Persistence and transferability of noroviruses on and between common surfaces and foods

Journal of Food Protection
B I EscuderoLee-Ann Jaykus

Abstract

Human noroviruses (HuNoV) are the leading cause of foodborne disease, and poor personal hygiene practices of infected workers are the most common mode of contamination. The purpose of this study was to characterize the persistence and transferability of representative noroviruses Norwalk virus (NV), Snow Mountain virus (SMV), and murine norovirus 1 (MNV-1) on and between solid surfaces and foods. Changes in virus concentration on artificially inoculated solid surfaces (stainless steel, ceramic, and Formica) or lettuce were monitored over a period of 14 to 42 days. Virus transfer was evaluated from donor (solid surface) to recipient (food, e.g., lettuce and sliced turkey deli meat) for up to 2 h postinoculation. Viruses were recovered by elution and titered with reverse transcription quantitative PCR (RT-qPCR) and/or infectivity assay, as appropriate. Based on RTqPCR, the concentration of NV and SMV on surfaces dropped gradually over time, with an average reduction of 1.5 to 2.0 and 1.8 to 2.3 log, respectively, after 42 days, with no statistically significant differences by surface. When inoculated onto lettuce stored for 2 weeks at 4°C and room temperature, the titers of NV and SMV dropped by approximately 1.0 and 1.2 to 1.8 l...Continue Reading

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Citations

Feb 16, 2013·Food and Environmental Virology·Steven M LipsonRonald E Gordon
Nov 5, 2013·International Journal of Food Microbiology·Era TuladharRijkelt R Beumer
Jun 13, 2014·Food and Environmental Virology·An-Na KimSang-Do Ha
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May 19, 2020·Journal of Food Protection·E Rickamer HooverLaura Brown

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