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Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods
Enteric 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 tr...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Springer US
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882587/ https://www.ncbi.nlm.nih.gov/pubmed/33501613 http://dx.doi.org/10.1007/s12560-020-09457-7 |
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author | Nasheri, Neda Harlow, Jennifer Chen, Angela Corneau, Nathalie Bidawid, Sabah |
author_facet | Nasheri, Neda Harlow, Jennifer Chen, Angela Corneau, Nathalie Bidawid, Sabah |
author_sort | Nasheri, Neda |
collection | PubMed |
description | Enteric 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. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12560-020-09457-7. |
format | Online Article Text |
id | pubmed-7882587 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Springer US |
record_format | MEDLINE/PubMed |
spelling | pubmed-78825872021-02-25 Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods Nasheri, Neda Harlow, Jennifer Chen, Angela Corneau, Nathalie Bidawid, Sabah Food Environ Virol Original Paper Enteric 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. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s12560-020-09457-7. Springer US 2021-01-27 2021 /pmc/articles/PMC7882587/ /pubmed/33501613 http://dx.doi.org/10.1007/s12560-020-09457-7 Text en © Crown 2021 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Original Paper Nasheri, Neda Harlow, Jennifer Chen, Angela Corneau, Nathalie Bidawid, Sabah Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title | Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title_full | Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title_fullStr | Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title_full_unstemmed | Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title_short | Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods |
title_sort | survival and inactivation by advanced oxidative process of foodborne viruses in model low-moisture foods |
topic | Original Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882587/ https://www.ncbi.nlm.nih.gov/pubmed/33501613 http://dx.doi.org/10.1007/s12560-020-09457-7 |
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