Bidawid S, Malik N, Adegbunrin O, Sattar S A, Farber J M
Health Canada, Food Directorate, Bureau of Microbial Hazards, Sir F. G. Banting Research Centre, Ross Avenue, Ottawa, Ontario, Canada K1A 0L2.
J Food Prot. 2004 Jan;67(1):103-9. doi: 10.4315/0362-028x-67.1.103.
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.
虽然有充分的流行病学证据表明食物是诺如病毒传播的载体，但病毒传播的确切方式及其控制方法仍然未知。猫杯状病毒被用作诺如病毒的替代物，以研究手与特定类型的食物及环境表面之间传染性病毒的转移。同时还评估了所选外用剂在阻断此类病毒转移方面的潜力。将10微升猫杯状病毒接种物滴在成年受试者的每个指腹上，使其自然风干，然后将单个指腹上的污染区域（在0.2至0.4千克/平方厘米的压力下按压10秒）按压在直径1厘米的火腿、生菜圆盘或拉丝不锈钢表面上。将残留在供体表面以及转移到受体表面的病毒洗脱并进行蚀斑测定。还测试了从实验污染的火腿、生菜圆盘和不锈钢表面向干净手部的病毒转移情况。分别有近46±20.3%、18±5.7%和13±3.6%的传染性病毒从污染的指腹转移到火腿、生菜和金属圆盘上。相比之下，分别有大约6±1.8%、14±3.5%和7±1.9%的病毒从火腿、生菜和金属圆盘转移到手上。单因素方差分析表明，用清水或同时用外用剂和清水预处理指腹，与分别用75%（体积/体积）乙醇或含62%乙醇的商用洗手液处理后病毒转移率分别为≤2.3%和≤3.4%相比，显著（P<0.05）降低了病毒转移率，使其≤0.9%。尽管在所使用的目标物品之间病毒转移存在很大差异，但与未进行此类处理时（71±8.9%）相比，所测试的干预剂显著（P<0.05）降低了病毒转移。这些发现有助于更好地评估食品处理过程中交叉污染的可能性，也有助于开发更有效的方法来控制诺如病毒感染通过食物传播。
