Occurrence of hepatitis A and E and norovirus GI and GII in ready-to-eat vegetables in Italy
| Autor: | Vito Martella, Andrea Serraino, Federica Giacometti, Marilisa Bottaro, M. N. Losio, Anna Mottola, A. Di Pinto, Valentina Terio, Enrico Pavoni, Giuseppina Tantillo |
|---|---|
| Přispěvatelé: | Terio, V, Bottaro, M., Pavoni, E., Losio, M.N., Serraino, A., Giacometti, F., Martella, V., Mottola, A., Di Pinto, A., Tantillo, G. |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Veterinary medicine Salmonella Norovirus GI Food Safety media_common.quotation_subject viruses 030106 microbiology Ready to eat Food Contamination Biology medicine.disease_cause Real-Time Polymerase Chain Reaction Green vegetable Microbiology Foodborne Diseases 03 medical and health sciences Listeria monocytogenes Hepatitis E virus Hygiene Vegetables medicine Humans Safety Risk Reliability and Quality media_common Viruse Norovirus Hepatitis A General Medicine Molecular method medicine.disease Virology 030104 developmental biology Italy Food Microbiology Hepatitis A virus Food Science |
| Zdroj: | International journal of food microbiology. 249 |
| ISSN: | 1879-3460 |
| Popis: | Fresh vegetables and their ready-to-eat (RTE) salads have become increasingly recognized as potential vehicles for foodborne diseases. The EU Reg. 1441/2007 establishes microbiological criteria for bacterial pathogens for products placed on the market during their shelf-life (i.e. Salmonella spp., Listeria monocytogenes) for pre-cut fruits and vegetables (RTE) whilst it does not address the problem of contamination by enteric viruses. In this study we investigated the contamination by hepatitis A virus (HAV), hepatitis E virus (HEV) and norovirus (NoV) in 911 ready-to-eat vegetable samples taken from products at retail in Apulia and in Lombardia. The vegetable samples were tested using validated real-time PCR (RT-qPCR) assays, ISO standardized virological methods and ISO culturing methods for bacteriological analysis. The total prevalence of HAV and HEV was 1.9% (18/911) and 0.6% (6/911), respectively. None of the samples analysed in this study was positive for NoV, Salmonella spp. or Listeria monocytogenes. The detection of HAV and HEV in RTE salads highlights a risk to consumers and the need to improve production hygiene. Appropriate implementation of hygiene procedures is required at all the steps of the RTE vegetable production chain and this should include monitoring of emerging viral pathogens. |
| Databáze: | OpenAIRE |
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