title: Effect of food residues on norovirus survival on stainless steel surfaces.
abstract: BACKGROUND
  In households and food processing plants, minute food residues left behind from improper cleaning may influence the survivability of human norovirus on surfaces. In this study, the survivability of norovirus on desiccated food residue-attached stainless steel coupons was investigated.
  
  
  RESULTS
  Using murine norovirus-1 (MNV-1) as a surrogate of human norovirus, the survivability of norovirus was investigated on lettuce, cabbage, or ground pork-attached stainless steel coupons. A 6.2 log MPN/ml of MNV-1 infectivity was completely lost at day 30 in residue-free coupons, whereas only a 1.4 log MPN/ml reduction was observed in coupons with residues. Moreover, the disinfective effect of sodium hypochlorite was reduced when residues were present on the coupons.
  
  
  CONCLUSIONS
  This study revealed that the food residues increased the survivability and the resistance to chemicals of norovirus, indicating the need of thorough cleaning in food processing plants and household settings.
authors: Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo, Japan.
authors: Hajime
authors: H
authors: Takahashi
authors: Ayumi
authors: A
authors: Ohuchi
authors: Satoko
authors: S
authors: Miya
authors: Yukino
authors: Y
authors: Izawa
authors: Bon
authors: B
authors: Kimura
mesh_terms: D000818:Animals; D002460:Cell Line; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D051379:Mice; D050296:Microbial Viability / Q000187:drug effects*; D029322:Norovirus / Q000187:drug effects*; D012973:Sodium Hypochlorite / Q000494:pharmacology; D013193:Stainless Steel / Q000494:pharmacology*; D013499:Surface Properties / Q000187:drug effects; D014866:Waste Products
chemical_list: D014866:Waste Products; D013193:Stainless Steel; D012973:Sodium Hypochlorite