Progress 05/01/09 to 04/30/15
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
PI is no longer with the college.
Publications
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
PI is no longer with the college.
Publications
|
Progress 01/01/13 to 09/30/13
Outputs
Target Audience: Consumers, regulators, industry, and academic communities with a vested interest in food safety Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? students trained in 2013: 1 undergraduate 3 masters 1 phd How have the results been disseminated to communities of interest? Results were presented at scientific conferences: Center for Food Safety Annual Meeting, 2013. Atlanta, GA. Mar. 5, 2013. International Association for Food Protection Annual Meeting. Charlotte, NC. July 30, 2013. Georgia Association for Food Protection Annual Meeting. Athens, GA. Sept. 19, 2013. What do you plan to do during the next reporting period to accomplish the goals? Work on the three objectives will continue.. the next year will be the final year for this hatch project.
Impacts
What was accomplished under these goals?
Recovery of human noroviruses from food and water using Porcine Gastric Mucin (PGM)-functionalized superparamagnetic beads has recently been described. However, the assay has not been directly compared to immune-magnetic separation and the lower limit of detection is not known. In experiments of objective 1, capture methods for human noroviruses by PGM- and monoclonal antibody (mAB)-coated magnetic beads were compared in the context of elution buffers that are commonly used in food virology. Amine- and tosyl-functionalized superparamagnetic beads were coated with PGM and mAB (NV3901), respectively, or left uncoated to determine non-specific binding of virus to beads. The beads were re-suspended in glycine (pH 7.0 and 9.5), 1M NaCl (pH 7.4), or citrate (pH 3.6) buffers containing 10-fold serial dilutions of Norwalk (GI.1) virus. After attachment and washing, viral RNA was detected by realtime RT-qPCR. The lower detection limit (LDL) for each bead/buffer combination was reported by expressing the lowest viral inoculum yielding positive RT-PCR results.For PGM-coated beads, LDLs were similar in the context of all buffers tested; 3.3, 3.3, 3.6 and 3.7 log genome copy numbers for glycine (pH 7.0), citrate, glycine (pH 9.5) and 1M NaCl buffers, respectively. With the mAB-coated beads, LDLs were generally higher; 4.5, 4.3 and 4.9 log genome copies for glycine (pH 7.0), citrate and 1M NaCl buffers, respectively. The mAB-coated beads in glycine buffer (pH 9.5) yielded the lowest LDL of the group (3.5 log genome copy numbers). Non-specific binding was problematic, especially for uncoated tosyl beads in 1M NaCl buffer and for all cases when virus input approached 5 log genome copies or more. PGM-coated beads were the most versatile, out-performing the mAB-coated beads in nearly all buffer matrices. However, because LDLs were higher than desired, further optimization is needed before implementation in a foodborne outbreak investigation. In response to growing concerns regarding the safety of raw produce, the mandatory use of gloves when handling raw produce and the practice of sanitizing gloves in chlorine glove-dunk buckets has become common in the leafy green industry. However, it is uncertain that these practices actually improve the safety of leafy greens. In experiments of objective 2, the impacts of glove use (glove type/composition) and disinfection (with traditional and novel sanitizers) on cross-contamination of raw head lettuce by viral (norovirus) pathogens during harvest was investigated. Re-creating field conditions in the laboratory was a priority from the start of this project. Field data was collected during a visit to the Central CA Valley, where UGA investigators followed iceberg lettuce-harvesting crews for one week. Gloves worn by lettuce harvesters (performing the coring operation) were shipped to UGA and analyzed for levels of accumulating soil, lettuce debris, lettuce sap and moisture. This information was the basis of protocols developed to re-create worst-case glove “soilage” in the lab. In disinfection studies, log reduction of viable bacterial and viral pathogens from the surface of gloves was investigated with a novel sanitizer (levulinic acid plus SDS), Purell hand sanitizer, and different concentrations of free chlorine (50 – 200 ppm). Different types of gloves were investigated (Uniseal Latex, Uniseal Nitrile, Ansell Canner’s, Glove Plus Latex, and Fisherbrand Latex) using both clean and “soiled” conditions. Pathogen transfer to gloves during glove application and from gloves to heads of lettuce was also investigated with noroviruses (using murine norovirus, a surrogate for human norovirus). We demonstrated that high levels of virus could be transferred to gloves when gloves are applied. Our study also demonstrates that norovirus contamination on gloves can be reduced by disinfection of glove surfaces using waterless hand sanitizers (Purell or 5% levulinic acid plus 2% SDS foam) (reductions of ~1-2 log PFU) or using 50 ppm chlorine (pH 7) with a single glove-dunk bucket (~2 log PFU with latex gloves or 3-4 log PFU with nitrile gloves). When contamination levels were low (≤ 3 CFU/glove), complete inactivation could be achieved; if high levels of glove contamination occurred, a 4-6 log CFU reductions on gloves, but complete inactivation was not always achieved, especially in the case of nitrile gloves. Alternative sanitizers can also be used to reduce pathogen contamination, but the lower efficacy of Purell and the high cost of levulinic acid plus SDS make these alternatives less attractive. Taken together, we provide scientifically-based recommendations on glove use and disinfection during harvesting head lettuce. Communication and implementation of these recommendations will contribute to improving the safety of fresh produce. Human noroviruses (HuNoV) are major source of foodborne illnesses worldwide. As they cannot be cultured in vitro, alternative methods that discriminate between infectious and non-infectious HuNoV are needed. In the experiments of objective 3, binding of GI.1 and GII.4 HuNoV to HBGAs expressed in PGMs as a surrogate for detecting infectious virus following treatment with heat or a levulinic acid plus sodium dodecyl sulfate (Lev/SDS) sanitizer was investigated. Inactivation methods, including heat (99o C for 5 min) and treatment with liquid sanitizers containing 0.5% Lev/0.01% SDS (low SDS) or 0.5% Lev/0.1% SDS (high SDS) for 1 min, were applied to 3 - 5 log genomic copy numbers of GI.1 or GII.4 HuNoV. Treated and untreated (control) virus samples were applied to 96-well plates coated with 1 µg/ml PGM. RNase A (100 ng/well) was added to designated wells for each sample to degrade exposed RNA. The number of wells (positive/total) containing bound and potentially intact virus was calculated after real-time RT-PCR. Murine norovirus (MNV-1) inactivation was also assessed by plaque assay. After thermal inactivation, 10% (2/20) of wells were positive for GI.1 binding to PGM with RNase A treatment and no binding (0/24) was observed for non-RNase A treated samples. For both GI.1 and GII.4, the high SDS sanitizer completely eliminated PGM binding (0/18 each), but 18/18 wells treated with the low SDS sanitizer were positive. Murine norovirus infectivity directly correlated with PGM binding. All positive control wells were positive for GI.1 and GII.4 binding. The PGM-binding method is a promising surrogate for discriminating between infectious and non-infectious HuNoVs after capsid destruction by high heat or a high Lev/SDS sanitizer. Studying the kinetics of HuNoV inactivation and assay sensitivity is currently underway and necessary for further validation of the method.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Aydin, A., J.L. Cannon, T. Zhao, and M.P. Doyle. Efficacy of a Levulinic Acid Plus Sodium Dodecyl Sulfate (SDS)-Based Sanitizer on Inactivation of Influenza A Virus on Eggshells. Food Environ Virol. 2013. 5:215219.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Harrison, J.A., J. Gaskin, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. Survey of Food Safety Practices on Small to Medium-Sized Farms and in Farmers Markets. 2013. Journal of Food Protection. 76(11):1989-93.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2014
Citation:
Cannon, J.L., Q. Wang, and E. Papafragkou. Viruses: Norovirus. In Encyclopedia of Food Microbiology, 2nd Ed. Eds. C. Batt and M.-L. Tortorello. Elsevier Ltd. Oxford, U.K. Accepted Feb. 1, 2013. In Press.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Wang, Q., M.C. Erickson, Y.R. Ortega and J.L. Cannon. 2013. The fate of murine norovirus and hepatitis A virus during preparation of fresh produce by cutting and grating. Food and Environmental Virology. 5(1):52-60.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Owen, D., W. Mao, A. Alexeev, J.L. Cannon, P.J. Hesketh. 2013. Microbeads for Sampling and Mixing in a Complex Sample. Micromachines. 4:103-115.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Cannon, J.L, G. Kotwal and Q. Wang. 2013. Inactivation of norovirus surrogates after exposure to atmospheric ozone. Ozone: Science & Engineering. 35(3);217-219.
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Cannon, J.L. and G. Kotwal. 2013. Norovirus Cross-Contamination With/Without Gloves. At-a-Glance. Vol. 22 No. 1. Center for Food Safety, University of Georgia publication.
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Ortega, Y. and Cannon, J.L. 2013. Survival of Pathogens in Frozen Fruits. At-a-Glance. Vol. 22 No. 1. March 2013 issue. Center for Food Safety, University of Georgia publication.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Virus Titer and Suspension Matrix Impacts Estimates of Human Norovirus Infectivity Following Thermal Inactivation by Enzyme Pre-Treatment with Proteinase K and Rnase A Prior to RT-qPCR. Georgia Association for Food Protection Annual Meeting. Athens, GA. Sept. 19, 2013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Afolayan, O. and J.L. Cannon. 2013. Virus Titer and Suspension Matrix Impacts Estimates of Human Norovirus Infectivity Following Thermal Inactivation by Enzyme Pre-Treatment with Proteinase K and RNase Prior to RT-qPCR. International Association for Food Protection Annual Meeting. Charlotte, NC. July 29, 2013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Kotwal, G. and J.L. Cannon. 2013. Norovirus Cross-contamination Associated with Bare Hands and Gloves during Produce Handling. International Association for Food Protection Annual Meeting. Charlotte, NC. July 31, 2013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Langley, C., M.C. Freeman, and JL. Cannon. 2013. Comparison of Human Norovirus Recovery using Magnetic Beads Coated with Porcine Gastric Mucin or Monoclonal Antibodies. International Association for Food Protection Annual Meeting. Charlotte, NC. July 30, 2013.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Noroviruses are the leading cause of foodborne illnesses in the United States and Hepatitis A virus is a significant cause of severe illnesses due to food contamination. Improved methods for detecting, preventing and controlling foodborne viruses are critical for public health. In continuation of Objective 1 efforts, novel methodologies were explored to enhance detection of viruses in foods. A comparison of application methods for food-contact sanitizers, including the levulinic acid plus SDS solution developed at UGA, was conducted to determine the most effective way to deliver virucidal compounds as proposed in Objective 2. Additionally, histo-blood group antigen (HBGA) binding kinetic studies have continued and developing techniques to distinguish between infectious and non-infectious norovirus has begun as planned in Objective 3. Results of these studies were presented at the several studies have now been published in scientific journals and others have been presented at national and international conferences. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Consumers, regulators, industry, and academic communities with a vested interest in food safety. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Magnetic microspheres have long been incorporated in detection methodologies for pathogen recovery from complex matrices (food and water) as they facilitate concentration and purification of target microorganisms. Both functionalized magnetic beads were evaluated for the capture and recovery of noroviruses as detailed in Objective 1. The kinetics of HBGA-binding has continued employing porcine gastric mucins (containing HBGAs) coupled to magnetic beads The HBGA capture method is being evaluated as a potential surrogate for detecting infectious noroviruses as proposed in Objective 3. Several application methods (liquid soaking, hydraulic spray, electrostatic spray and wet wipe) were compared for norovirus inactivation with the levulinic acid plus SDS sanitizer. Other sanitizing chemicals (chlorine-based, Electrolyzed-Oxidizing water, or a quaternary ammonia and isopropanol-based solution) were also compared to this sanitizer for their efficacy against norovirus as outlined in Objective 2. Liquid soaking, and wet wipe treatments proved to be more effective than hydraulic spray and electrostatic spray; although, mechanical removal was the most prominent mode of virus removal for wet wipes. Results will impact consumers, regulators, industry, and academic communities with a vested interest in food safety as improved detection methods and intervention strategies are necessary for better prevention and control of foodborne illnesses caused by viruses.
Publications
- Wang, Q., M.E. Erickson, Y.R. Ortega and J.L. Cannon. 2013. Physical removal and transfer of murine norovirus and hepatitis A virus from contaminated produce by scrubbing and peeling. Journal of Food Protection. 76(1);85-92.
- Cannon, J.L., A. Aydin, A.N. Mann, T. Zhao, and M.P. Doyle. 2012. Efficacy of a Levulinic Acid Plus Sodium Dodecyl Sulfate (SDS)-based Sanitizer on Inactivation of Human Norovirus Surrogates. Journal of Food Protection. 75(8):1532-1535.
- Sharps, C.P., G. Kotwal and J.L. Cannon. 2012. Human Norovirus Transfer to Stainless Steel and Small Fruits during Handling. Journal of Food Protection. 75(8):1437-1446.
- Cannon, JL. and G. Kotwal. 2013. Norovirus Cross-Contamination With/Without Gloves. At-a-Glance. Vol. 22 No. 1. March 2013 issue. Center for Food Safety, University of Georgia publication. Ortega, Y. and Cannon, JL. 2013. Survival of Pathogens in Frozen Fruits. At-a-Glance. Vol. 22 No. 1. March 2013 issue. Center for Food Safety, University of Georgia publication. Boyer, R., J.A. Harrison, J.W. Gaskin, M.A. Harrison, J.L. Cannon, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Farm Worker Hygiene. UGA, CAES Cooperative Extension Bulletin.
- Boyer, R., J.A. Harrison, J.W. Gaskin, M.A. Harrison, J.L. Cannon, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Farm Worker Toilet and Handwashing Facilities. UGA, CAES Cooperative Extension Bulletin.
- Gaskin, J.W., J.A. Harrison, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Land Use. UGA, CAES Cooperative Extension Bulletin.
- Harrison, J.A., J.W. Gaskin, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Farmers Market Self-Help Form. UGA, CAES Cooperative Extension Bulletin. Harrison, J.A., J.W. Gaskin, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Farm Self-Help Form. UGA, CAES Cooperative Extension Bulletin.
- Harrison, J.A., J.W. Gaskin, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Transporting Produce Safely. UGA, CAES Cooperative Extension Bulletin. Gaskin, J.W., J.A. Harrison, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Water Use. UGA, CAES Cooperative Extension Bulletin.
- Harrison, J.A., M.A. Harrison, J.W. Gaskin, J.L. Cannon., R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Harvesting and Storage. UGA, CAES Cooperative Extension Bulletin. Gaskin, J.W., J.A. Harrison, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Manure Use. UGA, CAES Cooperative Extension Bulletin. Gaskin, J.W., J.A. Harrison, M.A. Harrison, J.L. Cannon, R. Boyer, and G. Zehnder. 2012. Enhancing the Safety of Locally Grown Produce - Water Use. UGA, CAES Cooperative Extension Bulletin.
- Cannon, JL. Viral Cross-Contamination of Produce with Utensils. 2011. At-a-Glance. Vol. 20 No. 3. November 2011 issue. Center for Food Safety, University of Georgia publication. Afolayan, O. and JL Cannon. Virus titer and suspension matrix impacts methods used to estimate human norovirus. Center for Food Safety Annual Meeting, 2013. Atlanta, GA. Mar. 5, 2013.
- Langley, C., G. Kotwal, and JL Cannon. Capture and recovery of human noroviruses using gastric. Center for Food Safety Annual Meeting, 2013. Atlanta, GA. Mar. 5, 2013.
- Kotwal, G. and JL Cannon. Norovirus cross-contamination during produce handling with or without gloves. Center for Food Safety Annual Meeting, 2013. Atlanta, GA. Mar. 5, 2013.
- Freeman, M.C., and J.L. Cannon. Comparison of Human Norovirus Recovery using Magnetic Beads Coated with Porcine Gastric Mucins, Saliva or Monoclonal Antibodies. USDA-AFRI Food Virology Collaborative (NoroCORE) Meeting. November 11-12, 2012.
- Bolton, S.L., K.R. Roache, C.B. Smith, G. Kotwal and J.L. Cannon. Disinfecting Treatments for Norovirus-Contaminated Food-Contact Surfaces and Gloves. USDA-AFRI Food Virology Collaborative (NoroCORE) Meeting. November 11-12, 2012.
- Kotwal, G., Q. Wang, and J.L. Cannon. Enteric Virus Contamination of Food Worker Gloves and Cross-Contamination during Produce Harvest or Preparation. USDA-AFRI Food Virology Collaborative (NoroCORE) Meeting. November 11-12, 2012.
- Erickson, M.C., J. Liao, Y. Ortega, and J.L. Cannon. Kitchen utensils as tools to remove or transfer bacterial pathogens from fresh-cut produce. International Association for Food Protection Annual Meeting. Providence, R.I. July 28-31, 2012.
- Cannon, JL and Y-C Hung. Food safety strategies/technologies to reduce the risk of norovirus in meat processing operations. Institute for Food Technologist Annual Meeting. Las Vegas, NV. June 28, 2012.
- Cannon, JL, MC Erickson, and MY Habteselassie. The likelihood of cross‐contamination of head lettuce by E. coli O157:H7, Salmonella and norovirus during hand harvest and recommendations for glove sanitizing and use. Center for Produce Safety; Produce Research Symposium. University of California-Davis. Sacramento, CA. June 27, 2012.
- Cannon, JL, MC Erickson, and MY Habteselassie. The likelihood of cross‐contamination of head lettuce by E. coli O157:H7, Salmonella and norovirus during hand harvest and recommendations for glove sanitizing and use. Western Food Safety Summit. Hartnell College, Salinas, CA. May 10, 2012.
- Cannon, JL. A comparison of human norovirus recovery using magnetic beads coated with porcine gastric mucins, saliva or monoclonal antibodies. Southern Section AOAC Annual Meeting. Atlanta, GA. May 1, 2012.
- Smith, CB, KF Roache, C Ma, Y-C Hung, and JL Cannon. Norovirus and Hepatitis A Virus inactivation on stainless steel and gloves by electrolyzed oxidizing water and levulinic acid plus SDS. Center for Food Safety Annual Meeting, 2012. Atlanta, GA. Mar. 6, 2012.
- Smith, CB, C Ma, KF Roache, V Mantri, M Habteselassie, JW Gaskin, JA Harrison, and JL Cannon. Are organisms that can cause foodborne illness suppressed in organically managed soils? Georgia Organics Annual Meeting. Columbus, GA. Feb 25, 2012.
- Bolton, S.L, G. Kotwal, M.A. Harrison, S.E. Law, J.A. Harrison, and J.L. Cannon. 2013. Sanitizer efficacy against murine norovirus, a surrogate for human norovirus, on stainless steel surfaces using three application methods. Applied and Environmental Microbiology. 79(4);1368-1377.
- Bolton, SL, CB Smith, KF Roache, G Kotwal, JW Gaskin, MA Harrison, RI Tate, JA Harrison, and JL Cannon. How produce washing and sanitizing food preparation counters can help prevent foodborne illnesses from viruses and bacteria. Georgia Organics Annual Meeting. Columbus, GA. Feb 25, 2012.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Noroviruses are the leading cause of foodborne illnesses in the United States and Hepatitis A virus is a significant cause of severe illnesses due to food contamination. Improved methods for detecting, preventing and controlling foodborne viruses are critical for public health. In continuation of Objective 1 efforts, novel methodologies were explored to enhance detection of viruses in foods. A comparison of application methods for food-contact sanitizers, including the levulinic acid plus SDS solution developed at UGA, was conducted to determine the most effective way to deliver virucidal compounds as proposed in Objective 2. Additionally, histo-blood group antigen (HBGA) binding kinetic studies have continued and developing techniques to distinguish between infectious and non-infectious norovirus has begun as planned in Objective 3. Results of these studies were presented at the Workshop on Novel Sampling and Sensing for Improving Food Safety (Atlanta, GA, June 16-17, 2011), the International Association for Food Protection Annual Meeting (Milwaukee, WI, Aug. 1, 2011), the National Restaurant Association Quality Assurance Group Meeting (Atlanta, GA, Oct. 4, 2011), and the Center for Food Safety Annual meeting held in Atlanta, GA March 6-7, 2012. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Consumers, regulators, industry, and academic communities with a vested interest in food safety. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Magnetic microspheres have long been incorporated in detection methodologies for pathogen recovery from complex matrices (food and water) as they facilitate concentration and purification of target microorganisms. Both cationic and functionalized magnetic beads were evaluated for the capture and recovery of noroviruses as detailed in Objective 1. The kinetics of HBGA-binding has continued employing porcine gastric mucins (containing HBGAs) coupled to magnetic beads The HBGA capture method is being evaluated as a potential surrogate for detecting infectious noroviruses as proposed in Objective 3. Two application methods (liquid soaking, hydraulic spray and wet wipe) were compared for norovirus inactivation with the levulinic acid plus SDS sanitizer. Other sanitizing chemicals (chlorine-based, Electrolyzed-Oxidizing water, or a quaternary ammonia and isopropanol-based solution) were also compared to this sanitizer for their efficacy against norovirus as outlined in Objective 2. Liquid soaking, and wet wipe treatments proved to be more effective than hydraulic spray; although, mechanical removal was the most prominent mode of virus removal for wet wipes. Results will impact consumers, regulators, industry, and academic communities with a vested interest in food safety as improved detection methods and intervention strategies are necessary for better prevention and control of foodborne illnesses caused by viruses.
Publications
- Zhao, T., J.L. Cannon, P. Zhao, P., and M.P. Doyle. 2011. Control of Salmonella on biofilms, chicken cages and pre-harvest poultry by levulinic acid and sodium dodecyl sulfate. Journal of Food Protection. 74(12);2024-2030.
- Doyle, MP, T Zhao and JL Cannon. 2011. Viricidal and Microbicidal compositions, Patent Application #222102-1730. PCT/US/042239. Filing date 01/16/2012. US Patent and Trademark Office. US Department of Commerce. Hand, food, and food contact surface sanitizer for foodborne and respiratory viruses.
- Owen, D, Z Peng, PJ Hesketh and JL Cannon. 2011. Microbeads for Sampling and Mixing in a Complex Sample. Workshop on Novel Sampling and Sensing for Improving Food Safety. Atlanta, GA. 06/16-17/2011.
- Wang, Q, SJ Downer, MC Erickson, YR Ortega and JL Cannon. 2011. Cross-contamination of Fresh Produce and Kitchen Utensils by Norovirus and Hepatitis A Virus during Preparation. International Association for Food Protection Annual Meeting. Milwaukee, WI. 08/01/2011. Student Oral Presentation.
- Harrison, JA, J Gaskin, MA Harrison, R Boyer, G Zehnder, and JL Cannon. 2011. Survey of Food Safety Practices on Small to Medium-sized Farms and in Small Farmers' Markets. International Association for Food Protection Annual Meeting. Milwaukee, WI. 08/1-4/2011.
- Cannon, J.L. 2011. Challenges and Solutions for Confirming Virus Infectivity. Roundtable Session: Technological Challenges in Detecting Viruses in Produce: Where are We and How Do We Move Forward International Association for Food Protection Annual Meeting, Milwaukee, WI. 08/01/2011.
- Smith, C.B., K. F. Roache, C. Ma, Y-C. Hung, and J.L. Cannon. 2011. Norovirus and Hepatitis A Virus Inactivation on Stainless Steel and Gloves by Electrolyzed Oxidizing Water and Levulinic Acid Plus SDS. Center for Food Safety Annual Meeting, 2012. Atlanta, GA. 03/6-7/2011.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: The CDC estimates 58% or ~5.5 million foodborne illnesses due to human norovirus occur each year in the United States. Hepatitis A is also a significant cause of foodborne illness, with fewer cases annually, but often with higher morbidity. Improved methods for detecting viruses in foods and preventing and controlling virus contamination on foods and food contact surfaces are needed. Improving methods for detecting noroviruses in foods was explored in Objective 1 and a general procedure for virus elution from produce was developed. In Objective 2, novel intervention strategies for removal or inactivation of norovirus were investigated. The efficacy of a home washing and utensil use, a novel levulinic acid plus SDS wash solution, and atmospheric ozone were evaluated for virus removal and/or inactivation on produce, food contact surfaces, and hands. In preparation for Objective 3, the binding kinetics of norovirus to histo-blood group antigens (HBGAs) was explored. The results of each of these studies were presented in the American Society for Microbiology General Meeting (San Diego, CA, May 24, 2010), International Association for Food Protection Annual Meeting (Grapevine, TX Aug. 1-4, 2010), the 4th International Calicivirus Conference (Santa Cruz, Chile, Oct. 16-19), and the Center for Food Safety Annual meeting held in Atlanta, GA March 1-2, 2011 and published in the Journal of Applied Microbiology. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Consumers, regulators, industry, and academic communities with a vested interest in food safety PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Fulfilling Objective 1, a high salt (1 M NaCl) elution buffer containing a low percentage of detergent (0.05% tween 20) was applied to a general procedure for virus recovery from produce and food contact surfaces during subsequent studies in Objective 2. Addressing Objective 2, removal of norovirus and/or Hepatitis A virus from produce (lettuce, carrots, melons) during home preparation (washing, brushing or peeling) resulted in incomplete decontamination of foods. A novel sanitizer composed of levulinic acid plus SDS was effective against norovirus dried onto stainless steel surfaces when used as a liquid or foam sanitizer. The sanitizer was also effective in the presence of high levels of organic material in the inoculum. Atmospheric ozone (20 ppm) with humidity control (80% RH) was effective in inactivating norovirus on food contact surfaces. An exploration of the binding kinetics for norovirus binding to HBGAs is important for developing novel molecular methods for predicting norovirus inactivation which will be explored in Objective 3. Such results will impact consumers, regulators, industry, and academic communities with a vested interest in food safety as improved detection and intervention strategies are necessary for better prevention and control of foodborne illnesses caused by viruses.
Publications
- Tian P., D. Yang, X. Jiang, W. Zhong, J. L. Cannon, W. Burkhardt, J. W. Woods, G. Hartman, L. Lindesmith, R. S. Baric, and R. Mandrell. 2010. Specificity and kinetics of norovirus binding to magnetic bead-conjugated histo-blood group antigens. Journal of applied microbiology 109:1753-62.
- Cannon, Jennifer L., Aydin, Ali, Sharps, Chris P., Mann, Amy N. 2010. International Calicivirus Conference, 4th Meeting. ICVC, Santa Cruz, Chile A Novel Sanitizer for Rapid Inactivation of Norovirus on Food Contact Surfaces. October 19. Abstract: Poster presentation: Research describing norovirus inactivation by a novel sanitizer developed at UGA
- Sharps, Chris P., Aydin, Ali, Cannon, Jennifer L. 2010. International Association for Food Protection, Annual Meeting. IAFP, Anaheim, CA Human Norovirus Transfer to Small Fruits during Handling and Sanitation with a Levulinic Acid Plus Sodium Dodecyl Sulfate. August 2. Abstract: Poster presentation: Research describing norovirus inactivation by a novel sanitizer developed at UGA
- Downer, Susan J., Mann, Amy N., Cannon, Jennifer L. 2010. American Society for Microbiology, General Meeting. ASM, San Diego, CA Improving Norovirus Recovery from Foods and Food Contact Surfaces with Alternative Elution Buffers and Cationically Charged Magnetic Beads. May 24. Abstract: Research on improved methods for norovirus detection in foods
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: An estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths occur in the United States each year as a result of foodborne illness. There are approximately 23 million illnesses annually in the United States due to norovirus with an estimated 9.2 million illnesses linked to a food. Hepatitis A is also a significant cause of foodborne illness, with fewer cases annually, but often with higher morbidity. Identification of the virus from food samples, is dependent both on successful elution of the viral particle from the food surface and concentration of the sample before downstream detection methods. In Objective 1: development new methods for concentrating and recovering human norovirus and Hepatitis A virus from food and water was addressed by evaluating a large variety and combinations of chemical manipulations and physical disruption for their ability to elute or desorb viruses from filter or food surfaces. Objective 2: exploring novel intervention strategies for removal or inactivation of norovirus and Hepatitis A virus on food items and hands was also explored using commercially available and novel positively-charged, cloth materials for their ability to remove noroviruses from kitchen surfaces and investigating the efficacy of a levulinic acid and SDS wash treatment for virus inactivation on produce and hands. The results of each of these studies were presented in the Center for Food Safety Annual meeting held in Atlanta, GA March 2-3, 2009 and the South East Regional Fruit and Vegetable Grower's Annual Conference held in Savannah, GA January 8-9, 2009. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Consumers, regulators, industry, and academic communities with a vested interest in food safety PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
In accordance with Objective 1, methodologies were developed to improve virus recovery from food surfaces. A large variety and combinations of chemical manipulations and physical disruption were evaluated for their ability to elute or desorb viruses from food surfaces. Significant viral recoveries and low detection limit values were best accomplished using a non-ionic detergent combined with physical manipulation and a high ionic strength buffer. Addressing Objective 2, novel intervention strategies for removal or inactivation of norovirus and Hepatitis A virus on foods and food contact surfaces was explored. Dry wipes, regardless of their charge were not an effective means for removal of virus from surfaces. A novel sanitizer composed of levulinic acid plus SDS was effective against norovirus but not Hepatitis A virus, resulting in high levels of virus inactivation in short exposure times. Such results will impact consumers, regulators, industry, and academic communities with a vested interest in food safety as better detection methods and intervention strategies are necessary for better prevention and control of foodborne illnesses caused by viruses.
Publications
- No publications reported this period
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