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Hepatitis A virus (HAV) in food causes 2-7% of global outbreaks. This review details HAV, its spread, and food contamination risks, focusing on molecular detection methods and infectivity.

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Area of Science:

  • Food safety
  • Virology
  • Public Health

Background:

  • Hepatitis A virus (HAV) contamination in food is a significant source of outbreaks, accounting for 2-7% globally.
  • Understanding HAV's characteristics, infectivity, and epidemiological patterns is crucial for preventing foodborne illnesses.

Purpose of the Study:

  • To systematically review molecular detection methods for HAV in food.
  • To assess the infectivity of HAV in contaminated foodstuffs.
  • To compile data on HAV prevalence and viral loads in food.

Main Methods:

  • Systematic literature review of published original papers.
  • Analysis of studies reporting HAV prevalence in food.
  • Evaluation of viral titres and infectivity data in foodstuffs.
  • Review of molecular diagnostic procedures for HAV detection.

Main Results:

  • Foodborne HAV outbreaks represent a notable percentage of global HAV incidence.
  • Significant variability exists in HAV prevalence and viral titres across different foodstuffs.
  • Existing molecular methods show varying sensitivities and specificities for HAV detection in diverse food matrices.

Conclusions:

  • Molecular detection methods are essential for identifying HAV in food.
  • Further research is needed to standardize HAV detection protocols and assess infectivity accurately.
  • Effective food safety strategies must address HAV contamination risks to mitigate public health impact.