Foodborne viral pathogens

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Foodborne Viral Pathogens includes a detailed review of the molecular biology, potential vaccines, and available antiviral treatments of all major foodborne viral pathogens and prions.

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Written by specialists and leading virologists, this book features techniques used for typing, viral detection, strategies for control, and viral risk assessments. This book is intended as a detailed handbook for food microbiology and medical applications and will be a useful guide for anyone with an interest in foodborne disease. Search all titles. Search all titles Search all collections. Your Account Logout. Foodborne Viral Pathogens.

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Edited By Peter A. White, Natalie E.

Netzler, Grant S. Edition 1st Edition.

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Norovirus is also able to live on surfaces contaminated with the virus and can be spread when an uninfected person touches that surface. Shellfish from contaminated waters can also be a source of norovirus. Norovirus spreads quickly in enclosed places with a lot of contact among groups of people like day care centers, schools, nursing homes and on cruises. In the United States, most norovirus outbreaks occur from November to April during cooler months when people are more likely to be indoors. Hepatitis A can come from raw, ready-to-eat foods, raw or undercooked shellfish, contaminated drinking water and cooked foods not reheated after contact with an infected food handler.

Causes and Symptoms of Foodborne Illness

Symptoms of hepatitis A usually appear within two-to-six weeks and can develop over a period of several days. Additionally, people can spread the virus for up to two weeks without showing symptoms so it is possible to catch the virus from someone who is not yet aware that they are ill. This may be most true with children because the majority of them do not show symptoms.

People that work or spend large amounts of time in closed environments are most at risk for norovirus.

Foodborne Viral Pathogens

This includes nursing homes, day care centers, schools and cruise ships. Norovirus can lead to dehydration from vomiting or diarrhea and young children, older adults, and those already sick with another infection are most at risk for severe symptoms.

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Norovirus is considered very common and the CDC estimates that most individuals will have norovirus about five times during their lifetime. Most people in the United States are vaccinated against hepatitis A around 12 months of age but there are some groups that have a higher risk of infection worldwide.

These include those who travel or live in countries where hepatitis A is common , family members or caregivers of a recent adoptee from a country where hepatitis A is common, those who live with someone who has hepatitis A, and those who have blood-clotting disorders like hemophilia. While most people infected with hepatitis A recover without complications, liver failure and sometimes death can occur.

These more severe outcomes are rare among healthy individuals and are seen more commonly in those aged 50 and older and when combined with other liver diseases like hepatitis B or C. Check out previous articles in this series to learn more about the Big 6 Pathogens from Michigan State University Extension.

Mayo Clinic Minute: How to avoid foodborne illness