Review article

Foodborne viruses

Vladimir Stevanović ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Ljubo Barbić ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Tatjana Vilibić-Čavlek ; School of Medicine, University of Zagreb, Zagreb, Croatia
Lorena Lazarić-Stefanović ; Zavod za javno zdravstvo Istarske županije, Pula, Croatia
Jasmina Kučinar ; Zavod za javno zdravstvo Istarske županije, Pula, Croatia
Vilim Starešina ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Nenad Turk ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Lidija Kozačinski ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Abstract

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.

Keywords

Viruses; Food; Public Health; Zoonoses

Hrčak ID:

231575

URI

https://hrcak.srce.hr/231575

Publication date:

6.10.2014.

Article data in other languages: croatian

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