Anadolu Bil Meslek Yüksekokulu Dergisi

Yazarlar: Farouk GHALYOUN, Ayla Ünver ALÇAY

Konular:Sağlık Bilimleri ve Hizmetleri

Anahtar Kelimeler:Gıda kaynaklı viruslar,Enterik viruslar,Virus kontaminasyonu

Özet: Foodborne enteric viruses which may cause diarrhea, gastroenteritis and in some cases severe acute disease and even death (especially amongst children, elderly and immune compromised individuals) are considered one of the main health risks worldwide. Noroviruses are the major group identified in food-borne outbreaks of gastroenteritis, but other humanderived and possibly animal-derived viruses can also be transmitted via food. Given the recent recognition of the significance of viruses in food-borne disease and the development of methods for virus detection, it appears that food virology as a field is poised to rapidly grow in the coming years. In this article information will be given about some of the most important foodborne viruses (Hepatitis A virus (HAV), Norovirus, Rotavirus, Adenovirus, Enterovirus and Astrovirus) and their characteristics. Furthermore, the viruses' main transmission routes will also be discussed.

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