A food safety perspective on the interactions of enteric viruses with plants
K. KNIEL (1). (1) University of Delaware, Newark, DE, U.S.A.
Produce safety has reached a higher level by integrating the knowledge of food microbiology with that of plant pathologists in an attempt to address key issues concerning pathogen interactions with plants. While a great deal of recent research has focused on bacterial interactions, specifically with <i>E. coli</i> and <i>Salmonella</i>, human viruses are also linked to disease associated with plant commodities. Human noroviruses cause 58% of gastroenteritis with the U.S. and are suspected to be the leading cause of foodborne illness. Additionally, noroviruses account for over 50% of all foodborne illnesses transmitted by leafy greens and raw agricultural commodities. Research questions on survival, attachment, persistence and transfer of viruses to plants have been addressed with the use of norovirus surrogates like murine norovirus and Tulane virus. In general results indicate that enteric viruses persist on leafy greens, attach to leaf surfaces, hide within stomatal openings, and may be transmitted to humans on healthy plant surfaces. Efforts to better understand interactions of enteric viruses with plants have led to research questions concerning the plant immune response and how leafy greens might respond to enteric virus contamination.
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