Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium; Flemish Government, Institute for Agricultural and Fisheries Research, Technology and Food Sciences Unit, Brusselsesteenweg 370, 9090 Melle, Belgium.
Ghent University, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, Laboratory of Food Microbiology and Food Preservation, Coupure Links 653, 9000 Ghent, Belgium.
Int J Food Microbiol. 2015 Mar 2;196:126-36. doi: 10.1016/j.ijfoodmicro.2014.12.004. Epub 2014 Dec 15.
Human noroviruses (HuNoVs) are a major cause of food borne gastroenteritis worldwide. They are often transmitted via infected and shedding food handlers manipulating foods such as deli sandwiches. The presented study aimed to simulate HuNoV transmission during the preparation of deli sandwiches in a sandwich bar. A quantitative exposure model was developed by combining the GoldSim® and @Risk® software packages. Input data were collected from scientific literature and from a two week observational study performed at two sandwich bars. The model included three food handlers working during a three hour shift on a shared working surface where deli sandwiches are prepared. The model consisted of three components. The first component simulated the preparation of the deli sandwiches and contained the HuNoV reservoirs, locations within the model allowing the accumulation of NoV and the working of intervention measures. The second component covered the contamination sources being (1) the initial HuNoV contaminated lettuce used on the sandwiches and (2) HuNoV originating from a shedding food handler. The third component included four possible intervention measures to reduce HuNoV transmission: hand and surface disinfection during preparation of the sandwiches, hand gloving and hand washing after a restroom visit. A single HuNoV shedding food handler could cause mean levels of 43±18, 81±37 and 18±7 HuNoV particles present on the deli sandwiches, hands and working surfaces, respectively. Introduction of contaminated lettuce as the only source of HuNoV resulted in the presence of 6.4±0.8 and 4.3±0.4 HuNoV on the food and hand reservoirs. The inclusion of hand and surface disinfection and hand gloving as a single intervention measure was not effective in the model as only marginal reductions of HuNoV levels were noticeable in the different reservoirs. High compliance of hand washing after a restroom visit did reduce HuNoV presence substantially on all reservoirs. The model showed that good handling practices such as washing hands after a restroom visit, hand gloving, hand disinfection and surface disinfection in deli sandwich bars were an effective way to prevent HuNoV contamination of the prepared foods, but it also demonstrated that further research is needed to ensure a better assessment of the risk of HuNoV transmission during preparation of foods.
人类诺如病毒（HuNoVs）是全球食源性胃肠炎的主要病因。它们通常通过受感染和脱落的食品处理人员在处理食品（如熟食三明治）时传播。本研究旨在模拟熟食三明治在三明治店制备过程中的 HuNoV 传播。通过结合 GoldSim®和@Risk®软件包开发了定量暴露模型。输入数据来自科学文献和在两个三明治店进行的为期两周的观察研究。该模型包括三名在共享工作面上工作三个小时的食品处理人员，该工作面上准备熟食三明治。该模型由三个部分组成。第一部分模拟熟食三明治的制备过程，包含 HuNoV 储库、模型中允许 NoV 积累和实施干预措施的位置。第二部分涵盖了污染来源，包括（1）三明治中最初使用的受 HuNoV 污染的生菜，以及（2）来自脱落食品处理人员的 HuNoV。第三部分包括四项可能的干预措施，以减少 HuNoV 的传播：在准备三明治时对手和表面进行消毒、便后戴手套和洗手。一名单独的 HuNoV 脱落食品处理人员可导致熟食三明治、手和工作表面上分别存在 43±18、81±37 和 18±7 个 HuNoV 颗粒。仅将受污染的生菜作为 HuNoV 的唯一来源会导致食物和手上的 HuNoV 分别存在 6.4±0.8 和 4.3±0.4 个。将手和表面消毒以及戴手套作为单一干预措施纳入模型并没有效果，因为在不同的储库中仅注意到 HuNoV 水平略有降低。便后高度遵守洗手可大大减少所有储库中 HuNoV 的存在。该模型表明，在熟食三明治店中，良好的操作规范，如便后洗手、戴手套、手部消毒和表面消毒，是防止 HuNoV 污染准备好的食物的有效方法，但它也表明需要进一步研究，以确保更好地评估在制备食物期间 HuNoV 传播的风险。
