Norovirus Cross-Contamination during Food Handling and Interruption of Virus Transfer by Hand Antisepsis: Experiments with Feline Calicivirus as a Surrogate†

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2004-01-01 DOI:10.4315/0362-028X-67.1.103
S. Bidawid , N. Malik , O. Adegbunrin , S.A. Sattar , J.M. Farber
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引用次数: 139

Abstract

While there is good epidemiological evidence for foods as vehicles for norovirus transmission, the precise means of spread and its control remain unknown. The feline calicivirus was used as a surrogate for noroviruses to study infectious virus transfer between hands and selected types of foods and environmental surfaces. Assessment of the potential of selected topicals in interrupting such virus transfer was also made. Ten microliters of inoculum of feline calicivirus deposited onto each fingerpad of adult subjects was allowed to air dry and the contaminated area on individual fingerpads was pressed (10 s at a pressure of 0.2 to 0.4 kg/cm2) onto 1-cm-diameter disks of ham, lettuce, or brushed stainless steel. The virus remaining on the donor and that transferred to the recipient surfaces was eluted and plaque assayed. Virus transfer to clean hands from experimentally contaminated disks of ham, lettuce, and stainless steel was also tested. Nearly 46 ± 20.3, 18 ± 5.7, and 13 ± 3.6% of infectious virus was transferred from contaminated fingerpads to ham, lettuce, and metal disks, respectively. In contrast, approximately 6 ± 1.8, 14 ± 3.5, and 7 ± 1.9% virus transfer occurred, respectively, from ham, lettuce, and metal disks to hands. One-way analysis of variance test showed that pretreatment (washing) of the fingerpads either with water or with both topical agent and water significantly (P < 0.05) reduced virus transfer to ≤0.9%, as compared with ≤2.3 and ≤3.4% transfer following treatments with either 75% (vol/vol) ethanol or a commercial hand gel containing 62% ethanol, respectively. Despite wide variations in virus transfer among the targeted items used, intervention agents tested reduced virus transfer significantly (P < 0.05) when compared with that without such treatments (71 ± 8.9%). These findings should help in a better assessment of the potential for cross-contamination of foods during handling and also assist in developing more effective approaches to foodborne spread of norovirus infections.

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食物处理过程中诺如病毒的交叉污染和手部消毒对病毒传播的阻断:以猫杯状病毒为替代物的实验
虽然有充分的流行病学证据表明,食品是诺如病毒传播的媒介,但确切的传播途径及其控制仍然未知。猫杯状病毒被用作诺如病毒的替代品,以研究手与选定类型的食物和环境表面之间的传染性病毒转移。还评估了选定药剂在阻断这种病毒转移方面的潜力。将10微升的猫杯状病毒接种物放置在成年受试者的每个指垫上,让其风干,并将每个指垫上的污染区域按0.2至0.4 kg/cm2的压力(10秒)压在直径为1厘米的火腿、生菜或拉丝不锈钢盘上。残留在供体和转移到受体表面的病毒被洗脱并检测空斑。病毒从实验污染的火腿、生菜和不锈钢盘转移到干净的手上也进行了测试。受污染的指垫向火腿、生菜和金属盘传播的感染病毒分别接近46±20.3%、18±5.7和13±3.6%。相比之下,从火腿、生菜和金属盘到手的病毒转移率分别约为(6±1.8)、(14±3.5)和(7±1.9%)。单因素方差检验分析显示,用水或外用剂加水对指垫的预处理(清洗)效果显著(P <0.05)将病毒转移率降低至≤0.9%,而75% (vol/vol)乙醇或含有62%乙醇的商用手凝胶处理后的病毒转移率分别为≤2.3和≤3.4%。尽管所使用的目标物品之间的病毒转移存在很大差异,但所测试的干预剂显著减少了病毒转移(P <(71±8.9%)。这些发现应有助于更好地评估处理过程中食品交叉污染的可能性,并有助于制定更有效的方法来应对诺如病毒感染的食源性传播。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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