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Enteric Viruses (enteric + viruse)
Kinds of Enteric Viruses Selected AbstractsHuman Enteric Viruses as Causes of Foodborne DiseaseCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2002A. I. Sair ABSTRACT Recent epidemiological evidence indicates that enteric viruses are the leading cause of foodborne disease in the U.S.A. and, indeed, worldwide. Certainly, advances in epidemiology and molecular biology have improved the ability to study this previously elusive group of foodborne pathogens. The purpose of this article is to review the agents, transmission routes, epidemiology, persistence, diagnosis, and detection of foodborne viruses and their diseases, with specific reference to the role that contemporary technologies have had in improving our understanding of this important group of emerging foodborne pathogens. [source] Human enteric viruses in groundwater indicate offshore transport of human sewage to coral reefs of the Upper Florida KeysENVIRONMENTAL MICROBIOLOGY, Issue 4 2010J. Carrie Futch Summary To address the issue of human sewage reaching corals along the main reef of the Florida Keys, samples were collected from surface water, groundwater and coral [surface mucopolysaccharide layers (SML)] along a 10 km transect near Key Largo, FL. Samples were collected semi-annually between July 2003 and September 2005 and processed for faecal indicator bacteria (faecal coliform bacteria, enterococci and Clostridium perfringens) and human-specific enteric viruses (enterovirus RNA and adenovirus DNA) by (RT)-nested polymerase chain reaction. Faecal indicator bacteria concentrations were generally higher nearshore and in the coral SML. Enteric viruses were evenly distributed across the transect stations. Adenoviruses were detected in 37 of 75 samples collected (49.3%) whereas enteroviruses were only found in 8 of 75 samples (10.7%). Both viruses were detected twice as frequently in coral compared with surface water or groundwater. Offshore, viruses were most likely to be found in groundwater, especially during the wet summer season. These data suggest that polluted groundwater may be moving to the outer reef environment in the Florida Keys. [source] Survival of human enteric viruses in the environment and foodFEMS MICROBIOLOGY REVIEWS, Issue 4 2004Artur Rze Abstract Human enteric pathogenic viruses can enter the environment through discharge of waste materials from infected persons, and be transmitted back to susceptible persons to continue the cycle of disease. Contamination of food with viruses may also promote disease outbreaks. A number of studies have investigated the survival characteristics of several enteric viruses in various environments and foodstuffs, to help explain the transmissibility of these pathogens. This review deals with published work on enteric virus survival on fomites, and in waters, soil, and foods; the results of these studies have illustrated the robust survival of viruses in these environments. Much information is lacking, however, especially for foodstuffs and soils, and no detailed information is available concerning the survival of noroviruses, the most significant foodborne type. [source] Detection of human sapovirus by real-time reverse transcription-polymerase chain reactionJOURNAL OF MEDICAL VIROLOGY, Issue 10 2006Tomoichiro Oka Abstract Sapovirus (SaV) is an agent of gastroenteritis for humans and swine, and is divided into five distinct genogroups (GI,GV) based on its capsid gene sequences. Typical methods of SaV detection include electron microscopy (EM), enzyme-linked immunosorbent assay (ELISA), and reverse transcription-polymerase chain reaction (RT-PCR). A novel TaqMan-based real-time RT-PCR assay was developed that is sensitive and has the ability to detect the broad range of genetically diverse human SaV strains. A nucleotide alignment of 10 full-length SaV genome sequences was subjected to similarity plot analysis, which indicated that the most conserved site was the polymerase-capsid junction in open reading frame 1 (ORF1). Based on multiple alignments of the 27 available sequences encoding this junction, we designed sets of primers and TaqMan MGB probes that detect human SaV GI, GII, GIV, and GV sequences in a single tube. The reactivity was confirmed with SaV GI, GII, GIV, and GV control plasmids, and the efficiency ranged from 2.5,×,107 to 2.5,×,101 copies per tube. Analysis using clinical stool specimens revealed that the present system was capable of detecting SaV GI, GII, GIV, and GV sequences, and no cross-reactivity was observed against other enteric viruses, including norovirus (NoV), rotavirus, astrovirus, and adenovirus. This is the first real-time RT-PCR system that could detect all genogroups of human sapoviruses. J. Med. Virol. 78:1347,1353, 2006. © 2006 Wiley-Liss, Inc. [source] Zirconium hydroxide effectively immobilizes and concentrates human enteric virusesLETTERS IN APPLIED MICROBIOLOGY, Issue 5 2002D.H. D'Souza Background: Detection of human enteric viruses in foods and environmental samples requires concentration of viruses from complex matrices before application of molecular or cultural methods. Previous studies have described the use of zirconium hydroxide to concentrate bacteria from clinical, environmental, and food samples. Aims: Our study describes the application of zirconium hydroxide to concentrate human enteric viruses. Methods: Poliovirus type 1, hepatitis A virus (HAV) strain HM-175, and Norwalk virus (NV) were used as models. Virus recovery was evaluated both as loss to discarded supernatants and as recovery in the precipitated pellets. Results: Poliovirus type 1, based on the plaque assay recoveries, ranged from 16 to 59% with minimal loss to the supernatant (1,5%). For both HAV and NV, RT-PCR amplicons of appropriate sizes were detected and confirmed in the pellet fraction with no visible amplicons from the supernatant. Significance and Impact of the Study: This rapid and inexpensive method shows promise as an alternative means to concentrate enteric viruses. [source] Viral Inactivation in Foods: A Review of Traditional and Novel Food-Processing TechnologiesCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2010Kirsten A. Hirneisen ABSTRACT:, Over one-half of foodborne illnesses are believed to be viral in origin. The ability of viruses to persist in the environment and foods, coupled with low infectious doses, allows even a small amount of contamination to cause serious problems. An increased incidence of foodborne illnesses and consumer demand for fresh, convenient, and safe foods have prompted research into alternative food-processing technologies. This review focuses on viral inactivation by both traditional processing technologies such as use of antimicrobial agents and the application of heat, and also novel processing technologies including high-pressure processing, ultraviolet- and gamma-irradiation, and pulsed electric fields. These industrially applicable control measures will be discussed in relation to the 2 most common causes of foodborne viral illnesses, hepatitis A virus and human noroviruses. Other enteric viruses, including adenoviruses, rotaviruses, aichi virus, and laboratory and industrial viral surrogates such as feline caliciviruses, murine noroviruses, bacteriophage MS2 and ,X174, and virus-like particles are also discussed. The basis of each technology, inactivation efficacy, proposed mechanisms of viral inactivation, factors affecting viral inactivation, and applicability to the food industry with a focus on ready-to-eat foods, produce, and shellfish, are all featured in this review. [source] Human Enteric Viruses as Causes of Foodborne DiseaseCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2002A. I. Sair ABSTRACT Recent epidemiological evidence indicates that enteric viruses are the leading cause of foodborne disease in the U.S.A. and, indeed, worldwide. Certainly, advances in epidemiology and molecular biology have improved the ability to study this previously elusive group of foodborne pathogens. The purpose of this article is to review the agents, transmission routes, epidemiology, persistence, diagnosis, and detection of foodborne viruses and their diseases, with specific reference to the role that contemporary technologies have had in improving our understanding of this important group of emerging foodborne pathogens. [source] | ||||||||||