Food-Borne Viruses-State of the Art

摘要: This chapter reviews the current knowledge of food-borne viruses and describes hurdles to better understanding ultimate prevention bacterial illnesses enteric viral infections. Rapid antigen detection assays for noroviruses (NoV) in clinical samples, such as those used rotavirus detection, are commercially available but yet do not have required sensitivity widespread use. NoVs enzyme immunoassays (EIA), offer an attractive alternative expensive technically demanding molecular assays. NoV infection causes acute-onset vomiting diarrhea, typically after incubation period 12 48 h. Symptoms include vomiting, headaches, nausea, abdominal cramps, occasionally a low-grade fever. Intestinal biopsies demonstrated that infects jejunum, causing blunting intestinal villi, vacuolation villous epithelial cells, mononucleocyte infiltration lamina propria leaving intact mucosa. Food-borne outbreaks often associated with salads, sandwiches, bakery products, other foods which handled contaminated by infected food handlers just before being served. Waterborne gastroenteritis developed countries been recreational water sewage contamination drinking water. Studies oysters shown bind specifically carbohydrate receptors related human blood group A antigens oyster intestine.