Tags

Type your tag names separated by a space and hit enter

Quantitative exposure model for the transmission of norovirus in retail food preparation.
Int J Food Microbiol. 2009 Jul 31; 133(1-2):38-47.IJ

Abstract

It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes a probabilistic exposure assessment which models the dynamics of the transmission of HuNoV in the retail food preparation environment. Key inputs included degree of fecal shedding, hand hygiene behaviors, efficacy of virus removal and/or inactivation, and transferability of virus between surfaces. The model has a temporal dimension allowing contamination to be estimated as a function of time over the simulation period. Sensitivity and what-if scenario analyses were applied to identify the most important model inputs and evaluate potential mitigation strategies. The key inputs affecting estimates of the number of infectious viruses present in contaminated food servings, given the current model structure and assumptions, were as follows: mass of feces on hands (m(FH)), concentration of virus in feces (nv(CF)), number of bathroom visits, degree of gloving compliance (p(WG)), hand-washing efficiency (HW(eff)), and hand-washing compliance (p(HW)). The model suggests that gloving and hand-washing compliance are most effective in controlling contamination of food products when practiced simultaneously. Moreover, the bathroom environment was identified as a major reservoir of HuNoV, even in the absence of an ill individual on site. This mathematical approach to modeling the transmission of gastrointestinal viruses should facilitate comparison of potential mitigations aimed at reducing the transmission of foodborne viruses.

Authors+Show Affiliations

RTI International, Research Triangle Park, NC 27709-2194, United States.No affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19450890

Citation

Mokhtari, Amirhossein, and Lee-Ann Jaykus. "Quantitative Exposure Model for the Transmission of Norovirus in Retail Food Preparation." International Journal of Food Microbiology, vol. 133, no. 1-2, 2009, pp. 38-47.
Mokhtari A, Jaykus LA. Quantitative exposure model for the transmission of norovirus in retail food preparation. Int J Food Microbiol. 2009;133(1-2):38-47.
Mokhtari, A., & Jaykus, L. A. (2009). Quantitative exposure model for the transmission of norovirus in retail food preparation. International Journal of Food Microbiology, 133(1-2), 38-47. https://doi.org/10.1016/j.ijfoodmicro.2009.04.021
Mokhtari A, Jaykus LA. Quantitative Exposure Model for the Transmission of Norovirus in Retail Food Preparation. Int J Food Microbiol. 2009 Jul 31;133(1-2):38-47. PubMed PMID: 19450890.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitative exposure model for the transmission of norovirus in retail food preparation. AU - Mokhtari,Amirhossein, AU - Jaykus,Lee-Ann, Y1 - 2009/04/24/ PY - 2008/12/23/received PY - 2009/04/12/revised PY - 2009/04/18/accepted PY - 2009/5/20/entrez PY - 2009/5/20/pubmed PY - 2009/12/16/medline SP - 38 EP - 47 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 133 IS - 1-2 N2 - It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes a probabilistic exposure assessment which models the dynamics of the transmission of HuNoV in the retail food preparation environment. Key inputs included degree of fecal shedding, hand hygiene behaviors, efficacy of virus removal and/or inactivation, and transferability of virus between surfaces. The model has a temporal dimension allowing contamination to be estimated as a function of time over the simulation period. Sensitivity and what-if scenario analyses were applied to identify the most important model inputs and evaluate potential mitigation strategies. The key inputs affecting estimates of the number of infectious viruses present in contaminated food servings, given the current model structure and assumptions, were as follows: mass of feces on hands (m(FH)), concentration of virus in feces (nv(CF)), number of bathroom visits, degree of gloving compliance (p(WG)), hand-washing efficiency (HW(eff)), and hand-washing compliance (p(HW)). The model suggests that gloving and hand-washing compliance are most effective in controlling contamination of food products when practiced simultaneously. Moreover, the bathroom environment was identified as a major reservoir of HuNoV, even in the absence of an ill individual on site. This mathematical approach to modeling the transmission of gastrointestinal viruses should facilitate comparison of potential mitigations aimed at reducing the transmission of foodborne viruses. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/19450890/Quantitative_exposure_model_for_the_transmission_of_norovirus_in_retail_food_preparation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0168-1605(09)00231-1 DB - PRIME DP - Unbound Medicine ER -