Viral Infections of Humans 2022
DOI: 10.1007/978-1-4939-9544-8_20-1
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Noroviruses, Sapoviruses, and Astroviruses

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Cited by 1 publication
(7 citation statements)
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“…The generation of point mutations in the norovirus RNA genome has been widely observed during long-term norovirus infection in both immunocompetent hosts [27][28][29][30] and immunocompromised individuals [12,[31][32][33]. Like the other RNA viruses, the lack of proofreading repair mechanisms associated with the RNA replicates and transcriptase activity remains the critical factor driving the accumulation of point mutations [34].…”
Section: Point Mutationmentioning
confidence: 99%
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“…The generation of point mutations in the norovirus RNA genome has been widely observed during long-term norovirus infection in both immunocompetent hosts [27][28][29][30] and immunocompromised individuals [12,[31][32][33]. Like the other RNA viruses, the lack of proofreading repair mechanisms associated with the RNA replicates and transcriptase activity remains the critical factor driving the accumulation of point mutations [34].…”
Section: Point Mutationmentioning
confidence: 99%
“…The commonest food vehicles for viral transmission are fresh or frozen soft fruits and vegetables, undercooked or raw seafood, and ready-to-eat foods, including salads and sandwiches, which, though they require handling, involve little or no further cooking [24]. In several norovirus outbreak investigations, foods such as leafy vegetables, raspberries, fruits, and shellfish which were irrigated with or grown in water that was contaminated with faeces and then eaten raw were implicated in the disease transmission [12,[63][64][65][66][67]. Bivalve molluscs such as mussels, scallops, cockles, clams, and oysters accumulate multiple norovirus strains in their edible tissues via filter feeding [38,68], presenting opportunities for infectious human norovirus inter-and intragenotype co-infection and subsequent viral genomic recombination within the host [69].…”
Section: Transmissionmentioning
confidence: 99%
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