Use of Sanitizers by Consumers to Decrease Human Norovirus on Mixed Salad

James Turner^*
*Correspondence: James Turner, Department of Genetics, University of Barcelona, Barcelona, Spain, Email:

Introduction

The consumption of fresh mixed salads has become increasingly popular due to their perceived health benefits and convenience. However, the risk of foodborne illnesses, particularly those caused by human norovirus, has raised concerns among consumers and health authorities. Human norovirus is a highly contagious virus known for causing outbreaks of gastroenteritis, with symptoms including nausea, vomiting, diarrhea, and stomach cramping. This article delves into the importance of using sanitizers by consumers to mitigate the risk of human norovirus contamination on mixed salads.

Human norovirus is a group of highly contagious viruses that can spread rapidly in various environments, including food settings. It is estimated to be responsible for over 50% of all foodborne outbreaks worldwide. Norovirus infections are characterized by their short incubation period and the severity of symptoms, which can lead to severe dehydration, particularly in vulnerable populations.

Mixed salads, often composed of various leafy greens, vegetables, and sometimes fruits, are susceptible to norovirus contamination at several points along the supply chain. Contaminated water, infected food handlers, and unsanitary food processing environments can all contribute to the introduction of norovirus onto mixed salads. This contamination can occur even when adhering to stringent food safety measures.

Description

While commercial producers and distributors implement rigorous hygiene protocols, the final step in ensuring food safety lies with the consumer. Once mixed salads reach homes, the responsibility shifts to individuals to further reduce the risk of norovirus infection. This can be achieved through the proper use of sanitizers.

Types of sanitizers

Vinegar and citrus juices: Natural acids found in vinegar and citrus juices, like lemon or lime, can help reduce microbial contamination. However, their effectiveness against norovirus may be limited.

Commercial produce washes: These products are specifically designed to remove surface contaminants from fruits and vegetables. Many contain ingredients like hydrogen peroxide or acetic acid, which have been shown to be effective against norovirus.

Diluted bleach solutions: A well-prepared bleach solution is a potent sanitizer that can be used to disinfect food preparation surfaces and wash produce. However, it is crucial to follow proper dilution guidelines to ensure safety.

Proper use of sanitizers

To effectively reduce the risk of human norovirus on mixed salads, consumers should follow these steps:

Begin by washing hands with soap and water for at least 20 seconds. This helps prevent cross-contamination during the sanitization process. Clean and sanitize all food preparation surfaces, including cutting boards and knives, before handling mixed salads. Rinse mixed salads under cold running water to remove visible dirt and contaminants. Soak them in a sanitizer solution as per the manufacturer's instructions [1].

Gently agitate the salads in the sanitizer solution to ensure all surfaces come into contact with the sanitizer. After sanitizing, thoroughly rinse the salads under running water to remove any residual sanitizer. Use clean paper towels or a salad spinner to dry the mixed salads. This removes excess moisture that could potentially harbor microbes. Store sanitized salads in clean, covered containers in the refrigerator to prevent recontamination [2].

Studies have demonstrated that proper sanitization by consumers can significantly reduce the microbial load on mixed salads, including norovirus. When combined with other good hygiene practices, such as thorough handwashing, the risk of foodborne illnesses is further mitigated [3-5].

Conclusion

The use of sanitizers by consumers is a crucial step in reducing the risk of human norovirus contamination on mixed salads. By following proper sanitization procedures, individuals can play a pivotal role in safeguarding their health and that of their families. It is essential to choose the right sanitizer, adhere to recommended dilutions, and maintain good hygiene practices throughout the food preparation process. Through these efforts, consumers contribute to a safer and more enjoyable dining experience, free from the threat of foodborne illnesses.

Acknowledgement

None.

Conflict of Interest

None.

References

1. De Graaf, Miranda, Janko van Beek and Marion PG Koopmans. "Human norovirus transmission and evolution in a changing world." Nature Rev Microbiol 14 (2016): 421-433.

   Google Scholar, Crossref, Indexed at

2. Baert, Leen, K. Mattison, F. Loisy-Hamon and J. Harlow, et al. "Norovirus prevalence in Belgian, Canadian and French fresh produce: a threat to human health?." Int J Food Microbiol 151 (2011): 261-269.

   Google Scholar, Crossref, Indexed at

3. Manuel, Clyde S., Matthew D. Moore and Lee-Ann Jaykus. "Predicting human norovirus infectivity-Recent advances and continued challenges." Food Microbiol 76 (2018): 337-345.

   Google Scholar, Crossref, Indexed at

4. Sabrià, Aurora, Rosa M. Pintó, Albert Bosch and Rosa Bartolomé, et al. "Molecular and clinical epidemiology of norovirus outbreaks in Spain during the emergence of GII. 4 2012 variant." J Clinic Virol 60 (2014): 96-104.

   Google Scholar, Crossref, Indexed at

5. Baert, Leen, Isabelle Vandekinderen, Frank Devlieghere and Els Van Coillie, et al. "Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157: H7 on shredded iceberg lettuce and in residual wash water." J Food Protect 72 (2009): 1047-1054.

   Google Scholar, Crossref, Indexed at