Beyond cold chain: Exploring bacterial-viral interactions and disinfection strategies for norovirus persistence on organic lettuce under temperature fluctuations
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Updated: Sep 18, 2025

Alternative In Vitro Methods for the Determination of Viral Capsid Structural Integrity
Published on: November 16, 2017
Xinyun Chen1, Wanting Hong1, Peng Tian2
1School of Food Science & Engineering, Jiangxi Agricultural University, Nanchang, China.
Abstract:
Storage temperature and microbial interactions are critical to human norovirus transmission and food safety in fresh produce. This study examined the survival of murine norovirus (MNV-1), a surrogate of human norovirus, and co-contaminating bacteria on organic lettuce, being a significant vehicle, and its packaging materials during cold-chain transportation, focusing on temperature fluctuations and microbial interactions. Samples contaminated with Pseudomonas sp. SC006 [Histo-Blood Group Antigen (HBGA)-expressing bacteria], Escherichia coli O157:H7, and MNV-1 were exposed to 4°C, fluctuating temperatures between 4°C and 25°C, and a constant 25°C. Both bacteria showed temperature-dependent growth, proliferating faster at 25°C. MNV-1 survival varied with temperature, persisting longer at lower temperatures. HBGA-expressing bacteria increased MNV-1 survival during temperature fluctuations. Disinfection experiments using chlorine dioxide (ClO2, initial concentration of 0.03 %, pH 1.5) revealed that the interaction between MNV-1 and Pseudomonas SC006, particularly the high expression of HBGA in SEPS-SC006, protected MNV-1. Combined ClO2 (180 ppm) and ultraviolet (UV, 200 mJ/cm2) treatment effectively disinfected MNV-1, overcoming resistance from indigenous bacteria. Transmission electron microscopy (TEM) and molecular docking analysis showed MNV-1 particles binding to HBGA-like substances in SEPS-SC006, potentially enhancing viral resistance. Overall, temperature fluctuations and bacterial-viral interactions affected MNV-1 survival, and the combination of UV and ClO2 offers a promising approach for ensuring fresh produce safety throughout the food cold chain.
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