Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review

Foodborne viruses have been recognized as a growing concern to the food industry and serious public health problem. Hepatitis A virus (HAV) is responsible for majority of viral outbreaks origin worldwide, while hepatitis E (HEV) has also gaining prominence foodborne agent in last years, due its zoonotic transmission through consumption uncooked or undercooked infected meat derivatives. However, there lack scientific reports that gather all updated information about HAV HEV viruses. search articles until March 2020 was carried out, using keywords “HAV”, “HEV”, “foodborne”, “outbreak” “detection food”. reported since 1956, mainly USA, Europe recent where number increasing throughout time, nowadays it become continent with highest outbreak report. Investigation detection more recent, first detections were performed 1990s decade, most them out on seafood, first, frozen food, later. On other hand, looked detected derived from reservoir animals, such meat, sausages pate pigs wild boars. For this virus, only isolated cases small recorded, industrialized countries, genotype 3 4. Virus matrices requires special processing matrix, followed by RNA molecular techniques. HAV, real-time PCR agreed standard method food; case HEV, consensus assay not reached yet. Our investigation shows still little data prevalence frequency contamination prevalent strains, sources contamination, developing no research legislation regard. Studies these issues are needed get better understanding viruses, their maintenance potential cause diseases.