scholarly journals Viruses in food products

2021 ◽  
Vol 23 (103) ◽  
pp. 15-20
Author(s):  
O. S. Kalinina
Keyword(s):  
Influenza A ◽  
Meat Products ◽  
Food Products ◽  
Human Infection ◽  
Food Contaminants ◽  
Rotavirus A ◽  
Industrial Processing ◽  
Influenza A H1n1 ◽  
The Family ◽  
Contaminated Food

Data on viral food contaminants that are actually or potentially capable of realizing the food route of infection are presented. The main sources of infection of food with viruses are named: human waste / faeces, contaminated food processing facilities, animals-carriers of zooanthroponotic infections. The groups of viruses transmitted through food are characterized: 1) gastroenteritis pathogens – Sapporo and Norwalk viruses from the family Caliciviridae; Rotavirus A from the family Reoviridae; Mammastroviruses 1, 6, 8 and 9 from the family Astroviridae; Human mastadenovirus F from the family Adenoviridae; Aichivirus A from the family Picornaviridae; 2) Hepatovirus A from the family Picornaviridae and Orthohepevirus A from the family Hepeviridae (with replication in the liver); 3) viruses with replication in the human intestine, which after generalization of the infection affect the CNS – Еnteroviruses B and C from the family Picornaviridae. The stability and survival time of viruses in the environment and food are shown. The main ways of transmission of viruses that are able to enter the human body through infected foods are considered. Influenza A (H1N1) virus has been identified as a possible contaminant in pork and chicken, which without heat treatment can pose a potential risk of human infection. The ability of classical and African swine fever pathogens to remain viable after industrial processing of meat or raw meat has been shown. Families of viruses whose zoopathogenic representatives can contaminate meat products (beef, pork, chicken) are named: Parvoviridae, Anelloviridae, Circoviridae, Polyomaviridae, Smacoviridae. To determine the possible latent infection of people with these viruses, it is necessary to test sera for the presence of specific antibodies. The detection of gyroviruses of the family Anelloviridae and huchismacoviruses of the family Smacoviridae in human faeces may be due to the consumption of infected chicken meat. Data on extraction and concentration methods and methods of virus detection in contaminated food products: PCR (reverse transcription and real-time), ELISA, IСA, electron microscopy, virus isolation in transplanted cell cultures with subsequent identification in serological reactions, NR, IFА, ELISA) or PCR.

scholarly journals Investigation of the first cases of human-to-human infection with the new swine-origin influenza A (H1N1) virus in Canada

2009 ◽  
Vol 181 (3-4) ◽  
pp. 159-163 ◽  
Author(s):  
J. Cutler ◽  
E. Schleihauf ◽  
T. F. Hatchette ◽  
B. Billard ◽  
G. Watson-Creed ◽  
...  
Keyword(s):  
Influenza A ◽  
H1n1 Virus ◽  
Human Infection ◽  
Influenza A H1n1

scholarly journals Human Infection with Eurasian Avian-like Influenza A(H1N1) Virus, China

2013 ◽  
Vol 19 (10) ◽  
pp. 1709-1711 ◽  
Author(s):  
Da-Yan Wang ◽  
Shun-Xiang Qi ◽  
Xi-Yan Li ◽  
Jun-Feng Guo ◽  
Min-Ju Tan ◽  
...  
Keyword(s):  
Influenza A ◽  
H1n1 Virus ◽  
Human Infection ◽  
Influenza A H1n1

scholarly journals Virological and serological study of human infection with swine influenza A H1N1 virus in China

Virology ◽  
2013 ◽  
Vol 446 (1-2) ◽  
pp. 49-55 ◽  
Author(s):  
Rongqiang Zu ◽  
Libo Dong ◽  
Xian Qi ◽  
Dayan Wang ◽  
Shumei Zou ◽  
...  
Keyword(s):  
Influenza A ◽  
H1n1 Virus ◽  
Swine Influenza ◽  
Human Infection ◽  
Serological Study ◽  
Influenza A H1n1

scholarly journals Salmonella isolated from humans, animals and other sources in Canada, 1983–92

1997 ◽  
Vol 119 (1) ◽  
pp. 15-23 ◽  
Author(s):  
R. KHAKHRIA ◽  
D. WOODWARD ◽  
W. M. JOHNSON ◽  
C. POPPE
Keyword(s):  
Phage Type ◽  
Food Products ◽  
Salmonella Typhi ◽  
Human Infection ◽  
Downward Trend ◽  
The Third ◽  
Bacteriophage Typing ◽  
Review Period ◽  
Contaminated Food ◽  
Salmonella Serovars

A total of 89760 human and 22551 non-human isolates of salmonella were serotyped in Canada during the period 1983–92. There were 2180 reported outbreaks associated with 10065 cases during the 10-year period. The most common salmonella serovars isolated from human and non-human sources were S. typhimurium and S. hadar. The third and fourth most common serovars from human sources were S. enteritidis and S. heidelberg, respectively, and from non-human sources they were S. heidelberg and S. infantis. The number of S. typhimurium isolations from human and non-human sources showed a downward trend over the 10-year period. A total of 222 outbreaks of S. typhimurium associated with 1622 cases occurred. The S. hadar isolations from human and non-human sources reached a peak during the years 1987–90 and declined thereafter. The number of human isolates of S. enteritidis increased until 1985 and fluctuated at a level of 8·3–12·8% of all human isolates thereafter. Seventy-three outbreaks of S. enteritidis infection associated with 568 cases occurred. More than 50% of the S. enteritidis infections in humans were caused by phage type (PT) 8. During the review period, infections caused by PT4 were less common and were almost exclusively found in people who had travelled abroad. The annual isolation rates of S. heidelberg from human and non-human sources increased steadily during the period. Bacteriophage typing of serovars from outbreaks showed that contaminated food products of poultry and bovine origin were common sources of human infection. Salmonella typhi was identified as the cause of 43 small outbreaks affecting 116 persons.

Behavioural response in educated young adults towards influenza A(H1N1)pdm09

2014 ◽  
Vol 143 (9) ◽  
pp. 1846-1857
Author(s):  
S. C. CHEN ◽  
N. H. HSIEH ◽  
S. H. YOU ◽  
C. H. WANG ◽  
C. M. LIAO
Keyword(s):  
Behaviour Change ◽  
Influenza A ◽  
Transmission Rate ◽  
Influenza Infection ◽  
Age Groups ◽  
Human Infection ◽  
Control Measures ◽  
Influential Factor ◽  
Influenza A H1n1 ◽  
Contact Behaviour

SUMMARYThe purpose of this paper was to determine how contact behaviour change influences the indoor transmission of influenza A(H1N1)pdm09 among school children. We incorporated transmission rate matrices constructed from questionnaire responses into an epidemiological model to simulate contact behaviour change during an influenza epidemic. We constructed a dose–response model describing the relationships between contact rate, viral load, and respiratory symptom scores using published experimental human infection data for A(H1N1)pdm09. Findings showed that that mean numbers of contacts were 5·66 ± 6·23 and 1·96 ± 2·76 d−1in the 13–19 and 40–59 years age groups, respectively. We found that the basic reproduction number (R0) was <1 during weekends in pandemic periods, implying that school closures or class suspensions are probably an effective social distancing policy to control pandemic influenza transmission. We conclude that human contact behaviour change is a potentially influential factor on influenza infection rates. For substantiation of this effect, we recommend a future study with more comprehensive control measures.

Recalls of Foods due to Microbial Contamination Classified by the Canadian Food Inspection Agency, 2000 to 2017

2019 ◽  
Vol 82 (11) ◽  
pp. 1901-1908
Author(s):  
ADRIAN HEROD ◽  
LAWRENCE GOODRIDGE ◽  
JOHN ROHDE
Keyword(s):  
Microbial Contamination ◽  
Meat Products ◽  
Food Products ◽  
Food Inspection ◽  
Inspection Agency ◽  
Contaminated Food ◽  
Seafood Products ◽  
Edible Seeds ◽  
Canadian Food Inspection Agency ◽  
Food Recalls

ABSTRACT Recall of microbial-contaminated food products is an important intervention in preventing the transmission of foodborne illness. Here, we summarize the number and nature of foods recalled as a result of microbial contamination, classified by the Canadian Food Inspection Agency, for the period 1 January 2000 through 31 December 2017. A total of 10,432 food products were recalled from 2,094 recall events in Canada because of microbial contamination during this period. The meat, meat products and poultry category, followed by fishery and seafood products and nuts and edible seeds, contained the food products most commonly associated with microbial contamination. Most microbial-contaminated food products reported were recalled because of the presence bacterial pathogens. Salmonella contamination was responsible for the largest number of recall events, whereas Listeria monocytogenes contamination accounted for the greatest number of food products recalled because of microbial contamination. L. monocytogenes contamination was also most commonly associated with major food recall events, although records may be inflated because of an invested effort to prevent future L. monocytogenes outbreaks following a 2008 deli meat recall. The findings and data we present in this study will support future surveillance and analysis of microbial-contaminated food recalls in Canada.

scholarly journals Thermal Inactivation of Infectious Hepatitis E Virus in Experimentally Contaminated Food

2012 ◽  
Vol 78 (15) ◽  
pp. 5153-5159 ◽  
Author(s):  
Elodie Barnaud ◽  
Sophie Rogée ◽  
Pascal Garry ◽  
Nicolas Rose ◽  
Nicole Pavio
Keyword(s):  
Hepatitis E Virus ◽  
Thermal Inactivation ◽  
Food Products ◽  
Hepatitis E ◽  
Infectious Hepatitis ◽  
Industrial Processing ◽  
Pork Products ◽  
Contaminated Food ◽  
Few Data

ABSTRACTHepatitis E virus (HEV) infection of zoonotic origin is an emerging concern in industrialized countries. In the past few years, several cases of zoonotic hepatitis E have been identified and the consumption of food products derived from pork liver have been associated with clusters of human cases. More specifically, raw or undercooked pork products have been incriminated. Few data on the effect of heating on HEV inactivation in food products are available. In the present study, the various times and temperatures that are used during industrial processing of pork products were applied to experimentally contaminated food preparations. After treatment, the presence of residual infectious virus particles was investigated using real-time reverse transcription-PCR and anin vivoexperimental model in pigs. Results show that heating the food to an internal temperature of 71°C for 20 min is necessary to completely inactivate HEV. These results are very important for determining processing methods to ensure food safety in regard to food-borne hepatitis E.

scholarly journals Human Infection from Avian-like Influenza A (H1N1) Viruses in Pigs, China

2012 ◽  
Vol 18 (7) ◽  
pp. 1144-1146 ◽  
Author(s):  
Huanliang Yang ◽  
Chuanling Qiao ◽  
Xu Tang ◽  
Yan Chen ◽  
Xiaoguang Xin ◽  
...  
Keyword(s):  
Influenza A ◽  
Human Infection ◽  
Influenza A H1n1

scholarly journals Incidencia, características y medidas aplicadas en pacientes con gripe A (H1N1) en el contexto hospitalario durante el periodo 2016-2018

2021 ◽  
Vol 20 (3) ◽  
pp. 162-179
Author(s):  
Marina Ignacio Torres ◽  
Ana Hornero López ◽  
Emilio Jimenez Martinez ◽  
Jordi Adamuz
Keyword(s):  
Influenza A Virus ◽  
Influenza A ◽  
Virus Detection ◽  
Human Infection ◽  
Public Hospitals ◽  
Influenza A H1n1 ◽  
Epidemic Period ◽  
High Incidence ◽  
Respiratory Pathology ◽  
Seasonal Epidemics

Introducción: El virus de la gripe ocasiona anualmente epidemias estacionales con amplia extensión mundial y se estima que entre el 5 y el 20% de la población padece gripe cada año. En abril de 2009 se confirmaron los primeros casos de infección humana causados por un nuevo virus de la gripe A (H1N1). Objetivo y Método: En el período de epidemia (semana 40-20) del 2016-2018 se realizó un estudio observacional descriptivo prospectivo multicéntrico en dos hospitales públicos del área metropolitana sur de Barcelona con el objetivo de determinar la incidencia de pacientes positivos en gripe A (H1N1), así como las características demográficas y clínico-evolutivas de estos pacientes, la temporalidad en la detección del virus y medidas aplicadas por control de la infección.Resultados: Los resultados del presente trabajo indican que la incidencia acumulada de Gripe A durante el periodo de estudio fue de 233,68 casos por cada 100.000 habitantes. Casi el 90% de los pacientes padecía antecedentes patológicos siendo los más prevalentes la patología cardíaca y respiratoria. Además, el 40% de los pacientes hospitalizados presentó complicaciones, principalmente la neumonía. El tratamiento y días de aislamiento fueron según los estándares recomendados. Conclusión: Estos hallazgos muestran la elevada incidencia de gripe A, así como los beneficios de que los equipos de control de la infección realicen el seguimiento del cumplimiento del tratamiento y medidas para evitar la transmisión. Introduction:The influenza virus causes seasonal epidemics worldwide and it is estimated that between 5 and 20% of the population suffers from influenza each year. The first cases of human infection caused by a new influenza A virus (H1N1) were confirmed in April 2009.Objective and Method: In the epidemic period (week 40-20) of 2016-2018, a multicenter prospective descriptive observational study was carried out in two public hospitals in the southern metropolitan area of Barcelona in order to determine the incidence of positive patients in influenza A (H1N1), as well as the demographic and clinical-evolutionary characteristics of these patients, the timing of virus detection and measures applied for infection control.Results: The results of the present work indicate that the cumulative incidence of Influenza A during the study period was 233,68 per 100,000 inhabitants. Almost 90% of the patients had an underlying chronic condition, mostly heart disease and respiratory pathology. Furthermore, 40% of the patients presented complications, mainly pneumonia. Treatment and days of isolation were according to standard recommendations. Conclusion: These findings show the high incidence of influenza A virus (N1H1) as well as the benefits that apports the infection control teams surveillance, monitoring the compliance with treatment and days of measures to avoid the transmission.

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