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.

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 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.

Food-borne Viruses Common Areview of the

1970 ◽  
Vol 15 (1) ◽  
pp. 17-24
Author(s):  
Alyaa Razooqi Hussein ◽  
Shaymaa S. Najim
Keyword(s):  
Foodborne Pathogens ◽  
Hepatitis A ◽  
Viral Disease ◽  
Food Handler ◽  
Contaminated Water ◽  
Foodborne Viruses ◽  
Infected People ◽  
Food Borne ◽  
Different Types ◽  
Life Threatening

       Food is fundamental for the survival of all living forms. Sometimes, food gets contaminated by different types of microbes, such as bacteria, viruses, protozoa and helminthes, at any stage of food chain. Foodborne pathogens can cause life threatening infections especially in children, elderly immune compromised individuals, and pregnant women. In current years, many viruses have been defined known as main sources of foodborne diseases. Among these, Hepatitis A, HepatitisE, Rotaviruses etc.The aim of the study was to investigate on common food borne viruses, foods that transmitted them, symptoms that appear on infected people & protection methods. Viruses are transmitted via food, water, inanimate objects and person-to-person contact.The significance of foodborne viruses is progressively more documented as causes of infection in humans. People usually acquire infection orally, after swallowing of polluted foods throughout processing, handling or preparation. Each type of foodborne viruses initiated from the personal gut, and pollution of food happens either by an infected food handler throughout preparation or by contact with sewage or contaminated water. Numerous outbreakes of foodborne viral disease are related with the pollution of ready for consumption foods via the infection of food handlers.

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.

Environmental surveillance of norovirus and hepatitis A virus in raw oysters at seafood retails in Sinaloa, Mexico: detection of GII.P13 norovirus genotype

2019 ◽  
Author(s):  
Claudia Villicaña ◽  
Luis Amarillas ◽  
América Cota-Álvarez ◽  
Josefina León-Félix ◽  
Bruno Gómez-Gil
Keyword(s):  
Genetic Diversity ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Binary Logistic Regression ◽  
Significant Negative Correlation ◽  
Human Infection ◽  
Fecal Coliforms ◽  
Environmental Surveillance ◽  
Period 2 ◽  
Food Borne

Abstract Background Norovirus (NoV) and hepatitis A virus (HAV) have emerged as the leading agents of non-bacterial acute gastroenteritis and hepatitis, respectively, primarily associated to food-borne outbreaks followed by the consumption of seafood. In Mexico, little is known about the molecular epidemiology of NoV and HAV, and a few studies have reported their presence in aquatic environments. In Sinaloa, the pleasure oyster (Crassostrea cortiziensis, Hertlein) is one of the main species consumed at seafood retails; however, information about the presence and genetic diversity of NoV and HAV is lacking. The aim of the present study was to investigate the prevalence and molecular diversity of NoV and HAV in raw pleasure oysters expended at seafood retails in Sinaloa, Mexico. Methods A total of 68 samples were collected at several seafood retails at four periods: Period 1 (October-November, 2010); Period 2 (December 2010-January 2011); Period 3 (March-April, 2011); and Period 4 (May, 2011). These oyster samples were tested for the presence of NoV and HAV by retrotranscription (RT)-nested PCR and RT-PCR, respectively. Enumeration of fecal coliforms was also conducted. In addition, an analysis of Binary Logistic Regression (BLR) was performed to determine a possible correlation of these enteric viruses with the presence of fecal coliforms and environmental temperature. Results Overall, NoV was detected in 57.3% of the 68 samples showing the highest occurrence (11/13) during Period 1 (October-November, 2010). No HAV-positive samples were detected. Fecal coliforms were more frequently detected (16/20) on Period 4 (May, 2011). A significant negative correlation between NoV and fecal coliforms was observed. A total of 28 sequences were obtained from NoV amplicons and surprisingly, phylogenetic analysis showed that all NoV sequences obtained from oysters belonged to GII.P13 genotype. Conclusions The results indicated that raw oysters expended at seafood retails are potential sources of human infection due to the presence of NoV, which interestingly were represented only by GII.P13 genotype. This is the first report confirming the presence of GII.P13 in Mexico, which may contribute with the better understanding of NoV genetic diversity and epidemiology.

scholarly journals Temperature-Dependent Survival of Hepatitis A Virus during Storage of Contaminated Onions

2012 ◽  
Vol 78 (14) ◽  
pp. 4976-4983 ◽  
Author(s):  
Y. Sun ◽  
D. T. Laird ◽  
Y. C. Shieh
Keyword(s):  
Hepatitis A ◽  
Storage Temperature ◽  
Hepatitis A Virus ◽  
Fresh Produce ◽  
Plaque Assay ◽  
Preventive Strategy ◽  
Decimal Reduction Time ◽  
Produce Safety ◽  
Food Borne ◽  
Large Numbers

ABSTRACTPre- or postharvest contamination of green onions by hepatitis A virus (HAV) has been linked to large numbers of food-borne illnesses. Understanding HAV survival in onions would assist in projecting the risk of the disease associated with their consumption. This study defined HAV inactivation rates in contaminated green onions contained in air-permeable, moisture-retaining high-density polyethylene packages that were stored at 3, 10, 14, 20, 21, 22, and 23°C. A protocol was established to recover HAV from whole green onions, with 31% as the average recovery by infectivity assay. Viruses in eluates were primarily analyzed by a 6-well plaque assay on FRhK-4 cells. Eight storage trials, including two trials at 3°C, were conducted, with 3 to 7 onion samples per sampling and 4 to 7 samplings per trial. Linear regression correlation (r2= 0.80 to 0.98) was observed between HAV survival and storage time for each of the 8 trials, held at specific temperatures. Increases in the storage temperature resulted in greater HAV inactivation rates, e.g., a reduction of 0.033 log PFU/day at 3.4 ± 0.3°C versus 0.185 log PFU/day at 23.4 ± 0.7°C. Thus, decimal reduction time (D) values of 30, 14, 11, and 5 days, respectively, were obtained for HAV in onions stored at 3, 10, 14, and 23°C. Further regression analysis determined that 1 degree Celsius increase would increase inactivation of HAV by 0.007 log PFU/day in onions (r2= 0.97). The data suggest that natural degradation of HAV in contaminated fresh produce is minimal and that a preventive strategy is critical to produce safety. The results are useful in predicting the risks associated with HAV contamination in fresh produce.

Sign in / Sign up

Export Citation Format

Share Document