Virological analyses in collective catering outbreaks in France between 2012 and 2017

Autor: Audrey Fraisse, Catherine Hennechart-Collette, Florian Niveau, Sandra Martin-Latil, Sylvie Perelle
Přispěvatelé: Laboratoire de sécurité des aliments de Maisons-Alfort (LSAl), Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)
Jazyk: angličtina
Rok vydání: 2020
Předmět:
Abdominal pain
viruses
medicine.disease_cause
Disease Outbreaks
Foodborne Diseases
Foodborne Illnesses
MESH: Incidence
MESH: Disease Outbreaks
2. Zero hunger
0303 health sciences
Incidence
Foodborne outbreaks
Foodborne outbreak
virus diseases
Food sample
3. Good health
Diarrhea
MESH: RNA
Viral
RNA
Viral
Human norovirus
France
medicine.symptom
MESH: Genome
Viral
Water Microbiology
MESH: Norovirus
MESH: Hepatitis E virus
medicine.medical_specialty
Food Contamination
Genome
Viral
Microbiology
03 medical and health sciences
MESH: Hepatitis A virus
Hepatitis E virus
medicine
Humans
MESH: Food Microbiology
MESH: Foodborne Diseases
030304 developmental biology
MESH: Humans
Hepatitis virus A
030306 microbiology
business.industry
Public health
Norovirus
RT-qPCR
Outbreak
MESH: Food Contamination
Virology
MESH: Water Microbiology
MESH: France
Food Microbiology
Hepatitis A virus
business
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Microbiology
Food Microbiology, Elsevier, 2020, 91, pp.103546. ⟨10.1016/j.fm.2020.103546⟩
ISSN: 0740-0020
1095-9998
DOI: 10.1016/j.fm.2020.103546⟩
Popis: International audience; Enteric viruses cause the majority of foodborne illnesses and common symptoms of many foodborne illnesses include vomiting, diarrhea, abdominal pain, and fever. Among the enteric viruses, human Norovirus (NoV) and hepatitis virus (HAV and HEV) are the main viruses suspected to cause foodborne outbreaks and represent a serious public health. The study presents survey tools of viruses in a wide variety of foodstuffs and results obtained during 56 foodborne outbreaks investigation in France between 2012 and 2017. 246 suspected foods were examined for the presence of four human enteric viruses (NoV GI and NoV GII, HAV or HEV) either using methods described in the EN ISO 15216-1 or in house methods. All viral analysis of food samples were performed with the implementation of process control and an external amplification controls. Eighteen of 56 foodborne outbreaks investigated included at least one positive food sample (16/18 NoV, 1/18 HAV and 1/18 HEV). The genomic levels of four viruses detected ranged from < 102 to 107 genome copies per g or per L. This study showed the interest to develop methods for the extraction of viruses in different foodstuffs to increase the possibility to identify the association between viral illness and food consumption.
Databáze: OpenAIRE
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