A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius

IF 1.8 Q3 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Safety Pub Date : 2023-10-10 DOI:10.4081/ijfs.2023.11447

Hudaa Neetoo, Khousboo Juggoo, Hena Johaheer, Mala Ranghoo-Sanmukhiya, Zishaan Manoga, Nadhiir Gurib

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引用次数: 0

Abstract

Norovirus (NOV) and hepatitis A virus (HAV) are human enteric viruses of major concern worldwide. Salad vegetables and molluscan shellfish are highly susceptible to contamination by NOV and HAV and can pose a health threat when consumed raw. The objective of this study was to determine the occurrence of NOV and HAV in lettuce, watercress, tomatoes, and oysters using the enzyme-linked immunosorbent assay and assess the health risks associated with consumption of these commodities by semi-quantitative risk assessment. The occurrence of NOV in vegetables ranked in the following decreasing order: lettuce (36%) > watercress (16%) > tomatoes (4%). However, HAV was more frequently detected in watercress (56%), compared to lettuce or tomatoes (12%). Additionally, NOV was detected in oysters (60%). The risk assessment exercise pointed to a medium-risk score of contracting a foodborne illness of viral origin for consumers eating fresh watercress or oysters. Future research will ascertain the presence of these enteric viruses in a broader range of food commodities.

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关于毛里求斯沙拉蔬菜和海鲜中人类肠道病毒的发生及其对消费者的相关健康风险的研究

诺如病毒(NOV)和甲型肝炎病毒(HAV)是世界范围内主要关注的人类肠道病毒。沙拉蔬菜和软体贝类极易受到NOV和HAV的污染，生吃会对健康构成威胁。本研究的目的是利用酶联免疫吸附法确定生菜、豆瓣菜、西红柿和牡蛎中NOV和HAV的发生情况，并通过半定量风险评估评估与食用这些商品相关的健康风险。蔬菜中NOV的发生率依次递减:生菜(36%)>豆瓣菜(16%)>西红柿(4%)。然而，与生菜或西红柿(12%)相比，豆瓣菜中HAV的检测频率更高(56%)。此外，在牡蛎中检测到NOV(60%)。风险评估表明，食用新鲜豆瓣菜或牡蛎的消费者感染由病毒引起的食源性疾病的风险为中等。未来的研究将确定这些肠道病毒是否存在于更广泛的食品中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Italian Journal of Food Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

10 weeks

期刊介绍： The Journal of Food Safety (IJFS) is the official journal of the Italian Association of Veterinary Food Hygienists (AIVI). The Journal addresses veterinary food hygienists, specialists in the food industry and experts offering technical support and advice on food of animal origin. The Journal of Food Safety publishes original research papers concerning food safety and hygiene, animal health, zoonoses and food safety, food safety economics. Reviews, editorials, technical reports, brief notes, conference proceedings, letters to the Editor, book reviews are also welcome. Every article published in the Journal will be peer-reviewed by experts in the field and selected by members of the editorial board. The publication of manuscripts is subject to the approval of the Editor who has knowledge of the field discussed in the manuscript in accordance with the principles of Peer Review; referees will be selected from the Editorial Board or among qualified scientists of the international scientific community. Articles must be written in English and must adhere to the guidelines and details contained in the Instructions to Authors.

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