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welsh onion/hepatitis
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Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions.
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Hepatitis A can be acquired by ingesting contaminated produce. To investigate the potential of high-pressure processing as an intervention strategy for virus in produce, strawberry puree and sliced green onions were inoculated with > 10(6) PFU of hepatitis A virus and treated with pressures ranging
UV light inactivation of hepatitis A virus, Aichi virus, and feline calicivirus on strawberries, green onions, and lettuce.
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A majority of illnesses caused by foodborne viruses are associated with fresh produce. Fruits and vegetables may be considered high-risk foods, as they are often consumed raw without a specific inactivation step. Therefore, there is a need to evaluate nonthermal treatments for the inactivation of
Rapid and quantitative detection of hepatitis A virus from green onion and strawberry rinses by use of real-time reverse transcription-PCR.
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In this study, an immunomagnetic capture method and a real-time reverse transcription-PCR assay were used to quantify hepatitis A virus (HAV) in green onion and strawberry rinses. This combined protocol detected as low as 0.5 PFU HAV in produce rinses and concentrated HAV levels up to 20-fold.
Evaluation of FDA-EVIR Microarray for Detection of Hepatitis A Virus and Norovirus in Inoculated Tomatoes, Green Onions, and Celery.
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Foodborne viral contamination of fresh produce has been associated with numerous outbreaks. Detection of such contaminated foods is important for protecting public health. Here, we demonstrate for the first time the capability of the U.S. Food and Drug Administration Enteric Viruses tiling
An outbreak of hepatitis A associated with green onions.
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BACKGROUND
In November 2003, a large hepatitis A outbreak was identified among patrons of a single Pennsylvania restaurant. We investigated the cause of the outbreak and factors that contributed to its unprecedented size.
METHODS
Demographic and clinical outcome data were collected from patients
An outbreak of hepatitis A associated with green onions.
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Forty-three cases of serologically confirmed hepatitis A occurred among individuals who ate at restaurant A in Ohio in 1998. Serum samples from all restaurant A employees who worked during the exposure period were negative for IgM antibodies to hepatitis A virus (HAV). A matched case-control study
Green onions: potential mechanism for hepatitis A contamination.
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The largest documented foodborne hepatitis A outbreak in U.S. history occurred in November 2003. The source of that outbreak was green onions from a farm in Mexico. Two biomarkers were used to determine ways in which hepatitis A virus (HAV) can contaminate onions. Fluorescent microspheres (1.0 to 10
Effective hepatitis A virus inactivation during low-heat dehydration of contaminated green onions.
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Preserving fruits and vegetables by dehydration is common; however, information is limited concerning viral survival on the produce during the process. This work demonstrated the effects of low heat dehydration on inactivating hepatitis A virus (HAV) on contaminated green onions. Inoculated and
Development of a fast and efficient method for hepatitis A virus concentration from green onion.
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Hepatitis A virus (HAV) can cause serious liver disease and even death. HAV outbreaks are associated with the consumption of raw or minimally processed produce, making it a major public health concern. Infections have occurred despite the fact that effective HAV vaccine has been available.
Hepatitis A outbreak associated with green onions at a restaurant--Monaca, Pennsylvania, 2003.
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The Pennsylvania Department of Health and CDC are investigating an outbreak of hepatitis A outbreak among patrons of a restaurant (Restaurant A) in Monaca, Pennsylvania. As of November 20, approximately 555 persons with hepatitis A have been identified, including at least 13 Restaurant A food
Development of an extraction and concentration procedure and comparison of RT-PCR primer systems for the detection of hepatitis A virus and norovirus GII in green onions.
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Vegetables can be considered as a vector of transmission for human hepatic and enteric viruses such as hepatitis A virus (HAV) and noroviruses when contaminated by spoiled irrigation water or when prepared by infected food handlers. Recently, outbreaks of HAV have been reported in the USA involving
Hepatitis A associated with green onions.
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Hepatitis A associated with green onions.
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Green onions associated with hepatitis A outbreaks.
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Update on emerging infections: News from the Centers for Disease Control and Prevention. Hepatitis a outbreak associated with green onions at a restaurant--Monaca, Pennsylvania, 2003.
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