Transmission of common foodborne viruses by meat products
Abstract
The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.
Keywords:
Norovirus / hepatitis A virus / hepatitis E virus / meat / transmissionSource:
58th International Meat Industry Conference (Meatcon2015), 2015, 5, 304-307Publisher:
- Elsevier Science Bv, Amsterdam
Collections
Institution/Community
Poljoprivredni fakultetTY - CONF AU - Velebit, Branko AU - Radin, Dragoslava AU - Teodorović, Vlado PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3732 AB - The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (Meatcon2015) T1 - Transmission of common foodborne viruses by meat products EP - 307 SP - 304 VL - 5 DO - 10.1016/j.profoo.2015.09.069 ER -
@conference{ author = "Velebit, Branko and Radin, Dragoslava and Teodorović, Vlado", year = "2015", abstract = "The most common foodborne viruses are single stranded RNA viruses which are adaptable and extremely resistant to environmental stress factors. Usual routes of food contamination are via stool material by persons shedding intestinal virus, or by saliva aerosols generated by shedding persons when coughing. Contamination of meat by animal viruses occurs when good hygienic and manufacturing practice fails. Once within food, viruses cannot replicate since they require living cells for this; hence food is not sensorily altered. Preventive measures in meat processing against pathogenic bacteria frequently have poor antiviral performance, while diagnostic techniques for viruses remain problematic.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (Meatcon2015)", title = "Transmission of common foodborne viruses by meat products", pages = "307-304", volume = "5", doi = "10.1016/j.profoo.2015.09.069" }
Velebit, B., Radin, D.,& Teodorović, V.. (2015). Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015) Elsevier Science Bv, Amsterdam., 5, 304-307. https://doi.org/10.1016/j.profoo.2015.09.069
Velebit B, Radin D, Teodorović V. Transmission of common foodborne viruses by meat products. in 58th International Meat Industry Conference (Meatcon2015). 2015;5:304-307. doi:10.1016/j.profoo.2015.09.069 .
Velebit, Branko, Radin, Dragoslava, Teodorović, Vlado, "Transmission of common foodborne viruses by meat products" in 58th International Meat Industry Conference (Meatcon2015), 5 (2015):304-307, https://doi.org/10.1016/j.profoo.2015.09.069 . .