NU FS363 Lecture Notes - Lecture 9: Hepatitis E Virus, Norovirus, Sapovirus
17 Nov 2016
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Document Summary
Lecture 9 guest lecture foodborne viruses. 19 centres in canada that focuses on all aspects of agricultural food from production to consumption. Transmission of enteric viruses in the meat chain. Risk of zoonotic viral disease from meat products contaminated with animal viruses. Some animal viruses are genetically related to human strains. Envelop fuses with host membrane cell entry. Lipid bilayer is sensitive to dessiciation, heat, detergents. Virus replication cycle: binding to specific receptor (need a specific receptor on the host, endocytosis, uncoating, transport to nucleus, transcription and translation, assembly of new virions, release. Nonliving, no cells (need a host cell to replicate) Dna or rna inside protein coat (can be double or single stranded) Can use immunoglobins if there is an active infection. Relatively new discipline (capacity building worldwide since 2000) Data gaps extensive data on presence/prevalence of viruses in different matices. No legislation for virological criteria for food safety (viruses too complex and difficult to handle)
