Spread of viruses through the food chain
Klein, G.
Deutsche Tierärztliche Wochenschrift 111(8): 312-314
2004
ISSN/ISBN: 0341-6593 PMID: 15469057 Document Number: 566972
Food associated viruses are responsible for a high number of infectious diseases in man, mainly gastroenteritis and hepatitis. The three most important viral agents are Noroviruses (NV; formerly known as Norwalk-like viruses), Rotavirus (RV) and Hepatitis A Virus (HAV). The number of infections in man in 2002 according to the Robert Koch Institute were 50 000, 50 000 and 1500 for NV, RV and HAV, respectively, but there was a slight decrease in 2003. The rate of foodborne infections caused by viruses can only be estimated (~20% of total cases). On the other hand, only a very small part of viral gastroenteritis can be diagnosed and notified. Besides the direct infection through contaminated food, the human to human infection is the most important source and also responsible for outbreaks. There is at the moment no routine diagnostic tool available for the detection of viruses in food because of the lack of standardized methods. For NV, one of the most important foodborne (live bivalve molluscs) viral pathogens, indicator organisms are used. There is a scientific evaluation in different member states concerning the value of bacterial indicators vs. bacteriophages. In addition to foodborne viruses (via faecal contamination present in the food chain), there are emerging zoonotic viral agents. Food may be a vector for this agents depending on the production structures (e.g. SARS or influenza).