vftdb Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni 2667-8381 Veteriner Farmakoloji ve Toksikoloji Derneği 10.38137/vftd.1056066 Veterinary Sciences Veteriner Bilimleri IMPORTANT FOODBORNE VIRAL AGENTS IN TERMS OF PUBLIC HEALTH HALK SAĞLIĞI AÇISINDAN ÖNEMLİ GIDA KAYNAKLI VİRAL ETKENLER https://orcid.org/0000-0002-7898-1764 Çakmak Ömer İSTANBUL ESENYURT ÜNİVERSİTESİ https://orcid.org/0000-0002-1533-4519 Acaröz Ulaş AFYON KOCATEPE ÜNİVERSİTESİ https://orcid.org/0000-0002-1879-4414 Gün Hüseyin İSTANBUL ESENYURT ÜNİVERSİTESİ 04 30 2022 13 1 11 25 01 11 2022 04 07 2022 Copyright © 2010, Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni 2010 Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni

In recent years, foodborne viral infections have acquired increasing importance. This study will provide an update on the literature and findings related to foodborne viruses. Viruses are obligate intracellular microorganisms that have a low infection dose, stable, and can remain in foods for a long time without loss of infectivity. For this reason, foods are vectors for the transmission of viral agents to humans. They can survive in adverse conditions such as stomach acidity, intestinal enzymes, alkaline conditions, and host defense system. Human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus HAdV), and enterovirus (EV) are known as the most important viral agents of food origin in terms of public health. In addition, infectious avian influenza virus (H5N1) and Nipah virus (NiV) are important zoonotic agents that have been seen as the cause of serious disease in both humans and animals in recent years. In foodborne viral infections, transmission is mainly by the fecal-oral route. Some foods or water, especially shellfish caught from waters contaminated with feces, are potential sources of viral agents. On the other hand, raw or uncooked food prepared by infected personnel or contaminated after cooking is also an important source of contamination. Nowadays, PCR (Polymerase Chain Reaction)-based methods are widely used in the detection of food-borne viral agents. Apart from the cooling and freezing processes applied to foodstuffs in the control of viruses. In recent years, non-thermal technological food processing methods such as high pressure processing (HPP: High pressure processing), cold plasma (CP: Cold plasma), ultraviolet light (UV: Ultraviolet light), irradiation, and pulsed electric field (PEF: Pulsed electric field) usage is also gaining importance.

Son yıllarda gıda kaynaklı viral enfeksiyonlar artan bir önem kazanmaktadır. Bu derleme çalışması, gıda kaynaklı virüsler ile ilgili literatür ve bulgular hakkında bir güncelleme sağlamaktadır. Virüsler düşük enfeksiyon dozuna sahip olan stabil ve enfektivite kaybı olmaksızın gıdalarda uzun süre kalabilen zorunlu hücre içi mikroorganizmalardır. Bu nedenle gıdalar viral etkenlerin insanlara bulaşmasında vektör durumundadır. Mide asiditesi, bağırsak enzimleri ile alkali şartlar ve konakçı savunma sistemi gibi olumsuz koşullarda canlılıklarını sürdürebilirler. İnsan norovirüsü (HuNoV), insan rota virüsü (HRV), hepatit A virüsü (HAV), hepatit E virüsü (HEV), insan astrovirüsü (HAstV), Aichi virüsü (AiV), sapovirüs (SaV), insan adenovirüsü HAdV) ve enterovirüs (EV) halk sağlığı açısından gıda kaynaklı en önemli viral etkenler olarak bilinmektedir. Ayrıca, bulaşıcı kuş gribi virüsü (H5N1) ve Nipah virüsü (NiV) hem insan hem de hayvanlarda son yıllarda ciddi hastalık nedeni olarak görülen önemli zoonoz etkenlerdir. Gıda kaynaklı viral enfeksiyonlarda bulaşma esas olarak, fekal-oral yolla olmaktadır. Dışkı ile kontamine sulardan avlanan kabuklu deniz ürünleri başta olmak üzere bazı gıdalar veya su viral etkenlerin potansiyel kaynağını oluşturmaktadır. Diğer taraftan enfekte personel tarafından hazırlanan çiğ veya yeterince pişirilmeden tüketilen ya da pişirildikten sonra kontamine olan gıdalar da önemli bulaşma kaynağıdır. Günümüzde gıda kaynaklı viral etkenlerin tespitinde PCR (Polymerase Chain Reaction) temelli yöntemler yaygın olarak kullanılmaktadır. Virüslerin kontrolünde gıda maddelerine uygulanan soğutma ve dondurma işlemlerinin haricinde son dönemlerde yüksek basınçlı işleme (HPP: High pressure processing), soğuk plazma (CP: Cold plasma), ultraviyole ışık (UV: Ultraviolet light), ışınlama ve darbeli elektrik alanı (PEF: Pulsed electric field) gibi termal olmayan teknolojik gıda işleme yöntemlerinin kullanımı da önem kazanmaktadır.

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