Control of Viral Contamination of Food and Environment

Abstract

Viruses are often transmitted via food and the environment. Contamination may be controlled either by preventing its occurrence or by inactivating the contaminating virus. The majority of agents transmitted in this way are human enteric viruses, produced either in the intestines or the liver. They are shed in human feces (noroviruses also in vomitus) in a broad range of circumstances, and they are relatively stable outside the host. Non-enteric viruses are less often transmitted via foods and are generally less environmentally stable. Insofar as vaccines are available, they are able to prevent fecal shedding. Viruses shed in feces via the water-carriage toilet may be eliminated by proper treatment and disinfection of the wastewater. In the foods context, the most effective antiviral measures are cooking and hand washing. Detection methods are most useful after the fact, in investigating outbreaks and devising preventive measures.

Identification of dominant risk factor involved in spread of COVID-19 using hesitant fuzzy MCDM methodology

“… Risk Factors Associated with the disease Brief description Verbal Spread, Verbal spread is due to the cough, sneezing and viral load of an infected person. [1] , [71] Long Duration of contact with the Infected person, Time factor significantly depends when a normal person is with an infected person. Not maintaining personal hygiene, Frequently usage of sanitizer, washing hands, changing clothes if a person comes from outside is highly recommended.…”

Issues Concerning Survival of Viruses on Surfaces

“…However the degree of virus survival on surfaces is affected by temperature, it depends also on the virus type and RH. Viral particles are able to persist from days to months over a range of temperatures in the environment, and being preserved by refrigeration or freezing (Cliver 2009).…”

“…Some bacteria can produce low molecular weight substances that apparently inactivate viruses. Others appear to use viral capsid proteins as substrates (Deng and Cliver 1995a, b;Cliver 2009;Herrmann et al 1974). By contrast increasing amount of microbes can protect viruses from desiccation and disinfection.…”

“…Thus, viral capsid is still capable of protecting nucleic acid, but the viral particle is not infectious. Therefore, the combination of molecular techniques and cell culture methods should be used for the detection of viruses (Cliver 2009;Cook 2003).…”

Trends and Perspectives of Biosensors for Food and Environmental Virology

“…All the viruses set off a specific pattern of illness, as they have their own characteristic host range and the cell preferences. They can be transmitted through several modes including the respiratory route, faecal-oral route, sexual contact, zoonotic, and vectors mediated route (Cliver 2009). Although, all viruses including the human rotavirus (HRV), hepatitis E virus (HEV), astrovirus, aichi virus, sapovirus, enterovirus, coronaviruses, parvovirus and the adenovirus have a potential to cause foodborne illnesses, noroviruses (NoVs) and hepatitis A viruses (HAVs) have most frequently been involved in certain foodborne infections.…”