Norovirus cross-contamination during food handling and interruption of virus transfer by hand antisepsis: Experiments with feline calicivirus as a surrogate
Norovirus cross-contamination during food handling and interruption of virus transfer by hand antisepsis: Experiments with feline calicivirus as a surrogate
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DOI：
10.4315/0362-028x-67.1.103
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发表时间：
2004-01-01
影响因子：
2
通讯作者：
Farber, JM
中科院分区：
文献类型：
--
作者：
Bidawid, S;Malik, N;Farber, JM
虽然有很好的流行病学证据表明食物是诺如病毒传播的媒介，但确切的传播途径及其控制仍然未知。猫杯状病毒被用作诺如病毒的替代物，以研究手与选定类型的食物和环境表面之间的传染性病毒转移。还评估了选定的局部药物在阻断这种病毒转移方面的潜力。将沉积在成年受试者每个指垫上的10微升猫杯状病毒接种物风干，并将每个指垫上的污染区域按压（在0.2至0.4 kg/cm（2）的压力下10 s）到直径为1 cm的火腿、生菜或拉丝不锈钢圆盘上。将残留在供体上的病毒和转移到受体表面的病毒洗脱并进行噬斑测定。还测试了从实验污染的火腿、生菜和不锈钢盘到干净的手上的病毒转移。近46 +/-20.3%、18 +/-5.7%和13 +/- 3.6%的感染性病毒分别从受污染的指垫转移到火腿、生菜和金属盘上。相比之下，从火腿、莴苣和金属盘到手分别发生约6 +/-1.8%、14 +/-3.5%和7 +/- 1.9%的病毒转移。单因素方差分析显示，用水或用水和外用剂预处理（冲洗），（P < 0.05）减少病毒转移至小于或等于0.9%，与75%（体积/体积）处理后的转移率小于或等于2.3%和小于或等于3.4%相比，乙醇或含有62%乙醇的市售手部凝胶。尽管使用的靶向项目之间的病毒转移存在很大差异，但与未进行此类治疗的情况相比（71 +/- 8.9%），测试的干预剂显著降低了病毒转移（P < 0.05）。这些发现将有助于更好地评估处理过程中食品交叉污染的可能性，并有助于开发更有效的方法来应对诺如病毒感染的食源性传播。
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/cm(2)) 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 less than or equal to 0.9%, as compared with less than or equal to 2.3 and less than or equal to3.4% 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.