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Foodborne viruses such as norovirus and hepatitis A virus cause frequent outbreaks associated with the consumption of raw or undercooked oysters. Viral particles are bioaccumulated in the oyster’s digestive glands, making RNA extraction and RT-PCR detection difficult due to the complex nature of the food matrix and the presence of RT-PCR inhibitors. Herein, we have developed a viral RNA extraction protocol from raw oysters using murine norovirus (MNV) as a surrogate for human noroviruses. The method combines lysis in Tri-Reagent reagent, followed by RNA extraction using Direct-Zol purification columns and lithium chloride precipitation. Viral load quantification was performed by both qRT-PCR and droplet-digital RT-PCR. We have demonstrated that this method can efficiently remove RT-PCR inhibitors, and is sensitive enough to reliably detect viral contamination at 25 PFU/0.2 g. We have also compared the efficiency of this method with the ISO 15216-1:2017 method and Method E developed by Quang and colleagues, and observed significantly higher efficiency compared with the ISO 15216-1 method and comparable efficiency with Method E, with less steps, and shorter hands-on time.
Daniel Plante; Julio Alexander Bran Barrera; Maude Lord; Irène Iugovaz; Neda Nasheri. Development of an RNA Extraction Protocol for Norovirus from Raw Oysters and Detection by qRT-PCR and Droplet-Digital RT-PCR. Foods 2021, 10, 1804 .
AMA StyleDaniel Plante, Julio Alexander Bran Barrera, Maude Lord, Irène Iugovaz, Neda Nasheri. Development of an RNA Extraction Protocol for Norovirus from Raw Oysters and Detection by qRT-PCR and Droplet-Digital RT-PCR. Foods. 2021; 10 (8):1804.
Chicago/Turabian StyleDaniel Plante; Julio Alexander Bran Barrera; Maude Lord; Irène Iugovaz; Neda Nasheri. 2021. "Development of an RNA Extraction Protocol for Norovirus from Raw Oysters and Detection by qRT-PCR and Droplet-Digital RT-PCR." Foods 10, no. 8: 1804.
Human coronaviruses, including SARS-CoV-2, are known to spread mainly via close contact and respiratory droplets. However, other potential means of transmission may be present. Fomite-mediated transmission occurs when viruses are deposited onto a surface and then transfer to a subsequent individual. Surfaces can become contaminated directly from respiratory droplets or from a contaminated hand. Due to mask mandates in many countries around the world, the former is less likely. Hands can become contaminated if respiratory droplets are deposited on them (i.e., coughing or sneezing) or through contact with fecal material where human coronaviruses (HCoVs) can be shed. The focus of this paper is on whether human coronaviruses can transfer efficiently from contaminated hands to food or food contact surfaces. The surfaces chosen were: stainless steel, plastic, cucumber and apple. Transfer was first tested with cellular maintenance media and three viruses: two human coronaviruses, 229E and OC43, and murine norovirus-1, as a surrogate for human norovirus. There was no transfer for either of the human coronaviruses to any of the surfaces. Murine norovirus-1 did transfer to stainless steel, cucumber and apple, with transfer efficiencies of 9.19%, 5.95% and 0.329%, respectively. Human coronavirus OC43 transfer was then tested in the presence of fecal material, and transfer was observed for stainless steel (0.52%), cucumber (19.82%) and apple (15.51%) but not plastic. This study indicates that human coronaviruses do not transfer effectively from contaminated hands to contact surfaces without the presence of fecal material.
Matthew Dallner; Jennifer Harlow; Neda Nasheri. Human Coronaviruses Do Not Transfer Efficiently between Surfaces in the Absence of Organic Materials. Viruses 2021, 13, 1352 .
AMA StyleMatthew Dallner, Jennifer Harlow, Neda Nasheri. Human Coronaviruses Do Not Transfer Efficiently between Surfaces in the Absence of Organic Materials. Viruses. 2021; 13 (7):1352.
Chicago/Turabian StyleMatthew Dallner; Jennifer Harlow; Neda Nasheri. 2021. "Human Coronaviruses Do Not Transfer Efficiently between Surfaces in the Absence of Organic Materials." Viruses 13, no. 7: 1352.
Whole genome sequence (WGS) analysis of noroviruses is routinely performed by employing a metagenomic approach. While this methodology has several advantages, such as allowing for examination of co-infection, it has some limitations such as the requirement of high viral load to achieve full-length or near full-length genomic sequences. In this study, we used an amplification approach to obtain full-length genomic amplicons from 39 Canadian GII isolates followed by deep sequencing on Illumina and Oxford Nanopore platforms. This approach significantly reduced the required viral titre to obtain full-genome coverage. Herein, we compared the coverage and sequences obtained by both platforms and provided an in-depth genomic analysis of the obtained sequences, including the presence of single nucleotide variants (SNVs) and recombination events.
Annika Flint; Spencer Reaume; Jennifer Harlow; Emily Hoover; Kelly A Weedmark; Neda Nasheri. Genomic Analysis of Human Noroviruses Using Hybrid Illumina-Nanopore Data. 2021, 1 .
AMA StyleAnnika Flint, Spencer Reaume, Jennifer Harlow, Emily Hoover, Kelly A Weedmark, Neda Nasheri. Genomic Analysis of Human Noroviruses Using Hybrid Illumina-Nanopore Data. . 2021; ():1.
Chicago/Turabian StyleAnnika Flint; Spencer Reaume; Jennifer Harlow; Emily Hoover; Kelly A Weedmark; Neda Nasheri. 2021. "Genomic Analysis of Human Noroviruses Using Hybrid Illumina-Nanopore Data." , no. : 1.
Human coronaviruses (HCoVs) are mainly associated with respiratory infections. However, there is evidence that highly pathogenic HCoVs, including severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and Middle East Respiratory Syndrome (MERS-CoV), infect the gastrointestinal (GI) tract and are shed in the fecal matter of the infected individuals. These observations have raised questions regarding the possibility of fecal-oral route as well as foodborne transmission of SARS-CoV-2 and MERS-CoV. Studies regarding the survival of HCoVs on inanimate surfaces demonstrate that these viruses can remain infectious for hours to days, however, there is limited data regarding the viral survival on fresh produce, which is usually consumed raw or with minimal heat processing. To address this knowledge gap, we examined the persistence of HCoV-229E, as a surrogate for highly pathogenic HCoVs, on the surface of commonly consumed fresh produce, including: apples, tomatoes, cucumbers and lettuce. Herein, we demonstrated that viral infectivity declines within a few hours post-inoculation (p.i) on apples and tomatoes, and no infectious virus was detected at 24h p.i, while the virus persists in infectious form for 72h p.i on cucumbers and lettuce. The stability of viral RNA was examined by droplet-digital RT-PCR (ddRT-PCR), and it was observed that there is no considerable reduction in viral RNA within 72h p.i.
Madeleine Blondin-Brosseau; Jennifer Harlow; Tanushka Doctor; Neda Nasheri. Examining the persistence of human Coronavirus 229E on fresh produce. Food Microbiology 2021, 98, 103780 -103780.
AMA StyleMadeleine Blondin-Brosseau, Jennifer Harlow, Tanushka Doctor, Neda Nasheri. Examining the persistence of human Coronavirus 229E on fresh produce. Food Microbiology. 2021; 98 ():103780-103780.
Chicago/Turabian StyleMadeleine Blondin-Brosseau; Jennifer Harlow; Tanushka Doctor; Neda Nasheri. 2021. "Examining the persistence of human Coronavirus 229E on fresh produce." Food Microbiology 98, no. : 103780-103780.
Enteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.
Neda Nasheri; Jennifer Harlow; Angela Chen; Nathalie Corneau; Sabah Bidawid. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. Food and Environmental Virology 2021, 13, 107 -116.
AMA StyleNeda Nasheri, Jennifer Harlow, Angela Chen, Nathalie Corneau, Sabah Bidawid. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. Food and Environmental Virology. 2021; 13 (1):107-116.
Chicago/Turabian StyleNeda Nasheri; Jennifer Harlow; Angela Chen; Nathalie Corneau; Sabah Bidawid. 2021. "Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods." Food and Environmental Virology 13, no. 1: 107-116.
The ongoing pandemic involving severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has raised the question whether this virus, which is known to be spread primarily though respiratory droplets, could be spread through the fecal-oral route or via contaminated food. In this article, we present a critical review of the literature exploring the potential foodborne transmission of several respiratory viruses including human coronaviruses, avian influenza virus (AVI), parainfluenza viruses, human respiratory syncytial virus, adenoviruses, rhinoviruses, and Nipah virus. Multiple lines of evidence, including documented expression of receptor proteins on gastrointestinal epithelial cells, in vivo viral replication in gastrointestinal epithelial cell lines, extended fecal shedding of respiratory viruses, and the ability to remain infectious in food environments for extended periods of time raises the theoretical ability of some human respiratory viruses, particularly human coronaviruses and AVI, to spread via food. However, to date, neither epidemiological data nor case reports of clear foodborne transmission of either viruses exist. Thus, foodborne transmission of human respiratory viruses remains only a theoretical possibility.
Bridget O'Brien; Lawrence Goodridge; Jennifer Ronholm; Neda Nasheri. Exploring the potential of foodborne transmission of respiratory viruses. Food Microbiology 2020, 95, 103709 -103709.
AMA StyleBridget O'Brien, Lawrence Goodridge, Jennifer Ronholm, Neda Nasheri. Exploring the potential of foodborne transmission of respiratory viruses. Food Microbiology. 2020; 95 ():103709-103709.
Chicago/Turabian StyleBridget O'Brien; Lawrence Goodridge; Jennifer Ronholm; Neda Nasheri. 2020. "Exploring the potential of foodborne transmission of respiratory viruses." Food Microbiology 95, no. : 103709-103709.
Human coronaviruses (HCoVs) are mainly associated with respiratory infections. However, there is evidence that highly pathogenic HCoVs, including severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) and Middle East Respiratory Syndrome (MERS-CoV), infect the gastrointestinal (GI) tract and are shed in the fecal matter of the infected individuals. These observations have raised questions regarding the possibility of fecal-oral route as well as foodborne transmission of SARS-CoV-2 and MERS-CoV. Studies regarding the survival of HCoVs on inanimate surfaces demonstrate that these viruses can remain infectious for hours to days, however, to date, there is no data regarding the viral survival on fresh produce, which is usually consumed raw or with minimal heat processing. To address this knowledge gap, we examined the persistence of HCoV-229E, as a surrogate for highly pathogenic HCoVs, on the surface of commonly consumed fresh produce, including: apples, tomatoes and cucumbers. Herein, we demonstrated that viral infectivity declines within a few hours post-inoculation (p.i) on apples and tomatoes, and no infectious virus was detected at 24h p.i, while the virus persists in infectious form for 72h p.i on cucumbers. The stability of viral RNA was examined by droplet-digital RT-PCR (ddRT-PCR), and it was observed that there is no considerable reduction in viral RNA within 72h p.i.
Madeleine Blondin-Brosseau; Jennifer Harlow; Tanushka Doctor; Neda Nasheri. Examining the Persistence of Human Coronaviruses on Fresh Produce. 2020, 1 .
AMA StyleMadeleine Blondin-Brosseau, Jennifer Harlow, Tanushka Doctor, Neda Nasheri. Examining the Persistence of Human Coronaviruses on Fresh Produce. . 2020; ():1.
Chicago/Turabian StyleMadeleine Blondin-Brosseau; Jennifer Harlow; Tanushka Doctor; Neda Nasheri. 2020. "Examining the Persistence of Human Coronaviruses on Fresh Produce." , no. : 1.
Hepatitis E virus (HEV) causes acute hepatitis with approximately 20 million cases per year globally. Based on genetic diversity, HEV is classified into different genotypes, with genotype 3 (HEV-3) being most prevalent in Europe and North America. The transmission of HEV-3 has been shown to be zoonotic and mainly associated with the consumption of raw or undercooked pork products. Herein, we investigated the efficacy of high-pressure processing (HPP) in inactivation of HEV-3 using a cell culture system. HPP has been indicated as a promising non-thermal pathogen inactivation strategy for treatment of certain high-risk food commodities, without any noticeable changes in their nature. For this purpose, we treated HEV-3 in media with different conditions of HPP: 400 MPa for 1 and 5 min, as well as 600 MPa for 1 and 5 min, at ambient temperature. All four HPP treatments of HEV in media were observed to result in a 2-log reduction in HEV load, as determined by the amounts of extracellular HEV RNA produced at 14-day post-infection, using the A549/D3 cell culture system. However, application of the same treatments to artificially contaminated pork pâté resulted in 0.5 log reduction in viral load. These results indicate that the efficacy of HPP treatment in the inactivation of HEV-3 is matrix-dependent, and independent of maximum pressure between 400 and 600 MPa and hold time between 1 and 5 min. Based on the obtained results, although the HPP treatment of pork pâté reduces the HEV-3 load, it might not be sufficient to fully mitigate the risk.
Neda Nasheri; Tanushka Doctor; Angela Chen; Jennifer Harlow; Alexander Gill. Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus. Frontiers in Microbiology 2020, 11, 461 .
AMA StyleNeda Nasheri, Tanushka Doctor, Angela Chen, Jennifer Harlow, Alexander Gill. Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus. Frontiers in Microbiology. 2020; 11 ():461.
Chicago/Turabian StyleNeda Nasheri; Tanushka Doctor; Angela Chen; Jennifer Harlow; Alexander Gill. 2020. "Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus." Frontiers in Microbiology 11, no. : 461.
Enteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses are shed in high numbers, have low infectious dose, and may remain infectious for weeks in the environment and food. While numerous viral survival studies have been conducted in fresh fruits and produce, limited information is available regarding viral survival and transmission in low moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during long-term storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR). We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that foodborne viruses can persist for long-time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% inactivation can be achieved for FCV, MNV, and HAV in chocolate, the inactivation efficiency diminishes to approximately 90% in pistachios and 70% in cereal. AOP treatment could therefore be a good candidate for the elimination of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.ImportanceLow moisture foods have been increasingly recognized as important vehicles of foodborne pathogens. In the present study, we demonstrated that foodborne viruses remain infectious during long-term storage on select low moisture foods. In addition, we evaluated the efficacy of an advanced oxidative process in the inactivation of foodborne viruses in low moisture foods. This research will help increase the safety of low moisture foods and reduce the number of foodborne illnesses due to contaminated products.
Neda Nasheri; Jennifer Harlow; Angela Chen; Forest Dussault; Nathalie Corneau; Sabah Bidawid. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. 2020, 1 .
AMA StyleNeda Nasheri, Jennifer Harlow, Angela Chen, Forest Dussault, Nathalie Corneau, Sabah Bidawid. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. . 2020; ():1.
Chicago/Turabian StyleNeda Nasheri; Jennifer Harlow; Angela Chen; Forest Dussault; Nathalie Corneau; Sabah Bidawid. 2020. "Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods." , no. : 1.
Foodborne viruses such as norovirus and hepatitis A virus (HAV) are highly transmissible, persistent in the environment, and resistant to many conventional inactivation methods. Foods can become contaminated with these viruses either at the source of harvest or during food handling and processing. Multiple lines of evidence suggest that foodborne viruses can survive desiccation and dry conditions. Several foodborne virus outbreaks have been linked to low-moisture foods (LMFs), indicating that these foods can be vehicles of virus transmission. However, the efficiencies of common virus extraction methodologies have not been examined with LMFs. We adapted the International Organization for Standardization (ISO) 15216-1:2017 method for virus recovery for use with chocolate, pistachios, and cornflakes. We also developed a magnetic bead assay for the recovery of HAV from LMFs and used the porcine gastric mucin–coated magnetic beads (PGM-MBs) to extract norovirus surrogates, feline calicivirus (FCV), and murine norovirus (MNV) from the same LMFs. The efficiency of virus recovery using the bead-based assay was then compared with that of the ISO 15216-1:2017 method. In chocolate and pistachios, the recovery rates with the PGM-MB method were 5.6- and 21.3-fold higher, respectively, for FCV and 1.65- and 18-fold higher, respectively, for MNV than those with the ISO 15216-1:2017 method. However, the PGM-MB method failed to recover MNV and FCV from cornflakes. The recovery rates for HAV in chocolate, pistachios, and corn flakes with the magnetic bead method were 11.5-, 3-, and 5.6-fold higher, respectively, than those with the ISO 15216-1:2017 method. Thus, depending upon the food matrix and the target virus, the bead-based assays can be used to efficiently and rapidly extract viruses from LMFs. HIGHLIGHTS
Neda Nasheri; Jennifer Harlow; Angela Chen; Nathalie Corneau; Sabah Bidawid. Evaluation of Bead-Based Assays for the Isolation of Foodborne Viruses from Low-Moisture Foods. Journal of Food Protection 2020, 83, 388 -396.
AMA StyleNeda Nasheri, Jennifer Harlow, Angela Chen, Nathalie Corneau, Sabah Bidawid. Evaluation of Bead-Based Assays for the Isolation of Foodborne Viruses from Low-Moisture Foods. Journal of Food Protection. 2020; 83 (3):388-396.
Chicago/Turabian StyleNeda Nasheri; Jennifer Harlow; Angela Chen; Nathalie Corneau; Sabah Bidawid. 2020. "Evaluation of Bead-Based Assays for the Isolation of Foodborne Viruses from Low-Moisture Foods." Journal of Food Protection 83, no. 3: 388-396.
Over the past decade, frozen fruits have been a major vehicle of foodborne illnesses mainly attributed to norovirus (NoV) and hepatitis A virus (HAV) infections. Fresh produce may acquire viral contamination by direct contact with contaminated surface, water or hands, and is then frozen without undergoing proper decontamination. Due to their structural integrity, foodborne viruses are able to withstand hostile conditions such as desiccation and freezing, and endure for a long period of time without losing their infectivity. Additionally, these foods are often consumed raw or undercooked, which increases the risk of infection. Herein, we searched published literature and databases of reported outbreaks as well as the databases of news articles for the viral outbreaks associated with the consumption of frozen produce between January 2008 and December 2018; recorded the worldwide distribution of these outbreaks; and analysed the implication of consumption of different types of contaminated frozen food. In addition, we have briefly discussed the factors that contribute to an increased risk of foodborne viral infection following the consumption of frozen produce. Our results revealed that frozen fruits, especially berries and pomegranate arils, contributed to the majority of the outbreaks, and that most outbreaks were reported in industrialised countries.
Neda Nasheri; Adrian Vester; Nicholas Petronella. Foodborne viral outbreaks associated with frozen produce. Epidemiology and Infection 2019, 147, e291 .
AMA StyleNeda Nasheri, Adrian Vester, Nicholas Petronella. Foodborne viral outbreaks associated with frozen produce. Epidemiology and Infection. 2019; 147 ():e291.
Chicago/Turabian StyleNeda Nasheri; Adrian Vester; Nicholas Petronella. 2019. "Foodborne viral outbreaks associated with frozen produce." Epidemiology and Infection 147, no. : e291.
Hepatitis E virus (HEV) causes acute hepatitis with approximately 20 million cases per year globally. While HEV is endemic in certain regions of Asia, Africa and South America, it is considered an emerging foodborne pathogen in developed countries. Based on genetic diversity, HEV is classified into different genotypes, with genotype 3 (HEV-3) being most prevalent in Europe and North America. The transmission of HEV-3 has been shown to be zoonotic and mainly associated with the consumption of raw or undercooked pork products. Herein, we investigated the efficacy of high-pressure processing (HPP) in the inactivation of HEV-3 using a cell culture system. HPP has been indicated as a promising nonthermal pathogen inactivation strategy for treatment of certain high-risk food commodities, without any noticeable changes in their nature. For this purpose, we treated HEV-3 in media as well as in artificially inoculated pork pâté, with different conditions of HPP: 400 MPa for 1 and 5 minutes, as well as 600 MPa for 1 and 5 minutes, at ambient temperature. In general, we observed approximately a 2-log reduction in HEV load by HPP treatments in media; however, similar treatment in the pork pâté resulted in a much lower reduction in viral load. Therefore, the efficacy of HPP treatment in the inactivation of HEV-3 is matrix-dependent.
Neda Nasheri; Tanushka Doctor; Angela Chen; Jennifer Harlow; Alexander Gill. Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus. 2019, 764407 .
AMA StyleNeda Nasheri, Tanushka Doctor, Angela Chen, Jennifer Harlow, Alexander Gill. Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus. . 2019; ():764407.
Chicago/Turabian StyleNeda Nasheri; Tanushka Doctor; Angela Chen; Jennifer Harlow; Alexander Gill. 2019. "Evaluation of High-Pressure Processing in Inactivation of the Hepatitis E Virus." , no. : 764407.
Leafy vegetables and fresh herbs are important parts of a healthy diet, however, they can be common vehicles of norovirus (NoV) infection and lead to serious health and economic concerns globally. NoV is highly infectious and persistent in the food and the environment, while being resistant to conventional food decontamination practices. Herbs and leafy greens are often consumed raw, and if contaminated with NoV, they may cause illness. Consequently, for outbreak prevention and surveillance purposes, sensitive and rapid methods are required to detect the presence of infectious NoV in naturally contaminated produce during its shelf life. Herein, we compared the extraction efficiency of the ISO/TS 15216-1:2017 method with the porcine gastric mucin coated magnetic beads (PGM-MB) assay, combined with heat-denaturation for RNA extraction, for detection of human NoV in artificially contaminated fresh green seaweed, basil, mint, and baby spinach. Droplet-digital RT-PCR was used to quantify the extracted genome by both methods. Our data demonstrated that while the PGM-MB assay takes considerably less time, it yields significantly higher recovery rates compared with the ISO/TS 15216-1:2017. Furthermore, since this method has the ability to be adapted in high-throughput and automated systems, it can be further modified to be employed by the food industry to reduce the number of NoV illnesses and outbreaks at the source of distribution.
Menka Suresh; Jennifer Harlow; Neda Nasheri. Evaluation of porcine gastric mucin assay for detection and quantification of human norovirus in fresh herbs and leafy vegetables. Food Microbiology 2019, 84, 103254 .
AMA StyleMenka Suresh, Jennifer Harlow, Neda Nasheri. Evaluation of porcine gastric mucin assay for detection and quantification of human norovirus in fresh herbs and leafy vegetables. Food Microbiology. 2019; 84 ():103254.
Chicago/Turabian StyleMenka Suresh; Jennifer Harlow; Neda Nasheri. 2019. "Evaluation of porcine gastric mucin assay for detection and quantification of human norovirus in fresh herbs and leafy vegetables." Food Microbiology 84, no. : 103254.
Human norovirus is the leading cause of viral gastroenteritis globally, and the GII.4 has been the most predominant genotype for decades. This genotype has numerous variants that have caused repeated epidemics worldwide. However, the molecular evolutionary signatures among the GII.4 variants have not been elucidated throughout the viral genome. A metagenomic, next-generation sequencing method, based on Illumina RNA-Seq, was applied to determine norovirus sequences from clinical samples. Herein, the obtained deep-sequencing data was employed to analyze full-genomic sequences from GII.4 variants prevailing in Canada from 2012 to 2016. Phylogenetic analysis demonstrated that the majority of these sequences belong to New Orleans 2009 and Sydney 2012 strains, and a recombinant sequence was also identified. Genome-wide similarity analyses implied that while the capsid gene is highly diverse among the isolates, the viral protease and polymerase genes remain relatively conserved. Numerous amino acid substitutions were observed at each putative antigenic epitope of the VP1 protein, whereas few amino acid changes were identified in the polymerase protein. Co-infection with other enteric RNA viruses was investigated and the astrovirus genome was identified in one of the samples. Overall this study demonstrated the application of whole genome sequencing as an important tool in molecular characterization of noroviruses.
Nicholas Petronella; Jennifer Ronholm; Menka Suresh; Jennifer Harlow; Oksana Mykytczuk; Nathalie Corneau; Sabah Bidawid; Neda Nasheri. Genetic characterization of norovirus GII.4 variants circulating in Canada using a metagenomic technique. BMC Infectious Diseases 2018, 18, 521 .
AMA StyleNicholas Petronella, Jennifer Ronholm, Menka Suresh, Jennifer Harlow, Oksana Mykytczuk, Nathalie Corneau, Sabah Bidawid, Neda Nasheri. Genetic characterization of norovirus GII.4 variants circulating in Canada using a metagenomic technique. BMC Infectious Diseases. 2018; 18 (1):521.
Chicago/Turabian StyleNicholas Petronella; Jennifer Ronholm; Menka Suresh; Jennifer Harlow; Oksana Mykytczuk; Nathalie Corneau; Sabah Bidawid; Neda Nasheri. 2018. "Genetic characterization of norovirus GII.4 variants circulating in Canada using a metagenomic technique." BMC Infectious Diseases 18, no. 1: 521.