共查询到6条相似文献,搜索用时 0 毫秒
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Gary P. Richards Michael A. Watson Gloria K. Meade Gregory L. Hovan David H. Kingsley 《Food and environmental virology》2012,4(4):192-197
Genogroup II.4 norovirus (NoV) remains the predominant NoV strain in food- and water-borne outbreaks. Capsid integrity as well as viral RNA persistence were determined for GII.4 NoV by real-time RT-PCR after 1?C14 freeze/thaw (F/T) cycles (?80?°C/+22?°C) or after ?80?°C storage for up to 120?days. In both cases, capsid integrity and viral RNA titers remained stable. RNase was exogenously added after 1?C14 F/T cycles, but did not alter the amount of genomic NoV RNA detected, indicating that capsids remained intact. Presumptive NoV infectivity was evaluated in functional studies by a porcine gastric mucin binding assay. Viruses frozen and thawed up to 14× bound similarly to porcine mucin, suggesting no reduction in virus infectivity. Overall, this study shows that a) NoV particles retain their integrity for at least 14 F/T cycles, b) long-term (120?day) frozen storage does not decrease NoV RNA titers, and c) capsid binding to receptor-like glycoprotein moieties remains unaltered after 14 F/T cycles. This work indicates that freezing and thawing of foods or beverages would not be a practical processing intervention to reduce NoV contamination. Likewise, repeated freezing and thawing, as might be encountered during winter months, is not expected to inactivate NoV in the environment. Results do show that laboratory samples destined for molecular biological analyses or for use as positive controls may be repeatedly frozen and thawed without any anticipated reduction in NoV RNA titers. This study documents the cryostability of NoV capsids and RNA to freezing and thawing and to the possible retention of virus infectivity. 相似文献
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Pavoni Enrico Bertasi Barbara Galuppini Elisa Mangeri Lucia Meletti Francesca Tilola Michela Carta Valentina Todeschi Silvia Losio Marina-Nadia 《Food and environmental virology》2022,14(1):69-76
Food and Environmental Virology - To observe the prevalence of contamination by hepatitis A virus (HAV) and norovirus (NoV) in different food types, 9242 samples were analyzed over a 6-year period... 相似文献
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Eva Emmoth Jordi Rovira Andreja Rajkovic Elena Corcuera Diego Wilches Pérez Irene Dergel Jakob R. Ottoson Frederik Widén 《Food and environmental virology》2017,9(1):20-34
Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic acid (LA) and intense light pulse (ILP) treatments. On swine liver at 400 MPa for 10 min, HPP gave log10 reductions of ≥4.2, ≥5.0 and 3.4 for feline calicivirus (FCV) 2280, FCV wildtype (wt) and murine norovirus 1 (MNV 1), respectively. Escherichia coli coliphage ?X174 displayed a lower reduction of 1.1, while Escherichia coli coliphage MS2 was unaffected. For ham at 600 MPa, the corresponding reductions were 4.1, 4.4, 2.9, 1.7 and 1.3 log10. LA treatment at 2.2 M gave log10 reductions in the viral spectrum of 0.29–2.1 for swine liver and 0.87–3.1 for ham, with ?X174 and MNV 1, respectively, as the most stable microorganisms. The ILP treatment gave log10 reductions of 1.6–2.8 for swine liver, 0.97–2.2 for ham and 1.3–2.3 for sausage, at 15–60 J cm?2, with MS2 as the most stable microorganism. The HPP treatment gave significantly (p < 0.05) greater virus reduction on swine liver than ham for the viruses at equivalent pressure/time combinations. For ILP treatment, reductions on swine liver were significantly (p < 0.05) greater than on ham for all microorganisms. The results presented here could be used in assessments of different strategies to protect consumers against virus contamination and in advice to food producers. Conservative model indicators for the pathogenic viruses could be suggested. 相似文献
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K. Scherer D. Mäde L. Ellerbroek J. Schulenburg R. Johne G. Klein 《Food and environmental virology》2009,1(1):42-49
Noroviruses and rotaviruses are the leading causes of non-bacterial gastroenteritis in humans worldwide. Virus-contaminated
food and surfaces represent an important risk to public health. However, established detection methods for the viruses in
food products are laborious and time-consuming. Here, we describe a detailed swabbing protocol combined with real-time RT-PCR
for norovirus and rotavirus detection on artificially contaminated food and environmental surfaces. Recovery rates between
2 and 78% for norovirus and between 8 and 42% for rotavirus were determined for contaminated food surfaces of apple, pepper,
cooked ham and salami. From contaminated environmental surfaces (stainless steel, ceramic plate, polyethylene, wood), recovery
rates between 26 and 52% (norovirus) and between 10 and 58% (rotavirus) were determined. The results demonstrate the suitability
of the swab sample method for virus detection on food and environmental surfaces. Compared to other methods, it is easy to
perform and significantly time-saving, predestining it for routine testing. 相似文献