Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo, Japan.
PLoS One. 2011;6(8):e21951. doi: 10.1371/journal.pone.0021951. Epub 2011 Aug 22.
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.
METHODOLOGY/PRINCIPAL FINDINGS: 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/SIGNIFICANCE: 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.
在家庭和食品加工厂中，由于清洁不当而残留的微量食物可能会影响表面人类诺如病毒的存活能力。在这项研究中，研究了干燥食物残渣附着在不锈钢卡上后诺如病毒的存活能力。
方法/主要发现：本研究使用鼠诺如病毒-1（MNV-1）作为人类诺如病毒的替代物，研究了附着在生菜、白菜或碎猪肉上的不锈钢卡上诺如病毒的存活能力。在无残留的卡上，6.2 对数 MPN/ml 的 MNV-1 感染力在 30 天内完全丧失，而在有残留的卡上仅观察到 1.4 对数 MPN/ml 的减少。此外，当卡上有残留物时，次氯酸钠的消毒效果降低。
结论/意义：本研究表明，食物残渣会增加诺如病毒的存活能力和对化学物质的抵抗力，这表明在食品加工厂和家庭环境中需要彻底清洁。
