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Control of food-borne viruses
1Enteric and Respiratory Virus Laboratory, Central Public Health Laboratory, London, UK.
British Medical Bulletin
|July 8, 2000
Summary
Two main foodborne viruses, viral gastroenteritis and hepatitis A, are transmitted via contaminated food and water. Developing sensitive detection methods is key to improving food processing and ensuring virus-free food supplies.
Area of Science:
- Food safety and public health
- Virology
- Microbiology
Background:
- Viral gastroenteritis (small round structured viruses) and hepatitis A are the primary foodborne viral infections.
- These viruses are typically person-to-person transmitted but can contaminate food and water.
- Foods act as passive vehicles for virus transfer, not replication sites.
Purpose of the Study:
- To highlight the significance of foodborne viral pathogens.
- To discuss contamination routes and implicated food types.
- To emphasize the need for advanced detection methods in food safety.
Main Methods:
- Review of existing knowledge on foodborne viral infections.
- Discussion of contamination pathways including food handlers and polluted water.
- Mention of developing Polymerase Chain Reaction (PCR) and Enzyme-Linked Immunosorbent Assay (ELISA) techniques.
Main Results:
- Foodborne viruses do not multiply in food; contamination occurs through infected handlers or polluted environments.
- Cold foods requiring extensive handling are frequently implicated in outbreaks.
- Molluscan shellfish are particularly vulnerable due to harvesting in potentially polluted waters.
Conclusions:
- Sensitive detection methods for viruses in food are crucial for public health.
- Improved food processing methods are needed to prevent virus contamination.
- Development of PCR and ELISA aids in ensuring virus-free food.