Open AccessThe common foodborne viruses: A review
Author(s) -
Branko Velebit,
Vesna Djordjević,
Lazar Milojević,
Milijana Babić,
Nevena Grković,
Vesna Janković,
Yu.K. Yushina
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012110
Subject(s) - outbreak , transmission (telecommunications) , environmental health , hepatitis a virus , food safety , food contaminant , hepatitis a , norovirus , animal food , medicine , biology , microbiology and biotechnology , virology , hepatitis , virus , food science , electrical engineering , engineering
Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.