NDLI: Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces.

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Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Deboosere, Nathalie Pinon, Anthony Caudrelier, Yvette Delobel, Alexandre Merle, Ghislaine Perelle, Sylvie Temmam, Sarah Loutreul, Julie Morin, Thierry Estienney, Marie Belliot, Gael Pothier, Pierre Gantzer, Christophe Vialette, Michèle
Description	Country affiliation: France Author Affiliation: Deboosere N ( Institut Pasteur de Lille - Unité de Sécurité Microbiologique, 1 rue du Professeur Calmette, BP 245, 59019 Lille, France. nathalie.deboosere@pasteur-lille.fr)
Abstract	Enteric viruses, particularly human Noroviruses (NoV) and hepatitis A virus (HAV), are key food-borne pathogens. The attachment of these pathogens to foodstuff and food-contact surfaces is an important mechanism in the human contamination process. Studies were done to investigate the nature of the physicochemical forces, such as hydrophobic and electrostatic ones, involved in the interaction virus/matrix but, at this day, only few data are available concerning surface properties of viruses and prediction of the adhesion capacity of one specific virus onto matrices is still very difficult. The purpose of this study was to propose a reference system, including a representative virus surrogate, able to predict as close as possible behaviour of pathogenic viruses in term of adhesion on inert (stainless steel and polypropylene) and food surfaces (lettuce leaves, strawberries and raspberries). The adhesion of human pathogenic enteric viruses, cultivable strain of HAV and non-cultivable strains of human NoV (genogroups I and II), have been quantified and compared to these of human enteric viruses surrogates, included the MNV-1 and three F-specific RNA bacteriophages (MS2, GA and Qß). A standardized approach was developed to assess and quantify viral adhesion on tested matrices after a contact time with each virus using real-time RT-PCR. Methods used for virus recovery were in accordance with the CEN recommendations, including a bovine Enterovirus type 1 as control to monitor the efficiency of the extraction process and amplification procedure from directly extracted or eluted samples. The adhesion of human pathogenic viruses, ranging from 0.1 to 2%, could be comparable for all matrices studied, except for NoV GII on soft fruits. Adhesion percentages obtained for the studied surrogate virus and phages were shown to be comparable to those of HAV and NoV on inert and lettuce surfaces. The MNV-1 appeared as the best candidate to simulate adhesion phenomena of all human pathogenic enteric viruses on all studied surfaces, while MS2 and GA bacteriophages could be a good alternative as model of viral adhesion on inert and lettuce surfaces. These results will be usable to design relevant experimental systems integrating adhesion behaviour of enteric viruses in the assessment of the efficiency of a technological or hygienic industrial process.
File Format	HTM / HTML
ISSN	07400020
Issue Number	1
Volume Number	32
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2012-10-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacteriophages Physiology Fruit Virology Hepatitis A Virus Norovirus Vegetables Animals Caliciviridae Infections Cell Line Food Contamination Analysis Hepatitis A Genetics Isolation & Purification Humans Stainless Steel Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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Inactivation of hepatitis A virus and norovirus surrogate in suspension and on food-contact surfaces using pulsed UV light (pulsed light inactivation of food-borne viruses).

Tracing enteric viruses in the European berry fruit supply chain.

Norovirus cross-contamination during preparation of fresh produce.

Transfer of noroviruses between fingers and fomites and food products.

Enteric viruses in ready-to-eat packaged leafy greens.

Quantitative farm-to-fork risk assessment model for norovirus and hepatitis A virus in European leafy green vegetable and berry fruit supply chains.

Review: norovirus prevalence in Belgian, Canadian and French fresh produce: a threat to human health?

A systematic review of human norovirus survival reveals a greater persistence of human norovirus RT-qPCR signals compared to those of cultivable surrogate viruses.

Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces.

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Adhesion of human pathogenic enteric viruses and surrogate viruses to inert and vegetal food surfaces.