How long does norovirus last on surfaces
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Norovirus Persistence on Surfaces: Duration and Implications
Norovirus Longevity on Various Surfaces
Persistence on Food Contact Surfaces
Norovirus (NoV) is known for its resilience on various surfaces, including those commonly found in food preparation environments. Studies have shown that NoV can persist on surfaces such as stainless steel, Formica, and ceramic for extended periods. For instance, NoV can remain detectable on these surfaces for up to 42 days, with a gradual reduction in viral concentration over time Cook2016Escudero2012. Similarly, murine norovirus (MNV), a common surrogate for human norovirus, has been observed to maintain its infectivity on stainless steel surfaces for up to 21 days at room temperature .
Impact of Temperature on Norovirus Stability
Temperature plays a significant role in the stability of norovirus on surfaces. At room temperature, norovirus can persist for several weeks. For example, infectious feline calicivirus (FCV) and MNV were detectable for up to 7 days on stainless steel and plastic surfaces, with a gradual decline in viral titers over 70 days . However, at lower temperatures (7°C), the viruses were considerably more stable, with MNV showing no significant loss in infectivity even after 70 days . This indicates that cooler environments may prolong the persistence of norovirus on surfaces.
Norovirus on Food Items
Norovirus can also persist on food items, which poses a risk for foodborne transmission. On produce such as lettuce and berries, norovirus can remain viable for up to 2 weeks, with less than a 1-log reduction in viral concentration . Similarly, MNV and other norovirus surrogates have been shown to maintain their infectivity on blueberries and other fruits for up to 21 days at various temperatures .
Disinfection and Inactivation Methods
Effective disinfection methods are crucial for controlling norovirus on surfaces. Some chemical treatments, such as chlorine, calcium or sodium hypochlorite, and chlorine dioxide, have been shown to inactivate norovirus effectively . Physical treatments like high hydrostatic pressure, high temperatures, and UV radiation are also effective. However, certain disinfectants, including hydrogen peroxide and most ethanol-based disinfectants, are less effective at commonly used concentrations .
Conclusion
Norovirus exhibits remarkable persistence on various surfaces and food items, with its longevity influenced by factors such as surface type and temperature. Effective disinfection methods are essential to mitigate the risk of norovirus transmission in food preparation and handling environments. Understanding the persistence and inactivation of norovirus can help in developing better strategies for controlling its spread and ensuring food safety.
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