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RESEARCH PRODUCT
Hepatitis A infections from food.
Walter RandazzoWalter RandazzoGloria Sánchezsubject
medicine.medical_specialtyvirusesFood ContaminationApplied Microbiology and BiotechnologyRisk AssessmentDisease OutbreaksFoodborne Diseases03 medical and health sciencesEnvironmental healthEpidemiologymedicinePrevalenceFood microbiologyHumans030304 developmental biologyInfectivity0303 health sciences030306 microbiologybusiness.industryfungivirus diseasesOutbreakHepatitis AGeneral Medicinebiochemical phenomena metabolism and nutritionHepatitis Amedicine.diseasedigestive system diseasesHepatitis a virusFood MicrobiologyHepatitis A virusbusinessRisk assessmentBiotechnologyFood contaminantdescription
Food contaminated by hepatitis A virus (HAV) is responsible of the 2–7% of all HAV outbreaks worldwide. This review provides a description of the HAV characteristics, its infectivity and epidemiological features. In addition, this review compiles existing original papers reporting HAV prevalence, viral titres in foodstuffs and the risk associated with food contamination. The purpose of this revision is to conduct a structured and systematic review of the published molecular procedures for HAV detection in food, including the assessment of its infectivity.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-03-10 | Journal of applied microbiologyReferences |