ArticleApplied and environmental microbiology2017
Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.
Article in Applied and environmental microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 21 citations in OpenAlex.
- Machine Learning and Imputation to Characterize Human Norovirus Genotype Susceptibility to Sodium Hypochlorite.Food and environmental virology · 2024Article
- Antiviral Activity of Natural Compounds for Food Safety.Food and environmental virology · 2024Review
- Inactivation of Murine Norovirus Suspended in Organic Matter Simulating Actual Conditions of Viral Contamination.Food and environmental virology · 2021Article
- Peracetic Acid Sanitation on Arugula Microgreens Contaminated with Surface-Attached and Internalized Tulane Virus and Rotavirus.Food and environmental virology · 2021Article
- Occurrence and Accumulation of Human Enteric Viruses and Phages in Process Water from the Fresh Produce Industry.Foods (Basel, Switzerland) · 2021Article
- Free Chlorine and Peroxynitrite Alter the Capsid Structure of Human Norovirus GII.4 and Its Capacity to Bind Histo-Blood Group Antigens.Frontiers in microbiology · 2021Article
- Effectiveness of Consumers Washing with Sanitizers to Reduce Human Norovirus on Mixed Salad.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Human noroviruses (hNoVs) are a known public health concern associated with the consumption of leafy green vegetables. While a number of studies have investigated pathogen reduction on the surfaces of leafy greens during the postharvest washing process, there remains a paucity of data on the level of treatment needed to inactivate viruses in the wash water, which is critical for preventing cross-contamination. The objective of this study was to quantify the susceptibility of hNoV genotype I (GI), hNoV GII, murine norovirus (MNV), and bacteriophage MS2 to free chlorine in whole leaf, chopped romaine, and shredded iceberg lettuce industrial leafy green wash waters, each sampled three times over a 4-month period. A suite of kinetic inactivation models was fit to the viral reduction data to aid in quantification of concentration-time (CT) values. Results indicate that 3-log
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