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Федеральное государственное бюджетное научное учреждение
«ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР ПИЩЕВЫХ СИСТЕМ
ИМ. В.М.ГОРБАТОВА»
Российской Академии Наук

УДК 578
Табл. 1. Ил. 2. Библ. 70.

DOI: 10.21323/2071-2499-2022-4-62-67

Пищевые вирусы – новая угроза

Юшина Ю.К., канд. техн. наук, Зайко Е.В., Сатабаева Д.М., Стаханова О.А., Батаева Д.С., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова: безопасность, ПЦР, пищевая продукция, вирусы, норовирус (NoV), вирус гепатита А (HAV), вирус гепатита E (HEV),
Реферат:
Представлен обзор научных данных об оценке распространённости, передаче и выявлении вирусов в пищевых системах. Количество отравлений, связанных с пищевыми вирусами, с каждым годом увеличивается. Норовирус (NoV) человека и вирусы гепатита (гепатит А (HAV) и гепатит E (HEV)) признаны основными вирусами, имеющими значение для общественного здравоохранения. Существует несколько аспектов, которые отличают вирусы от патогенных бактерий пищевого происхождения: их высокая способность к заражению и длительное сохранность в пищевой среде. Они устойчивы и не подвержены воздействию обычных мер, принимаемых для борьбы с бактериями пищевого происхождения, такими как охлаждение и замораживание. Чаще всего обнаруживаются в листовых зелёных овощах, ягодах, салатах, моллюсках, свиной печени и воде. В настоящее время для выявления вирусов пищевого происхождения, используют молекулярные методы, в основном метод, основанный на ОТ-ПЦР. Внедрение усовершенствованных стандартных методов обнаружения вирусов (частично выполнено) в сочетании с расширенными программами мониторинга и укреплением стратегий по предотвращению заражения пищевых продуктов представляет собой задачу в ближайшем будущем снизить риск для здоровья, связанный с потреблением заражённых вирусами пищевых продуктов.


Food Viruses – a new threat

Yushina Yu.K., Zayko E.V., Satabaeva D.M., Stahanova O.A., Bataeva D.S.
Gorbatov Research Center for Food Systems
Key words: viruses, norovirus (NoV), hepatitis A virus (HAV), hepatitis E virus (HEV), safety, food products, PCR
Summary:
This article provides an overview of the scientific evidence on the prevalence, transmission, and detection of viruses in food systems. The number of poisonings associated with foodborne viruses is increasing every year. The main viruses of current public health importance are human norovirus (NoV), hepatitis A (HAV) and hepatitis E (HEV) viruses. There are several aspects that distinguish viruses from pathogenic foodborne bacteria: their high ability to infect and long-term survival in the food environment. These viruses are stable and unaffected by the usual measures for foodborne bacteria control such as refrigeration and freezing. They are most often found in leafy green vegetables, berries, salads, shellfish, pork liver and water. Currently, molecular methods are used to detect foodborne viruses, mainly a method based on RT-PCR. Implementation of improved standard methods for virus detection (partially implemented) coupled with expanded monitoring programs and strengthening strategies to prevent food contamination is a near-term task to reduce the health risk associated with the consumption of food contaminated with viruses.


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  1. Yan, Y. A one-step multiplex real-time RT-PCR assay for rapid and simultaneous detection of human norovirus genogroup I, II and IV / Y. Yan, H. Wang, L. Gao, J. Ji, Z. Ge, X. Zhu, P. He, Z. Chen // Journal of virological methods. – 2013. – Т. 189. – № 2. – P. 277-82. DOI: 10.1016/j.jviromet.2013.02.004.

  1. Anonymous. Microbiology of food and animal feed‐Horizontal method for determination of hepatitis A virus and norovirus in food using real‐time RT‐PCR. Part 2. Method for qualitative detection. – 2017.

  1. Perrin, A. Rapid, simple and efficient method for detection of viral genomes on raspberries / A. Perrin, J. Loutreul, N. Boudaud, I. Bertrand, C. Gantzer // Journal of virological methods. – 2015. – Т. 224. – P. 95-101. DOI: 10.1016/j.jviromet.2015.08.005.

Контакты:

Юшина Юлия Константиновна
8(495)676-95-11 доб.410
yu.yushina@fncps.ru
Зайко Елена Викторовна
e.zaiko@fncps.ru
Сатабаева Дагмара Мухмадовна
d.satabaeva@fncps.ru
Стаханова Олеся Алексеевна
o.stahanova@fncps.ru
Батаева Дагмара Султановна
d.bataeva@fncps.ru

Для цитирования:

Юшина, Ю.К. Пищевые вирусы – новая угроза / Ю.К. Юшина, Е.В. Зайко, Д.М. Сатабаева, О.А. Стаханова, Д.С. Батаева // Все о мясе. – 2022. – № 4. – С. 62-67. DOI: 10.21323/2071-2499-2022-4-62-67.

For citation:

Yushina, Yu.K. Food Viruses – a new threat / Yu.K. Yushina, E.V. Zayko, D.M. Satabaeva, O.A. Stahanova, D.S. Bataeva // Vsyo o myase. – 2022. – № 4. – Р. 62-67. DOI: 10.21323/2071-2499-2022-4-62-67.





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