Incidence of hepatitis A and hepatitis E viruses and norovirus and rotavirus in fish and shrimp samples caught from the Persian Gulf

Abstract

Foodborne viruses including hepatitis A virus (HAV), norovirus (NoV), rotavirus (RoV) and hepatitis E virus (HEV) are easily transmitted through contaminated seafoods. The current research was done to assess the incidence of RoV, NoV GI and GII,hAV and hEV in fish and shrimp samples caught from the Persian Gulf, Iran. Three-hundred and twenty fish and shrimp samples were collected. The presence of foodborne viruses were assessed by the real-time PCR. Forty-nine out of 320 (15.31%) fish and shrimp samples were positive for foodborne viruses. Distribution of hAV, NoV GI and NoV GII amongst all studied samples were 0.93%, 5.93% and 8.43%, respectively. hEV and RoV viruses were not found in studied samples. Parastromateus niger and Scomberomorus commerson fish and Penaeus monodon shrimp were the most frequently contaminated samples. Simultaneous incidence of hAV and NoV GI and hAV and NoV GII were 0.31% and 0.93%, respectively. Distribution of foodborne viruses in samples collected through spring, summer, autumn and winter seasons were 14.28%, 9.33%, 11.76% and 24.44%, respectively. Findings revealed that the incidence of foodborne viruses was significantly associated with seafood species and also season of sampling.

A case-control study of acute hepatitis A in South Korea, 2019

“…HAV has been reported in approximately 1% of fish and shrimp harvested from the Persian Gulf, confirming that sashimi can also be a source of infection [ 13 , 22 , 23 ]. Therefore, in addition to salted clams, which have already been identified as infectious agents, existing probable sources of infection such as raw shellfish, including sashimi and oysters, and the intake of other raw foods should continue to be investigated and managed.…”

Monitoramento de protozoários pertencentes à família Sarcocystidae com potencial zoonótico em amostras comerciais de coração bovino destinadas ao consumo humano

“…Dentre as doenças incluídas nesta condição, as mais prevalentes são as bacterioses causadas por Escherichia coli, Salmonela spp., Campylobacter sp, Listeria sp 2 e as viroses como Hepatite A e Norovirose 223,224 . Assim, é compressível que as doenças parasitárias sejam referidas como Doenças Negligenciadas sob o ponto de vista de Segurança Alimentar.…”