title: Norovirus cross-contamination during food handling and interruption of virus transfer by hand antisepsis: experiments with feline calicivirus as a surrogate.
abstract: 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.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
authors.forename: S
authors.initials: S
authors.lastname: Bidawid
authors.forename: N
authors.initials: N
authors.lastname: Malik
authors.forename: O
authors.initials: O
authors.lastname: Adegbunrin
authors.forename: S A
authors.initials: SA
authors.lastname: Sattar
authors.forename: J M
authors.initials: JM
authors.lastname: Farber
mesh_terms: D004203:Disinfection / Q000379:methods; D004866:Equipment Contamination; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006235:Hand Disinfection; D006801:Humans; D018545:Lactuca / Q000821:virology; D008461:Meat Products / Q000821:virology; D029322:Norovirus / Q000254:growth & development; D013193:Stainless Steel
chemical_list: D013193:Stainless Steel