Detection of foodborne viruses in ready‐to‐eat meat products and meat processing plants
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F18%3AN0000110" target="_blank" >RIV/00027162:_____/18:N0000110 - isvavai.cz</a>
Result on the web
<a href="https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12436" target="_blank" >https://onlinelibrary.wiley.com/doi/full/10.1111/jfs.12436</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfs.12436" target="_blank" >10.1111/jfs.12436</a>
Alternative languages
Result language
angličtina
Original language name
Detection of foodborne viruses in ready‐to‐eat meat products and meat processing plants
Original language description
Several studies have confirmed the presence of foodborne viruses in different food products throughout the world. There is accumulating data suggesting that the economic burden of foodborne viral infections is rising, making the understanding and monitoring of their prevalence a necessity, for the modern food industry. The objective of this study was to examine ready‐to‐eat meat products and environmental samples originated from meat processing plants in Cyprus, for four foodborne viruses: norovirus (NoV GGI, NoV GII), rotavirus, hepatitis A virus, and hepatitis E virus. A total of 48 swab samples and 42 different pork meat products from two plants were analyzed in parallel. The reverse transcription real‐time polymerase chain reaction revealed two swab samples from the same plant positive for norovirus GGI. The detection of norovirus on a slicer machine and on the hands of a worker, suggest that foodborne viruses can be present in meat processing environments.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
10607 - Virology
Result continuities
Project
<a href="/en/project/QJ1210113" target="_blank" >QJ1210113: The effect of processing meat from farm and wild animals in traditional and non-traditional ways on the occurrence of emerging foodborne viral, bacterial and parasitic agents in the final products.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Safety
ISSN
0149-6085
e-ISSN
1745-4565
Volume of the periodical
38
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
6
Pages from-to
e12436
UT code for WoS article
000429324300012
EID of the result in the Scopus database
—