Implications of Foodborne Infectious Hepatitis

Cliver, Dean O.

doi:10.2307/4592672

Cited by 20 publications

(4 citation statements)

References 21 publications

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“…The persistence of HAV on environmental surfaces and its ability to transfer to animate environments may be important factors in the spread of this virus, especially in food preparation settings. For instance, cafeteria trays contaminated by an infected food handler, with which food came in direct contact, were the vehicle in at least one foodborne hepatitis A outbreak (Cliver, 1985). Terpstra et al, (2007) studied survival of HAV on stainless steel surfaces.…”

Section: Hepatitis a Virusmentioning

confidence: 99%

Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses

2011

EFS2

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A review of the biology, epidemiology, diagnosis and public health importance of foodborne viruses was performed. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified, including the scientific reasons for and against the establishment of food safety criteria and process hygiene criteria for viruses for certain food categories. Food may be contaminated by virus during all stages of the food supply chain, and transmission can occur by consumption of food contaminated during the production process (primary production, or during further processing), or contaminated by infected food handlers. Transmission of zoonotic viruses (e.g. HEV) can also occur by consumption of products of animal origin. Viruses do not multiply in foods, but may persist for extended periods of time as infectious particles in the environment, or in foods. At the EU-level it is unknown how much viral disease can be attributed to foodborne spread. The relative contribution of different sources (shellfish, fresh produce, food handler including asymptomatic shedders, food handling environment) to foodborne illness has not been determined. The Panel recommends focusing controls on preventive measures to avoid viral contamination rather than trying to remove/inactivate these viruses from food. Also, it is recommended to introduce a microbiological criteria for viruses in bivalve molluscs, unless they are labelled "to be cooked before consumption". The criteria could be used by food business operators to validate their control options. Furthermore, it is recommended to refine the regulatory standards and monitoring approaches in order to improve public health protection. Introduction of virus microbiological criteria for classification of bivalve molluscs production areas should be considered. A virus monitoring programme for compliance with these criteria should be risk based according to the findings of a sanitary survey. KEY WORDSFood borne viruses, Norovirus, Hepatitis, Microbiological criteria, molluscs, fresh produce. SUMMARYThe European Food Safety Authority (EFSA) asked the Panel on Biological Hazards to initiate a self tasking issue with the purpose to provide up-to-date information on the present knowledge on the occurrence and control of foodborne viruses. The BIOHAZ Panel carried out a review of the available information in the scientific literature with regards to the biology, epidemiology, diagnosis and public health importance of foodborne viruses. Where possible the review covered primary production, food harvesting, food processing, and storage/retail until consumption. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified including the scientific reasons for and against the establishment of microbiological criteri...

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Section: Hepatitis a Virusmentioning

confidence: 99%

Scientific Opinion on an update on the present knowledge on the occurrence and control of foodborne viruses

2011

EFS2

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“…He tabulated 50 waterborne HA outbreaks worldwide; he also stated that 14 foodborne HA outbreaks had been recorded in the USA from 1952 to 1964. In those years, diagnosis was based on clinical signs and on serum transaminase levels-there was no direct test for HA (Cliver 1966). Another problem in investigating common-source outbreaks of HA is the long incubation period (15-50 days, median 28 days), which challenges the victims to remember what they have eaten and the epidemiologists to create a coherent record of events.…”

Section: Hepatitis a Virusmentioning

confidence: 99%

Early Days of Food and Environmental Virology

Cliver

2010

Food Environ Virol

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In July 1962, the author joined the Food Research Institute (FRI), then at the University of Chicago, to become its food virologist. There was a limited record of waterborne viral disease outbreaks at the time; recorded data on foodborne outbreaks were fewer still. Laboratory environmental (water and wastewater) virology was in its infancy, and food virology was in gestation. Detection of viruses was most often attempted by inoculation of primary primate cell cultures, with observation for plaque formation or cytopathic effects. Focus was initially on enteroviruses and reoviruses. Environmental and food samples had to be liquefied if not already in liquid form; clarified to remove solids, bacteria, and fungi; and concentrated to a volume that could be tested in cell culture. Cytotoxicity was also a concern. Studies at the FRI and some other laboratories addressed all of these challenges. The FRI group was the World Health Organization’s Collaborating Center for Food Virology for many years. Other topics studied were virus inactivation as functions of temperature, time, matrix, disinfectants, and microbial action; peroral and ex-vivo infectivity; and the suitability of various virus surrogates for environmental monitoring and inactivation experiments. Detection of noroviruses and hepatitis A virus required molecular methods, most often RT-PCR. When it was found that inactivated virus often gave the same RT-PCR signal as that of infectious virus, sample treatments were sought, which would prevent false-positive test results. Many laboratories around the world have taken up food and environmental virology since 1962, with the result that a dedicated journal has been launched.

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“…6 7 ' 7 lj 7 7 It appears that any food to which humans have access may carry the virus of infectious hepatitis. 84 There are indications that the virus is inactivated by cooking, but cooked foods may be recontaminated before they are eaten. Detailed outbreak reports have originated principally in the United States: no class of food which is common in the American diet is entirely absent from the list of vehicles in hepatitis outbreaks except fowl and bread, and these will probably be implicated before long.…”

Section: Secondary Contaminationmentioning

confidence: 98%