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Chapter 14 : Human Pathogenic Viruses in Food

Authors: Lee-Ann Jaykus1, Blanca Escudero-Abarca2
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Affiliations: 1: Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624; 2: Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624
Content Type: Monograph
Publication Year: 2010

Category: Food Microbiology; Applied and Industrial Microbiology

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Abstract:

This chapter focuses primarily on those viruses for which food-borne transmission is well documented (hepatitis A virus (HAV) and noroviruses (NoV)), and therefore, control in food production, processing, and preparation is considered relevant. General information about structural, molecular, and environmental properties of those viruses specifically implicated in food-borne illness is detailed. Three types of food commodities are usually associated with viral disease outbreaks, those being (i) molluscan shellfish contaminated during production; (ii) fresh produce items contaminated during production, harvesting, or packing; and (iii) prepared foods contaminated during preparation. Poor personal hygiene practices of infected food handlers provide the source of contamination for prepared foods. This appears to be the most important factor influencing the food-borne transmission of enteric viruses, as U.S. Centers for Disease Control and Prevention (CDC) data indicate that 50 to 95% of viral food-borne disease outbreaks are attributable to poor personal hygiene of infected food handlers. In Europe, researchers compiled data from 10 surveillance systems in the European Foodborne Virus Network, finding NoV to be the cause of >85% of all acute nonbacterial outbreaks of gastroenteritis reported between 1995 and 2000. Intrinsic and extrinsic parameters commonly used by food processors include manipulation of temperature (cooking and heating, freezing, and refrigeration), water activity, pH, gaseous environment, natural and intentionally added inhibitors, and the presence of competitive microflora. Our understanding of the importance of enteric viruses in the overall burden of food-borne disease has increased dramatically over the past 20 years.

Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14
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Human Pathogenic Viruses in Food
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Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14
/content/10.1128/9781555815936.ch14.ch14fig01
Figure 1.
Transmission routes of food-borne viruses (reprinted with permission [ ]).
10.1128/9781555815936/ch14fig1_thmb.gif
10.1128/9781555815936/ch14fig1.gif
Image of Figure 1.
Figure 1.

Transmission routes of food-borne viruses (reprinted with permission [ ]).

Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14
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Figure 2.
Representative methods for the extraction and concentration of human enteric viruses in produce (A) and oysters (B) based on protocols reported by and Jothikumar et al. (2005b), respectively.
10.1128/9781555815936/ch14fig2_thmb.gif
10.1128/9781555815936/ch14fig2.gif
Image of Figure 2.
Figure 2.

Representative methods for the extraction and concentration of human enteric viruses in produce (A) and oysters (B) based on protocols reported by and Jothikumar et al. (2005b), respectively.

Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14
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Tables

Human Pathogenic Viruses in Food
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Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14
/content/10.1128/9781555815936.ch14.ch14tab01
Table 1.
Human enteric viruses of epidemiological significance
Generic image for table
Table 1.

Human enteric viruses of epidemiological significance

Citation: Jaykus L, Escudero-Abarca B. 2010. Human Pathogenic Viruses in Food, p 218-232. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch14

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