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Gıda ve su kaynaklı önemli viral enfeksiyonların güncel durumu ve korunma stratejileri

Year 2021, Volume: 7 Issue: 3, 227 - 241, 01.07.2021

Ahmet Gökhan Coşkun , Ayşegül Demircioğlu , Seran Temelli , Ayşegül Eyigör

https://doi.org/10.3153/FH21024

Abstract

Günümüzde enfeksiyöz etkenlerin tanı tekniklerindeki ilerlemeler ve kullanımlarının yaygınlaşması ile viral etkenlerin gıda ve su kaynaklı hastalıklardaki prevalansları dünya genelinde daha da önem kazanmıştır. Gıda ve su kaynaklı virüslerin, gastroenterit ve hepatit yanı sıra nörolojik bozukluklar, solunum yolu hastalıkları, myokardit, glomerulonefrit ve hemorajik ateşe neden olabildiği, özellikle bebek/çocuk ve immun yetmezliği olan bireylerde ölüm oranının yüksek olduğu belirtilmektedir. Ayrıca etkenlerin, çevresel şartlara ve gıda proseslerine karşı dirençli olması nedeni ile sıcaklık ve yüksek basınç uygulamaları, doğal antiviral bileşikler, UV uygulamaları ve konvansiyonel temizlik-dezenfeksiyon ile eliminasyonları diğer mikroorganizmalara göre daha zor olmakta, hatta yetersiz kalmaktadır. Viral enfeksiyonlardan korunmada, aşı uygulamaları ile birlikte, üretimde GMP, GHP ve HACCP sistem yaklaşımları, etkenlerin gıda ortamında ve toplumda minimize edilmesini sağlayan en etkin yol olarak görülmektedir. Bu derleme makalesinde, gıda ve su kaynaklı viral etkenlerden dünya çapında özellikle yüksek prevalans ile seyrettiği rapor edilen, enterotropik virüslerden NoV, AstV, RoV ve AdV ile hepatotropik virüsler olan HAV ve HEV’in genel özellikleri, oluşturdukları hastalık tabloları ve epidemiyolojileri ile uygulanan korunma ve kontrol tedbirlerine dair güncel bilgilere yer verilmiştir.

Keywords

Gıda Su Virüs Enfeksiyon

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Current status of major foodborne and waterborne viral infections and their prevention strategies

Year 2021, Volume: 7 Issue: 3, 227 - 241, 01.07.2021

Ahmet Gökhan Coşkun , Ayşegül Demircioğlu , Seran Temelli , Ayşegül Eyigör

https://doi.org/10.3153/FH21024

Abstract

Advances in diagnostic techniques and their widespread use for infectious agents revealed the considerably high current prevalence of viral agents in foodborne and waterborne diseases. Foodborne and waterborne viruses are indicated to cause not only gastroenteritis and hepatitis but also neurological disorders, respiratory tract diseases, myocarditis, glomerulonephritis and hemorrhagic fever, with a particularly high mortality rate in infants/children and in individuals with immune deficiency. Additionally, due to their resistance to environmental conditions and food processes compared to other microorganisms, elimination of these viruses by heat and high pressure applications, natural antiviral compounds, UV applications and conventional cleaning-disinfection remains difficult even inadequate. In protection from viral infections, vaccine applications together with GMP, GHP and HACCP system approaches in production seem to be the most effective approaches to ensure the minimization of viruses in food environment and in public. In this review article, up-to-date information is presented on the general characteristics and the diseases caused by enterotropic viruses; NoV, AstV, RoV, AdV and hepatotropic viruses; HAV and HEV, with a particularly high worldwide prevalence, as well as their epidemiology, prevention and their control measures.

Keywords

Food Water Virus İnfection

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Details

Primary Language Turkish
Subjects Clinical Sciences
Journal Section Review Articles
Authors

Ahmet Gökhan Coşkun 0000-0002-5181-7577

Ayşegül Demircioğlu 0000-0002-5121-2631

Seran Temelli 0000-0002-8869-4929

Ayşegül Eyigör 0000-0002-2707-3117

Publication Date July 1, 2021
Submission Date January 11, 2021
Published in Issue Year 2021Volume: 7 Issue: 3

Cite

APA Coşkun, A. G., Demircioğlu, A., Temelli, S., Eyigör, A. (2021). Gıda ve su kaynaklı önemli viral enfeksiyonların güncel durumu ve korunma stratejileri. Food and Health, 7(3), 227-241. https://doi.org/10.3153/FH21024
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