Occurrence and Accumulation of Human Enteric Viruses and Phages in Process Water from the Fresh Produce Industry
| Autor: | Pilar Truchado, Alba Pérez-Cataluña, Natalia Hernández, Ana Allende, Enric Cuevas-Ferrando, Gloria Sánchez, María I. Gil |
|---|---|
| Přispěvatelé: | Center for Produce Safety (US), Fundación Séneca, Ministerio de Ciencia e Innovación (España) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Virus quantification
Health (social science) Chemistry Chemical technology Ultrafiltration Plant Science TP1-1185 Health Professions (miscellaneous) Microbiology Article Viral indicator Molecular methods Produce Food safety Hand sanitizer Wash water Infectivity Bacteriophages Food science Human enteric viruses Food Science |
| Zdroj: | Foods, Vol 10, Iss 1853, p 1853 (2021) Foods Digital.CSIC: Repositorio Institucional del CSIC Consejo Superior de Investigaciones Científicas (CSIC) Digital.CSIC. Repositorio Institucional del CSIC instname Volume 10 Issue 8 |
| Popis: | The virological quality of process water (PW) used by the produce industry has received limited attention. As a first step to overcoming technical limitations in monitoring viruses in PW, the analytical performance of ultrafiltration was assessed to concentrate viral particles from 20 L of spiked PW. The selected method used for sample concentration of PW was carefully validated, thus enabling the accurate quantification and estimation of viral titers of human enteric viruses and phages. PW from the produce industry was collected periodically from the washing tanks of commercial facilities. The analysis of coliphages was performed by plaque assay, while the occurrence of enteric viruses and crAssphage was determined by molecular techniques. Significant differences in the physicochemical composition of PW, mostly due to the different nature of fresh produce types and differences in the sanitizer used in commercial operation, were observed. Accumulation of crAssphage and coliphages was observed in PW, but correlation with human enteric viruses was not possible due to the low prevalence of these pathogens in the PW analyzed. The obtained results showed that depending on the type of product washed, the product/water ratio and the residual concentrations of the sanitizers, the prevalence and concentration of bacteriophages changed significantly. This research was funded by the Center for Produce Safety, grant number 2020CPS09. The E.C.-F. was funded by a predoctoral contract from the MICINN, Call 2018. P.T. is holding a Ramón y Cajal contract from the MICINN, Call 2018. Support provided by the Fundación Séneca (19900/GERM/15) was also appreciated. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|