Viruses Associated With Foodborne Infections

O’Shea, Helen; Blacklaws, Barbara; Collins, Patrick J.; McKillen, John; Fitzgerald, Rose Mary

doi:10.1016/b978-0-12-809633-8.90273-5

Cited by 27 publications

(13 citation statements)

References 91 publications

(92 reference statements)

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“…Several other viruses have been implicated in outbreaks of illness involving the same food matrices as for HuNoV and hepatitis. These include rotaviruses, adenoviruses, astroviruses, parvoviruses, polioviruses, influenza, and other common cold or flu viruses [ 104 , 105 ]. The Aichi virus is also emerging as an important foodborne virus in several parts of the world [ 106 , 107 ].…”

Section: The Most Relevant Foodborne Virusesmentioning

confidence: 99%

Inactivation of Foodborne Viruses by UV Light: A Review

Gómez‐López

Jubinville

Rodríguez-López

et al. 2021

Foods

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Viruses on some foods can be inactivated by exposure to ultraviolet (UV) light. This green technology has little impact on product quality and, thus, could be used to increase food safety. While its bactericidal effect has been studied extensively, little is known about the viricidal effect of UV on foods. The mechanism of viral inactivation by UV results mainly from an alteration of the genetic material (DNA or RNA) within the viral capsid and, to a lesser extent, by modifying major and minor viral proteins of the capsid. In this review, we examine the potential of UV treatment as a means of inactivating viruses on food processing surfaces and different foods. The most common foodborne viruses and their laboratory surrogates; further explanation on the inactivation mechanism and its efficacy in water, liquid foods, meat products, fruits, and vegetables; and the prospects for the commercial application of this technology are discussed. Lastly, we describe UV’s limitations and legislation surrounding its use. Based on our review of the literature, viral inactivation in water seems to be particularly effective. While consistent inactivation through turbid liquid food or the entire surface of irregular food matrices is more challenging, some treatments on different food matrices seem promising.

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Section: The Most Relevant Foodborne Virusesmentioning

confidence: 99%

Inactivation of Foodborne Viruses by UV Light: A Review

Gómez‐López

Jubinville

Rodríguez-López

et al. 2021

Foods

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“…Several viruses can cause foodborne illness, including meat and meat products. The most significant viruses transmitted to humans via foods comprise noroviruses, rotaviruses, adenoviruses, sap viruses, and astroviruses [20].…”

Section: Meat Borne Viral Diseasesmentioning

confidence: 99%

Meat Borne Diseases

Almashhadany¹

2021

Meat and Nutrition

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Red and white meat is a perfect, high-quality protein that comprises all of the nine essential amino acids (EAAs) that cannot be synthesized endogenously. Meat is the normal source of this vitamin, as well as other types of vitamins. Meat affords a range of significant vitamins and minerals that the human body needs, many of which are more bioavailable and easily absorbed than the nutrients found in plant sources. The nutrients in meat support the immune system, participate in the formation of muscle tissue, red blood cells (RBCs), and hormones, and warranty accurate functioning of the nervous system. These nutrients also affect the human senses of smell and taste, benefit our thyroids, and support antioxidant production. The main sources of pathogens in meat and meat products are; the animal itself; human handlers; equipment’s in contact, environmental sources, and water used in the preparation. Meat Borne Diseases, since ancient times, played a central role in public health. This chapter is divided into nine parts, part one to part eight deals with the most important pathogens that have been associated with meat borne diseases (MBDs), these include, Meat Borne Prionic Diseases; Viral Diseases; Bacterial Diseases; Protozoal Diseases; Parasitic Diseases; Fungal Diseases; Mycotoxins; Rickettsial Diseases; while the nine-part deal with the methods of meat preservation and storage.

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“…In general, encapsulated (enveloped) viruses are more resistant to ozone and other oxidants than nonenveloped viruses and vegetative bacteria due to the protective capsid lipid layer. All common foodborne viruses recognized so far belong to nonenveloped group (O'Shea et al., 2019). Murine norovirus (MNV), Tulane virus (TV), and bacteriophage MS2 are often used as surrogates for human norovirus due to lack of culture techniques for the virus (Ettayebi et al., 2016) and concerns regarding lab personnel safety.…”

Section: Microbiological Effectsmentioning

confidence: 99%