食源性病毒是危害食品安全的重要因子,是指以食物为载体,导致人类患病的病毒(包括以粪-口途径传播的病毒和以畜产品为载体传播的病毒)。重点介绍了常见的食源性病毒:诺瓦克病毒(Noroviruses,NoV)、甲肝病毒(hepatitis A viruses,HAV)和...食源性病毒是危害食品安全的重要因子,是指以食物为载体,导致人类患病的病毒(包括以粪-口途径传播的病毒和以畜产品为载体传播的病毒)。重点介绍了常见的食源性病毒:诺瓦克病毒(Noroviruses,NoV)、甲肝病毒(hepatitis A viruses,HAV)和禽流感病毒(Avian influenza virus,AIV)的生物学特点和流行病学特征。阐述了食品食源性病毒污染的来源、传播途径及其稳定性,同时从农业、食品加工业、餐饮业、政府和消费者多个不同的角度提出食源性病毒的预防控制措施,展望了该领域未来研究发展的方向。展开更多
Food-borne viruses and contaminants,as an important global food safety problem,are caused by chemical,microbiological,zoonotic,and other risk factors that represent a health hazard.Natural bioactive substances,origina...Food-borne viruses and contaminants,as an important global food safety problem,are caused by chemical,microbiological,zoonotic,and other risk factors that represent a health hazard.Natural bioactive substances,originating from plants,animals,or microorganisms,might offer the possibility of preventing and controlling foodborne diseases.In this contribution,the common bioactive substances such as polyphenols,essential oils,proteins,and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed.Meanwhile,the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed.The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described.展开更多
文摘食源性病毒是危害食品安全的重要因子,是指以食物为载体,导致人类患病的病毒(包括以粪-口途径传播的病毒和以畜产品为载体传播的病毒)。重点介绍了常见的食源性病毒:诺瓦克病毒(Noroviruses,NoV)、甲肝病毒(hepatitis A viruses,HAV)和禽流感病毒(Avian influenza virus,AIV)的生物学特点和流行病学特征。阐述了食品食源性病毒污染的来源、传播途径及其稳定性,同时从农业、食品加工业、餐饮业、政府和消费者多个不同的角度提出食源性病毒的预防控制措施,展望了该领域未来研究发展的方向。
文摘Food-borne viruses and contaminants,as an important global food safety problem,are caused by chemical,microbiological,zoonotic,and other risk factors that represent a health hazard.Natural bioactive substances,originating from plants,animals,or microorganisms,might offer the possibility of preventing and controlling foodborne diseases.In this contribution,the common bioactive substances such as polyphenols,essential oils,proteins,and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are discussed.Meanwhile,the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and detailed.The application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described.
