title: Differences in the binding of human norovirus to and from romaine lettuce and raspberries by water and electrolyzed waters.
abstract: Food contamination by human norovirus (hNoV) is a major cause of gastrointestinal disease. We evaluated the effectiveness of removing inoculated hNoV from the surfaces of raspberries and romaine lettuce by a simple wash in tap water and in different forms of electrolyzed water (EW), including acidic EW (AEW), neutral EW (NEW), and basic EW (BEW). A simple rinsing or soaking in water was able to remove >95% of hNoV from surface-inoculated raspberries. In contrast, only 75% of hNoV was removed from surface-inoculated romaine lettuce by rinsing in tap water. An AEW wash enhanced the binding of hNoV to raspberries and lettuce. Only 7.5% (±10%) and 4% (±3.1%) of hNoV were removed by AEW wash from surface-inoculated raspberries and lettuce, respectively. When raspberries and lettuce were prewashed with NEW or BEW prior to surface inoculation, an AEW wash likewise resulted in significantly less removal of hNoV compared with untreated samples. A prewash with AEW significantly decreased the removal of hNoV from raspberries and lettuce when they were washed with NEW, from 90.6 to 51% and from 76 to 51.3% , respectively. There are minimal or no improvements gained by use of any of the EWs instead of a regular tap water wash in removal of hNoV from produce. However, use of AEW shows a significant decrease in the removal of hNoV from contaminated produce compared with other water rinses. The ability to remove hNoV from different types of produce varies, possibly due to differences among types of ligand-like molecules that bind hNoV. The distribution of hNoV on raspberries and lettuce was studied using recombinant Norwalk-like particles (rNVLP). By immunofluorescence microscopy, we were able to observe binding of rNVLP only to vein areas of romaine lettuce, suggesting that the virus was binding to specific molecules in these areas. Random binding of rNVLP occurred only with raspberries prewashed with AEW or washed with AEW.
authors.affiliation: Produce Safety and Microbiology Research Unit, U. S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, California 94710, USA. peng.tian@ars.usda.gov
authors.forename: Peng
authors.initials: P
authors.lastname: Tian
authors.forename: David
authors.initials: D
authors.lastname: Yang
authors.forename: Robert
authors.initials: R
authors.lastname: Mandrell
mesh_terms: D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004572:Electrolysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005638:Fruit / Q000821:virology*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D018545:Lactuca / Q000821:virology*; D029322:Norovirus / Q000502:physiology*; D053585:Virus Attachment; D014867:Water
chemical_list: D014867:Water