VIRAL CONTAMINANTS OF FOOD PRODUCTS AND METHODS OF THEIR DETECTION

Abstract

There were summarized data on epidemiology and the properties of several groups of viral diseases, actually or potentially capable of implementation of the food route of transmission of infection (noroviruses, hepatitis viruses A and E, adenoviruses, astroviruses, rotaviruses, “avian” and “swine” flu viruses). There were mentioned most well-known massive outbreaks of enterovirus infections in countries of South-East Asia, India, China, Europe and other regions. The importance of products of animal and vegetable origin, and also water biological resources as factors of transmission of viral infections are shown. The analysis of available methods of detection of foodborne viruses shows the execution of analysis to demand for matching of methods for extraction and concentration of samples. An important criterion of the suitability of the used variant of the extraction must be its compatibility with demands for molecular methods - the minimum number of stages of sample processing with chemical reagents, neutral pH, preservation of antigenic properties and the intact viral RNA of pathogen. With consideration of the genetic diversity of food viruses, their detection requires the assortment of effective combinations of several types of primers, probes and conditions for the amplification. The methods of the rapid control should be based on the use of most modern types of analysis, including multi-primer PCR, hybridization on nucleotide microchips, immunochromatography and ELISA. Prior to the introduction into the practice, internal and external comparative tests of express methods should be executed to confirm their resolution and interlaboratory reproducibility. The introduction of comprehensive methods for the analysis of food viruses, the creation of a monitoring system on their basis, including the order and organization of research, the collection and exchange of information by competent organizations in real time regimen, can significantly increase the effectiveness of investigating outbreaks of viral infections with food transmission, reduce the risk of cross contamination in food enterprises, reduce the likelihood of using raw materials contaminated with viral pathogens in the production process, and improve the safety of food products