Avtor/Urednik		Barlič-Maganja, Darja
Naslov		Virusne okužbe s hrano in vodo
Prevedeni naslov		Foodborne and waterborne viral infection
Tip		članek
Vir		Med Razgl
Vol. in št.		Letnik 46, št. Suppl 2
Leto izdaje		2007
Obseg		str. 69-74
Jezik		slo
Abstrakt		Foodborne and waterborne viral infections are increasingly recognized as causes of illness in humans. Numerous viruses are involved, and among them, noroviruses from the group of enteric caliciviruses and hepatitis A virus are predominant. They are transmitted directly from person to person, or indirectly via food or water contaminated with virus-containing feces or vomiting. Recent research advances have led to the development of molecular methods for the detection of viruses in food. They are successfully used for virus detection in shellfish which are the main source of infection. There have been some reports about the methods for detecting virus in other type of food, such as fruits and vegetables, as well as in water, but they are not used in routine laboratory practice. In the future better surveillance, including modern molecular diagnostic and epidemiologic methods for detection and precise typing of infectious agents have to be introduced to quickly determine the origin of an outbreak and prevent further spreading of infection.
Deskriptorji		VIRUS DISEASES WATER POLLUTANTS FOOD CONTAMINATION