Incidence of hepatitis A and hepatitis E viruses and norovirus and rotavirus in fish and shrimp samples caught from the Persian Gulf / [Incidência de vírus da hepatite A e hepatite E e norovírus e rotavírus em amostras de peixes e camarões capturados no Golfo Pérsico]

Foodborne viruses including hepatitis A virus (HAV), norovirus (NoV), rotavirus (RoV) and hepatitis E virus (HEV) are easily transmitted through contaminated seafoods. The current research was done to assess the incidence of RoV, NoV GI and GII,hAV and hEV in fish and shrimp samples caught from the Persian Gulf, Iran. Three-hundred and twenty fish and shrimp samples were collected. The presence of foodborne viruses were assessed by the real-time PCR. Forty-nine out of 320 (15.31%) fish and shrimp samples were positive for foodborne viruses. Distribution of hAV, NoV GI and NoV GII amongst all studied samples were 0.93%, 5.93% and 8.43%, respectively. hEV and RoV viruses were not found in studied samples. Parastromateus niger and Scomberomorus commerson fish and Penaeus monodon shrimp were the most frequently contaminated samples. Simultaneous incidence of hAV and NoV GI and hAV and NoV GII were 0.31% and 0.93%, respectively. Distribution of foodborne viruses in samples collected through spring, summer, autumn and winter seasons were 14.28%, 9.33%, 11.76% and 24.44%, respectively. Findings revealed that the incidence of foodborne viruses was significantly associated with seafood species and also season of sampling.(AU)

Vírus transmitidos por alimentos, incluindo hepatite A (HAV), norovírus (NoV), rotavírus (RoV) e hepatite E (HEV) são facilmente transmitidos através de frutos do mar contaminados. Esta pesquisa foi realizada para avaliar a incidência de RoV, NoV GI e GII, hAV e hEV em amostras de peixes e camarões capturadas no Golfo Pérsico, Irã. Foram coletadas 300 amostras de peixes e camarões. A presença de vírus transmitidos por alimentos foi avaliada por PCR em tempo real. Quarenta e nove das 320 amostras de peixes e camarões (15,31%) foram positivas para vírus transmitidos por alimentos. A distribuição de hAV, NoV GI e NoV GII entre as amostras estudadas foi 0,93%, 5,93% e 8,43%, respectivamente. Os vírus hEV e RoV não foram encontrados nas amostras estudadas. Os peixes Parastromateus niger e Scomberomorus commerson e o camarão Penaeus monodon foram as amostras mais frequentemente contaminadas. A incidência simultânea de hAV e NoV GI, e hAV e NoV GII foi de 0,31% e 0,93%, respectivamente. A distribuição dos vírus transmitidos por alimentos nas amostras coletadas na primavera, verão, outono e inverno foi de 14,28%, 9,33%, 11,76% e 24,44%, respectivamente. Os resultados demonstram que a incidência de vírus transmitidos por alimentos foi significativamente associada às espécies de frutos do mar e também à época da amostragem.(AU)

Vírus transmitido por alimentos / Virus transmitted by food

As doenças transmitidas por alimentos (DTA) são causadas pela ingestão de alimentos contaminados por micro-organismos patogênicos como bactérias, vírus, parasitas ou suas toxinas, e podem ser identificadas quando uma ou mais pessoas apresentam sintomas similares. Existem muitos vírus envolvidos em surtos de origem alimentar, e os mais comuns são os norovírus e o da Hepatite A. Importantes patógenos virais podem surgir da transmissão do animal para o homem. O SARS-CoV foi descoberto em 2003, após uma pandemia de doença respiratória grave originada na China. Acredita-se que os morcegos transmitem esse vírus por contaminação fecal em alimentos diretamente aos humanos, ou para hospedeiros intermediários através da aerossolização de fezes e outros fluídos corporais, causando infecção respiratória no homem. Os alimentos podem ser contaminados ao serem tocados por manipuladores portadores do vírus, ou caso estejam dispostos em ambientes contaminados. Assim a higiene pessoal e ambiental são fundamentais para minimizar a propagação do vírus na cadeia alimentar. Relatos de surtos de vírus transmitidos por alimentos têm aumentado constantemente, tornando-os uma séria ameaça para saúde global, e a medida que os métodos de detecção melhoram e novos são desenvolvidos, a associação do vírus com as DTA só aumentará. Além disso, com os avanços da genômica e da microbiologia molecular, há promessas de avanço contínuo nos métodos de detecção que permitirão melhorar a capacidade de identificar a origem da contaminação dos alimentos. Diante desse contexto, o objetivo deste artigo foi relatar a importância dos vírus nas DTA, formas de transmissão e métodos de detecção.(AU)

Foodborne diseases are caused by contaminated food by pathogenic microorganisms such as bacteria, viruses, parasites or their toxins, and can be identified when one or more people have similar symptoms. There are many viruses involved in foodborne outbreaks, the most common are noroviruses and Hepatitis A. Important viral pathogens can arise from the animal transmission to man. The SARS- CoV vírus was discovered in 2003, following a severe respiratory disease pandemic originating in China. Bats are believed to transmit this vírus through fecal food contamination directly to humans, or to intermediate hosts through aerosolization of faces and other body fluids, causing respiratory infection in humans. Food can be contaminated when touched by handlers carrying the virus, or if they are disposed of in contaminated enviroments. Reports of foodborne virus outbreaks have steadily increased, making viroses a serious threat to global health, and as new and improved detection methods are developed, the association of the virus with foodborne diseases will only increase. In addition, with advances in genomics and molecular microbiology, there are promises of continuous advances in detection methods that will improve the ability to identify the source of food contamination. In this context, the objective of this article is to report the importance of foodborne viruses, transmission and detection methods.(AU)

Vírus transmitido por alimentos / Virus transmitted by food

As doenças transmitidas por alimentos (DTA) são causadas pela ingestão de alimentos contaminados por micro-organismos patogênicos como bactérias, vírus, parasitas ou suas toxinas, e podem ser identificadas quando uma ou mais pessoas apresentam sintomas similares. Existem muitos vírus envolvidos em surtos de origem alimentar, e os mais comuns são os norovírus e o da Hepatite A. Importantes patógenos virais podem surgir da transmissão do animal para o homem. O SARS-CoV foi descoberto em 2003, após uma pandemia de doença respiratória grave originada na China. Acredita-se que os morcegos transmitem esse vírus por contaminação fecal em alimentos diretamente aos humanos, ou para hospedeiros intermediários através da aerossolização de fezes e outros fluídos corporais, causando infecção respiratória no homem. Os alimentos podem ser contaminados ao serem tocados por manipuladores portadores do vírus, ou caso estejam dispostos em ambientes contaminados. Assim a higiene pessoal e ambiental são fundamentais para minimizar a propagação do vírus na cadeia alimentar. Relatos de surtos de vírus transmitidos por alimentos têm aumentado constantemente, tornando-os uma séria ameaça para saúde global, e a medida que os métodos de detecção melhoram e novos são desenvolvidos, a associação do vírus com as DTA só aumentará. Além disso, com os avanços da genômica e da microbiologia molecular, há promessas de avanço contínuo nos métodos de detecção que permitirão melhorar a capacidade de identificar a origem da contaminação dos alimentos. Diante desse contexto, o objetivo deste artigo foi relatar a importância dos vírus nas DTA, formas de transmissão e métodos de detecção.

Foodborne diseases are caused by contaminated food by pathogenic microorganisms such as bacteria, viruses, parasites or their toxins, and can be identified when one or more people have similar symptoms. There are many viruses involved in foodborne outbreaks, the most common are noroviruses and Hepatitis A. Important viral pathogens can arise from the animal transmission to man. The SARS- CoV vírus was discovered in 2003, following a severe respiratory disease pandemic originating in China. Bats are believed to transmit this vírus through fecal food contamination directly to humans, or to intermediate hosts through aerosolization of faces and other body fluids, causing respiratory infection in humans. Food can be contaminated when touched by handlers carrying the virus, or if they are disposed of in contaminated enviroments. Reports of foodborne virus outbreaks have steadily increased, making viroses a serious threat to global health, and as new and improved detection methods are developed, the association of the virus with foodborne diseases will only increase. In addition, with advances in genomics and molecular microbiology, there are promises of continuous advances in detection methods that will improve the ability to identify the source of food contamination. In this context, the objective of this article is to report the importance of foodborne viruses, transmission and detection methods.

Molecular screening of blue mussels indicated high mid-summer prevalence of human genogroup II Noroviruses, including the pandemic "GII.4 2012" variants in UK coastal waters during 2013

Abstract This molecular study is the first report, to the best of our knowledge, on identification of norovirus, NoV GII.4 Sydney 2012 variants, from blue mussels collected from UK coastal waters. Blue mussels (three pooled samples from twelve mussels) collected during the 2013 summer months from UK coastal sites were screened by RT-PCR assays. PCR products of RdRP gene for noroviruses were purified, sequenced and subjected to phylogenetic analysis. All the samples tested positive for NoVs. Sequencing revealed that the NoV partial RdRP gene sequences from two pooled samples clustered with the pandemic "GII.4 Sydney variants" whilst the other pooled sample clustered with the NoV GII.2 variants. This molecular study indicated mussel contamination with pathogenic NoVs even during mid-summer in UK coastal waters which posed potential risk of NoV outbreaks irrespective of season. As the detection of Sydney 2012 NoV from our preliminary study of natural coastal mussels interestingly corroborated with NoV outbreaks in nearby areas during the same period, it emphasizes the importance of environmental surveillance work for forecast of high risk zones of NoV outbreaks.

Molecular screening of blue mussels indicated high mid-summer prevalence of human genogroup II Noroviruses, including the pandemic "GII.4 2012" variants in UK coastal waters during 2013

This molecular study is the first report, to the best of our knowledge, on identification of norovirus, NoV GII.4 Sydney 2012 variants, from blue mussels collected from UK coastal waters. Blue mussels (three pooled samples from twelve mussels) collected during the 2013 summer months from UK coastal sites were screened by RT-PCR assays. PCR products of RdRP gene for noroviruses were purified, sequenced and subjected to phylogenetic analysis. All the samples tested positive for NoVs. Sequencing revealed that the NoV partial RdRP gene sequences from two pooled samples clustered with the pandemic "GII.4 Sydney variants" whilst the other pooled sample clustered with the NoV GII.2 variants. This molecular study indicated mussel contamination with pathogenic NoVs even during mid-summer in UK coastal waters which posed potential risk of NoV outbreaks irrespective of season. As the detection of Sydney 2012 NoV from our preliminary study of natural coastal mussels interestingly corroborated with NoV outbreaks in nearby areas during the same period, it emphasizes the importance of environmental surveillance work for forecast of high risk zones of NoV outbreaks.(AU)

Change in physical and chemical characteristics related to the binomial time-temperature used in sous pasteurization see Tambaqui (Colossoma macropomum) / Variação das características físico-químicas relacionadas ao binômio tempo-temperatura utilizado na pasteurização de sous vide de tambaqui (Colossoma macropomum)

The goal of this study was to evaluate sous vide fish and assess the influence of time and temperature on the pasteurization process through quality parameters. The raw material (tambaqui fillets) and the sous vide underwent physical, physicochemical, and microbiological analyses. A sauce was prepared containing soy sauce, water, horseradish and garlic flakes. The product's pasteurization parameters of time and temperature were defined according to a 22 central composite rotatable design (CCRD), and the dependent variables were water holding capacity (WHC) and instrumental texture aiming at obtaining high WHC values for the product to maintain the desired juiciness. The microbiological analysis required by legislation have indicated that the fish fillets and sous vide were within de standard. The values of total coliforms found in the samples (fillets and sous vide) analyzed were below the critical level of 10² CFU/g. The counts of sulphite-reducing clostridia and psychrotrophic and mesophilic bacteria on plates in the samples were <1x10 CFU/g. In conclusion, temperature was the most important factor in the pasteurization process, significantly contributing to the quality of the final product. The mathematical models proposed were considered predictive for each response.(AU)

O objetivo deste estudo foi avaliar a influência do tempo e da temperatura no processo de pasteurização do sous vide de peixe por meio dos parâmetros de qualidade. Foram realizadas análises físicas, físico-químicas e microbiológicas na matéria-prima (filé de tambaqui) e no sous vide. Foi preparado um molho contendo molho de soja, água, raiz forte e flocos de alho. Parâmetros de pasteurização do produto (tempo x temperatura) foram definidos de acordo com um projeto de 2x2 rotativo composto central (DRCC), e as variáveis dependentes foram capacidade de retenção de água (CRA) e textura instrumental, visando à obtenção de altos valores de CRA para que o produto obtivesse a suculência desejada. As análises microbiológicas exigidas na legislação indicaram que a matéria-prima e o sous vide encontravam-se dentro dos padrões estabelecidos. Os valores de coliformes totais encontrados nas amostras (filés e sous vide) analisadas foram inferiores ao nível crítico de 10² UFC/g. As contagens de clostrídios sulfitorredutores e bactérias psicrotróficas e mesófilas em placas nas amostras foram <1x10 UFC/g. Concluiu-se que a temperatura foi o fator mais importante no processo de pasteurização, contribuindo de forma significativa para a qualidade do produto final. Os modelos matemáticos propostos foram preditivos para cada resposta.(AU)

Production of Brazilian human norovirus VLPs and comparison of purification methods

Abstract Noroviruses (NVs) are responsible for most cases of human nonbacterial gastroenteritis worldwide. Some parameters for the purification of NV virus-like particles (VLPs) such as ease of production and yield were studied for future development of vaccines and diagnostic tools. In this study, VLPs were produced by the expression of the VP1 and VP2 gene cassette of the Brazilian NV isolate, and two purification methods were compared: cesium chloride (CsCl) gradient centrifugation and ion-exchange chromatography (IEC). IEC produced more and purer VLPs of NV compared to CsCl gradient centrifugation.(AU)

Seasonal variation on the presence of adenoviruses in stools from non-diarrheic patients

Human adenoviruses (HAdV), members of the Adenoviridae family, are excreted through the fecal route and may be present in the feces of humans consuming contaminated food or water. The presence of HAdV from different serotypes in the feces of healthy individuals was already reported using conventional polymerase chain reaction; however, real-time PCR (qPCR) may reveal not only the rates of detection as well as demonstrate the viral loads excreted by healthy persons. Aiming to identify and characterize the presence of adenoviruses in stool samples, 147 fecal samples from patients with no records of diarrhea were analyzed (74 from winter season and 73 from summer) by Real-Time PCR (qPCR) assay and conventional PCR. HAdV genome was present in 43.8% (32/73) of stools samples collected during summer season and 21.6% (16/74) during winter. The rate of detection of genomic copies (gc) ranged from 4.04×10² to 6.72×10⁵gc/g of feces among the 147 samples analyzed, of which the ranged of genomic copies of DNA HAdV was major in summer. All samples were negative when tested for rotaviruses (RV) and noroviruses (NoV) by PCR conventional and qPCR respectively. HAdV is excreted constantly by infected individuals in the absence of clinical signs and the occurrence may vary seasonally..(AU)

Animal caliciviruses / Calicivírus animal

The caliciviruses were included in Picornaviridae family, and only in 1979 they were classified as Caliciviridae members. There are four genera included in this family: Vesivirus, Lagovirus, Norovirus and Sapovirus. Its genome consists of a single-stranded poly-adenylated RNA molecule with positive polarity. The Vesivirus genus includes viruses that cause vesicular disease in feline (FCV), swine (VESV) and cetacean and piniped (SMSV). Lagoviruses include the European brown hare syndrome virus (EBHSV) and Rabbit hemorrhagic disease virus (RHDV) which infects hare and rabbits causing hepatic disease. The noroviruses, previously named, Norwalk-like virus, are the main cause of nonbacterial human gastroenteritis in some European countries, United States and Japan. The natural hosts of this virus are the man, bovine, swine, and rats. Sapovirus infects human and swine, especially the young. In human the infection is normally a mild diarrhea. In swine it has been described intestinal villous atrophy and diarrhea in experimental infected piglets. Despite the high genetic variability of sapoviruses, recombination between strains from different genogroups or genotypes was already verified, which suggests the zoonotic potential of the disease.

Os calicivírus eram classificados como membros da família Picornaviridae e somente em 1979 foi proposta a criação da família Caliciviridae. Nessa família estão incluídos quatro gêneros: Vesivirus, Lagovirus, Norovirus e Sapovirus sendo o genoma constituído de uma molécula de RNA fita simples, linear, de polaridade positiva, poliadenilado na extremidade 3. O gênero Vesivirus compreende vírus causadores de doenças vesiculares em felinos (FCV), suínos (VESV) e cetáceos e pinípedes (SMSV). Os lagovírus incluem o European brown hare syndrome virus (EBHSV) e o Rabbit hemorrhagic disease virus (RHDV) que acometem lebres e coelhos causando doença hepática. Os norovírus, anteriormente denominados Norwalk-like virus, são considerados os mais importantes causadores de gastroenterite não-bacteriana em seres humanos adultos e crianças em países da Europa, nos Estados Unidos e Japão. Os hospedeiros naturais dos norovírus são os seres humanos, bovinos, suínos e ratos. Os sapovírus são descritos em seres humanos e suínos, e principalmente os indivíduos jovens são acometidos. Em seres humanos a infecção pelos sapovírus se manifesta como uma diarréia moderada e em suínos já foi verificada atrofia das vilosidades intestinais e diarréia em leitões experimentalmente infectados com a estirpe padrão Cowden. Apesar da grande variabilidade genética descrita nos sapovírus, já foram descritas recombinaç

Animal caliciviruses / Calicivírus animal

The caliciviruses were included in Picornaviridae family, and only in 1979 they were classified as Caliciviridae members. There are four genera included in this family: Vesivirus, Lagovirus, Norovirus and Sapovirus. Its genome consists of a single-stranded poly-adenylated RNA molecule with positive polarity. The Vesivirus genus includes viruses that cause vesicular disease in feline (FCV), swine (VESV) and cetacean and piniped (SMSV). Lagoviruses include the European brown hare syndrome virus (EBHSV) and Rabbit hemorrhagic disease virus (RHDV) which infects hare and rabbits causing hepatic disease. The noroviruses, previously named, Norwalk-like virus, are the main cause of nonbacterial human gastroenteritis in some European countries, United States and Japan. The natural hosts of this virus are the man, bovine, swine, and rats. Sapovirus infects human and swine, especially the young. In human the infection is normally a mild diarrhea. In swine it has been described intestinal villous atrophy and diarrhea in experimental infected piglets. Despite the high genetic variability of sapoviruses, recombination between strains from different genogroups or genotypes was already verified, which suggests the zoonotic potential of the disease.

Os calicivírus eram classificados como membros da família Picornaviridae e somente em 1979 foi proposta a criação da família Caliciviridae. Nessa família estão incluídos quatro gêneros: Vesivirus, Lagovirus, Norovirus e Sapovirus sendo o genoma constituído de uma molécula de RNA fita simples, linear, de polaridade positiva, poliadenilado na extremidade 3’. O gênero Vesivirus compreende vírus causadores de doenças vesiculares em felinos (FCV), suínos (VESV) e cetáceos e pinípedes (SMSV). Os lagovírus incluem o European brown hare syndrome virus (EBHSV) e o Rabbit hemorrhagic disease virus (RHDV) que acometem lebres e coelhos causando doença hepática. Os norovírus, anteriormente denominados Norwalk-like virus, são considerados os mais importantes causadores de gastroenterite não-bacteriana em seres humanos adultos e crianças em países da Europa, nos Estados Unidos e Japão. Os hospedeiros naturais dos norovírus são os seres humanos, bovinos, suínos e ratos. Os sapovírus são descritos em seres humanos e suínos, e principalmente os indivíduos jovens são acometidos. Em seres humanos a infecção pelos sapovírus se manifesta como uma diarréia moderada e em suínos já foi verificada atrofia das vilosidades intestinais e diarréia em leitões experimentalmente infectados com a estirpe padrão Cowden. Apesar da grande variabilidade genética descrit