Virusi - aktuelni alimentarni patogeni
Viruses - Current foodborne pathogens
Authors
Dimitrijević, MirjanaIlić, Nevena
Karabasil, Nedjeljko
Teodorović, Vlado
Vasilev, Dragan
Vučinić, Snežana
Laušević, Dejan
Article (Published version)
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Virusne infekcije prenosive hranom sve se češće javljaju u mnogim delovima
sveta. Procena realne zastupljenosti virusnih bolesti koje se prenose putem hrane
otežana je usled neprijavljivanja infekcija i nepostojanja sveobuhvatnih sistema
za nadzor. Nekoliko grupa virusa može izazvati oboljenje ljudi nakon konzumacije
kontaminirane hrane. Na osnovu simptoma infekcije, mogu se razvrstati na: one
koji izazivaju gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirusi, Adenovirusi
i Sapovirusi), zatim one koji iz creva migriraju u jetru i uzokuju hepatitis (Hepatitis
A-HAV i Hepatitis E-HEV) i virusi koji se umnožavaju u crevima, a do bolesti
dovode jedino ako migriraju u druge organe, na primer u centralni nervni sistem
(Enterovirusi). Trenutno najznačajniji alimentarni patogeni su Norovirus (NoV) i
Hepatitis A virus (HAV). Svi pomenuti virusi se šire fekalnom kontaminacijom, ali i
direktnim kontaktom ili transmisijom virusnih čestica putem aerosola. Hrana može
biti primarno... kontaminirana virusom ili naknadno tokom čitavog lanca hrane. Virusi
se u njoj ne razmnožavaju, ali mogu opstati duži vremenski period ili u samoj hrani,
ili kao infektivne čestice u okruženju. Danas dostupna Real Time RT-PCR metoda je
glavna tehnika detekcije virusa u hrani, vodi i drugim uzorcima. Kao preventivne i
kontrolne mere u sprečavanju virusnih infekcija preko hrane preporučiju se: podizanje
svesti rukovaoca hranom; standardizacija metoda za detekciju virusa u hrani; razvoj
laboratorijski baziranog nadzora za otkrivanje izvora epidemije u ranoj fazi, kao i
naglašavanje značaja razmatranja virusa u integrisanim sistemima za bezbednost
hrane (GHP, GMP, HACCP). Osim toga, naglašava se i značaj uvođenja monitoringa
virusa u hrani, u cilju poboljšanja zaštite javnog zdravlja.
Foodborne viruses are becoming more frequent, in many parts of the world. The
presence of foodborne viruses is not real, because of the low number of reported
infections, the lack of comprehensive system for monitoring. Several groups
of viruses, after consumption of contaminated food, can cause human disease.
Based on symptoms of an infection, viruses can be classified into: those that cause
gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirus, Adenovirus and Sapovirus),
those that migrate from the intestine to the liver and cause hepatitis (Hepatitis A-HAV
i Hepatitis E-HEV), and viruses which multiply in the intestine, migrate to other
organs, for example in the central nervous system (Enterovirus) and cause disease.
Currently, the most important foodborne pathogens are Norovirus and hepatitis A
virus. All viruses are transmitted by fecal contamination, but also by direct contact
or viral particles in aerosol. The food can be contaminated with virus directly, or
thr...oughout the food chain. Viruses can’t reproduce in food, but can survive long time
in food, or as infectious particles in the environment. Real Time RT-PCR method is the
main technique for detection of norovirus in food. Preventive and control measures
recommended: raising awareness of food handlers; standardization of methods for
virus detection; development laboratories to discover the origin of the epidemic in
the early stages,emphasizes the importance of the virus in integrated systems for
food safety (GHP, GMP, HACCP). In addition, work on the introduction of monitoring of
viruses in food, in order to improve the protection of public health.
Keywords:
virusi / bezbednost hrane / kontrolne mere / viruses / food safety / control measuresSource:
Veterinarski žurnal Republike Srpske, 2017, 17, 1, 37-55Publisher:
- Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“
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Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Dimitrijević, Mirjana AU - Ilić, Nevena AU - Karabasil, Nedjeljko AU - Teodorović, Vlado AU - Vasilev, Dragan AU - Vučinić, Snežana AU - Laušević, Dejan PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2153 AB - Virusne infekcije prenosive hranom sve se češće javljaju u mnogim delovima sveta. Procena realne zastupljenosti virusnih bolesti koje se prenose putem hrane otežana je usled neprijavljivanja infekcija i nepostojanja sveobuhvatnih sistema za nadzor. Nekoliko grupa virusa može izazvati oboljenje ljudi nakon konzumacije kontaminirane hrane. Na osnovu simptoma infekcije, mogu se razvrstati na: one koji izazivaju gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirusi, Adenovirusi i Sapovirusi), zatim one koji iz creva migriraju u jetru i uzokuju hepatitis (Hepatitis A-HAV i Hepatitis E-HEV) i virusi koji se umnožavaju u crevima, a do bolesti dovode jedino ako migriraju u druge organe, na primer u centralni nervni sistem (Enterovirusi). Trenutno najznačajniji alimentarni patogeni su Norovirus (NoV) i Hepatitis A virus (HAV). Svi pomenuti virusi se šire fekalnom kontaminacijom, ali i direktnim kontaktom ili transmisijom virusnih čestica putem aerosola. Hrana može biti primarno kontaminirana virusom ili naknadno tokom čitavog lanca hrane. Virusi se u njoj ne razmnožavaju, ali mogu opstati duži vremenski period ili u samoj hrani, ili kao infektivne čestice u okruženju. Danas dostupna Real Time RT-PCR metoda je glavna tehnika detekcije virusa u hrani, vodi i drugim uzorcima. Kao preventivne i kontrolne mere u sprečavanju virusnih infekcija preko hrane preporučiju se: podizanje svesti rukovaoca hranom; standardizacija metoda za detekciju virusa u hrani; razvoj laboratorijski baziranog nadzora za otkrivanje izvora epidemije u ranoj fazi, kao i naglašavanje značaja razmatranja virusa u integrisanim sistemima za bezbednost hrane (GHP, GMP, HACCP). Osim toga, naglašava se i značaj uvođenja monitoringa virusa u hrani, u cilju poboljšanja zaštite javnog zdravlja. AB - Foodborne viruses are becoming more frequent, in many parts of the world. The presence of foodborne viruses is not real, because of the low number of reported infections, the lack of comprehensive system for monitoring. Several groups of viruses, after consumption of contaminated food, can cause human disease. Based on symptoms of an infection, viruses can be classified into: those that cause gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirus, Adenovirus and Sapovirus), those that migrate from the intestine to the liver and cause hepatitis (Hepatitis A-HAV i Hepatitis E-HEV), and viruses which multiply in the intestine, migrate to other organs, for example in the central nervous system (Enterovirus) and cause disease. Currently, the most important foodborne pathogens are Norovirus and hepatitis A virus. All viruses are transmitted by fecal contamination, but also by direct contact or viral particles in aerosol. The food can be contaminated with virus directly, or throughout the food chain. Viruses can’t reproduce in food, but can survive long time in food, or as infectious particles in the environment. Real Time RT-PCR method is the main technique for detection of norovirus in food. Preventive and control measures recommended: raising awareness of food handlers; standardization of methods for virus detection; development laboratories to discover the origin of the epidemic in the early stages,emphasizes the importance of the virus in integrated systems for food safety (GHP, GMP, HACCP). In addition, work on the introduction of monitoring of viruses in food, in order to improve the protection of public health. PB - Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“ T2 - Veterinarski žurnal Republike Srpske T1 - Virusi - aktuelni alimentarni patogeni T1 - Viruses - Current foodborne pathogens VL - 17 IS - 1 SP - 37 EP - 55 DO - 10.7251/VETJ1701037D ER -
@article{ author = "Dimitrijević, Mirjana and Ilić, Nevena and Karabasil, Nedjeljko and Teodorović, Vlado and Vasilev, Dragan and Vučinić, Snežana and Laušević, Dejan", year = "2017", abstract = "Virusne infekcije prenosive hranom sve se češće javljaju u mnogim delovima sveta. Procena realne zastupljenosti virusnih bolesti koje se prenose putem hrane otežana je usled neprijavljivanja infekcija i nepostojanja sveobuhvatnih sistema za nadzor. Nekoliko grupa virusa može izazvati oboljenje ljudi nakon konzumacije kontaminirane hrane. Na osnovu simptoma infekcije, mogu se razvrstati na: one koji izazivaju gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirusi, Adenovirusi i Sapovirusi), zatim one koji iz creva migriraju u jetru i uzokuju hepatitis (Hepatitis A-HAV i Hepatitis E-HEV) i virusi koji se umnožavaju u crevima, a do bolesti dovode jedino ako migriraju u druge organe, na primer u centralni nervni sistem (Enterovirusi). Trenutno najznačajniji alimentarni patogeni su Norovirus (NoV) i Hepatitis A virus (HAV). Svi pomenuti virusi se šire fekalnom kontaminacijom, ali i direktnim kontaktom ili transmisijom virusnih čestica putem aerosola. Hrana može biti primarno kontaminirana virusom ili naknadno tokom čitavog lanca hrane. Virusi se u njoj ne razmnožavaju, ali mogu opstati duži vremenski period ili u samoj hrani, ili kao infektivne čestice u okruženju. Danas dostupna Real Time RT-PCR metoda je glavna tehnika detekcije virusa u hrani, vodi i drugim uzorcima. Kao preventivne i kontrolne mere u sprečavanju virusnih infekcija preko hrane preporučiju se: podizanje svesti rukovaoca hranom; standardizacija metoda za detekciju virusa u hrani; razvoj laboratorijski baziranog nadzora za otkrivanje izvora epidemije u ranoj fazi, kao i naglašavanje značaja razmatranja virusa u integrisanim sistemima za bezbednost hrane (GHP, GMP, HACCP). Osim toga, naglašava se i značaj uvođenja monitoringa virusa u hrani, u cilju poboljšanja zaštite javnog zdravlja., Foodborne viruses are becoming more frequent, in many parts of the world. The presence of foodborne viruses is not real, because of the low number of reported infections, the lack of comprehensive system for monitoring. Several groups of viruses, after consumption of contaminated food, can cause human disease. Based on symptoms of an infection, viruses can be classified into: those that cause gastroenteritis (Norovirus-NoV, Rotavirus-HRV, Astrovirus, Adenovirus and Sapovirus), those that migrate from the intestine to the liver and cause hepatitis (Hepatitis A-HAV i Hepatitis E-HEV), and viruses which multiply in the intestine, migrate to other organs, for example in the central nervous system (Enterovirus) and cause disease. Currently, the most important foodborne pathogens are Norovirus and hepatitis A virus. All viruses are transmitted by fecal contamination, but also by direct contact or viral particles in aerosol. The food can be contaminated with virus directly, or throughout the food chain. Viruses can’t reproduce in food, but can survive long time in food, or as infectious particles in the environment. Real Time RT-PCR method is the main technique for detection of norovirus in food. Preventive and control measures recommended: raising awareness of food handlers; standardization of methods for virus detection; development laboratories to discover the origin of the epidemic in the early stages,emphasizes the importance of the virus in integrated systems for food safety (GHP, GMP, HACCP). In addition, work on the introduction of monitoring of viruses in food, in order to improve the protection of public health.", publisher = "Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“", journal = "Veterinarski žurnal Republike Srpske", title = "Virusi - aktuelni alimentarni patogeni, Viruses - Current foodborne pathogens", volume = "17", number = "1", pages = "37-55", doi = "10.7251/VETJ1701037D" }
Dimitrijević, M., Ilić, N., Karabasil, N., Teodorović, V., Vasilev, D., Vučinić, S.,& Laušević, D.. (2017). Virusi - aktuelni alimentarni patogeni. in Veterinarski žurnal Republike Srpske Banja Luka : PI Veterinary Institute Republic of Srpska „Dr. Vaso Butozan“., 17(1), 37-55. https://doi.org/10.7251/VETJ1701037D
Dimitrijević M, Ilić N, Karabasil N, Teodorović V, Vasilev D, Vučinić S, Laušević D. Virusi - aktuelni alimentarni patogeni. in Veterinarski žurnal Republike Srpske. 2017;17(1):37-55. doi:10.7251/VETJ1701037D .
Dimitrijević, Mirjana, Ilić, Nevena, Karabasil, Nedjeljko, Teodorović, Vlado, Vasilev, Dragan, Vučinić, Snežana, Laušević, Dejan, "Virusi - aktuelni alimentarni patogeni" in Veterinarski žurnal Republike Srpske, 17, no. 1 (2017):37-55, https://doi.org/10.7251/VETJ1701037D . .