Virus entéricos humanos en alimentos: detección y métodos de inactivación



Palabras clave:

virus entéricos, seguridad alimentaria, inactivación vírica, compuestos virucidas, envases virucidas, métodos moleculares, metagenómica


Los principales patógenos víricos que podemos ad­quirir ingiriendo alimentos contaminados son los norovirus, el virus de la hepatitis A y el virus de la hepatitis E que se propagan principalmente a través de la vía fecal oral. En los últimos años, la incidencia de brotes de transmisión alimentaria causados por estos patógenos ha experimentado un aumento considerable, en parte debido al comercio globalizado y a los cambios en los hábitos de consumo. Las matrices alimentarias que mayor riesgo representan para el consumidor son los moluscos bivalvos, ve­getales de IV gama, frutas tipo baya y platos listos para comer. Actualmente las técnicas moleculares son las más habituales para la detección de estos patógenos en alimentos, aunque toda­vía existen dudas acerca del significado de la presencia de estos genomas víricos en términos de seguridad alimentaria. La infec­tividad de estos patógenos en alimentos viene también determi­nada por su elevada persistencia ambiental y por su resistencia a los tratamientos aplicados para la conservación de los alimentos.


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Cómo citar

Randazzo, W., Falcó, I., Pérez-Cataluña, A., & Sánchez, G. (2020). Virus entéricos humanos en alimentos: detección y métodos de inactivación. Arbor, 196(795), e539.