Источники инфицирования консервируемых продуктов

Literature

1. A highly sensitive
   and specific multiplex RT-PCR to detect foot-and-mouth disease virus in tissue
   and food samples / H.-F. Bao, D. Li, J.-H. Guo, Z.-J. Lu, Y.-L. Chen, Z.-X.
   Liu, X.-T. Liu, Q.-G. Xie. // Archives of Virology. — 2008. — v. 153, № 1. — 205–209.
2. A 549 and PLC/PRF/5
   cells can support the efficient propagation of swine and wild boar hepatitis E
   virus (HEV) strains: demonstration of HEV infectivity of porcine liver sold as
   food / Hideyuki T., Toshinori T., Suljid J., Shigeo N., Masaharu T., Tsutomu N.,
   Hitoshi M., Yasuyuki Y., Hiroaki O. / // Archives of Virology. — 2012. -v. 157,
   № 2. — 235–246.
3. Bstection of hepatitis A virus RNA in oyster meat. /
   Cromeans, T.L., Nainan O.V, Margolis H.S. // Appl. Environ. Microbiol. — 1998. — v. 63. — 2460–2463.
4. Enterovirus:
   Poliovirus, coxsackievirus, echovirus / Percival S., Chalmers R., Embrey M.,
   Hunter P., Sellwood J., Wyn-Jones P. // Microbiology of Waterborne Diseases. — 2004. — Р. 401–418.
5. Foodborne viruses and fresh produce / Seymour I.J.,
   Appleton H. // Appl. Microbiol. — 2001. — v. 91. — Р. 759–773.
6. Hepatitis A virus
   detection in food: current and future prospects / G. Sánchez, A. Bosch, R. M. Pintó //Letters in Applied Microbiology. — 2007. — v. 45, № 1. — Р. 1–5.
7. Reduction of Norwalk virus, polioviras 1, and
   bacteriophage MS2 by ozone disinfection of water / Shin G.-A., Sobsey M.D. // Appl.
   Environ.
   Microbiol. — 2003. — v. 69. — Р. 3975–3978.
8. Reported behavior,
   knowledge and awareness toward the potential for norovirus transmission by food
   handlers in Dutch catering companies and institutional settings in relation to
   the prevalence of norovirus / L.Verhoef, G. J. Gutierrez, M.Koopmans, I.Boxman. //
   Food Control. — 2013. — v. 34, № 2. — Р. 420–427.
9. Survival of human
   enteric viruses in the environment and food / Rze?utka A., Cook N. // FEMS
   Microbiology Reviews. — 2004. — v. 45, № 1. — Р. 441–453.
10. Virus hazards from food, water and other contaminated
    environments / D. Rodríguez-Lázaro, N. Cook, F. M. Ruggeri, J.Sellwood, A.Nasser
    . // FEMS Microbiology Reviews. — 2012. -v. 34, № 4. — 786–814.

Библиографическая ссылка

Волошина И. Н., Скроцкая О. И., Пищевые продукты, как источник вирусных инфекций // «Живые и биокосные системы». — 2014. — № 9; URL: http://www.jbks.ru/archive/issue-9/article-13.

Литература

1. A highly sensitive
   and specific multiplex RT-PCR to detect foot-and-mouth disease virus in tissue
   and food samples / H.-F. Bao, D. Li, J.-H. Guo, Z.-J. Lu, Y.-L. Chen, Z.-X.
   Liu, X.-T. Liu, Q.-G. Xie. // Archives of Virology. — 2008. — v. 153, № 1. — 205–209.
2. A 549 and PLC/PRF/5
   cells can support the efficient propagation of swine and wild boar hepatitis E
   virus (HEV) strains: demonstration of HEV infectivity of porcine liver sold as
   food / Hideyuki T., Toshinori T., Suljid J., Shigeo N., Masaharu T., Tsutomu N.,
   Hitoshi M., Yasuyuki Y., Hiroaki O. / // Archives of Virology. — 2012. -v. 157,
   № 2. — 235–246.
3. Bstection of hepatitis A virus RNA in oyster meat. /
   Cromeans, T.L., Nainan O.V, Margolis H.S. // Appl. Environ. Microbiol. — 1998. — v. 63. — 2460–2463.
4. Enterovirus:
   Poliovirus, coxsackievirus, echovirus / Percival S., Chalmers R., Embrey M.,
   Hunter P., Sellwood J., Wyn-Jones P. // Microbiology of Waterborne Diseases. — 2004. — Р. 401–418.
5. Foodborne viruses and fresh produce / Seymour I.J.,
   Appleton H. // Appl. Microbiol. — 2001. — v. 91. — Р. 759–773.
6. Hepatitis A virus
   detection in food: current and future prospects / G. Sánchez, A. Bosch, R. M. Pintó //Letters in Applied Microbiology. — 2007. — v. 45, № 1. — Р. 1–5.
7. Reduction of Norwalk virus, polioviras 1, and
   bacteriophage MS2 by ozone disinfection of water / Shin G.-A., Sobsey M.D. // Appl.
   Environ.
   Microbiol. — 2003. — v. 69. — Р. 3975–3978.
8. Reported behavior,
   knowledge and awareness toward the potential for norovirus transmission by food
   handlers in Dutch catering companies and institutional settings in relation to
   the prevalence of norovirus / L.Verhoef, G. J. Gutierrez, M.Koopmans, I.Boxman. //
   Food Control. — 2013. — v. 34, № 2. — Р. 420–427.
9. Survival of human
   enteric viruses in the environment and food / Rze?utka A., Cook N. // FEMS
   Microbiology Reviews. — 2004. — v. 45, № 1. — Р. 441–453.
10. Virus hazards from food, water and other contaminated
    environments / D. Rodríguez-Lázaro, N. Cook, F. M. Ruggeri, J.Sellwood, A.Nasser
    . // FEMS Microbiology Reviews. — 2012. -v. 34, № 4. — 786–814.