Gıda Kaynaklı Bakteriyel Hastalıklar
Özet
Virüsler, gıda kaynaklı hastalık salgınlarının en büyük nedenlerinden olup, risk değerlendirme uzmanları tarafından yüksek öncelikli bir gıda güvenliği sorunu olarak bildirilmektedir. Kontaminasyon, ya enfekte gıda çalışanları tarafından gıdanın hazırlanması aşamasında, ya uygun şekilde kontrol edilmeyen üretim süreçlerinde ya da zoonotik bir virüsle bulaşmış hayvansal gıdanın veya suyun tüketimi yoluyla meydana gelmektedir. Son 20 yılda, gıda ve/veya su kaynaklı viral salgınlarda önemli bir artış olduğu görülmektedir. Bu salgınlarla ilişkilendirilen en yaygın virüsler; Norovirüs, hepatit A ve hepatit E virüsleri, rotavirüs, astrovirüs, adenovirüs ve sapovirüs olarak rapor edilmektedir. Bununla birlikte, Aichi virüsü, Nipah virüsü, Ebola virüsü, tick-borne encephalitis virüsü, avian influenza virüsü ve koronavirüsler (SARS-CoV ve MERS-CoV) gibi birçok insan virüsünün de gıda aracılığıyla bulaşma potansiyeline sahip olduğu düşünülmektedir. Bu virüslerin enterotropik, hepatotropik, nörotropik, pnömotropik ve multitropik yatkınlıklarına bağlı olarak, farklı bireylerde gastroenteritten felce ve menenjite varan farklı klinik semptomlarla seyreden enfeksiyonlar hatta riskli bireylerde ölümler görülmektedir. Bu nedenle, gıdalara virüs kaynaklı kontaminasyonların önlenmesi ve kontrolünde, Veteriner Halk Sağlığı perspektifiyle oluşturulacak bütüncül stratejiler uygulanmalıdır. Bu bölümde, gıda kaynaklı virüslerin küresel yaygınlığı, kaynakları, bulaşma yolları, zoonotik potansiyeli, risk grupları, önemli virüsler ile virüslere karşı koruma ve kontrole yönelik güncel bilgiler sunulacaktır.
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