UV-C inactivation of foodborne bacterial and viral pathogens and surrogates on fresh and frozen berries

Butot, Sophie; Cantergiani, Frédérique; Moser, Mireille; Jean, Julie; Lima, Anthony; Michot, Lise; Putallaz, Thierry; Stroheker, Thomas; Zuber, Sophie

doi:10.1016/j.ijfoodmicro.2018.03.016

Cited by 55 publications

(45 citation statements)

References 50 publications

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“…This finding indicates that either the food matrix or the surface of treatment can influence the outcome of inactivation. The effect of surface on viral inactivation has been shown previously for hydrogen peroxide vapor (32), ozone (33), and UV-C (34) individually. Also, it has been demonstrated that the presence of organic matter diminishes the ozone treatment efficacy (33).…”

Section: Discussionmentioning

confidence: 73%

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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Section: Discussionmentioning

confidence: 73%

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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“…Al tener concentraciones altas, parte de ellas no son afectadas por las ROS que se producen en los primeros minutos de tratamiento y que son las responsables de iniciar el daño oxidativo a nivel de membrana. Hay una protección por apantallamiento entre células (las más cercana a la luz UV protegen a las que están en la parte más interna de la suspensión); además, las células afectadas por los radicales libres pueden generar procesos de auto recuperación (Benabbou et al, 2007;Butot et al, 2018). Esto también ha sido observado al evaluar la inactivación de Salmonella Enteritidis y Salmonella Typhimurium re inoculada en aguas de chiller provenientes de industria avícola (Hernández, 2012; Hernández et al, 2013).…”

Section: Discussionunclassified

Evaluación de la fotólisis, fotólisis/H2O2 y H2O2 como tratamientos para la reducción de Salmonella spp en aguas de granjas porcícolas

Valencia

Pedroza-Rodríguez

Chamorro-Tobar³

et al. 2020

Rev. investig. vet. Perú

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El objetivo del presente trabajo fue evaluar tres procesos para la remoción de materia orgánica e inactivación de Salmonella spp re inoculada en agua proveniente de granjas porcícolas. Se hicieron muestreos puntuales del agua para realizar la caracterización física, química y microbiológica. A continuación, se seleccionaron las condiciones de operación que favorecieran el proceso de fotólisis a través de un diseño factorial 2x2. Finalmente se realizaron cinéticas de inactivación/remoción valorando fotólisis UV254 nm, fotólisis UV254 nm con peróxido de hidrógeno H2O2 a 15 ppm y peróxido de hidrógeno H2O2 a 15 ppm. La inactivación de Salmonella spp se favoreció al emplear una aireación de 1 L/min y con una concentración de Salmonella spp de 1x104 UFCmL-1 obteniendo una inactivación de 97.3±1.9% a los 10 minutos de tratamiento. Por otro lado, para las cinéticas de inactivación se estableció que los mejores tratamientos fueron fotólisis y fotólisis/H2O2, sin que hubiera diferencias significativas. A los 30 segundos de exposición la inactivación de Salmonella fue del 99.9±2.4% en T1, con una remoción de la demanda química de oxígeno (DQO), NO3 y NO2 del 30±2, 27±3, 83±4, 41±1,0 y 99±5% para T1 y T2 respectivamente. La bacteria se recuperó en T2 y T3 y los tratamientos no tuvieron efecto residual, determinando que las poblaciones finales fueran de 8 UFC/ml y 3x103 UFC/ml, respectivamente.

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“…Regular boiling and filtering of water necessary for drinking, food preparation, and washing of fresh produce can also prevent the infection (Almeria et al, 2019). While usual sanitizers and disinfectants can not destroy C. cayetanensis and coccidia in general, some exploratory methods for removing or inactivating C. cayetanensis oocysts in fresh fruits and raw vegetables have been investigated (El Zawawy et al, 2010;Butot et al, 2018;Hussein et al, 2018). In one study magnesium oxide nanoparticles had a significant anti-Cyclospora effect on both unsporulated and sporulated oocysts, prompting speculation that it may be useful as a preventive agent in food and water disinfection treatment (Hussein et al, 2018).…”

Section: Preventionmentioning

confidence: 99%

Advances in Cyclosporiasis Diagnosis and Therapeutic Intervention

Cui

et al. 2020

Front. Cell. Infect. Microbiol.

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Cyclosporiasis is caused by the coccidian parasite Cyclospora cayetanensis and is associated with large and complex food-borne outbreaks worldwide. Associated symptoms include severe watery diarrhea, particularly in infants, and immune dysfunction. With the globalization of human food supply, the occurrence of cyclosporiasis has been increasing in both food growing and importing countries. As well as being a burden on the health of individual humans, cyclosporiasis is a global public health concern. Currently, no vaccine is available but early detection and treatment could result in a favorable clinical outcome. Clinical diagnosis is based on cardinal clinical symptoms and conventional laboratory methods, which usually involve microscopic examination of wet smears, staining tests, fluorescence microscopy, serological testing, or DNA testing for oocysts in the stool. Detection in the vehicle of infection, which can be fresh produce, water, or soil is helpful for case-linkage and source-tracking during cyclosporiasis outbreaks. Treatment with trimethoprim-sulfamethoxazole (TMP-SMX) can evidently cure C. cayetanensis infection. However, TMP-SMX is not suitable for patients having sulfonamide intolerance. In such case ciprofloxacin, although less effective than TMP-SMX, is a good option. Another drug of choice is nitazoxanide that can be used in the cases of sulfonamide intolerance and ciprofloxacin resistance. More epidemiological research investigating cyclosporiasis in humans should be conducted worldwide, to achieve a better understanding of its characteristics in this regard. It is also necessary to establish in vitro and/or in vivo protocols for cultivating C. cayetanensis, to facilitate the development of rapid, convenient, precise, and economical detection methods for diagnosis, as well as more effective tracing methods. This review focuses on the advances in clinical features, diagnosis, and therapeutic intervention of cyclosporiasis.

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UV-C inactivation of foodborne bacterial and viral pathogens and surrogates on fresh and frozen berries

Cited by 55 publications

References 50 publications

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

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

Evaluación de la fotólisis, fotólisis/H2O2 y H2O2 como tratamientos para la reducción de Salmonella spp en aguas de granjas porcícolas

Advances in Cyclosporiasis Diagnosis and Therapeutic Intervention

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