A Team of Researchers Have Discovered How Noroviruses Contaminate Fresh Produce
Human noroviruses cause more than five million cases of foodborne disease every year, more than any other pathogen including Escherichia coli and Salmonella. A team of researchers, led by North Carolina State University, have discovered how noroviruses contaminate fresh produce, such as lettuce and kale. The research team has developed surface sanitizers that reduce norovirus on food service worker gloves and food processing surfaces. Other promising approaches for the inactivation of noroviruses include gamma irradiation, high intensity pulsed light, copper surfaces, and nanomaterials. The project’s education component is also training and placing food safety virologists, armed with the skills to tackle future food safety challenges, in academia and industry.
NIFA originally published this impact in the NIFA 2015 Annual Report. Want to read about more impacts like this? Check out Fresh from the Field, a weekly bulletin showcasing transformative impacts made by grantees funded by NIFA.