Comparative molecular genetic studies of nucleic acid detection of human noroviruses

Kele, Beatrix

doi:10.14232/phd.1316

Cited by 1 publication

(1 citation statement)

References 46 publications

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“…Virüs sitoplazma içinde replike olarak, jejunumun villuslarında kısalma, epitelyum hücrelerinde bozulma, mitokondri şişkinliği, hücre içi ödem, kript hipertrofisi ve lamina propiada mononükleer hücre infiltrasyonuna neden olmaktadır. Ancak, bu histolojik yapının iki hafta içerisinde normal görünümüne döndüğü bildirilmektedir [18,19]. NoV enfeksiyonunda görülen ishaller, sekretuar ve ozmotik ishal şekilde görülmektedir.…”

Section: Norovirüs Epidemiyolojisiunclassified

Shellfish: Risk for Norovirus Outbreaks and Sporadic Infections

Sökel¹,

Kale²,

Hasırcıoğlu³

et al. 2018

Akademik Gıda

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NoVs, previously known as Norwalk-like viruses from the Caliciviridae family, are non-enveloped, positive-sense, single-stranded RNA viruses with icosahedral capsid symmetry. NoV infection causes both secretory and osmotic diarrhea. A few NoV particles are sufficient to produce infection. NoV is mainly spread by contaminated food and water. Direct person-to-person contact or contact with contaminated surfaces and fomites are also responsible for spreading the virus. In general, epidemic and pandemic outbreaks occur due to NoVs. Sporadic cases have also been reported. Outbreaks and sporadic infections have been reported to be resulting from consumption of NoV contaminated shellfish (e.g. mussel, oyster, and crab), soft red fruits (strawberry and raspberry), vegetables (lettuce, tomatoes and parsley), bakery products, delicatessen meats, salads, sandwiches, water and ice. NoV is responsible for more than half of nonbacterial diarrheal diseases around the world. Outbreaks of NoV originating from shellfish such as mussels and oysters are common in the world. It has been reported that shellfish grown in virus contaminated waters and seafood products prepared for consumption by infected individuals may play a role for outbreaks. Bivalve molluscan shellfish, such as mussels and oysters, can filter out large quantities of water as part of their feeding activities and, accumulate and concentrate viruses from shallow, coastal and river waters frequently contaminated with sewage. Depth, water temperature, precipitation, wind and salinity of the water in the mussel and oyster growing area are important factors for the prediction of outbreak risks. Shellfish has been reported to be important in the spread of foodborne diseases in developed and developing countries. In Turkey, 78 tons of black mussels per year are collected from sea for consumption. The presence of NoV in mussels indicates that this shellfish could also be an important contaminant for foodborne viral infections and outbreaks in Turkey. Monitoring the prevalence of NoV in shellfish collected from Turkey can be used to prevent outbreaks in touristic locations and to monitor the potential of Turkish seas for viral contaminations. In this study, the role of shellfish in viral gastroenteritis outbreaks associated with NoV and strategies for preventing virus transmission via shellfish are reviewed.

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Section: Norovirüs Epidemiyolojisiunclassified