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Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen
Published on: June 3, 2018
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Foodborne viral infections.
Miren Iturriza-Gomara1, Sarah J O'Brien
1aInstitute of Infection and Global Health bNIHR Health Protection Research Unit in Gastrointestinal Infections cInstitute of Psychology, Health and Society, The Farr Institute@HeRC, University of Liverpool, Liverpool, UK.
Current Opinion in Infectious Diseases
|July 26, 2016
Summary
Foodborne viral infections are a major global health concern, primarily caused by enteric and hepatitis viruses. Effective control requires preventing fecal contamination and understanding human behavior in transmission.
Area of Science:
- Food safety
- Virology
- Public health
Background:
- Foodborne viral infections pose a significant global health burden.
- Norovirus is a leading cause of illness and death worldwide.
- Emerging and zoonotic viruses present growing foodborne transmission risks.
Purpose of the Study:
- To update on foodborne viral infections.
- To describe illness burden and etiological agents.
- To review advances in foodborne virus detection.
Main Methods:
- Review of current literature on foodborne viral pathogens.
- Analysis of epidemiological data on illness and mortality.
- Evaluation of novel virus detection technologies in food.
Main Results:
- Norovirus causes 125 million cases and 35,000 deaths globally.
- Asymptomatic food handlers contribute to up to 25% of outbreaks.
- New technologies reveal widespread viral contamination in food chains.
- Risk assessment must consider all transmission routes, not just consumption.
- Understanding human behavior is crucial for risk assessment.
Conclusions:
- Preventing food exposure to human feces is key for controlling common foodborne viruses.
- Integrated approaches considering virus characteristics, epidemiology, and human behavior are essential.
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