Centre for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands.
Centre for Infectious Disease Control, National Institute for Public Health and the Environment, Bilthoven, The Netherlands; Institute for Risk Assessment Sciences, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands.
Int J Food Microbiol. 2015 Apr 2;198:50-8. doi: 10.1016/j.ijfoodmicro.2014.12.013. Epub 2014 Dec 18.
Fresh produce that is contaminated with viruses may lead to infection and viral gastroenteritis or hepatitis when consumed raw. It is thus important to reduce virus numbers on these foods. Prevention of virus contamination in fresh produce production and processing may be more effective than treatment, as sufficient virus removal or inactivation by post-harvest treatment requires high doses that may adversely affect food quality. To date knowledge of the contribution of various potential contamination routes is lacking. A risk assessment model was developed for human norovirus, hepatitis A virus and human adenovirus in raspberry and salad vegetable supply chains to quantify contributions of potential contamination sources to the contamination of produce at retail. These models were used to estimate public health risks. Model parameterization was based on monitoring data from European supply chains and literature data. No human pathogenic viruses were found in the soft fruit supply chains; human adenovirus (hAdV) was detected, which was additionally monitored as an indicator of fecal pollution to assess the contribution of potential contamination points. Estimated risks per serving of lettuce based on the models were 3×10(-4) (6×10(-6)-5×10(-3)) for NoV infection and 3×10(-8) (7×10(-10)-3×10(-6)) for hepatitis A jaundice. The contribution to virus contamination of hand-contact was larger as compared with the contribution of irrigation, the conveyor belt or the water used for produce rinsing. In conclusion, viral contamination in the lettuce and soft fruit supply chains occurred and estimated health risks were generally low. Nevertheless, the 97.5% upper limit for the estimated NoV contamination of lettuce suggested that infection risks up to 50% per serving might occur. Our study suggests that attention to full compliance for hand hygiene will improve fresh produce safety related to virus risks most as compared to the other examined sources, given the monitoring results. This effect will be further aided by compliance with other hygiene and water quality regulations in production and processing facilities.
新鲜农产品如果受到病毒污染，生食时可能会导致感染和病毒性肠胃炎或肝炎。因此，减少这些食品中的病毒数量非常重要。在新鲜农产品生产和加工过程中预防病毒污染可能比治疗更为有效，因为通过收获后处理充分去除或灭活病毒需要高剂量，这可能会对食品质量产生不利影响。迄今为止，人们对各种潜在污染途径的贡献了解甚少。本研究针对覆盆子和沙拉蔬菜供应链中的人类诺如病毒、甲型肝炎病毒和人类腺病毒开发了一个风险评估模型，以量化潜在污染源对零售农产品污染的贡献。这些模型用于估计公共健康风险。模型参数化基于欧洲供应链的监测数据和文献数据。软果供应链中未发现人类致病性病毒；检测到了人类腺病毒（hAdV），并将其作为粪便污染的指标进行额外监测，以评估潜在污染点的贡献。基于模型估计的生菜每份量的感染诺如病毒的风险为 3×10(-4)（6×10(-6)-5×10(-3)），甲型肝炎黄疸的风险为 3×10(-8)（7×10(-10)-3×10(-6)）。与灌溉、输送带或用于冲洗农产品的水相比，手接触对病毒污染的贡献更大。综上所述，生菜和软果供应链中存在病毒污染，估计的健康风险通常较低。然而，生菜中估计的诺如病毒污染的 97.5%上限表明，每份量 50%的感染风险可能会发生。本研究表明，考虑到监测结果，与其他检查的来源相比，对手卫生的全面遵守将最大程度地提高与病毒风险相关的新鲜农产品安全性。在生产和加工设施中遵守其他卫生和水质法规，将进一步促进这一效果。
