Common and Potential Emerging Foodborne Viruses: A Comprehensive Review-Reference-Cited by-同舟云学术

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

Published:2024-01-28 Issue:2 Volume:14 Page:190
ISSN:2075-1729
Container-title:Life
language:en
Short-container-title:Life

Author:

Olaimat Amin N.¹^ORCID,Taybeh Asma’ O.²,Al-Nabulsi Anas²,Al-Holy Murad¹^ORCID,Hatmal Ma’mon M.³^ORCID,Alzyoud Jihad⁴^ORCID,Aolymat Iman⁴^ORCID,Abughoush Mahmoud H.¹⁵^ORCID,Shahbaz Hafiz⁶^ORCID,Alzyoud Anas⁷,Osaili Tareq²⁸,Ayyash Mutamed⁹^ORCID,Coombs Kevin M.¹⁰,Holley Richard¹¹^ORCID

Affiliation:

1. Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan

2. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan

3. Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan

4. Department of Anatomy, Physiology and Biochemistry, Faculty of Medicine, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan

5. Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, Abu Dhabi P.O. Box 64141, United Arab Emirates

6. Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan

7. Faculty of Medicine, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan

8. Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates

9. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain 53000, United Arab Emirates

10. Department of Medical Microbiology and Infectious Diseases, Max Rady College of Medicine, University of Manitoba, Winnipeg, MB R3E 0J9, Canada

11. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada

Abstract

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food.

Publisher

MDPI AG

Subject

Paleontology,Space and Planetary Science,General Biochemistry, Genetics and Molecular Biology,Ecology, Evolution, Behavior and Systematics

Link

https://www.mdpi.com/2075-1729/14/2/190/pdf

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