Document Detail


Norovirus cross-contamination during food handling and interruption of virus transfer by hand antisepsis: experiments with feline calicivirus as a surrogate.
MedLine Citation:
PMID:  14717359     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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 < or = 0.9%, as compared with < or = 2.3 and < or = 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.
Authors:
S Bidawid; N Malik; O Adegbunrin; S A Sattar; J M Farber
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  67     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2004 Jan 
Date Detail:
Created Date:  2004-01-13     Completed Date:  2004-03-11     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  103-9     Citation Subset:  IM    
Affiliation:
Health Canada, Food Directorate, Bureau of Microbial Hazards, Sir F. G. Banting Research Centre, Ross Avenue, Ottawa, Ontario, Canada K1A 0L2. Sabah_Bidawid@hc-sc.gc.ca
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MeSH Terms
Descriptor/Qualifier:
Disinfection / methods
Equipment Contamination*
Food Contamination / analysis*,  prevention & control
Food Handling / methods*
Food Microbiology
Handwashing
Humans
Lettuce / virology
Meat Products / virology
Norovirus* / growth & development
Stainless Steel
Chemical
Reg. No./Substance:
12597-68-1/Stainless Steel

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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