Search results for "foodborne virus"
showing 5 items of 5 documents
Viability RT-qPCR to Distinguish Between HEV and HAV With Intact and Altered Capsids
2018
The hepatitis E virus (HEV) is an emerging pathogen showing a considerable increase in the number of reported cases in Europe mainly related to the ingestion of contaminated food. As with other relevant viral foodborne pathogens, real-time reverse transcriptase polymerase chain reaction (RT-qPCR) is the gold standard for HEV detection in clinical, food, and environmental samples, but these procedures cannot discriminate between inactivated and potentially infectious viruses. Thus, the aim of this study was to develop a viability PCR method to discriminate between native, heat-, and high-pressure processing (HPP)-treated HEV using the hepatitis A virus (HAV) as a cultivable surrogate. To thi…
Hepatitis E virus in lettuce and water samples: A method-comparison study
2017
The hepatitis E virus (HEV), which is an increasing cause of acute viral hepatitis in Europe, is a zoonotic virus that is mainly transmitted through contaminated water, consumption of raw or undercooked meat from pigs or wild boar, blood transfusion, and organ transplantation. Although the role of HEV transmission through contaminated produce has not been confirmed, the presence of HEV has been reported in irrigation waters and in vegetables. The present study used a World Health Organization (WHO) international standard and clinical samples to evaluate the performance characteristics of three RT-qPCR assays for detection and quantification of HEV. Two of the evaluated assays provided good …
Antiviral activity of alginate-oleic acid based coatings incorporating green tea extract on strawberries and raspberries
2018
Foodborne illnesses caused by the consumption of berries contaminated with human enteric viruses, namely human noroviruses (NoVs) and the hepatitis A virus (HAV), remain a significant food safety concern. The objective of this research was to investigate a food-grade edible coating composed of alginate/oleic and containing green tea extract (GTE) as an antiviral agent for the preservation of fresh strawberries and raspberries. Berries were stored at ambient (25 °C) temperature and refrigerated (10 °C) conditions. Initially, the effect of the pH of the film-forming dispersions (FFD) on their antioxidant and antiviral activity was analysed. Then, the physicochemical properties of edible algin…
Virus entéricos humanos en alimentos: detección y métodos de inactivación
2020
[ES] Los principales patógenos víricos que podemos adquirir ingiriendo alimentos contaminados son los norovirus, el virus de la hepatitis A y el virus de la hepatitis E que se propagan principalmente a través de la vía fecal oral. En los últimos años, la incidencia de brotes de transmisión alimentaria causados por estos patógenos ha experimentado un aumento considerable, en parte debido al comercio globalizado y a los cambios en los hábitos de consumo. Las matrices alimentarias que mayor riesgo representan para el consumidor son los moluscos bivalvos, vegetales de IV gama, frutas tipo baya y platos listos para comer. Actualmente las técnicas moleculares son las más habituales para la detecc…
Viability RT-qPCR to detect potentially infectious enteric viruses on heat-processed berries
2019
Berries have frequently been cited as causing gastroenteritis and acute hepatitis outbreaks due to enteric virus contamination, including human norovirus and hepatitis A virus (HAV). Model experiments were performed to evaluate the potential use of viability RT-qPCR to assess the thermal inactivation of norovirus genotype I (GI), GII, and HAV on raspberries, blueberries and strawberries. Initially, two viability markers, platinum chloride and propidium monoazide (PMAxx™), were compared using thermally inactivated norovirus GI and GII suspensions. The results showed better performance of PMAxx™ pretreatment in discriminating native and inactivated viruses. Thus, the pretreatment was optimize…