Xuchong Zhao

Human norovirus (HuNoV) is the leading cause of foodborne viral gastroenteritis worldwide, yet its persistence in foods is still commonly interpreted through a simplified framework of contamination and residual survival. Accumulating evidence indicates that HuNoV persistence in food systems may be shaped by dynamic, genotype-dependent interactions with multiple classes of candidate ligands and retention mechanisms associated with hosts, food matrices, and microbiota. This review synthesizes current advances in the molecular basis and ecological consequences of these interactions, with emphasis on canonical and non-canonical glycans, HBGA-like substances, proteinaceous ligands, and bacterial surface or matrix-associated components. Structural, biophysical, and food-model studies collectively suggest that such factors may modulate capsid engagement, tissue retention, bioaccumulation, environmental stability, and, in some experimental systems, infectivity-related outcomes in representative matrices including leafy vegetables, bivalve mollusks, and bacteria-rich food environments. This multi-ligand perspective helps explain the matrix-dependent limitations of conventional washing, depuration, disinfection, and nucleic acid-based detection, as well as the frequent disconnect between measured viral signals and actual transmission risk. By linking molecular recognition to real food scenarios, this review highlights a shift from single-receptor and single-treatment perspectives toward mechanism-informed detection, risk assessment, and intervention strategies. A more integrated understanding of virus-ligand-matrix-microbiota interactions will be essential for improving the prediction and control of HuNoV foodborne transmission.

The prevalence of norovirus in oysters poses a significant threat to food safety, necessitating a comprehensive understanding of contamination patterns. This study explores the temporal dynamics of norovirus distribution in various oyster tissues over a contamination period ranging from 6 to 96 h. Four tissues—the gill, palp, digestive gland, and stomach—were subjected to systematic monitoring using RT-qPCR for absolute quantification. Results revealed rapid norovirus detection in all tissues six hours post-contamination, with subsequent variations in detection rates. Gill and digestive gland tissues exhibited a peak in detection at 12–24 h, aligning with the oyster’s gastrointestinal circulatory system. The digestive gland, distinguished by specific enrichment and adsorption capabilities, demonstrated the highest virus concentration at 48 h. In contrast, the stomach displayed a reemergence of norovirus. Beyond 72 h, detection remained exclusive to the digestive gland, with Ct values comparable to earlier time points. At 96 h, a limited amount of norovirus was detected in the digestive gland, emphasizing the importance for timely monitoring. In addition to providing critical insights into optimal detection strategies, these findings highlight the time-related characteristics of norovirus contamination in oysters. The study identifies the digestive gland as a key target for reliable monitoring, providing valuable data to improve protocols for reducing hazards associated with oyster consumption and foodborne norovirus infections. This research contributes to the understanding of norovirus dynamics in oyster tissues and reinforces current efforts aimed at ensuring food safety and public health.