预测和预防下一个通过食物传播的病毒性疾病
1Agrifood Systems and Food Safety Division (ESF), Food and Agriculture Organization of the United Nations (FAO), Viale delle Terme di Caracalla, 00153, Rome, Italy.
Food microbiology
|April 10, 2025
概括
通过口腔传播的病毒可以导致食物传播疾病,许多病例仍未被诊断出来. 实施适当的食品卫生和安全处理实践对于预防已知和新出现的对公共健康的病毒威胁至关重要.
科学领域:
- 食品安全 食品安全
- 病毒学 病毒学
- 流行病学 流行病学
背景情况:
- 病毒是食源性疾病的重要原因,尽管许多病因仍然未知.
- 零星和未被诊断的食物传播疾病可能与未识别或新出现的病毒有关.
- 食物作为病毒传播的潜在载体,包括通常与摄入不相关的疾病.
研究的目的:
- 审查影响病毒作为重要的食物传播疾病原体出现的因素.
- 检查食物传播病毒病原体的危险特征和暴露评估.
- 讨论宿主,代理和环境在病毒性食物传播疾病传播中的作用.
主要方法:
- 对病毒性食物传播疾病的流行病学范式的审查.
- 分析有助于危害特征的因素 (例如,受体亲和力).
- 评估暴露途径,包括食品动物和食品卫生中的流行情况.
主要成果:
- 病毒的进化,农业食品系统的变化和环境的转变会增加病原性和暴露.
- 了解宿主-代理-环境相互作用是表征病毒性食物传播疾病潜力的关键.
- 预测特定的新兴病毒威胁具有挑战性,但可以识别风险因素.
结论:
- 有效的个人和食品卫生,环境卫生和安全的食品处理是必不可少的.
- 这些做法可以减轻已知的和新兴的病毒性食物传播疾病的影响.
- 积极的措施对于保护食品供应和公共卫生免受病毒危害至关重要.
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