Viruses as a cause of foodborne diseases: a review of the literature
نویسندگان
چکیده
Viruses cause many diseases in plants, animals, and humans. They are strict intracellular parasites with cellular specificity. Viral particles can be transmitted by different routes, such as contaminated food and water. People usually get infected orally, after ingestion of products contaminated during processing or subsequent handling or preparation. This review article is focused on the most severe foodborne viruses specific for humans, of the following genera: Norovirus, Enterovirus, Hepatovirus, Astrovirus, and some others. Methods for detecting viruses in food and strategies for preventing virus transmission via food are also discussed.
منابع مشابه
Molecular approaches for detection and identification of foodborne pathogens
Foodborne pathogens comprise microorganisms such as viruses, bacteria and parasites that can be transmitted by food and affect public health worldwide. The most common viruses transmitted via food are hepatitis A virus and Norwalk-like caliciviruses. Also, the most common bacteria involved in foodborne illnesses are Campylobacter jejuni, Clostridium perfringens, Salmonella spp, Escherichia...
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