Tracing enteric viruses in the European berry fruit supply chain

Maunula, Leena; Kaupke, Agnieszka; Vašíčková, Petra; Söderberg, Kirsi; Kozyra, Iwona; Lazić, Sava; Poel, Wim van der; Bouwknegt, Martijn; Rutjes, Saskia A.; Willems, Kris; Moloney, R.; D’Agostino, Martin; Husman, Ana Maria de Roda; Bonsdorff, Carl-Henrik von; Rzeżutka, Artur; Pavlík, I.; Petrović, Tamaš; Cook, Nigel

doi:10.1016/j.ijfoodmicro.2013.09.003

Cited by 185 publications

(131 citation statements)

References 52 publications

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“…HuNoVs spread via the fecal-oral route among humans but can also easily be transmitted to food via inanimate and animate surfaces, such as food preparation equipment and human hands (2,3). In addition, food such as vegetables and soft fruit can be contaminated earlier in the food chain, e.g., via virus-contaminated irrigation water (2,4). Once in food ingredients, HuNoV can probably persist on food for extended periods under frozen and cooled conditions, as well as at room temperature, as was shown in HuNoV surrogate studies (5,6).…”

mentioning

confidence: 99%

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Rönnqvist

Aho

Mikkelä

et al. 2014

Appl Environ Microbiol

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cHuman noroviruses (HuNoVs), a leading cause of food-borne gastroenteritis worldwide, are easily transferred via ready-to-eat (RTE) foods, often prepared by infected food handlers. In this study, the transmission of HuNoV and murine norovirus (MuNoV) from virus-contaminated hands to latex gloves during gloving, as well as from virus-contaminated donor surfaces to recipient surfaces after simulated preparation of cucumber sandwiches, was inspected. Virus transfer was investigated by swabbing with polyester swabs, followed by nucleic acid extraction from the swabs with a commercial kit and quantitative reverse transcription-PCR. During gloving, transfer of MuNoV dried on the hand was observed 10/12 times. HuNoV, dried on latex gloves, was disseminated to clean pairs of gloves 10/12 times, whereas HuNoV without drying was disseminated 11/12 times. In the sandwich-preparing simulation, both viruses were transferred repeatedly to the first recipient surface (left hand, cucumber, and knife) during the preparation. Both MuNoV and HuNoV were transferred more efficiently from latex gloves to cucumbers (1.2% ؎ 0.6% and 1.5% ؎ 1.9%) than vice versa (0.7% ؎ 0.5% and 0.5% ؎ 0.4%). We estimated that transfer of at least one infective HuNoV from contaminated hands to the sandwich prepared was likely to occur if the hands of the food handler contained 3 log 10 or more HuNoVs before gloving. Virus-contaminated gloves were estimated to transfer HuNoV to the food servings more efficiently than a single contaminated cucumber during handling. Our results indicate that virus-free food ingredients and good hand hygiene are needed to prevent HuNoV contamination of RTE foods.

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mentioning

confidence: 99%

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Rönnqvist

Aho

Mikkelä

et al. 2014

Appl Environ Microbiol

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“…The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors. Case study foodborne viruses in berry fruits and leafy green vegetables Aim: Contamination of berry fruits and leafy green vegetables by viruses is dominated by a few species, in particular: Norovirus (in particular genogroups GI and GII) and Hepatitis A3 (EFSA, 2011), whereas Hepatitis E appears to be an emerging risk for berry fruits and leafy green vegetables (Kokkinos et al, 2012;Maunula et al, 2013). The aim of this case was to identify specific priority virus-commodity combinations, including consideration of the target population in order to respond to relevant question(s) from the European Commission.…”

Section: Outcome Decision Toolmentioning

confidence: 99%

“…The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors. Maunula et al, 2013, (c) EFSA 2011 scientific opinion, (d) EFSA 2013 scientific opinion. In a full risk ranking exercise the elicitation of experts' views would be elicited with uncertainty ranges.…”

mentioning

confidence: 99%

Critical review of methodology and application of risk ranking for prioritisation of food and feed related issues, on the basis of the size of anticipated health impact

Fels‐Klerx

Asselt

Raley³

et al. 2015

EFS3

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Document VersionPublisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): van der Fels-Klerx, H. J., van Asselt, E. D., Raley, M., Poulsen, M., Korsgaard, H. B., Bredsdorff, L., ... Frewer, L. (2015). Critical review of methodology and application of risk ranking for prioritisation of food and feed related issues, on the basis of the size of anticipated health impact. Europen Food Safety Authority. (EFSA Supporting Publications; No. 710E, Vol. 12(1) ABSTRACTThis study aimed to critically review methodologies for ranking of risks related to feed/food safety and nutritional hazards, on the basis of their anticipated human health impact. An extensive systematic literature review was performed to identify and characterize the available methodologies for risk ranking in the fields of feed and food safety and nutritional hazards, as well as the socio-economic field. Risk ranking methods from the environmental field were studied as well to determine whether approaches used in this field could also be applied for ranking human health risks related to feed and food safety and nutritional hazards. The review used a predefined search protocol. It covered the bibliographic databases Scopus, CAB Abstracts, Web of Sciences, and PubMed over the period 1993-2013. All references obtained were stored into an Endnote database and evaluated for their relevance. All references deemed to be relevant were studied in-depth so as to characterize the risk ranking method described. Characteristics of each method were stored in an Excel database. The methods for risk ranking were then grouped into method categories, which were described in general. These groups included: risk assessment, comparative risk assessment, risk ratio method, scoring method, cost of illness, DALY/QALY, willingness to pay, multi criteria decision analysis, risk matrix, flow charts/decision trees and expert judgment methods. Based on the characteristics of the individual methods and the method categories, an overarching framework was developed for selection of the appropriate method(s) that could be used for risk ranking of feed and food related hazards, on the basis of human health impact. This framework has the format of a decision tool, with which -given the characteristics of the risk ranking question at hand -the most appropriate method(s) can be selected. Application of this overall framework to several case studies showed it can be a useful tool for risk managers/assessors to select the most suitable method for risk ranking of feed/food and diet related hazards, on the basis of expected human health impact. © RIKILT, 2015 DISCLAIMERThe present document has been produced and adopted by the bodies identified above as author(s). This task has been carried out exclusively by the author(s) in the context of a contract between the European Food Safety Authority and the author(s), awarded following a tender procedure. The present document is published complying with the transparency principle to which the Authority is subject. It...

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“…The level of excretion of Norovirus by infected food handlers can be very high (EFSA Panel on Biological Hazards (BIOHAZ), 2012), and poorcompliance with good hygienic practices by infected handlers is likely to result in hand contamination whether they are symptomatic or asymptomatic. Maunula et al (2013) found some berry pickers" hands to be contaminated with enteric viruses (human adenovirus). Contamination of handler"s hands will lead to contamination of handled berries.…”

Section: Worker Health and Hygiene Worker Trainingmentioning

confidence: 99%

“…Norovirus may be found in supply waters used in primary production, e.g. ground water (Cheong et al, 2009;Borchardt et al, 2012) and river water (Wyn-Jones et al, 2011;Maunula et al, 2013) which they can contaminate via the ingress of sewage, e.g. through outflow from a sewage treatment plant, or failure of a sewage system.…”

Section: Specific Mitigation Options To Reduce the Risk Of Norovirus mentioning

confidence: 99%

Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

Publication¹

2014

EFS2

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Berries are a perishable food which can be consumed as fresh or minimally‐processed as well as a frozen ingredient added to many foods. Strawberries, raspberries, blackberries and blueberries are the most commonly consumed in the EU. Risk factors for berry contamination by Salmonella and Norovirus were considered in the context of the whole food chain. Available estimates of the prevalence of these pathogens in berries were evaluated together with mitigation options relating to prevention of contamination and the relevance of microbiological criteria. It was concluded that each farm environment represents a unique combination of risk factors that can influence occurrence and persistence of pathogens in berry production. Appropriate implementation of food safety management systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should be primary objectives of berry producers. There is currently insufficient evidence to justify the establishment of microbiological criteria for Salmonella for fresh or frozen berries. Outbreaks associated with Norovirus in frozen raspberries and strawberries are an emerging public health risk, although it is not known if in these outbreaks contamination occurred at minimal processing or during primary production. It is currently not possible to assess the suitability of an EU‐wide Norovirus Hygiene Criterion at primary production for raspberries and strawberries. Microbiological criteria for Norovirus in berries are useful for validation and verification of food safety management systems, including HACCP‐based processes and procedures, and can be used to communicate to food business operators and other stakeholders what is acceptable or unacceptable, however there is insufficient data to provide a risk base for establishing a Process Hygiene and Food Safety Criteria for Norovirus in berries. Collection of appropriate data and subsequent risk‐based development of microbiological criteria to support improved control of Norovirus in frozen raspberries and strawberries should be considered as a priority.

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Tracing enteric viruses in the European berry fruit supply chain

Cited by 185 publications

References 52 publications

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Norovirus Transmission between Hands, Gloves, Utensils, and Fresh Produce during Simulated Food Handling

Critical review of methodology and application of risk ranking for prioritisation of food and feed related issues, on the basis of the size of anticipated health impact

Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

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