Iturriza-Gomara Miren, O'Brien Sarah J
aInstitute of Infection and Global Health bNIHR Health Protection Research Unit in Gastrointestinal Infections cInstitute of Psychology, Health and Society, The Farr Institute@HeRC, University of Liverpool, Liverpool, UK.
Curr Opin Infect Dis. 2016 Oct;29(5):495-501. doi: 10.1097/QCO.0000000000000299.
The aim of the study was to provide an update on foodborne viral infections describing illness burden, the main aetiological agents (enteric viruses, hepatitis viruses and emerging and zoonotic viruses) and advances in virus detection in foods.
Norovirus (NoV) is the most common viral foodborne pathogen globally (125 million cases and 35 000 deaths). The role of the asymptomatic food handlers in contributing to NoV outbreaks is becoming increasingly clear, with up to one-quarter of outbreaks attributable to them. Handwashing with soap and water remains the best method for removing NoV from fingers. Risk assessment for transmission of emerging viruses through the food chain should include consideration of all means by which food could post a hazard, that is not just consumption. New technologies have demonstrated the widespread nature of viral contamination in the food chain, but this does not necessarily correlate with the risk of disease. Finally, understanding people's knowledge and behaviour is just as important as understanding virus characteristics and epidemiology when assessing risks of foodborne transmission.
The predominant viruses transmitted through food tend to be those for which humans are the natural hosts, so that effective control measures need to prevent exposure of foods to human faeces.
本研究旨在提供食源性病毒感染的最新情况，描述疾病负担、主要病原体（肠道病毒、肝炎病毒以及新出现的人畜共患病毒）和食品中病毒检测的进展。
诺如病毒（NoV）是全球最常见的食源性病毒病原体（1.25亿例病例和3.5万例死亡）。无症状食品处理人员在诺如病毒暴发中的作用日益明显，高达四分之一的暴发可归因于他们。用肥皂和水洗手仍然是从手指上去除诺如病毒的最佳方法。对新兴病毒通过食物链传播进行风险评估时，应考虑食品可能构成危害的所有途径，即不仅仅是食用。新技术已证明病毒污染在食物链中广泛存在，但这不一定与疾病风险相关。最后，在评估食源性传播风险时，了解人们的知识和行为与了解病毒特征和流行病学同样重要。
通过食物传播的主要病毒往往是那些以人类为天然宿主的病毒，因此有效的控制措施需要防止食品接触人类粪便。
