Food-associated viruses

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Viruses that are found on food as a result of contamination ( path of infection ) are referred to as food-associated viruses (also in short, incorrectly food viruses ).

background

Food does not form a biological host for viruses, i.e. viruses cannot multiply in or on food. They can, however, contaminate them and lead to illnesses when they are eaten. Usually these are diseases of the gastrointestinal tract, but other diseases can also occur.

contamination

In most cases, food is contaminated by sick people (some of whom are symptom-free). Viruses can get into food, especially through poor hygiene after a visit to the toilet. Mussels are a special case. These filter water and can absorb existing viruses. Although these do not multiply in the mussel, they do accumulate in the digestive tract. Since z. B. Oysters are often eaten raw, this can easily lead to diseases.

Viruses often spread through food

Detection of Viruses

The PCR is the standard method for the detection of viruses in food. In many cases, real-time quantitative PCR is now preferred.

Due to the many different types of food, however, the extraction of nucleic acids is the real problem in the field of food virology. There is a wealth of different methods here, most of which are specially tailored to the output matrix.

Germany was the first country in the world to introduce an official method for the detection of noroviruses in swab samples by RT-PCR within the framework of Section 64 of the LFGB .

further reading

Web links