Human Enteric Viruses as Causes of Foodborne Disease
نویسندگان
چکیده
منابع مشابه
Thermal Inactivation of Enteric Viruses and Bioaccumulation of Enteric Foodborne Viruses in Live Oysters (Crassostrea virginica).
Human enteric viruses are among the main causative agents of shellfish-associated outbreaks. In this study, the kinetics of viral bioaccumulation in live oysters and the heat stabilities of the predominant enteric viruses were determined both in tissue culture and in oyster tissues. A human norovirus (HuNoV) GII.4 strain, HuNoV surrogates (murine norovirus [MNV-1], Tulane virus [TV]), hepatitis...
متن کاملSpecial Features of Viruses among Foodborne Disease Agents
Cliver, D. O. 1988. Virus transmission via foods. Food Technol. 42:241-248. Viruses have emerged as causes of foodborne disease, according to data compiled by the Centers for Disease Control and Prevention. During 198387 in the United States, Norwalk virus was the fifth leading cause of foodborne disease among outbreak-associated illnesses; hepatitis A virus was the sixth; and other viruses ...
متن کاملFoodborne viruses: an emerging problem.
Several groups of viruses may infect persons after ingestion and then are shed via stool. Of these, the norovirus (NoV) and hepatitis A virus (HAV) are currently recognised as the most important human foodborne pathogens with regard to the number of outbreaks and people affected in the Western world. NoV and HAV are highly infectious and may lead to widespread outbreaks. The clinical manifestat...
متن کاملEnteric hepatitis viruses
The term “hepatitis viruses” refers to a diverse group of viruses all of which have the human liver as the primary target of replication and give rise to hepatitis or inflammation of the liver. Their replication may result in mass destruction of liver cells. Consequences include failure of the liver to fulfil basic functions such as removal of bilirubin from the circulatory blood system. Biliru...
متن کاملEnteric hepatitis viruses
Hepatitis viruses are infectious agents that can infect liver and cause inflammation. The infection triggers immune response against infected cells that leads to the destruction of hepatic cells. This destruction has two consequences: leaking ALT and AST liver enzymes which increases during the course of disease and accumulation of bilirubin- a red pigmented compound released from dead red cell...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2002
ISSN: 1541-4337,1541-4337
DOI: 10.1111/j.1541-4337.2002.tb00008.x