Author/Editor		Barlič-Maganja, Darja
Title		Virusne okužbe s hrano in vodo
Translated title		Foodborne and waterborne viral infection
Type		članek
Source		Med Razgl
Vol. and No.		Letnik 46, št. Suppl 2
Publication year		2007
Volume		str. 69-74
Language		slo
Abstract		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.
Descriptors		VIRUS DISEASES WATER POLLUTANTS FOOD CONTAMINATION