Foodborne viruses

Patogeni koji se mogu prenositi hranom uključuju crijevne bakterije, viruse, parazite, bakterije koje proizvode toksine i prione. Od navedenih patogena najčešći uzročnici bolesti koje se prenose hranom jesu virusi. U ovom su radu pregledno prikazani virusi koji se prenose hranom s posebnim naglaskom na načine širenja i mogućnosti profilakse kao najvažnijim područjima u kojima sudjeluje veterinarska struka. U navedenom području, kao i u javnom zdravstvu u cjelini, samo bliska suradnja veterinarske i liječničke struke može rezultirati uspostavom cjelovitog sustava nadzora i suzbijanja zaraznih bolesti s ciljem očuvanja zdravlja ljudi. Prvi korak pritom jest dostupnost najnovijih spoznaja i informacija o rizicima i mjerama zaštite širem krugu stručnjaka u svrhu sprečavanja nastanka epidemija uzrokovanih virusima koji se prenose hranom, što je i bio cilj ovog preglednog prikaza.Foodborne pathogens include bacteria, viruses, parasites, toxin producing bacteria and prions. Of these, by far the most common causes of foodborne illness are viruses. In this article a review is given of the most important food borne viruses with the emphasis on the modes of transmission and prophylaxis as the most important areas where veterinary practitioners are included. In these areas and in protecting public health in general only close collaboration between human and veterinary medical specialists will result in establishing an optimal system for surveillance and prevention of foodborne infections in humans. The aim of this article is to present new information regarding risk factors and protection measures to a wide number of professionals, as a step in the prevention of epidemics caused by foodborne viruses