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Enteric virus contamination of foods through industrial practices: a primer on intervention strategies
Hepatitis A and E viruses, rotaviruses, Norwalk-like caliciviruses, and astroviruses are among the enteric viruses known to cause food- and waterborne illness. These viruses are spread by the fecal–oral route and are a major cause of morbidity and mortality worldwide. Foods may be contaminated at an...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group
2001
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7092695/ https://www.ncbi.nlm.nih.gov/pubmed/11641770 http://dx.doi.org/10.1038/sj.jim.7000095 |
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author | Richards, G P |
author_facet | Richards, G P |
author_sort | Richards, G P |
collection | PubMed |
description | Hepatitis A and E viruses, rotaviruses, Norwalk-like caliciviruses, and astroviruses are among the enteric viruses known to cause food- and waterborne illness. These viruses are spread by the fecal–oral route and are a major cause of morbidity and mortality worldwide. Foods may be contaminated at any time pre- or post-harvest; however, many outbreaks are associated with foods handled by infected restaurant workers. Produce may be contaminated by improper irrigation or fertilization practices, by the hands of infected pickers or processors, or as the result of adulteration during any stage of handling. Outbreaks have been commonly associated with foods which are served raw or only lightly cooked, such as molluscan shellfish, fruits and vegetables, and salads or products contaminated after cooking like frosted bakery products. The farming, shellfish, processing, transportation, and restaurant industries must maintain vigilance to reduce outbreaks of enteric virus illness. Intervention strategies to enhance product safety include increased industry and consumer education; changes in industrial practices, product management, and processing technologies; worker immunizations; and the development of improved monitoring tools for the detection of enteric viruses in foods. Journal of Industrial Microbiology & Biotechnology (2001) 27, 117–125. |
format | Online Article Text |
id | pubmed-7092695 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2001 |
publisher | Nature Publishing Group |
record_format | MEDLINE/PubMed |
spelling | pubmed-70926952020-03-24 Enteric virus contamination of foods through industrial practices: a primer on intervention strategies Richards, G P J Ind Microbiol Biotechnol Article Hepatitis A and E viruses, rotaviruses, Norwalk-like caliciviruses, and astroviruses are among the enteric viruses known to cause food- and waterborne illness. These viruses are spread by the fecal–oral route and are a major cause of morbidity and mortality worldwide. Foods may be contaminated at any time pre- or post-harvest; however, many outbreaks are associated with foods handled by infected restaurant workers. Produce may be contaminated by improper irrigation or fertilization practices, by the hands of infected pickers or processors, or as the result of adulteration during any stage of handling. Outbreaks have been commonly associated with foods which are served raw or only lightly cooked, such as molluscan shellfish, fruits and vegetables, and salads or products contaminated after cooking like frosted bakery products. The farming, shellfish, processing, transportation, and restaurant industries must maintain vigilance to reduce outbreaks of enteric virus illness. Intervention strategies to enhance product safety include increased industry and consumer education; changes in industrial practices, product management, and processing technologies; worker immunizations; and the development of improved monitoring tools for the detection of enteric viruses in foods. Journal of Industrial Microbiology & Biotechnology (2001) 27, 117–125. Nature Publishing Group 2001 /pmc/articles/PMC7092695/ /pubmed/11641770 http://dx.doi.org/10.1038/sj.jim.7000095 Text en © Society for Industrial Microbiology 2001 This article is made available via the PMC Open Access Subset for unrestricted research re-use and secondary analysis in any form or by any means with acknowledgement of the original source. These permissions are granted for the duration of the World Health Organization (WHO) declaration of COVID-19 as a global pandemic. |
spellingShingle | Article Richards, G P Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title | Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title_full | Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title_fullStr | Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title_full_unstemmed | Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title_short | Enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
title_sort | enteric virus contamination of foods through industrial practices: a primer on intervention strategies |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7092695/ https://www.ncbi.nlm.nih.gov/pubmed/11641770 http://dx.doi.org/10.1038/sj.jim.7000095 |
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