UV Light Inactivation of Hepatitis A Virus, Aichi Virus, and Feline Calicivirus on Strawberries, Green Onions, and Lettuce

2008 ◽  
Vol 71 (5) ◽  
pp. 908-913 ◽  
Author(s):  
VIVIANA R. FINO ◽  
KALMIA E. KNIEL
Keyword(s):  
Foodborne Pathogens ◽  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Uv Light ◽  
Mammalian Cell Culture ◽  
Aichi Virus ◽  
Feline Calicivirus ◽  
Virus Inactivation ◽  
Need To Evaluate

A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they are often consumed raw without a specific inactivation step. Therefore, there is a need to evaluate nonthermal treatments for the inactivation of foodborne pathogens. This study investigates the UV inactivation of three viruses: feline calicivirus (a surrogate for norovirus), and two picornaviruses, hepatitis A virus and Aichi virus. Three produce types were selected for their different surface topographies and association with outbreaks. Green onions, lettuce, and strawberries were individually spot inoculated with 107 to 109 50% tissue culture infective doses (TCID50) of each virus per ml and exposed to UV light at various doses (≤240 mW s/cm2), and viruses were eluted using an optimized recovery strategy. Virus infection was quantified by TCID50 in mammalian cell culture and compared with untreated recovered virus. UV light applied to contaminated lettuce resulted in inactivation of 4.5 to 4.6 log TCID50/ml; for contaminated green onions, inactivation ranged from 2.5 to 5.6 log TCID50/ml; and for contaminated strawberries, inactivation ranged from 1.9 to 2.6 log TCID50/ml for the three viruses tested. UV light inactivation on the surface of lettuce is more effective than inactivation on the other two produce items. Consistently, the lowest results were observed in the inactivation of viruses on strawberries. No significant differences (P > 0.05) for virus inactivation were observed among the three doses applied (40, 120, and 240 mW s/cm2)on the produce, with the exception of hepatitis A virus and Aichi virus inactivation on green onions, where inactivation continued at 120 mW s/cm2 (P < 0.05).

“In vitro” and in Animal Model Studies on a Double Virus- Inactivated Factor VIII Concentrate

1995 ◽  
Vol 74 (03) ◽  
pp. 868-873 ◽  
Author(s):  
Silvana Arrighi ◽  
Roberta Rossi ◽  
Maria Giuseppina Borri ◽  
Vladimir Lesnikov ◽  
Marina Lesnikov ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Animal Model ◽  
Factor Viii ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation ◽  
Enveloped Viruses ◽  
Model Studies ◽  
Heat Treated

SummaryTo improve the safety of plasma derived factor VIII (FVIII) concentrate, we introduced a final super heat treatment (100° C for 30 min) as additional virus inactivation step applied to a lyophilized, highly purified FVIII concentrate (100 IU/mg of proteins) already virus inactivated using the solvent/detergent (SID) method during the manufacturing process.The efficiency of the super heat treatment was demonstrated in inactivating two non-lipid enveloped viruses (Hepatitis A virus and Poliovirus 1). The loss of FVIII procoagulant activity during the super heat treatment was of about 15%, estimated both by clotting and chromogenic assays. No substantial changes were observed in physical, biochemical and immunological characteristics of the heat treated FVIII concentrate in comparison with those of the FVIII before heat treatment.

scholarly journals Chlorine inactivation of coliphage MS2 on strawberries by industrial-scale water washing units

2009 ◽  
Vol 7 (2) ◽  
pp. 244-250 ◽  
Author(s):  
Michael J. Casteel ◽  
Charles E. Schmidt ◽  
Mark D. Sobsey
Keyword(s):  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Field Studies ◽  
Wash Water ◽  
Industrial Scale ◽  
Cross Contamination ◽  
Minimal Processing ◽  
Water Washing ◽  
Pathogenic Viruses

Fruits and vegetables (produce) intended for minimal processing are often rinsed or washed in water. Chlorine and other sanitizers are used during washing to inactivate produce spoilage microbes, but such procedures may also inactivate pathogens epidemiologically linked to produce, such as hepatitis A virus (HAV). However, no information exists on the efficacy of chlorinated wash water to inactivate HAV and other viruses on produce in actual practice, because of obvious safety concerns. In contrast, coliphage MS2 (a bacterial virus) is commonly used as a surrogate for some pathogenic viruses and may be safely used in field studies. In the present investigation, strawberries seeded with MS2 were passed through industrial-scale water washing units operated with or without added sodium hypochlorite. MS2 on strawberries was inactivated by 68%, 92% and 96% at free chlorine (FC) concentrations of ≤2, 20 and 200 ppm in wash water, respectively. MS2 was detected in wash water containing ≤2 ppm FC in one trial, but was not detected in water containing 20 or 200 ppm FC. The presence and absence of MS2 in wash water containing various levels of FC highlight the importance of controlling sanitizer levels to prevent viral cross contamination of strawberries.

Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions

2011 ◽  
Vol 28 (5) ◽  
pp. 998-1002 ◽  
Author(s):  
David T. Laird ◽  
Yan Sun ◽  
Karl F. Reineke ◽  
Y. Carol Shieh
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Virus Inactivation

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.

Detection of Human Enteric Viruses in Japanese Clams

2008 ◽  
Vol 71 (8) ◽  
pp. 1689-1695 ◽  
Author(s):  
GRANT S. HANSMAN ◽  
TOMOICHIRO OKA ◽  
TIAN-CHENG LI ◽  
OSAMU NISHIO ◽  
MAMORU NODA ◽  
...  
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Enteric Viruses ◽  
Aichi Virus ◽  
Human Consumption ◽  
Reverse Transcription Pcr ◽  
Different Types ◽  
Group A ◽  
Human Enteric Viruses ◽  
High Level

A total of 57 clam packages that were collected from supermarkets and fish markets from 11 different sites in western Japan between 8 December 2005 and 6 September 2006 were examined for human enteric viruses (i.e., norovirus, Aichi virus, rotavirus, adenovirus, hepatitis A virus, and astrovirus), using PCR and reverse transcription PCR. Sixty-one percent of the packages were contaminated with one type of virus, 9% had two different types of viruses, 28% had three different types of viruses, and 9% had at least four different types of viruses. Thirty-one (54%) of 57 packages were contaminated with noroviruses. Norovirus genogroup I and genogroup II sequences were detected in 24 and 23 packages, respectively, and these sequences belonged to nine genogroup I and eight genogroup II genotypes. Aichi viruses were found in 19 (33%) of 57 packages, and these belonged to genogroup A. Rotaviruses (group A) were detected in 14 (42%) of 33 of packages and 9 of 14 rotavirus-positive packages contained two or more rotavirus genogroup types. Adenoviruses (Ad40 and Ad41) were detected in 17 (52%) of 33 packages. One of the 57 (2%) packages was positive with hepatitis A virus (subtype IA). Astrovirus was not detected in any of the packages. This is the first study to detect such a high level of contamination in Japanese clams. These results represent an important finding because the Japanese clams were considered suitable for human consumption. Further studies are needed to determine the health risks associated with eating these highly contaminated clams.

Survival and Persistence of Norovirus, Hepatitis A Virus, and Feline Calicivirus in Marinated Mussels

2004 ◽  
Vol 67 (8) ◽  
pp. 1743-1750 ◽  
Author(s):  
JOANNE HEWITT ◽  
GAIL E. GREENING
Keyword(s):  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Enteric Viruses ◽  
Feline Calicivirus ◽  
Rt Pcr ◽  
Pcr Assay ◽  
Potential Health ◽  
Infectious Dose ◽  
Log Reduction ◽  
Public Health Authorities

Noroviruses (NV) and hepatitis A virus (HAV) are foodborne enteric viruses associated with outbreaks of disease following consumption of raw or lightly cooked bivalve shellfish. Marinated mussels are a popular delicacy, but there is no published information on whether enteric viruses survive the marination process. The survival and persistence of HAV, NV, and a surrogate calicivirus, feline calicivirus (FCV), in marinated mussels over time was determined. NV, HAV, and FCV were inoculated into marinated mussels and marinade liquid and then held at 4°C for up to 4 weeks. Survival of HAV and FCV was quantified by determining the 50% tissue culture infectious dose (TCID50), and these results were correlated with those of the reverse transcription (RT)–PCR assay. The persistence of nonculturable NV was determined by RT–PCR assay only. Over 4 weeks, HAV survived exposure to acid marinade at pH 3.75. There was a 1.7-log reduction in HAV TCID50 titer but no reduction in NV or HAV RT-PCR titer after 4 weeks in marinated mussels. FCV was inactivated in acid conditions although it was still detectable by RT-PCR. To simulate preharvest virus contamination and commercial marination processing, experiments using fresh mussels infected with HAV and NV were performed. HAV and NV persistence was determined using semiquantitative real-time RT-PCR, and HAV infectivity was determined by the TCID50 assay. HAV retained infectivity following simulated commercial marination and exposure to acid conditions over 4 weeks. The survival of pathogenic enteric viruses in marinated mussels constitutes a potential health risk and so is of concern to public health authorities.

scholarly journals Foodborne Pread of Hepatitis A: Recent Studies on Virus Survival, Transfer and Inactivation

2000 ◽  
Vol 11 (3) ◽  
pp. 159-163 ◽  
Author(s):  
Syed A Sattar ◽  
Jason Tetro ◽  
Sabah Bidawid ◽  
Jeff Farber
Keyword(s):  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Food Service ◽  
Disease Outbreaks ◽  
Economic Losses ◽  
Viral Pathogen ◽  
Environmental Surfaces ◽  
Considerable Morbidity ◽  
Virus Survival

Hepatitis A virus (HAV) is responsible for considerable morbidity and economic losses worldwide, and is the only reportable, foodborne viral pathogen in Canada. Outbreaks caused by it occur more frequently in settings such as hospitals, daycare centres, schools, and in association with foods and food service establishments. In recent years, the incidence of hepatitis A has increased in Canada. Many factors, including changing lifestyles and demographics, faster and more frequent travel, and enhanced importation of foods from hepatitis A-endemic regions, may be behind this increase. Despite its increasing significance as a human pathogen, not much was known until recently about the survival and inactivation of HAV, and even less was understood about the effectiveness of measures to prevent and control its foodborne spread. Studies conducted in the past decade have shown that HAV can survive for several hours on human hands and for several days on environmental surfaces indoors. The virus can also retain its infectivity for several days on fruits and vegetables which are often consumed raw, and such imported items have already been incriminated in disease outbreaks. Casual contact between contaminated hands and clean food items can readily lead to a transfer of as much as 10% of the infectious virus. HAV is also relatively resistant to inactivation by heat, gamma irradiation and chemical germicides. In view of these findings, better approaches to prevent the contamination of foods with HAV and more effective methods for its inactivation in foods, on environmental surfaces and on the hands of food handlers are needed.

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