Skip Navigation

This Article
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (10)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Appleton, H.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Appleton, H.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

British Medical Bulletin 56:172-183 (2000)
© 2000 The British Council

research-article

Control of food-borne viruses

Hazel Appleton

Enteric and Respiratory Virus Laboratory, Central Public Health Laboratory London, UK

Correspondence to. Dr Hazel Appleton, Enteric and Respiratory Virus Laboratory, Central Public Health Laboratory, 61 Colindale Avenue, London NW9 5HT, UK

Abstract

There are two main food-borne virus infections. These are viral gastroenteritis caused by small round structured viruses (SRSV) of the Norwalk group and hepatitis A. Both infections are normally transmitted directly from person-to-person, but on occasions they may also be food-borne or water-borne Viruses do not multiply or produce toxins in foods, and foods merely act as vehicles for their passive transfer. Foods may be contaminated by infected food-handlers, and outbreaks frequently involve cold foods that require much handling during preparation. Foods may also be contaminated in their growing and harvesting areas by sewage polluted water, and molluscan shellfish have been particularly implicated. PCR and ELISA based methods are being developed for detection and typing of viruses in patients and also in food samples. Sensitive detection methods should facilitate the design of improved food processing methods to ensure virus-free food.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?




Disclaimer:
Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.