmentioning

confidence: 99%

Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation

2019

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Controlled environment agriculture (CEA) is a growing industry for the production of leafy vegetables and fresh produce in general. Moreover, CEA is a potentially desirable alternative production system, as well as a risk management solution for the food safety challenges within the fresh produce industry. Here, we will focus on hydroponic leafy vegetable production (including lettuce, spinach, microgreens, and herbs), which can be categorized into six types: (1) nutrient film technique (NFT), (2) deep water raft culture (DWC), (3) flood and drain, (4) continuous drip systems, (5) the wick method, and (6) aeroponics. The first five are the most commonly used in the production of leafy vegetables. Each of these systems may confer different risks and advantages in the production of leafy vegetables. This review aims to (i) address the differences in current hydroponic system designs with respect to human pathogen internalization risk, and (ii) identify the preventive control points for reducing risks related to pathogen contamination in leafy greens and related fresh produce products.

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“…Since it is crucial to find an effective tool to mitigate enteric viruses from ready-to-eat LMFs, we explored the efficiency of advanced oxidative process (AOP), which combines UV-C radiation with ozone and hydrogen peroxide vapor treatments for the inactivation of pathogens in ready-to-eat foods. UV-C treatment has been used with relative success to eliminate foodborne viruses in fresh produce and food-contact surfaces (reviewed in (12, 13)). The viricidal efficacy of ozone against foodborne viruses is variable and depends on several factors including the matrix and the ozone concentration (dose) (14).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, H 2 O 2 breaks down to water and oxygen and thus constitutes a low environmental risk (16, 17). The efficacy of H 2 O 2 treatment against HAV and surrogates of norovirus has been shown to be matrix-dependent (reviewed in (12, 13)). In this study, we evaluated the combinational effect of these inactivation strategies against foodborne viruses in select LMFs by cell culture based infectivity assays as well as ddRT-PCR assay.…”

Section: Introductionmentioning

confidence: 99%

Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

Nasheri

Harlow

Chen

et al. 2020

Preprint

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16Enteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major 17 causes of foodborne illnesses worldwide. These viruses are shed in high numbers, have low 18 infectious dose, and may remain infectious for weeks in the environment and food. While 19 numerous viral survival studies have been conducted in fresh fruits and produce, limited 20 information is available regarding viral survival and transmission in low moisture foods (LMF). 21 LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen 22 reduction steps. However, numerous foodborne outbreaks associated with LMFs have been 23 reported in recent years. The objective of this study was to examine the survival of foodborne 24 viruses in LMFs during long-term storage at ambient temperature and to evaluate the efficacy of 25 advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this 26 purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and 27 the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral 28 survival on these food matrices was measured over a four-week incubation at ambient 29 temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR). We observed an 30 approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity 31 for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, 32 the present study shows that foodborne viruses can persist for long-time in LMFs. Next, we 33 examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and 34 hydrogen peroxide vapor, and observed that while approximately 100% inactivation can be 35 achieved for FCV, MNV, and HAV in chocolate, the inactivation efficiency diminishes to 36 approximately 90% in pistachios and 70% in cereal. AOP treatment could therefore be a good 37 candidate for the elimination of foodborne viruses from certain LMFs depending on the food 38 matrix and surface of treatment. 39 Importance 40 Low moisture foods have been increasingly recognized as important vehicles of foodborne 41 pathogens. In the present study, we demonstrated that foodborne viruses remain infectious during 42 long-term storage on select low moisture foods. In addition, we evaluated the efficacy of an 43 advanced oxidative process in the inactivation of foodborne viruses in low moisture foods. This 44 research will help increase the safety of low moisture foods and reduce the number of foodborne 45 illnesses due to contaminated products. 46 Keywords: Hepatitis A virus, norovirus surrogates, low moisture foods, bead-based assay, 47 whole genome sequencing, advanced oxidative process 48 49 50 51 Gastroenteritis outbreaks and illnesses due to the consumption of contaminated low moisture 52 foods (LMFs) are recently emerging as food safety burden in developed countries, with 53 norovirus and hepatitis A virus being important causes of LMF-associated outbreaks...

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Foodborne viruses: Detection, risk assessment, and control options in food processing

Cited by 206 publications

References 224 publications

Secretor Status is Associated with Susceptibility to Disease in a Large GII.6 Norovirus Foodborne Outbreak

Secretor Status is Associated with Susceptibility to Disease in a Large GII.6 Norovirus Foodborne Outbreak

Risk of Human Pathogen Internalization in Leafy Vegetables During Lab-Scale Hydroponic Cultivation

Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

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