Physicochemical parameters affecting norovirus adhesion to ready-to-eat foods

2021 ◽  
Author(s):  
Mathilde Trudel-Ferland ◽  
Coralie Goetz ◽  
Maryline Girard ◽  
Sèverine Curt ◽  
Akier Assanta Mafu ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Physicochemical Parameters ◽  
Hydrophobic Interactions ◽  
Liquid Droplet ◽  
Plaque Assay ◽  
Food Type ◽  
Murine Norovirus ◽  
Fecal Matter ◽  
Initial Suspension ◽  
Bacteria Adhesion

The adhesion of noroviruses to strawberry, turkey slices, ham and Cheddar cheese was studied using murine norovirus (MNV-1) as a surrogate for human norovirus (NoV). Based on plaque assay, the recovery and the adhesion of the MNV-1 depended on the food type (turkey vs strawberry), pH of the initial suspension buffer (pH 4 vs pH 7) and food fat composition (C8 vs C18). Recovery of infectious particles from turkey was 68% compared to 9.4% from strawberry. On turkey, adhesion of MNV-1 was lower at pH 7 (pH of fecal matter) and virus particles adhered to this pH were recovered more easily (33,875 PFU) than at pH 4 (pH of vomitus). The presence of fat and the composition of fatty acids seemed to increase MNV-1 recovery and adherent viral particles recovered but did not affect adhesion (68% on fat-free turkey and regular turkey). Adherent MNV-1 particles recovered from stainless steel coated with saturated fatty acid (C8, C14, C18) increased significantly with chain length ( p< 0.05), but adhesion did not seem to change. Using liquid droplet contact angle to measure surface energy, it was deduced that hydrophobic interactions contribute considerably to the adhesion of MNV-1 to stainless steel, PVC and HDPE. IMPORTANCE Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different kinds of surfaces in the food industry including the foods themselves. In comparison with bacteria, adhesion of viruses to surfaces is poorly understood. Better knowledge of the physicochemical parameters involved in the adhesion of NoV to ready-to-eat foods is essential to devising effective strategies for reducing the persistence and thus the transmission of this virus.

Evaluation of Murine Norovirus Persistence in Environments Relevant to Food Production and Processing

2011 ◽  
Vol 74 (11) ◽  
pp. 1847-1851 ◽  
Author(s):  
S. FALLAHI ◽  
K. MATTISON
Keyword(s):  
Stainless Steel ◽  
Food Production ◽  
Room Temperature ◽  
Potable Water ◽  
Plaque Assay ◽  
The Other ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Log Reduction ◽  
Virus Survival

Human norovirus (NoV) causes outbreaks of acute gastroenteritis associated with many ready-to-eat foods, including fresh produce. Effective inactivation procedures must consider virus survival under conditions of produce production and processing. This study aimed to investigate the persistence of NoV in a variety of environments, using murine NoV (MNV) as a surrogate for NoV. MNV was incubated for up to 42 days at room temperature on stainless steel disks, on lettuce, on soil, and in potable water and titers determined by plaque assay. A 1-log reduction of MNV infectivity was observed after 29 days in water, 4 days on lettuce, 12 days on soil, and 15 days on stainless steel disks. MNV survived longer in water than in any of the other environments, indicating that drying may contribute to NoV inactivation. MNV genomes were not significantly reduced for up to 42 days, suggesting that genomic detection is not a reliable indicator of viability. Overall, our findings provide valuable information regarding the potential for NoV transmission in the food supply.

Tenacity of Human Norovirus and the Surrogates Feline Calicivirus and Murine Norovirus during Long-Term Storage on Common Nonporous Food Contact Surfaces

2015 ◽  
Vol 78 (1) ◽  
pp. 224-229 ◽  
Author(s):  
SASCHA MORMANN ◽  
CATHRIN HEIßENBERG ◽  
JENS PFANNEBECKER ◽  
BARBARA BECKER
Keyword(s):  
Stainless Steel ◽  
Real Time ◽  
Room Temperature ◽  
Plaque Assay ◽  
Feline Calicivirus ◽  
Murine Norovirus ◽  
Rt Pcr ◽  
Human Norovirus ◽  
Food Contact Surfaces ◽  
Contact Surfaces

The transfer of human norovirus (hNV) to food via contaminated surfaces is highly probable during food production, processing, and preparation. In this study, the tenacity of hNV and its cultivable surrogates feline calicivirus (FCV) and murine norovirus (MNV) on two common nonporous surface materials at two storage temperatures was directly compared. Virus titer reduction on artificially inoculated stainless steel and plastic carriers was monitored for 70 days at room temperature and at 7°C. Viruses were recovered at various time points by elution. Genomes from intact capsids (hNV, FCV, and MNV) were quantified with real-time reverse transcription (RT) PCR, and infectivity (FCV and MNV) was assessed with plaque assay. RNase treatment before RNA extraction was used to eliminate exposed RNA and to assess capsid integrity. No significant differences in titer reduction were found between materials (stainless steel or plastic) with the plaque assay or the real-time quantitative RT-PCR. At room temperature, infectious FCV and MNV were detected for 7 days. Titers of intact hNV, FCV, and MNV capsids dropped gradually and were still detectable after 70 days with a loss of 3 to 4 log units. At 7°C, the viruses were considerably more stable than they were at room temperature. Although only MNV infectivity was unchanged after 70 days, the numbers of intact capsids (hNV, FCV, and MNV) were stable with less than a 1-log reduction. The results indicate that hNV persists on food contact surfaces and seems to remain infective for weeks. MNV appears to be more stable than FCV at 7°C, and thus is the most suitable surrogate for hNV under dry conditions. Although a perfect quantitative correlation between intact capsids and infective particles was not obtained, real-time quantitative RT-PCR provided qualitative data about hNV inactivation characteristics. The results of this comparative study might support future efforts in assessment of foodborne virus risk and food safety.

Impact of ultraviolet-C and peroxyacetic acid against murine norovirus on stainless steel and lettuce

Food Control ◽  
2021 ◽  
pp. 108378
Author(s):  
Yoah Moon ◽  
Sangha Han ◽  
Jeong won Son ◽  
Si Hong Park ◽  
Sang-Do Ha
Keyword(s):  
Stainless Steel ◽  
Murine Norovirus ◽  
Peroxyacetic Acid ◽  
Ultraviolet C

scholarly journals Inactivation of Murine Norovirus on a Range of Copper Alloy Surfaces Is Accompanied by Loss of Capsid Integrity

2014 ◽  
Vol 81 (3) ◽  
pp. 1085-1091 ◽  
Author(s):  
Sarah L. Warnes ◽  
Emma N. Summersgill ◽  
C. William Keevil
Keyword(s):  
Stainless Steel ◽  
Viral Genome ◽  
Copper Alloy ◽  
Gastrointestinal Disease ◽  
Gene Copy ◽  
Viral Gene ◽  
Viral Gastroenteritis ◽  
Murine Norovirus ◽  
Ceramic Tiles ◽  
Capsid Integrity

ABSTRACTNorovirus is one of the most common causes of acute viral gastroenteritis. The virus is spread via the fecal-oral route, most commonly from infected food and water, but several outbreaks have originated from contamination of surfaces with infectious virus. In this study, a close surrogate of human norovirus causing gastrointestinal disease in mice, murine norovirus type 1 (MNV-1), retained infectivity for more than 2 weeks following contact with a range of surface materials, including Teflon (polytetrafluoroethylene [PTFE]), polyvinyl chloride (PVC), ceramic tiles, glass, silicone rubber, and stainless steel. Persistence was slightly prolonged on ceramic surfaces. A previous study in our laboratory observed that dry copper and copper alloy surfaces rapidly inactivated MNV-1 and destroyed the viral genome. In this new study, we have observed that a relatively small change in the percentage of copper, between 70 and 80% in copper nickels and 60 and 70% in brasses, had a significant influence on the ability of the alloy to inactivate norovirus. Nickel alone did not affect virus, but zinc did have some antiviral effect, which was synergistic with copper and resulted in an increased efficacy of brasses with lower percentages of copper. Electron microscopy of purified MNV-1 that had been exposed to copper and stainless steel surfaces suggested that a massive breakdown of the viral capsid had occurred on copper. In addition, MNV-1 that had been exposed to copper and treated with RNase demonstrated a reduction in viral gene copy number. This suggests that capsid integrity is compromised upon contact with copper, allowing copper ion access to the viral genome.

scholarly journals Inactivation Kinetics and Mechanism of a Human Norovirus Surrogate on Stainless Steel Coupons via Chlorine Dioxide Gas

2015 ◽  
Vol 82 (1) ◽  
pp. 116-123 ◽  
Author(s):  
Jia Wei Yeap ◽  
Simran Kaur ◽  
Fangfei Lou ◽  
Erin DiCaprio ◽  
Mark Morgan ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Chlorine Dioxide ◽  
Plaque Assay ◽  
Kinetics And Mechanism ◽  
Inactivation Kinetics ◽  
Human Norovirus ◽  
Effective Measure ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Contact Surfaces

ABSTRACTAcute gastroenteritis caused by human norovirus is a significant public health issue. Fresh produce and seafood are examples of high-risk foods associated with norovirus outbreaks. Food contact surfaces also have the potential to harbor noroviruses if exposed to fecal contamination, aerosolized vomitus, or infected food handlers. Currently, there is no effective measure to decontaminate norovirus on food contact surfaces. Chlorine dioxide (ClO2) gas is a strong oxidizer and is used as a decontaminating agent in food processing plants. The objective of this study was to determine the kinetics and mechanism of ClO2gas inactivation of a norovirus surrogate, murine norovirus 1 (MNV-1), on stainless steel (SS) coupons. MNV-1 was inoculated on SS coupons at the concentration of 107PFU/coupon. The samples were treated with ClO2gas at 1, 1.5, 2, 2.5, and 4 mg/liter for up to 5 min at 25°C and a relative humidity of 85%, and virus survival was determined by plaque assay. Treatment of the SS coupons with ClO2gas at 2 mg/liter for 5 min and 2.5 mg/liter for 2 min resulted in at least a 3-log reduction in MNV-1, while no infectious virus was recovered at a concentration of 4 mg/liter even within 1 min of treatment. Furthermore, it was found that the mechanism of ClO2gas inactivation included degradation of viral protein, disruption of viral structure, and degradation of viral genomic RNA. In conclusion, treatment with ClO2gas can serve as an effective method to inactivate a human norovirus surrogate on SS contact surfaces.

Effect of Nanoparticles on the Spreading of Bubble Triple Line on Top of a Stainless Steel Substrate Nozzle

2010 ◽  
Author(s):  
Saeid Vafaei ◽  
Dongsheng Wen
Keyword(s):  
Stainless Steel ◽  
Gas Flow ◽  
Stainless Steel Substrate ◽  
Liquid Droplet ◽  
Steel Substrate ◽  
Bubble Formation ◽  
Triple Line ◽  
Characteristic Points ◽  
Substrate Plate ◽  
Good Agreement

The purpose of this study is to investigate the effect of gold nanofluid on the formation of gas bubbles on top of a stainless steel substrate plate nozzle. The experiment reveals a unique phenomenon of enhanced pinning of the triple line of gold nanofluids for bubbles forming on the substrate plate, i.e the gold nanoparticles are found to prevent the spreading of the triple line during the bubble formation. Different to the liquid droplet measurement, the bubble contact angle is found to be slightly larger for formation of bubbles inside gold nanofluids. It is also observed that bubbles develop earlier inside the nanofluids with reduced bubble departure volume and increased bubble formation frequency. The shape of the bubble is found to be in good agreement with predictions of the Laplace-Young equation under the low gas flow rates inside water. Such a good agreement is also observed for bubbles forming inside nanofluids except a few characteristic points. The variation of solid surface tensions and the resultant force balances at the triple line are believed to be responsible for the modified dynamics of the triple line inside gold nanofluids and subsequent bubble formation.

scholarly journals Removal and Transfer of Viruses on Food Contact Surfaces by Cleaning Cloths

2012 ◽  
Vol 78 (9) ◽  
pp. 3037-3044 ◽  
Author(s):  
Kristen E. Gibson ◽  
Philip G. Crandall ◽  
Steven C. Ricke
Keyword(s):  
Stainless Steel ◽  
Solid Surface ◽  
Stainless Steel Surface ◽  
Murine Norovirus ◽  
Indirect Transmission ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Significant Difference ◽  
Nonwoven Cloth ◽  
Contact Surfaces

ABSTRACTContamination of food contact surfaces with pathogens is considered an important vehicle for the indirect transmission of food-borne diseases. Five different cleaning cloths were assessed for the ability to remove viruses from food contact surfaces (stainless steel surface and nonporous solid surface) and to transfer viruses back to these surfaces. Cleaning cloths evaluated include two different cellulose/cotton cloths, one microfiber cloth, one nonwoven cloth, and one cotton terry bar towel. Four viral surrogates (murine norovirus [MNV], feline calicivirus [FCV], bacteriophages PRD1 and MS2) were included. Removal of FCV from stainless steel was significantly greater (P≤ 0.05) than that from nonporous solid surface, and overall removal of MNV from both surfaces was significantly less (P≤ 0.05) than that of FCV and PRD1. Additionally, the terry towel removed significantly fewer total viruses (P≤ 0.05) than the microfiber and one of the cotton/cellulose cloths. The cleaning cloth experiments were repeated with human norovirus. For transfer of viruses from cloth to surface, both cellulose/cotton cloths and microfiber transferred an average of 3.4 and 8.5 total PFU, respectively, to both surfaces, and the amounts transferred were significantly different (P≤ 0.05) from those for the nonwoven cloth and terry towel (309 and 331 total PFU, respectively). There was no statistically significant difference (P> 0.05) in the amount of virus transfer between surfaces. These data indicate that while the cleaning cloths assessed here can remove viruses from surfaces, some cloths may also transfer a significant amount of viruses back to food contact surfaces.

Comparing Human Norovirus Surrogates: Murine Norovirus and Tulane Virus

2013 ◽  
Vol 76 (1) ◽  
pp. 139-143 ◽  
Author(s):  
KIRSTEN A. HIRNEISEN ◽  
KALMIA E. KNIEL
Keyword(s):  
Tap Water ◽  
Plaque Assay ◽  
Heat Treatments ◽  
Viral Infectivity ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Human Noroviruses ◽  
Ph Values ◽  
Significant Difference ◽  
Tulane Virus

Viral surrogates are widely used by researchers to predict human norovirus behavior. Murine norovirus (MNV) is currently accepted as the best surrogate and is assumed to mimic the survival and inactivation of human noroviruses. Recently, a new calicivirus, the Tulane virus (TV), was discovered, and its potential as a human norovirus surrogate is being explored. This study aimed to compare the behavior of the two potential surrogates under varying treatments of pH (2.0 to 10.0), chlorine (0.2 to 2,000 ppm), heat (50 to 75°C), and survival in tap water at room (20°C) and refrigeration (4°C) temperatures for up to 30 days. Viral infectivity was determined by the plaque assay for both MNV and TV. There was no significant difference between the inactivation of MNV and TV in all heat treatments, and for both MNV and TV survival in tap water at 20°C over 30 days. At 4°C, MNV remained infectious over 30 days at a titer of approximately 5 log PFU/ml, whereas TV titers decreased significantly by 5 days. MNV was more pH stable, as TV titers were reduced significantly at pH 2.0, 9.0, and 10.0, as compared with pH 7.0, whereas MNV titers were only significantly reduced at pH 10.0. After chlorine treatment, there was no significant difference in virus with the exception of at 2 ppm, where TV decreased significantly compared with MNV. Compared with TV, MNV is likely a better surrogate for human noroviruses, as MNV persisted over a wider range of pH values, at 2 ppm of chlorine, and without a loss of titer at 4°C.

scholarly journals Efficacy and Mechanisms of Murine Norovirus Inhibition by Pulsed-Light Technology

2015 ◽  
Vol 81 (8) ◽  
pp. 2950-2957 ◽  
Author(s):  
Allison Vimont ◽  
Ismaïl Fliss ◽  
Julie Jean
Keyword(s):  
Stainless Steel ◽  
Sewage Treatment ◽  
Hard Water ◽  
Murine Norovirus ◽  
Pulsed Light ◽  
Rna Integrity ◽  
Nonthermal Processing ◽  
Food Contact Surfaces ◽  
Broadband Spectrum ◽  
Alternative Means

ABSTRACTPulsed light is a nonthermal processing technology recognized by the FDA for killing microorganisms on food surfaces, with cumulative fluences up to 12 J cm−2. In this study, we investigated its efficacy for inactivating murine norovirus 1 (MNV-1) as a human norovirus surrogate in phosphate-buffered saline, hard water, mineral water, turbid water, and sewage treatment effluent and on food contact surfaces, including high-density polyethylene, polyvinyl chloride, and stainless steel, free or in an alginate matrix. The pulsed-light device emitted a broadband spectrum (200 to 1,000 nm) at a fluence of 0.67 J cm−2per pulse, with 2% UV at 8 cm beneath the lamp. Reductions in viral infectivity exceeded 3 log10in less than 3 s (5 pulses; 3.45 J cm−2) in clear suspensions and on clean surfaces, even in the presence of alginate, and in 6 s (11 pulses; 7.60 J cm−2) on fouled surfaces except for stainless steel (2.6 log10). The presence of protein or bentonite interfered with viral inactivation. Analysis of the morphology, the viral proteins, and the RNA integrity of treated MNV-1 allowed us to elucidate the mechanisms involved in the antiviral activity of pulsed light. Pulsed light appeared to disrupt MNV-1 structure and degrade viral protein and RNA. The results suggest that pulsed-light technology could provide an effective alternative means of inactivating noroviruses in wastewaters, in clear beverages, in drinking water, or on food-handling surfaces in the presence or absence of biofilms.

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