Foodborne viruses: understanding the risks and developing rapid surveillance and control measures

摘要: Abstract: Viruses are increasingly recognized as pathogens involved in foodborne infections. The viruses most adapted and likely to be carried this way those transmitted by the faecal-oral route. These include viral agents causing gastro-intestinal disease humans such noroviruses (NoV), but also hepatitis A virus (HAV), which, although being route, exhibit their classical clinical symptoms elsewhere body. Data from a Europe-wide study of NoV outbreaks illustrate that commonly detected all countries have sufficient diagnostic capacity undertake systematic evaluation gastro-enteritis other than for bacterial Experience with pathogen/food matrix combinations has demonstrated necessity establish sampling strategies order effective monitoring foodstuffs risk management control purposes. ultimate goal source tracing is possibility rapidly type isolates. This particularly relevant highly variable NoV, which together HAV, main target detection food.