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Chapter 27 : Hepatitis A Virus in Ready-To-Eat Foods
Authors:
D. H. D’Souza1,
K. E. Kniel2,
L. Jaykus3
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Affiliations:
1: Department of Food Science and Technology, University of Tennessee-Knoxville, 2605 River Dr., Room 102 FSPB, Knoxville, TN 37996-4591;
2: Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716;
3: Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 339-A Schaub Hall, Raleigh, NC 27695-7624
Content Type: Monograph
Publication Year:
2011
Category: Applied and Industrial Microbiology; Food Microbiology
Book DOI:
10.1128/9781555817121
Chapter DOI:
10.1128/9781555817121.ch27
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Abstract:
Hepatitis A virus (HAV) outbreaks linked to poor personal hygiene of infected food handlers have been reported in association with highly handled foods such as salads, sandwiches, and bakery products. This chapter lists some of the outbreaks associated with HAV and ready-to-eat (RTE) foods. Typically, detection of viruses in foods requires sequential steps of (i) sampling, (ii) virus concentration, (iii) detection, and (iv) confirmation. Following concentration and purification of HAV from food matrices, detection of the virus can be carried out using the following assays: (i) mammalian cell culture infectivity assays; (ii) immunological methods; or (iii) nucleic acid-based molecular methods. Confirmation methods are needed during the testing of food and environmental samples in order to eliminate false positives, because nonspecific products can be amplified from the food matrix components themselves. Confirmation methods include (i) direct sequencing of amplified PCR product, (ii) restriction digestion of the amplified product, (iii) Southern hybridizations, and (iv) nested PCR. These are briefly described since they are now rarely used. Real-time approaches are now being increasingly used instead.
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
Figures
Hepatitis A Virus in Ready-To-Eat Foods
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Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27fig01
FIGURE 1.
Scheme for HAV concentration from complex foods (
Sair et al., 2002b
).
10.1128/9781555817121/f0400-01_thmb.gif
10.1128/9781555817121/f0400-01.gif
FIGURE 1.
Scheme for HAV concentration from complex foods ( Sair et al., 2002b ).
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
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Tables
Hepatitis A Virus in Ready-To-Eat Foods
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Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27tab01
TABLE 1
HAV outbreaks associated with produce and RTE foods
TABLE 1
HAV outbreaks associated with produce and RTE foods
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27tab02
TABLE 2
Processing technologies for inactivation of HAV
TABLE 2
Processing technologies for inactivation of HAV
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27tab03
TABLE 3
Viral concentration methods for RTE foodsa
TABLE 3
Viral concentration methods for RTE foodsa
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27tab04
TABLE 4
Traditional RT-PCR primers for the detection of HAV in RTE foods
TABLE 4
Traditional RT-PCR primers for the detection of HAV in RTE foods
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27
/content/10.1128/9781555817121.ch27.ch27tab05
TABLE 5
Representative real-time RT-PCR approaches for HAV detectiona
TABLE 5
Representative real-time RT-PCR approaches for HAV detectiona
Citation:
D’Souza D, Kniel K, Jaykus L.
2011.
Hepatitis A Virus in Ready-To-Eat Foods,
p 393-410.
In
Hoorfar J (ed),
Rapid Detection, Characterization, and Enumeration of Foodborne Pathogens.
ASM Press, Washington, DC.
doi: 10.1128/9781555817121.ch27