Outbreak investigation in two groups of coach passengers with gastroenteritis returning from Germany to the Netherlands in February 2009

Visser, Henk; Verhoef, Linda; Schop, W.; Götz, H

doi:10.2807/ese.15.28.19615-en

Cited by 17 publications

(5 citation statements)

References 13 publications

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“…This finding does not resemble a recent study that reported 6-D-values (referred as the time needed to decrease by 6 log the initial virus load) for heat inactivated HAV of 15.78 and 10.8 min at 60 and 65 ºC, respectively, by using a linear model and of 11.89 and 3.99 min by using a Weibull model (Patwardhan et al, 2020). Further thermal inactivation studies have reported that the time required for a one log genome copies reduction (D-value) at 72°C was of 0.88 and 3.33 min for HAV and human norovirus GII, respectively (Bozkurt et al, 2014;Wang and Tian, 2014). Furthermore, the antiviral effect of aged-GTE was evaluated combined to different mild heat treatments.…”

Section: Antiviral Activity Of Aged-gte On Mnv-1 and Hav At Different Temperaturesmentioning

confidence: 99%

“…Although fruit juices do not represent a high risk matrix from a viral food safety perspective, human enteric viruses have been associated to the consumption of juices (Frank et al, 2007). Epidemiological investigations suggest that unpasteurized and inadequate heat-treated juices, contaminated fruits, contaminated water and environmental contamination are the responsible of outbreaks along with person to person transmission (Frank et al, 2007;Visser et al, 2010).…”

Section: Combined Effect Of Heat Treatment and Gte On Juicesmentioning

confidence: 99%

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Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

Falcó

Díaz-Reolid

Randazzo

et al. 2020

International Journal of Food Microbiology

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The current popularity of minimally processed foods is an opportunity for natural antimicrobial agents to be combined with mild heat treatments to act synergistically in reducing viral foodborne pathogens. Viral inactivation by heat-treatments (at 25, 40, 50 and 63 °C for 30 min) combined with aged green tea extract (aged-GTE) was initially evaluated in phosphate buffered saline (PBS) against murine norovirus (MNV-1) and hepatitis A virus (HAV) by cell culture, and against human norovirus by in situ capture RT-qPCR. The combination of aged-GTE and heat treatment at 50 °C for 30 min exerted strong antiviral activity, reducing by more than 5 log MNV-1 infectivity in PBS.Heating at 40 ºC for 30 min reduced the binding of norovirus to porcine gastric mucine (PGM) to 41.5% and the addition of aged-GTE further decreased the binding to 4.7%.Additionally, the reduction of MNV-1 and HAV infectivity was investigated in two different types of juices exposed to mild heat treatments alone, and combined with aged-GTE. The addition of aged-GTE increased to more than 4 log the inactivation of MNV-1 in juices exposed to 50 ºC for 30 min. However, this synergistic effect of aged-GTE combined with heat treatments was not observed for HAV in any of the juices. Aged-GTE, then, could be considered as an additional control measure to improve the food safety of mild heat pasteurized juices.

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Section: Antiviral Activity Of Aged-gte On Mnv-1 and Hav At Different Temperaturesmentioning

confidence: 99%

Section: Combined Effect Of Heat Treatment and Gte On Juicesmentioning

confidence: 99%

Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

Falcó

Díaz-Reolid

Randazzo

et al. 2020

International Journal of Food Microbiology

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“…Norovirus (NoV) is the most common cause of acute gastroenteritis worldwide [1]. Transmission of NoV most often occurs through direct contact with NoV shedders, or indirectly through environmental or food contamination with human feces or vomit, especially in closed settings such as hospitals, nursing homes, cruise ships, and hotels [2][3][4]. In a previous study, we demonstrated the high transmissibility of NoV in a large tertiary care hospital, resulting in frequent nosocomial outbreaks (OBs) [5].…”

mentioning

confidence: 99%

Nosocomial Transmission of Norovirus Is Mainly Caused by Symptomatic Cases

Sukhrie

Teunis

Vennema³

et al. 2012

Clinical Infectious Diseases

122

100

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“…This was extremely low, with a probability of infection after exposure to 1 particle of 0.5, and the ID50 at 18 virus particles. The probability of becoming infected increases with the dose, as was observed in volunteer studies and during outbreaks (de Wit et al, 2007;ter Waarbeek et al, 2010;Teunis et al, 2008;Visser et al, 2010).…”

Section: Norovirusmentioning

confidence: 55%

Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses

2011

EFS2

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A review of the biology, epidemiology, diagnosis and public health importance of foodborne viruses was performed. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified, including the scientific reasons for and against the establishment of food safety criteria and process hygiene criteria for viruses for certain food categories. Food may be contaminated by virus during all stages of the food supply chain, and transmission can occur by consumption of food contaminated during the production process (primary production, or during further processing), or contaminated by infected food handlers. Transmission of zoonotic viruses (e.g. HEV) can also occur by consumption of products of animal origin. Viruses do not multiply in foods, but may persist for extended periods of time as infectious particles in the environment, or in foods. At the EU-level it is unknown how much viral disease can be attributed to foodborne spread. The relative contribution of different sources (shellfish, fresh produce, food handler including asymptomatic shedders, food handling environment) to foodborne illness has not been determined. The Panel recommends focusing controls on preventive measures to avoid viral contamination rather than trying to remove/inactivate these viruses from food. Also, it is recommended to introduce a microbiological criteria for viruses in bivalve molluscs, unless they are labelled "to be cooked before consumption". The criteria could be used by food business operators to validate their control options. Furthermore, it is recommended to refine the regulatory standards and monitoring approaches in order to improve public health protection. Introduction of virus microbiological criteria for classification of bivalve molluscs production areas should be considered. A virus monitoring programme for compliance with these criteria should be risk based according to the findings of a sanitary survey. KEY WORDSFood borne viruses, Norovirus, Hepatitis, Microbiological criteria, molluscs, fresh produce. SUMMARYThe European Food Safety Authority (EFSA) asked the Panel on Biological Hazards to initiate a self tasking issue with the purpose to provide up-to-date information on the present knowledge on the occurrence and control of foodborne viruses. The BIOHAZ Panel carried out a review of the available information in the scientific literature with regards to the biology, epidemiology, diagnosis and public health importance of foodborne viruses. Where possible the review covered primary production, food harvesting, food processing, and storage/retail until consumption. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified including the scientific reasons for and against the establishment of microbiological criteri...

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Outbreak investigation in two groups of coach passengers with gastroenteritis returning from Germany to the Netherlands in February 2009

Abstract: Binary file ES_Abstracts_Final_ECDC.txt matches

Cited by 17 publications

References 13 publications

Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

Green tea extract assisted low-temperature pasteurization to inactivate enteric viruses in juices

Nosocomial Transmission of Norovirus Is Mainly Caused by Symptomatic Cases

Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses

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