Virus entéricos humanos en alimentosdetección y métodos de inactivación

  1. Randazzo, Walter 1
  2. Falcó, Irene 2
  3. Pérez-Cataluña, Alba 2
  4. Sánchez, Gloria 2
  1. 1 Universitat de València
    info

    Universitat de València

    Valencia, España

    ROR https://ror.org/043nxc105

  2. 2 Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas
Revista:
Arbor: ciencia, pensamiento y cultura

ISSN: 0210-1963

Ano de publicación: 2020

Volume: 196

Número: 795

Tipo: Artigo

DOI: 10.3989/ARBOR.2020.795N1003 DIALNET GOOGLE SCHOLAR lock_openAcceso aberto editor

Outras publicacións en: Arbor: ciencia, pensamiento y cultura

Resumo

Los principales patógenos víricos que podemos ad­quirir ingiriendo alimentos contaminados son los norovirus, el virus de la hepatitis A y el virus de la hepatitis E que se propagan principalmente a través de la vía fecal oral. En los últimos años, la incidencia de brotes de transmisión alimentaria causados por estos patógenos ha experimentado un aumento considerable, en parte debido al comercio globalizado y a los cambios en los hábitos de consumo. Las matrices alimentarias que mayor riesgo representan para el consumidor son los moluscos bivalvos, ve­getales de IV gama, frutas tipo baya y platos listos para comer. Actualmente las técnicas moleculares son las más habituales para la detección de estos patógenos en alimentos, aunque toda­vía existen dudas acerca del significado de la presencia de estos genomas víricos en términos de seguridad alimentaria. La infec­tividad de estos patógenos en alimentos viene también determi­nada por su elevada persistencia ambiental y por su resistencia a los tratamientos aplicados para la conservación de los alimentos.

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