Food-Borne Viral Gastroenteritis

Duygu Alp, Hakan Kuleaşan

Abstract


Viruses consist of a small genome carrying a small number of genes and envelope that protects the genome and enters the host cell. Unlike other organisms, they do not have an active metabolism. In order to proliferate, they enter into the cells and take control of the protein synthesis and enzyme systems. After replication in large number of copies, they often leave the cell, causing the death of host cells. Their numbers in foods do not change but they can be transmitted via foods. They can be inactivated by appropriate processes applied to the food material. Some viruses that can cause diseases, they can also transmitted to people from the food. Some of these viruses can be found in meat, milk and other animal originated products obtained from infected animals. The incidence of gastroenteritis due to viruses is observed particularly on the rise, especially in developed countries. Rotavirus and Enteric Adenovirus are the most common causes of acute gastroenteritis in children. Virus detection methods used in foodstuffs are not sensitive enough, thus their routine monitoring and detection during food chain is very difficult.

Keywords


Viral gastroenteritis; Diarrhea; Rotavirus; Norovirus; Foodborne

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DOI: https://doi.org/10.24925/turjaf.v6i11.1592-1598.2054

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: