Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #324070
Title: Persistence and elimination of human norovirus in food and on food contact surfaces: a critical review

Author
item COOK, NIGEL - The Food And Environment Research Agency
item KNIGHT, ANGUS - Leatherhead Food Research
item 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.