scholarly journals Evaluation of Bead-Based Assays for the Isolation of Foodborne Viruses from Low-Moisture Foods

2020 ◽  
Vol 83 (3) ◽  
pp. 388-396 ◽  
Author(s):  
NEDA NASHERI ◽  
JENNIFER HARLOW ◽  
ANGELA CHEN ◽  
NATHALIE CORNEAU ◽  
SABAH BIDAWID
Keyword(s):  
Magnetic Beads ◽  
Hepatitis A Virus ◽  
Virus Transmission ◽  
Magnetic Bead ◽  
Murine Norovirus ◽  
Foodborne Viruses ◽  
Recovery Rates ◽  
Porcine Gastric Mucin ◽  
Low Moisture Foods ◽  
Virus Recovery

ABSTRACT Foodborne viruses such as norovirus and hepatitis A virus (HAV) are highly transmissible, persistent in the environment, and resistant to many conventional inactivation methods. Foods can become contaminated with these viruses either at the source of harvest or during food handling and processing. Multiple lines of evidence suggest that foodborne viruses can survive desiccation and dry conditions. Several foodborne virus outbreaks have been linked to low-moisture foods (LMFs), indicating that these foods can be vehicles of virus transmission. However, the efficiencies of common virus extraction methodologies have not been examined with LMFs. We adapted the International Organization for Standardization (ISO) 15216-1:2017 method for virus recovery for use with chocolate, pistachios, and cornflakes. We also developed a magnetic bead assay for the recovery of HAV from LMFs and used the porcine gastric mucin–coated magnetic beads (PGM-MBs) to extract norovirus surrogates, feline calicivirus (FCV), and murine norovirus (MNV) from the same LMFs. The efficiency of virus recovery using the bead-based assay was then compared with that of the ISO 15216-1:2017 method. In chocolate and pistachios, the recovery rates with the PGM-MB method were 5.6- and 21.3-fold higher, respectively, for FCV and 1.65- and 18-fold higher, respectively, for MNV than those with the ISO 15216-1:2017 method. However, the PGM-MB method failed to recover MNV and FCV from cornflakes. The recovery rates for HAV in chocolate, pistachios, and corn flakes with the magnetic bead method were 11.5-, 3-, and 5.6-fold higher, respectively, than those with the ISO 15216-1:2017 method. Thus, depending upon the food matrix and the target virus, the bead-based assays can be used to efficiently and rapidly extract viruses from LMFs. HIGHLIGHTS

scholarly journals Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica)

2016 ◽  
Vol 82 (7) ◽  
pp. 2086-2099 ◽  
Author(s):  
Elbashir Araud ◽  
Erin DiCaprio ◽  
Yuanmei Ma ◽  
Fangfei Lou ◽  
Yu Gao ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Receptor Binding ◽  
Thermal Inactivation ◽  
Hepatitis A Virus ◽  
Enteric Viruses ◽  
Heat Stability ◽  
Magnetic Bead ◽  
Murine Norovirus ◽  
Foodborne Viruses ◽  
Porcine Gastric Mucin

ABSTRACTHuman enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis A virus (HAV), and human rotavirus (RV) bioaccumulated to high titers within oyster tissues, with different patterns of bioaccumulation for the different viruses. We tested the thermal stability of each virus at 62, 72, and 80°C in culture medium. The viruses can be ranked from the most heat resistant to the least stable as follows: HAV, RV, TV, MNV-1. In addition, we found that oyster tissues provided protection to the viruses during heat treatment. To decipher the mechanism underlying viral inactivation by heat, purified TV was treated at 80°C for increasing time intervals. It was found that the integrity of the viral capsid was disrupted, whereas viral genomic RNA remained intact. Interestingly, heat treatment leading to complete loss of TV infectivity was not sufficient to completely disrupt the receptor binding activity of TV, as determined by the porcine gastric mucin–magnetic bead binding assay. Similarly, HuNoV virus-like particles (VLPs) and a HuNoV GII.4 strain retained some receptor binding ability following heat treatment. Although foodborne viruses have variable heat stability, 80°C for >6 min was sufficient to completely inactivate enteric viruses in oysters, with the exception of HAV.

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

2021 ◽  
Vol 13 (1) ◽  
pp. 107-116
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Nathalie Corneau ◽  
Sabah Bidawid
Keyword(s):  
Ambient Temperature ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Oxidative Process ◽  
Limited Information ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.

scholarly journals Effect of Temperature and Relative Humidity on the Survival of Foodborne Viruses during Food Storage

2015 ◽  
Vol 81 (6) ◽  
pp. 2075-2081 ◽  
Author(s):  
Su Jin Lee ◽  
Jiyeon Si ◽  
Hyun Sun Yun ◽  
GwangPyo Ko
Keyword(s):  
Relative Humidity ◽  
Survival Data ◽  
Goodness Of Fit ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Food Storage ◽  
Effect Of Temperature ◽  
Murine Norovirus ◽  
Foodborne Viruses ◽  
Biphasic Model

ABSTRACTMillions of people suffer from foodborne diseases throughout the world every year, and the importance of food safety has grown worldwide in recent years. The aim of this study was to investigate the survival of hepatitis A virus (HAV) and viral surrogates of human norovirus (HuNoV) (bacteriophage MS2 and murine norovirus [MNV]) in food over time. HAV, MNV, and MS2 were inoculated onto either the digestive gland of oysters or the surface of fresh peppers, and their survival on these food matrices was measured under various temperature (4°C, 15°C, 25°C, and 40°C) and relative humidity (RH) (50% and 70%) conditions. Inoculated viruses were recovered from food samples and quantified by a plaque assay at predetermined time points over 2 weeks (0, 1, 3, 7, 10, and 14 days). Virus survival was influenced primarily by temperature. On peppers at 40°C and at 50% RH, >4- and 6-log reductions of MNV and HAV, respectively, occurred within 1 day. All three viruses survived better on oysters. In addition, HAV survived better at 70% RH than at 50% RH. The survival data for HAV, MS2, and MNV were fit to three different mathematical models (linear, Weibull, and biphasic models). Among them, the biphasic model was optimum in terms of goodness of fit. The results of this study suggest that major foodborne viruses such as HAV and HuNoV can survive over prolonged periods of time with a limited reduction in numbers. Because a persistence of foodborne virus on contaminated foods was observed, precautionary preventive measures should be performed.

scholarly journals Development of an RNA Extraction Protocol for a Norovirus from Raw Oysters and Detection by qRT-PCR and Droplet-Digital RT-PCR

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1804
Author(s):  
Daniel Plante ◽  
Julio Alexander Bran Barrera ◽  
Maude Lord ◽  
Irène Iugovaz ◽  
Neda Nasheri
Keyword(s):  
Hepatitis A Virus ◽  
Rna Extraction ◽  
Complex Nature ◽  
Murine Norovirus ◽  
Rt Pcr ◽  
Pcr Inhibitors ◽  
Qrt Pcr ◽  
Extraction Protocol ◽  
Viral Particles ◽  
Hands On

Foodborne viruses such as norovirus and hepatitis A virus cause frequent outbreaks associated with the consumption of raw or undercooked oysters. Viral particles are bioaccumulated in the oyster’s digestive glands, making RNA extraction and RT-PCR detection difficult due to the complex nature of the food matrix and the presence of RT-PCR inhibitors. Herein, we have developed a viral RNA extraction protocol from raw oysters using murine norovirus (MNV) as a surrogate for human noroviruses. The method combines lysis in Tri-Reagent reagent, followed by RNA extraction using Direct-Zol purification columns and lithium chloride precipitation. Viral load quantification was performed by both qRT-PCR and droplet-digital RT-PCR. We have demonstrated that this method can efficiently remove RT-PCR inhibitors, and is sensitive enough to reliably detect viral contamination at 25 PFU/0.2 g. We have also compared the efficiency of this method with the ISO 15216-1:2017 method and Method E developed by Quang and colleagues, and observed significantly higher efficiency compared with the ISO 15216-1 method and comparable efficiency with Method E, with less steps, and shorter hands-on time.

Hollow-Fiber Ultrafiltration for the Concentration and Simultaneous Recovery of Multiple Pathogens in Contaminated Foods

2009 ◽  
Vol 72 (12) ◽  
pp. 2547-2552 ◽  
Author(s):  
HEE-YEON KIM ◽  
HYEUN-JIN PARK ◽  
GWANGPYO KO
Keyword(s):  
Hollow Fiber ◽  
Food Samples ◽  
Murine Norovirus ◽  
Viral Pathogens ◽  
Recovery Rates ◽  
Total Recovery ◽  
E Coli ◽  
Reverse Transcription Pcr ◽  
Elution Buffer ◽  
Multiple Pathogens

We investigated the possibility of using hollow-fiber ultrafiltration (HUF) for the simultaneous recovery of multiple microorganisms in food samples. MS2 bacteriophage, E. coli, Bacillus subtilis spores, and murine norovirus (MNV) were each inoculated into 5 liters of either distilled water (DW) or glycine elution buffer and then concentrated using hollow-fiber polysulfone ultrafilters. The resulting concentrates were further analyzed by either cultivation or TaqMan real-time reverse transcription PCR assay. The overall average recovery rates were 7.1% in DW and 17.1% in glycine elution buffer. When the virus, vegetative bacteria, and bacterial spores were simultaneously inoculated into DW, glycine, or Tris-HCl elution buffers, on average 16.8% of inoculated microorganisms were recovered by HUF. The addition of 3% beef extract blocking buffer to HUF increased the total recovery rate to 46.1%, with incremental recovery rates increasing sharply for B. subtilis spores and MNV. Use of HUF resulted in E. coli recovery rates of 68.0% on lettuce and 66.2% on ham and MNV recovery rates of 1.5% on lettuce and 5.8% on ham. Our study demonstrates that HUF can be effective at simultaneously recovering and concentrating diverse bacterial and viral pathogens from foods.

The Research of a New Method for Manipulating Magnetic Beads through Multi-Layered Flat Micro-Coils Coupled with Permanent Magnet

2013 ◽  
Vol 753-755 ◽  
pp. 1571-1575
Author(s):  
Zhi Hua Liu ◽  
Yu Feng Huang ◽  
Jian Peng Li ◽  
Xin Wei Xu
Keyword(s):  
Magnetic Field ◽  
Permanent Magnet ◽  
Flow Velocity ◽  
Magnetic Beads ◽  
Magnetic Bead ◽  
New Method ◽  
Viscous Resistance ◽  
Main Factors ◽  
The Magnetic Field

Magnetic bead droplet's non-contacted manipulation can be realized in Electromagnetic MEMS, but how to achieve magnetic beads manipulation is the major problem. A new method of multi-layered flat coils coupled with permanent magnet was proposed. Firstly, the theory of magnetic bead manipulation was analyzed and the main factors affected the magnetic beads manipulation was identified; then the magnetic field of multi-layered flat coils and Stokes viscous resistance of magnetic beads were analyzed and simulated quantificationally; finally the magnetic bead capture area was got under different flow velocity. Consequently the feasibility and correctness of this method was verified.

scholarly journals Foodborne Transmission of Sars-Cov-2 Is More Evident Than It Has Been Before

2020 ◽  
Author(s):  
Hamada Aboubakr ◽  
Sagar Goyal
Keyword(s):  
Infectious Virus ◽  
Hepatitis A Virus ◽  
Disease Outbreaks ◽  
Foodborne Viruses ◽  
Frozen Food ◽  
Oral Transmission ◽  
Viral Spread ◽  
Food Packages ◽  
Route Of Transmission ◽  
The World

Background:Although highly strict social distancing and viral spread protection guidelines are in force, the reported numbers of COVID-19 cases across the world are still increasing. This indicates that we are still unable to completely understand the transmission routes of SARS-CoV-2. One of the possible routes that can play a significant role is the fecal-oral transmission since SARS-CoV-2 can replicate in the intestines as demonstrated by isolation of infectious virus from fecal samples of COVID-19 cases. Scope and approach:In this review, we compare the characteristics of SARS-CoV-2 with the distinctive characteristics of enteric foodborne viruses. We also discuss and respond to the arguments given in some reports that downplay the importance of foodborne transmission route of SARS-CoV-2. Key findings and conclusions:Enteric viruses such as human noroviruses (HuNoVs) and hepatitis A virus (HAV) are known to transmit through foods such as fresh produce and berries, leading to frequent multistate foodborne disease outbreaks all over the world. SARS-CoV-2 was found to share four distinctive characteristics of foodborne viruses that allow them to transmit through foods. This similarity in characteristics, recent report of detecting SARS-CoV-2 particles from frozen food packages in China, and recent suspected foodborne COVID-19 case in New Zealand, indicate that foodborne transmission of SARS-CoV-2 is more evident than previously thought possible. To support or deny this route of transmission, urgent research needs to be undertaken to answer two primary questions and many secondary ones as described in this review.

scholarly journals The Magnetic Bead Computing Model of the 0-1 Integer Programming Problem Based on DNA Cycle Hybridization

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Rujie Xu ◽  
Zhixiang Yin ◽  
Zhen Tang ◽  
Jing Yang ◽  
Jianzhong Cui ◽  
...  
Keyword(s):  
Integer Programming ◽  
Programming Problem ◽  
Magnetic Beads ◽  
Specific Binding ◽  
Optimal Solution ◽  
High Sensitivity ◽  
Magnetic Bead ◽  
Integer Programming Problem ◽  
Computing Model ◽  
Dna Strands

Magnetic beads and magnetic Raman technology substrates have good magnetic response ability and surface-enhanced Raman technology (SERS) activity. Therefore, magnetic beads exhibit high sensitivity in SERS detection. In this paper, DNA cycle hybridization and magnetic bead models are combined to solve 0-1 integer programming problems. First, the model maps the variables to DNA strands with hairpin structures and weights them by the number of hairpin DNA strands. This result can be displayed by the specific binding of streptavidin and biotin. Second, the constraint condition of the 0-1 integer programming problem can be accomplished by detecting the signal intensity of the biological barcode to find the optimal solution. Finally, this model can be used to solve the general 0-1 integer programming problem and has more extensive applications than the previous DNA computing model.

scholarly journals Incidence of hepatitis A and hepatitis E viruses and norovirus and rotavirus in fish and shrimp samples caught from the Persian Gulf

2021 ◽  
Vol 73 (1) ◽  
pp. 169-178
Author(s):  
M. Alipour Amroabadi ◽  
E. Rahimi ◽  
A. Shakerian ◽  
H. Momtaz
Keyword(s):  
Persian Gulf ◽  
Hepatitis E Virus ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Penaeus Monodon ◽  
Hepatitis E ◽  
Foodborne Viruses ◽  
Scomberomorus Commerson ◽  
The Persian Gulf ◽  
Autumn And Winter

ABSTRACT Foodborne viruses including hepatitis A virus (HAV), norovirus (NoV), rotavirus (RoV) and hepatitis E virus (HEV) are easily transmitted through contaminated seafoods. The current research was done to assess the incidence of RoV, NoV GI and GII,hAV and hEV in fish and shrimp samples caught from the Persian Gulf, Iran. Three-hundred and twenty fish and shrimp samples were collected. The presence of foodborne viruses were assessed by the real-time PCR. Forty-nine out of 320 (15.31%) fish and shrimp samples were positive for foodborne viruses. Distribution of hAV, NoV GI and NoV GII amongst all studied samples were 0.93%, 5.93% and 8.43%, respectively. hEV and RoV viruses were not found in studied samples. Parastromateus niger and Scomberomorus commerson fish and Penaeus monodon shrimp were the most frequently contaminated samples. Simultaneous incidence of hAV and NoV GI and hAV and NoV GII were 0.31% and 0.93%, respectively. Distribution of foodborne viruses in samples collected through spring, summer, autumn and winter seasons were 14.28%, 9.33%, 11.76% and 24.44%, respectively. Findings revealed that the incidence of foodborne viruses was significantly associated with seafood species and also season of sampling.

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