Virusi - aktuelni alimentarni patogeni

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.