Virus entéricos humanos en alimentos: detección y métodos de inactivación
DOI:
https://doi.org/10.3989/arbor.2020.795n1003Palabras clave:
virus entéricos, seguridad alimentaria, inactivación vírica, compuestos virucidas, envases virucidas, métodos moleculares, metagenómicaResumen
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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Recursos en línea
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