Modern approaches and methods of solving the problem of studying viral contamination of food products and evaluating its health hazards
Abstract
The article presents the results of food products viral control gained by using modern technologies and methods for indicating epidemiological risks to human health. The overall frequency of viral contamination of the analyzed samples of food products (n = 403) was 10.17 %. Positive samples for rotaviruses (1.99 %), noroviruses (4.47 %), intestinal adenoviruses (3.47 %), and enteroviruses (0.25 %) were detected. The highest number of positive samples was found in vegetables (6.2 %), less in salads (1.5 %) and meat products (1.0 %). In the rest of the analyzed products the frequency of the viral genetic material detection varied from 0.25 % to 0.5 %. The developed algorithm for indicating viral contamination and food virological health safety assessment showed its high effectiveness and efficiency in field testing. Being further introduced, the algorithm will help food infection prevention and improve the epidemiological state of the population as a whole.
About the Authors
T. V. Amvrosieva
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
O. N. Kazinets
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
N. V. Paklonskaya
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
S. K. Laziuk
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
Yu. A. Shilova
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
Yu. B. Kaltunova
The Republican Research and Practical Center for Epidemiology and Microbiology
Belarus
Minsk
Belarus
Minsk
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Review
For citations:
Amvrosieva T.V., Kazinets O.N., Paklonskaya N.V., Laziuk S.K., Shilova Yu.A., Kaltunova Yu.B. Modern approaches and methods of solving the problem of studying viral contamination of food products and evaluating its health hazards. Food Industry: Science and Technology. 2019;12(3):68-73. (In Russ.)
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