effect of food residues on norovirus survival on stainless steel surfaces食物残留对诺瓦克病毒生存在不锈钢表面.pdfVIP

Effect of Food Residues on Norovirus Survival on Stainless Steel Surfaces Hajime Takahashi, Ayumi Ohuchi, Satoko Miya, Yukino Izawa, Bon Kimura* Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo, Japan Abstract Background: 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. Citation: Takahashi H, Ohuchi A, Miya S, Izawa Y, Kimura B (2011) Effect of Food Residues on Norovirus Survival on Stainless Steel Surfaces. PLoS ONE 6(8): e21951. doi:10.1371/journal.pone.0021951 Editor: Paul Digard, University of Cambridge, United Kingdom Received January 5, 2011; Accepted June 15, 2011; Published August 22, 2011 Copyright: 2011 Takahashi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and repr