Persistence of Enteroviruses in Lake Water

Herrmann, John E.; Kostenbader, K. D.; Cliver, Dean O.

doi:10.1128/aem.28.5.895-896.1974

Cited by 30 publications

(14 citation statements)

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“…Accelerated loss of viral infectivity has also been reported for other water environments such as wastewater sludge (26), fresh water (1,6,12,13,15,21,24,32,33), and marine water (2,3,16,20,23). Loss of viral infectivity in these waters has been associated with various factors such as ammonia (29), ionic detergents (30), light (9), and heat (1,33).…”

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confidence: 86%

Characterization of virucidal agents in activated sludge

Knowlton¹,

Ward²

1987

Appl Environ Microbiol

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A comprehensive study was carried out to determine the properties of agents responsible for loss of virus infectivity in mixed-liquor suspended solids (MLSS) of activated sludge. Initial experiments revealed that model enteric viruses (poliovirus-1 and rotavirus SA-li) were irreversibly inactivated in MLSS and released their RNA genomes. Enteric viruses belonging to other genera (echovirus-12, coxsackievirus A13, reovirus-3) were also shown to lose infectivity in MLSS. Although the virucidal activity decreased at reduced temperatures, MLSS still retained significant activity at 4°C. The virucidal agents in MLSS were stable for months at 4°C, but their activity decreased approximately 50% during 4 days of aeration at 26°C. Primary effluent, the nutrient source for activated sludge, also contained virucidal activity. After centrifugation of MLSS, almost all virucidal activity was found in the particulate fraction because of inhibitory substances retained in the supernatant fraction. Decreasing or increasing the solids concentration of the particulate fraction did not increase the virucidal activity of the fraction. The effects of heat and antibiotics on the virucidal activity of MLSS, coupled with the finding that the activity can be produced in autoclaved primary effluent seeded with MLSS, strongly support the conclusion that microorganisms are responsible for this activity. Attempts to characterize the virucidal microbial components of MLSS indicated that treatments that resulted in the inactivation or removal of microorganisms also caused a loss of virucidal activity. Thus, it appears that the virucidal components of microorganisms are either short-lived or active only while bound to the organisms themselves.

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confidence: 86%

Characterization of virucidal agents in activated sludge

Knowlton¹,

Ward²

1987

Appl Environ Microbiol

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“…Some bacteria can produce low molecular weight substances that apparently inactivate viruses. Others appear to use viral capsid proteins as substrates (Deng and Cliver 1995a, b;Cliver 2009;Herrmann et al 1974). By contrast increasing amount of microbes can protect viruses from desiccation and disinfection.…”

Section: Interaction Of Pathogenic Viruses With Other Microorganisms mentioning

confidence: 99%

Issues Concerning Survival of Viruses on Surfaces

et al. 2010

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Viruses are the causative agents of an estimated 60% of human infections worldwide. The most common viral illnesses are produced by enteric and respiratory viruses. Transmission of these viruses from an infected person or animal to a new host can occur via several routes. Existing studies strongly suggest that contaminated fomites or surfaces play an important role in the spreading of viral diseases. The potential of viral spreading via contaminated surfaces depends particularly on the ability of the virus to maintain infectivity whilst it is in the environment. This is affected by a combination of biological, physical and chemical factors. This review summarises current knowledge about the influence of environmental factors on the survival and spread of viruses via contaminated surfaces

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“…Some bacteria produce low molecular weight substances that apparently inactivate viruses (Deng and Cliver 1995a). Other bacteria appear to use viral capsid protein as substrate (Herrmann et al 1974).…”

Section: Environmental Inactivationmentioning

confidence: 99%

Control of Viral Contamination of Food and Environment

Cliver

2008

Food Environ Virol

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Viruses are often transmitted via food and the environment. Contamination may be controlled either by preventing its occurrence or by inactivating the contaminating virus. The majority of agents transmitted in this way are human enteric viruses, produced either in the intestines or the liver. They are shed in human feces (noroviruses also in vomitus) in a broad range of circumstances, and they are relatively stable outside the host. Non-enteric viruses are less often transmitted via foods and are generally less environmentally stable. Insofar as vaccines are available, they are able to prevent fecal shedding. Viruses shed in feces via the water-carriage toilet may be eliminated by proper treatment and disinfection of the wastewater. In the foods context, the most effective antiviral measures are cooking and hand washing. Detection methods are most useful after the fact, in investigating outbreaks and devising preventive measures.

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Persistence of Enteroviruses in Lake Water

Abstract: Two enteroviruses were inactivated more rapidly in a lake than in sterile lake water; then their coat proteins were degraded and, perhaps, used by microorganisms.

Cited by 30 publications

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Characterization of virucidal agents in activated sludge

Characterization of virucidal agents in activated sludge

Issues Concerning Survival of Viruses on Surfaces

Control of Viral Contamination of Food and Environment

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