Département des Sciences des Aliments, Institut sur la Nutrition et les Aliments Fonctionnels, Université Laval, Québec, Québec, Canada.
Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, Québec, Canada.
Appl Environ Microbiol. 2021 Nov 10;87(23):e0139621. doi: 10.1128/AEM.01396-21. Epub 2021 Sep 22.
The adhesion of noroviruses to strawberry, turkey slices, ham, and cheddar cheese was studied using murine norovirus 1 (MNV-1) as a surrogate for human norovirus (NoV). Based on plaque assay, the recovery and adhesion of MNV-1 depended on the food type (turkey versus strawberry), pH of the initial suspension buffer (pH 4 versus pH 7), and food fat composition (C versus C). Recovery of infectious particles from turkey was 68% compared to 9.4% from strawberry. On turkey, adhesion of MNV-1 was lower at pH 7 (pH of fecal matter), and virus particles adhered to this pH were recovered more easily (33,875 PFU) than at pH 4 (pH of vomitus). The presence of fat and the composition of fatty acids seemed to increase MNV-1 recovery and adherent viral particles recovered but did not affect adhesion (68% on fat-free turkey and regular turkey). Adherent MNV-1 particles recovered from stainless steel coated with saturated fatty acid (C, C, C) increased significantly with chain length (0.05), but adhesion did not seem to change. Using liquid droplet contact angle to measure surface energy, it was deduced that hydrophobic interactions contribute considerably to the adhesion of MNV-1 to stainless steel, polyvinyl chloride, and high-density polyethylene. Ready-to-eat (RTE) foods are major vehicles of transmission of foodborne viral pathogens, including NoV. The high incidence of gastroenteritis caused by viruses is due largely to their persistence in the environment and adhesion to different kinds of surfaces in the food industry, including the foods themselves. Compared with bacteria, adhesion of viruses to surfaces is poorly understood. Better knowledge of the physicochemical parameters involved in the adhesion of NoV to ready-to-eat foods is essential to devising effective strategies for reducing the persistence and, thus, the transmission of this virus.
采用鼠诺如病毒 1（MNV-1）作为人诺如病毒（NoV）的替代物，研究了诺如病毒在草莓、火鸡切片、火腿和切达干酪上的黏附情况。基于噬斑试验，MNV-1 的回收和黏附取决于食物类型（火鸡与草莓）、初始悬浮缓冲液的 pH 值（pH4 与 pH7）以及食物脂肪组成（C 与 C）。与草莓相比，从火鸡中回收的感染性颗粒为 68%。在火鸡上，MNV-1 的黏附在 pH7（粪便的 pH 值）时较低，黏附在此 pH 值下的病毒颗粒更容易回收（33875PFU），而在 pH4（呕吐物的 pH 值）时则不然。脂肪的存在和脂肪酸的组成似乎增加了 MNV-1 的回收和黏附的病毒颗粒，但不影响黏附（无脂火鸡和普通火鸡的黏附率均为 68%）。从涂有饱和脂肪酸（C、C、C）的不锈钢上回收的黏附性 MNV-1 颗粒的数量随链长的增加（0.05）显著增加，但黏附似乎没有变化。通过液滴接触角测量表面能，推断疏水力对 MNV-1 黏附到不锈钢、聚氯乙烯和高密度聚乙烯有很大贡献。即食（RTE）食品是食源病毒病原体（包括 NoV）传播的主要载体。病毒引起的胃肠炎发病率高，主要是由于其在环境中的持久性以及在食品工业中对不同种类表面（包括食品本身）的黏附。与细菌相比，病毒对表面的黏附了解甚少。更好地了解 NoV 黏附到即食食品的理化参数对于制定减少这种病毒持久性和传播的有效策略至关重要。
