Stability of bovine coronavirus on lettuce surfaces under household refrigeration conditions

• Published in: Food microbiology 2012-05, Vol.30 (1), p.180-186
• Main Authors: Mullis, Lisa, Saif, Linda J., Zhang, Yongbin, Zhang, Xuming, Azevedo, Marli S.P.
• Format: Article
• Language: English
• Subjects: aerosols; Animals; Biological and medical sciences; Bovine coronavirus; Cattle; cell culture; Coronavirus; Coronavirus, Bovine - growth & development; Coronavirus, Bovine - isolation & purification; Enveloped virus; Environmental survival; feces; Feces - virology; Fluorescent Antibody Technique - methods; Food Contamination; Food engineering; Food industries; Food microbiology; Foodborne Diseases - virology; foods; Fundamental and applied biological sciences. Psychology; General aspects; Hong Kong; households; Humans; humidity; Lactuca - virology; Refrigeration; RNA; RNA, Viral - genetics; RNA, Viral - isolation & purification; romaine lettuce; Severe Acute Respiratory Syndrome - transmission; Severe Acute Respiratory Syndrome - virology; sewage; Sewage - virology; temperature; virion; viruses; wastewater; World Health Organization
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/j.fm.2011.12.009

Fecal suspensions with an aerosol route of transmission were responsible for a cluster of severe acute respiratory syndrome (SARS) cases in 2003 in Hong Kong. Based on that event, the World Health Organization recommended that research be implemented to define modes of transmission of SARS coronavirus through sewage, feces, food and water. Environmental studies have shown that animal coronaviruses remain infectious in water and sewage for up to a year depending on the temperature and humidity. In this study, we examined coronavirus stability on lettuce surfaces. A cell culture adapted bovine coronavirus, diluted in growth media or in bovine fecal suspensions to simulate fecal contamination was used to spike romaine lettuce. qRT-PCR detected viral RNA copy number ranging from 6.6 × 104 to 1.7 × 106 throughout the experimental period of 30 days. Whereas infectious viruses were detected for at least 14 days, the amount of infectious virus varied, depending upon the diluent used for spiking the lettuce. UV and confocal microscopic observation indicated attachment of residual labeled virions to the lettuce surface after the elution procedure, suggesting that rates of inactivation or detection of the virus may be underestimated. Thus, it is possible that contaminated vegetables may be potential vehicles for coronavirus zoonotic transmission to humans. ► Coronavirus viral RNA was stable in lettuce surface for 30 days. ► Infectious coronaviruses were detected for at least 14 days. ► Residual virus remained attached to the lettuce surface after elution. ► Fresh produce may be potential vehicles for coronavirus zoonotic transmission.