Norovirus transmission mitigation strategies during simulated produce harvest and packing.
Norovirus transmission mitigation strategies during simulated produce harvest and packing.
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DOI：
10.1016/j.ijfoodmicro.2021.109365
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发表时间：
2021-11-02
影响因子：
5.4
通讯作者：
Leon JS
中科院分区：
文献类型：
--
作者：
Sobolik JS;Newman KL;Jaykus LA;Bihn EA;Leon JS
在农业环境中，全球食品安全的核心要素，如手部卫生和工人休假，应减少新鲜农产品受到诺如病毒污染的风险。然而，这些做法的效果还没有被描述出来。使用定量微生物风险模型，我们评估了农场手部卫生和工人休假做法对三种农产品（开放叶生菜、葡萄番茄和覆盆子）诺如病毒感染最大风险的个体和综合影响。具体来说，我们测试了两种情况，其中收割机和包装工的诺如病毒感染状态为：1)假设为阳性；或2)根据社区诺如病毒流行率估计分配。在诺如病毒阳性收割机和包装机的第一种情况下，没有一种单独的干预措施将产品污染降低到诺如病毒感染剂量以下。然而，综合干预措施，特别是高洗手依从性（100%）和有效性（使用肥皂和水30秒可去除6 log10病毒），将农产品污染减少到小于1-82残留病毒。将农产品污染转化为最大消费者感染风险，100%洗手并去除5 log10病毒是实现感染风险低于每次消费事件0.032感染阈值的必要条件。当将基于社区的诺如病毒流行率估计值应用于收获机和包装机时，100%洗手并去除3 log10病毒（每次消费事件平均感染风险为0.02）或包装机休假（每次消费事件平均感染风险为0.03）的单一干预措施将所有商品的最大感染风险降低到0.032阈值以下。捆绑干预措施（工人休假、100%遵守手套规定和100%洗手，病毒减少1-log10）导致所有商品每次消费事件的最大风险为0.02。这些结果为全球农产品安全标准作为有效的诺如病毒污染和风险缓解战略提供了证据基础。
In the agricultural setting, core global food safety elements, such as hand hygiene and worker furlough, should reduce the risk of norovirus contamination on fresh produce. However, the effect of these practices has not been characterized. Using a quantitative microbial risk model, we evaluated the individual and combined effect of farm-based hand hygiene and worker furlough practices on the maximum risk of norovirus infection from three produce commodities (open leaf lettuce, vine tomatoes, and raspberries). Specifically, we tested two scenarios where a harvester’s and packer’s norovirus infection status was: 1) assumed positive; or 2) assigned based on community norovirus prevalence estimates. In the first scenario with a norovirus-positive harvester and packer, none of the individual interventions modeled reduced produce contamination to below the norovirus infectious dose. However, combined interventions, particularly high handwashing compliance (100%) and efficacy (6 log10 virus removal achieved using soap and water for 30 seconds), reduced produce contamination to <1–82 residual virus. Translating produce contamination to maximum consumer infection risk, 100% handwashing with a 5 log10 virus removal was necessary to achieve an infection risk below the threshold of 0.032 infections per consumption event. When community-based norovirus prevalence estimates were applied to the harvester and packer, the single interventions of 100% handwashing with 3 log10 virus removal (average 0.02 infection risk per consumption event) or furlough of the packer (average 0.03 infection risk per consumption event) reduced maximum infection risk to below the 0.032 threshold for all commodities. Bundled interventions (worker furlough, 100% glove compliance, and 100% handwashing with 1-log10 virus reduction) resulted in a maximum risk of 0.02 per consumption event across all commodities. These results advance the evidence-base for global produce safety standards as effective norovirus contamination and risk mitigation strategies.
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DOI：
10.1111/risa.12758
发表时间：
2017-11
期刊：
Risk analysis : an official publication of the Society for Risk Analysis
影响因子：
--
作者：
Duret S;Pouillot R;Fanaselle W;Papafragkou E;Liggans G;Williams L;Van Doren JM
通讯作者：
Van Doren JM
影响因子：
2
作者：
Bidawid, S;Malik, N;Farber, JM
通讯作者：
Farber, JM
影响因子：
6.4
作者：
Atmar, Robert L.;Opekun, Antone R.;Graham, David Y.
通讯作者：
Graham, David Y.
DOI：
10.1016/j.ijfoodmicro.2014.12.013
发表时间：
2015-04-02
影响因子：
5.4
作者：
Bouwknegt, Martijn;Verhaelen, Katharina;Husman, Ana Maria de Roda
通讯作者：
Husman, Ana Maria de Roda
影响因子：
2
作者：
Cannon, Jennifer L.;Papafragkou, Efstathia;Vinje, Jan
通讯作者：
Vinje, Jan