Hepatitis A infections from food

W Randazzo; G Sánchez

doi:10.1111/jam.14727

Hepatitis A infections from food

J Appl Microbiol. 2020 Nov;129(5):1120-1132. doi: 10.1111/jam.14727. Epub 2020 Jun 21.

Authors

W Randazzo^{1

2}, G Sánchez¹

Affiliations

¹ Department of Preservation and Food Safety Technologies, IATA-CSIC, Valencia, Spain.
² Department of Microbiology and Ecology, University of Valencia, Valencia, Spain.

PMID: 32471014
DOI: 10.1111/jam.14727

Abstract

Food contaminated by hepatitis A virus (HAV) is responsible of the 2-7% of all HAV outbreaks worldwide. This review provides a description of the HAV characteristics, its infectivity and epidemiological features. In addition, this review compiles existing original papers reporting HAV prevalence, viral titres in foodstuffs and the risk associated with food contamination. The purpose of this revision is to conduct a structured and systematic review of the published molecular procedures for HAV detection in food, including the assessment of its infectivity.

Publication types

Review

MeSH terms

Disease Outbreaks / statistics & numerical data
Food Contamination / analysis
Food Microbiology*
Foodborne Diseases / epidemiology
Foodborne Diseases / virology*
Hepatitis A / epidemiology
Hepatitis A / transmission*
Hepatitis A / virology
Hepatitis A virus / isolation & purification*
Hepatitis A virus / physiology*
Humans
Prevalence
Risk Assessment