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Hrvatski veterinarski vjesnik, Vol. 22 No. 5/6, 2014.

Pregledni rad

Foodborne viruses

Vladimir Stevanović ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Ljubo Barbić ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tatjana Vilibić-Čavlek ; Hrvatski zavod za javno zdravstvo, Medicinski fakultet Sveučilišta u Zagrebu
Lorena Lazarić-Stefanović ; Zavod za javno zdravstvo Istarske županije, Pula, Hrvatska
Jasmina Kučinar ; Zavod za javno zdravstvo Istarske županije, Pula, Hrvatska
Vilim Starešina ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Nenad Turk ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Puni tekst: hrvatski pdf 189 Kb

preuzimanja: 2.317

citiraj

Sažetak

Foodborne pathogens include bacteria, viruses, parasites, toxin producing bacteria and prions. Of these, by far the most common causes of foodborne illness are viruses. In this article a review is given of the most important food borne viruses with the emphasis on the modes of transmission and prophylaxis as the most important areas where veterinary practitioners are included. In these areas and in protecting public health in general only close collaboration between human and veterinary medical specialists will result in establishing an optimal system for surveillance and prevention of foodborne infections in humans. The aim of this article is to present new information regarding risk factors and protection measures to a wide number of professionals, as a step in the prevention of epidemics caused by foodborne viruses.

Ključne riječi

Viruses; Food; Public Health; Zoonoses

Hrčak ID:

231575

URI

https://hrcak.srce.hr/231575

Datum izdavanja:

6.10.2014.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.922 *