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Title:   Author  item
                                            COOK, NIGEL - The Food And Environment Research Agencyitem
                                            KNIGHT, ANGUS - Leatherhead Food Researchitem
                                            Richards, Gary
  Submitted to: Journal of Food Protection
                                    Publication Type: Review Article
                                    Publication Acceptance Date: 2/26/2016
                                    Publication  Date: 7/1/2016
                                    Citation: Cook, N., Knight, A., Richards, G.P. 2016. Persistence and elimination of human norovirus in food and on food contact surfaces: a critical review. Journal of Food Protection. 79(7):1273-1294.Interpretive Summary:
                                Technical Abstract: This critical review addresses the persistence of human norovirus (NoV) in water, shellfish, processed meats, soils and organic wastes; on berries, herbs, vegetables, fruits and salads; and on food contact surfaces.  The review focuses on studies using NoV; information from studies involving only surrogates is not included.  It also addresses NoV elimination or inactivation by various chemical, physical or processing treatments.  In most studies, persistence or elimination was determined by detection and quantification of the viral genome, although improved methods for determining infectivity have been proposed.  NoV persisted for 60 to 728 days in water, depending on water source.  It also persisted on berries, vegetables and fruit, often showing greater than 1-log reduction within 1 to 2 wk.  NoV was resilient on carpets, Formica, stainless steel, PVC and ceramic surfaces; during shellfish depuration; and to repeated freeze-thaw cycles.  Copper alloy surfaces may inactivate NoV by damaging viral capsids.  Disinfection was achieved for some foods or food-contact surfaces using chlorine, calcium/sodium hypochlorite, chlorine dioxide, high hydrostatic pressure, high temperatures, pH’s greater then 8.0, freeze-drying and UV.  Ineffective disinfectants included hydrogen peroxide, quaternary ammonium compounds, most ethanol-based disinfectants, and antiseptics at normally used concentrations.  Thorough washing of herbs and produce was effective in reducing, but not eliminating, NoV in most products.  Washing hands with soap generally reduced NoV by less than 2 logs.  Recommendations for future research needs are provided.


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