Assessment of rotavirus and norovirus emitted from water spray park: QMRA, diseases burden and sensitivity analysis

Pasalari, Hasan; Akbari, Hesam; Ataei‐Pirkooh, Angila; Adibzadeh, Amir; Akbari, Hamed

doi:10.1016/j.heliyon.2022.e10957

Cited by 5 publications

(2 citation statements)

References 52 publications

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“…The risk of Norovirus GI was relatively low, and the risk of Rotavirus was relatively high. However, the risk of shellfish infection per meal was higher than the 1 × 10 −4 and 1 × 10 −6 recommended by the US Environmental Protection Agency (US EPA, Washington, DC, USA) and WHO (Geneva, Switzerland) [ 37 , 38 ]. These results indicated that there was a certain risk of infection.…”

Section: Resultsmentioning

confidence: 98%

Quantitative Risk Assessment of Five Foodborne Viruses in Shellfish Based on Multiplex qPCR

Yu,

Xu,

Chen

et al. 2023

Foods

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Foodborne diseases are currently the most critical food safety issue in the world. There are not many hazard identification and exposure assessments for foodborne viruses (Norovirus GI, GII, Hepatitis A Virus, Rotavirus, Adenovirus) in shellfish. Multiplex qPCR for the simultaneous detection of five foodborne viruses was established and used to assess infection risk based on a 1-year pathogenesis study. The sensitivity, specificity and reproducibility of the multiplex qPCR method are consistent with that of conventional qPCR, which saves more time and effort. Overall, 37.86% of shellfish samples had one or more foodborne viruses. Risk assessment formulae and matrices were used to develop risk assessments for different age groups, different seasons and different shellfish. The annual probability of contracting a foodborne virus infection from shellfish is greater than 1.6 × 10−1 for all populations, and even for infants aged 0–4 years, it is greater than 1.5 × 10−2, which is much higher than the risk thresholds recommended by WHO (10−6) and the US EPA (10−4). High risk (level IV) is associated with springtime, and medium risk (level III) is associated with Mussel consumption. This study provides a basis for the risk of foodborne viral infections in people of different ages, in different seasons, and by consuming different shellfish.

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Section: Resultsmentioning

confidence: 98%