scholarly journals Contamination of Foods by Food Handlers: Experiments on Hepatitis A Virus Transfer to Food and Its Interruption

2000 ◽  
Vol 66 (7) ◽  
pp. 2759-2763 ◽  
Author(s):  
S. Bidawid ◽  
J. M. Farber ◽  
S. A. Sattar
Keyword(s):  
Hepatitis A ◽  
Infectious Virus ◽  
Hepatitis A Virus ◽  
Infectious Hepatitis ◽  
Topical Agent ◽  
Food Handlers ◽  
Virus Removal ◽  
Virus Transfer ◽  
Food Borne ◽  
Water Rinsing

ABSTRACT Hepatitis A virus (HAV) is an important pathogen which has been responsible for many food-borne outbreaks. HAV-excreting food handlers, especially those with poor hygienic practices, can contaminate the foods which they handle. Consumption of such foods without further processing has been known to result in cases of infectious hepatitis. Since quantitative data on virus transfer during contact of hands with foods is not available, we investigated the transfer of HAV from artificially contaminated fingerpads of adult volunteers to pieces of fresh lettuce. Touching the lettuce with artificially contaminated fingerpads for 10 s at a pressure of 0.2 to 0.4 kg/cm2resulted in transfer of 9.2% � 0.9% of the infectious virus. The pretreatments tested to interrupt virus transfer from contaminated fingerpads included (i) hard-water rinsing and towel drying, (ii) application of a domestic or commercial topical agent followed by water rinsing and towel drying, and (iii) exposure to a hand gel containing 62% ethanol or 75% liquid ethanol without water rinsing or towel drying. When the fingerpads were treated with the topical agents or alcohol before the lettuce was touched, the amount of infectious virus transferred to lettuce was reduced from 9.2% to between 0.3 and 0.6% (depending on the topical agent used), which was a reduction in virus transfer of up to 30-fold. Surprisingly, no virus transfer to lettuce was detected when the fingerpads were rinsed with water alone before the lettuce was touched. However, additional experiments with water rinsing in which smaller volumes of water were used (1 ml instead of 15 ml) showed that the rate of virus transfer to lettuce was 0.3% � 0.1%. The variability in virus transfer rates following water rinsing may indicate that the volume of water at least in part influences virus removal from the fingerpads differently, a possibility which should be investigated further. This study provided novel information concerning the rate of virus transfer to foods and a model for investigating the transfer of viral and other food-borne pathogens from contaminated hands to foods, as well as techniques for interrupting such transfer to improve food safety.

scholarly journals New trends in food- and waterborne viral outbreaks

2014 ◽  
Vol 66 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Dragoslava Radin
Keyword(s):  
Food Production ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Contaminated Water ◽  
Food Handlers ◽  
Emerging Viruses ◽  
Current Trends ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Public Health Challenges

Current trends in food- and waterborne viral diseases have been reviewed. Awareness and surveillance of viral food and waterborne pathogens is generally not sufficient, with emphasis placed on noroviruses, hepatitis A virus, rotaviruses and newly emerging viruses. In addition, previously unknown food-borne pathogens, many of which are zoonotic, are constantly emerging. Food can be contaminated with a virus either at the source via contaminated water, or at the point of service by infected food handlers. Viruses can spread by water, direct person-to-person contact, airborne droplets or vomit, and they can persist in the environment as a source of continuing infection despite disinfection efforts. Food production and supply practices change, and food-borne pathogens seem able to exploit novel opportunities, for example fresh produce, and generate new food safety and public health challenges.

Physical Removal and Transfer of Murine Norovirus and Hepatitis A Virus from Contaminated Produce by Scrubbing and Peeling

2013 ◽  
Vol 76 (1) ◽  
pp. 85-92 ◽  
Author(s):  
QING WANG ◽  
MARILYN C. ERICKSON ◽  
YNES ORTEGA ◽  
JENNIFER L. CANNON
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Detection ◽  
Cross Contamination ◽  
Murine Norovirus ◽  
Human Norovirus ◽  
Running Water ◽  
Virus Removal ◽  
Food Residue ◽  
Virus Transfer

Human noroviruses and hepatitis A virus are responsible for numerous outbreaks associated with handling fresh produce. In this study, physical removal of hepatitis A virus and murine norovirus, a human norovirus surrogate, from contaminated produce items (honeydew melons, cantaloupes, carrots, and celery) by scrubbing under running water with a nylon brush or scouring pad and by peeling (carrots and celery) with a peeler was investigated. The degree and extent of utensil contamination with viruses during these operations in the presence and absence of food residue also was investigated. Scrubbing or peeling produce initially inoculated with ~5.5 log PFU of each virus resulted in significant levels of virus removal, ranging from 0.93 to 2.85 log PFU. However, utensil cross-contamination occurred, with >2 log PFU of virus transferred from a single produce item. After preparation of a contaminated produce item, utensil cross-contamination resulted in virus detection on seven successively prepared produce items. Produce residue accumulation on utensils variably impacted virus transfer to utensil surfaces. Results indicate that scrubbing and peeling produce can reduce levels of viruses on contaminated produce, but the importance of utensil sanitation to prevent cross-contamination is highlighted. Findings also provide important information for modeling virus cross-contamination during food preparation.

Persistence of Hepatitis A Virus in Oysters†

2003 ◽  
Vol 66 (2) ◽  
pp. 331-334 ◽  
Author(s):  
DAVID H. KINGSLEY ◽  
GARY P. RICHARDS
Keyword(s):  
Polymerase Chain Reaction ◽  
Crassostrea Virginica ◽  
Reverse Transcription ◽  
Hepatitis A ◽  
Infectious Virus ◽  
Hepatitis A Virus ◽  
Complete Removal ◽  
Chain Reaction ◽  
Daily Feeding ◽  
Polymerase Chain

We investigated the ability of hepatitis A virus (HAV) to persist for up to 6 weeks in Eastern oysters (Crassostrea virginica). Viral RNA was detected by reverse transcription–polymerase chain reaction 6 weeks after 16 h of exposure to 90,000 PFU (180 PFU/ml of seawater) of HAV. Assaying for infectious virus in oysters that received a daily feeding of phytoplankton recovered 3,800, 650, and 500 PFU of HAV 1, 2, and 3 weeks after contamination with 90,000 PFU of HAV, respectively. However, no infectious HAV was isolated from oysters 4, 5, or 6 weeks after contamination. These results support the position that shellfish depuration is insufficient for the complete removal of infectious viruses. Extended relay times (in excess of 4 weeks) may be required to produce virologically safe shellfish.

Use of reverse transcription and PCR to discriminate between infectious and non-infectious hepatitis A virus

2004 ◽  
Vol 116 (2) ◽  
pp. 181-187 ◽  
Author(s):  
Siddhartha S Bhattacharya ◽  
Michael Kulka ◽  
Keith A Lampel ◽  
Thomas A Cebula ◽  
Biswendu B Goswami
Keyword(s):  
Reverse Transcription ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Infectious Hepatitis

scholarly journals Development of Methods To Detect “Norwalk-Like Viruses” (NLVs) and Hepatitis A Virus in Delicatessen Foods: Application to a Food-Borne NLV Outbreak

2000 ◽  
Vol 66 (1) ◽  
pp. 213-218 ◽  
Author(s):  
Kellogg J. Schwab ◽  
Frederick H. Neill ◽  
Rebecca L. Fankhauser ◽  
Nicholas A. Daniels ◽  
Stephan S. Monroe ◽  
...  
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Internal Standard ◽  
Food Samples ◽  
Viral Rna ◽  
Norwalk Virus ◽  
Specific Primers ◽  
Food Borne ◽  
Common Causes ◽  
Food Borne Illness

ABSTRACT “Norwalk-like viruses” (NLVs) and hepatitis A virus (HAV) are the most common causes of virus-mediated food-borne illness. Epidemiological investigations of outbreaks associated with these viruses have been hindered by the lack of available methods for the detection of NLVs and HAV in foodstuffs. Although reverse transcription (RT)-PCR methods have been useful in detecting NLVs and HAV in bivalve mollusks implicated in outbreaks, to date such methods have not been available for other foods. To address this need, we developed a method to detect NLVs and HAV recovered from food samples. The method involves washing of food samples with a guanidinium-phenol-based reagent, extraction with chloroform, and precipitation in isopropanol. Recovered viral RNA is amplified with HAV- or NLV-specific primers in RT-PCRs, using a viral RNA internal standard control to identify potential sample inhibition. By this method, 10 to 100 PCR units (estimated to be equivalent to 102 to 103 viral genome copies) of HAV and Norwalk virus seeded onto ham, turkey, and roast beef were detected. The method was applied to food samples implicated in an NLV-associated outbreak at a university cafeteria. Sliced deli ham was positive for a genogroup II NLV as determined by using both polymerase- and capsid-specific primers and probes. Sequence analysis of the PCR-amplified capsid region of the genome indicated that the sequence was identical to the sequence from virus detected in the stools of ill students. The developed method is rapid, simple, and efficient.

Virucidal effect of UV light on hepatitis a virus in sea water: evaluation with cell culture and RT-PCR

1995 ◽  
Vol 31 (5-6) ◽  
pp. 157-160 ◽  
Author(s):  
F. Lévêque ◽  
J. M. Crance ◽  
C. Beril ◽  
L. Schwartzbrod
Keyword(s):  
Hepatitis A ◽  
Infectious Virus ◽  
Sea Water ◽  
Hepatitis A Virus ◽  
Uv Light ◽  
Contaminated Water ◽  
Rt Pcr ◽  
Genomic Amplification ◽  
Virucidal Effect ◽  
Polymerase Chain

Virucidal effect of UV light on hepatitis A virus was investigated in artificial sea water. Infectious virus was no longer detectable after 15 min irradiation of 3 liter experimentally contaminated water. Genomic amplification by polymerase chain reaction after reverse transcription allowed the detection of viral RNA in all samples even after 60 min irradiation.

Removal of hepatitis a virus (HAV), poliovirus and MS2 coliphage by coagulation and high rate filtration

1995 ◽  
Vol 31 (5-6) ◽  
pp. 63-68 ◽  
Author(s):  
A. Nasser ◽  
D. Weinberg ◽  
N. Dinoor ◽  
B. Fattal ◽  
A. Adin
Keyword(s):  
Humic Acid ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Cationic Polyelectrolyte ◽  
High Rate ◽  
Sand Column ◽  
Virus Removal ◽  
Jar Test ◽  
Pathogenic Viruses ◽  
Operation Unit

Filtration is considered a mandatory operation unit for the production of pathogen free drinking water from surface sources. This study was undertaken to determine the removal efficiency of enteric pathogenic viruses (hepatitis A virus and poliovirus) by high rate filtration and to determine the suitability of F+bacteriophages as index for the removal of these pathogens. A jar test was used to determine the optimal flocculation dose to be used in the high rate filtration experiments. At an alum concentration of 30 mg/l, the greatest reduction was observed for HAV (88.4%) as compared with poliovirus 1 (47%) and turbidity (61%). Addition of 1 mg/l cationic polyelectrolyte improved the reduction of HAV to 98.3% by flocculation, while the removal of polio 1 and turbidity was not improved. The presence of humic acid at a concentration of 15.3 mg/l interfered with flocculation performance of HAV and turbidity, while the addition of the cationic polyelectrolyte reduced the interference appreciably. High rate filtration (20 m/hr) using a 100 cm long sand column, resulted in reduction of 99%, 93% and 80% of turbidity, MS2 and poliovirus 1, respectively. Addition of polyelectrolyte enhanced the removal of viruses and turbidity. In the presence of humic acid no virus removal was observed by high rate filtration, whereas turbidity removal was unaffected. The removal of MS2 was similar to that of HAV rather than poliovirus 1. High rate filtration was found efficient for the removal of pathogenic viruses and turbidity from surface water. Under all conditions tested the removal of turbidity was greater than that of viruses.

scholarly journals Survival of Murine Norovirus, Tulane Virus, and Hepatitis A Virus on Alfalfa Seeds and Sprouts during Storage and Germination

2013 ◽  
Vol 79 (22) ◽  
pp. 7021-7027 ◽  
Author(s):  
Qing Wang ◽  
Kirsten A. Hirneisen ◽  
Sarah M. Markland ◽  
Kalmia E. Kniel
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Storage Period ◽  
Testing Time ◽  
Murine Norovirus ◽  
Food Borne ◽  
Time Period ◽  
Tulane Virus ◽  
Viral Etiologies ◽  
Alfalfa Seeds

ABSTRACTHuman norovirus (huNoV) and hepatitis A virus (HAV) have been involved in several produce-associated outbreaks and identified as major food-borne viral etiologies. In this study, the survival of huNoV surrogates (murine norovirus [MNV] and Tulane virus [TV]) and HAV was investigated on alfalfa seeds during storage and postgermination. Alfalfa seeds were inoculated with MNV, TV, or HAV with titers of 6.46 ± 0.06 log PFU/g, 3.87 ± 0.38 log PFU/g, or 7.01 ± 0.07 log 50% tissue culture infectious doses (TCID50)/g, respectively. Inoculated seeds were stored for up to 50 days at 22°C and sampled during that storage period on days 0, 2, 5, 10, and 15. Following storage, virus presence was monitored over a 1-week germination period. Viruses remained infectious after 50 days, with titers of 1.61 ± 0.19 log PFU/g, 0.85 ± 0.21 log PFU/g, and 3.43 ± 0.21 log TCID50/g for MNV, TV, and HAV, respectively. HAV demonstrated greater persistence than MNV and TV, without a statistically significant reduction over 20 days (<1 log TCID50/g); however, relatively high levels of genomic copies of all viruses persisted over the testing time period. Low titers of viruses were found on sprouts and were located in all tissues as well as in sprout-spent water sampled on days 1, 3, and 6 following seed planting. Results revealed the persistence of viruses in seeds for a prolonged period of time, and perhaps of greater importance these data suggest the ease of which virus may transfer from seeds to sprouts and spent water during germination. These findings highlight the importance of sanitation and prevention procedures before and during germination.

scholarly journals Discrimination of infectious hepatitis A virus and rotavirus by combining dyes and surfactants with RT-qPCR

2013 ◽  
Vol 13 (1) ◽  
pp. 216 ◽  
Author(s):  
Coralie Coudray-Meunier ◽  
Audrey Fraisse ◽  
Sandra Martin-Latil ◽  
Laurent Guillier ◽  
Sylvie Perelle
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Infectious Hepatitis
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