World Health Organization : Year 1983, Vph 83.46: Manual on Food Virology

By D. O. Cliver, Dr.

Book Id: WPLBN0000045873
Format Type: PDF eBook:
File Size: 6.26 MB
Reproduction Date: 2005

Title:	World Health Organization : Year 1983, Vph 83.46: Manual on Food Virology
Author:	D. O. Cliver, Dr.
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago O. Cliver, Dr, B. D. (n.d.). World Health Organization : Year 1983, Vph 83.46. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
PREFACE Viruses may occur in foods and sometimes cause illness among consumers. The record of foodborne disease is limited because much foodborne disease is not recorded and because the diagnosis of viral diseases is even more complicated than that of many- other foodborne infectious illnesses. Nevertheless, the following viral illnesses have been reported to have been transmitted through foods: hepatitis A, gastroenteritis of viral etiology, poliomyelitis, tick-borne encephalitis, echovirus 4 encephalitis, and perhaps Bolivian haemorrhagic fever.

Table of Contents
CONTENTS Page 1 . VIRUSES TMSMISSION THRGUGN FOODS . . . . . . . . . . . . . . . . . . . . 3 1.1 The nature of viruses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1 . 1 Intracellular parasitism . . . . . . . . . . . . . . . . . . . . . . . . 3 1.1.2 The particulate phase of the virai cycle . . . . . . . . . . . . . . . . 3 1.1.3 The replicatlvephase oftheviral cycle . . . . . . . . . . . . . . . . 4 1.1.4 Viral specificity . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 1.1.5 Viral infection in the inammlian host organism . . . . . . . . . . . . . 5 1.2 Principles of virus transmission . . . . . . . . . . . . . . . . . . . . . . . 6 1.2.1 Viral entry into and exit from the host . . . . . . . . . . . . . . . . 6 1.2.2 Modes of direct transmission . . . . . . . . . . . . . . . . . . . . . . 7 1.2.2.1 Physical contact . . . . . . . . . . . . . . . . . . . . . . . 7 1.2.2.2 Airborne transmission over short distances . . . . . . . . . . 7 1.2.3 Modes of indirect transmission . . . . . . . . . . . . . . . . . . . . . 8 1.2.3.1 Aerosols . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 1.2.3.2 Vectors . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 1.2.3.3 Fomites . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 1.2.3.4 Vehicles . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 1.3 Virus transmission through foods . . . . . . . . . . . . . . . . . . . . . . . 9 1.3.1 Modes of contamination . . . . . . . . . . . . . . . . . . . . . . . . . 9 1.3.2 Peroral infectivity of viruses . . . . . . . . . . . . . . ., . . . . . . 9 1.3.3 Persistence of viruses in contaminated foods . . . . . . . . . . . . . . 10 2 . PUBLIC HEALTH SIGNIFICANCE OF VIRUSES IN FOODS . . . . . . . . . . . . . . . . 10 2.1 Sources of information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 2.1.1 Detection and recording of foodborne disease . . . . . . . . . . . . . . . 10 2.1.2 Systems of reporting foodborne disease . . . . . . . . . . . . . . . . . . 10 2.1.3 Epidemiologic reporting in scientific and medical journals and books . . . 11 2.1.4 Unpublished materials . . . . . . . . . . . . . . . . . . . . . . . . . . 11 2.2 The significance of viral diseases . . . . . . . . . . . . . . . . . . . . . . 12 2.3 The significance of foods in the transmission of viruses . . . . . . . . . . . 12 2.4 The significance of viruses among . foodborne disease agents . . . . . . . . . . 12 ... 2.5 The problem in developing countries . . . . . . . . . . . . . . . . . . . . . . 14 3 . HISTORY OF RECORDED FOODBORNE VIRAL DISEASE . . . . . . . . . . . . . . . . . 15 3.1 Poliomyelitis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 3.1.1 The disease and causative agents . . . . . . . . . . . . . . . . . . . 15 3.1.2 Recorded foodborne outbreaks . . . . . . . . . . . . . . . . . . . . . 16 3.2 Hepatitis A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 3.2.1 The disease and causative agent . . . . . . . . . . . . . . . . . . . . 17 3.2.2 Transmission through foods . . . . . . . . . . . . . . . . . . . . . . . 18