Persistence and Elimination of Human Norovirus in Food and on Food Contact Surfaces: A Critical Review

This critical review addresses the persistence of human norovirus (NoV) in water, shellfish, and processed meats; on berries, herbs, vegetables, fruits, and salads; and on food contact surfaces. The review focuses on studies using NoV; information from studies involving only surrogates is not includ...

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Bibliographic Details
Published in:Journal of food protection 2016-07, Vol.79 (7), p.1273-1294
Main Authors: Cook, Nigel, Knight, Angus, Richards, Gary P
Format: Article
Language:English
Subjects:
Cell culture
Chlorine Compounds - pharmacology
Clinical trials
Disinfectants - pharmacology
Disinfection & disinfectants
Food
Food contamination & poisoning
Food Microbiology
Food safety
Genomes
Humans
Laboratory animals
Norovirus - drug effects
Oxides
Proteins
Shellfish
Virus Inactivation - drug effects
Viruses
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Summary:This critical review addresses the persistence of human norovirus (NoV) in water, shellfish, and processed meats; on berries, herbs, vegetables, fruits, and salads; and on food contact surfaces. The review focuses on studies using NoV; information from studies involving only surrogates is not included. It also addresses NoV elimination or inactivation by various chemical, physical, or processing treatments. In most studies, persistence or elimination was determined by detection and quantification of the viral genome, although improved methods for determining infectivity have been proposed. NoV persisted for 60 to 728 days in water, depending on water source. It also persisted on berries, vegetables, and fruit, often showing 8.0, freeze-drying, and UV radiation. Ineffective disinfectants included hydrogen peroxide, quaternary ammonium compounds, most ethanol-based disinfectants, and antiseptics at normally used concentrations. Thorough washing of herbs and produce was effective in reducing, but not eliminating, NoV in most products. Washing hands with soap generally reduced NoV by
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x.jfp-15-570