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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

Explore the characteristics, concerns, and controls related to viruses and prions in food safety. Learn about Hepatitis A, Noroviruses, Rotavirus, and Prions, and their impact on foodborne illnesses. Understand the unique properties of these infectious agents and their risks.

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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

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  1. MICROBIAL FOOD SAFETYA FOOD SYSTEMS APPROACH Charlene Wolf-Hall and William Nganje

  2. Chapter 9: Viruses and Prions

  3. Key Questions What is a virus? What is a prion? What viruses and prions are of most concern for microbial food safety? What controls can prevent foodborne illness due to viruses and prions?

  4. Viruses and Prions Not Alive? • Require a host biochemical machinery to replicate • Border between chemistry and life • Infectious agents

  5. Hepatitis A Virus Infects humans and primates

  6. Noroviruses Virus Viral Infection • Fecal-oral transmission • Low infectious dose - ~18 particles • Vomiting and diarrhea

  7. Rotavirus Virus Viral Infection • Fecal-oral transmission • Low infectious dose - ~10 particles • Vomiting and diarrhea

  8. Prions Proteinaceous, infectious particles Infection - transmissible spongiform encephalopathies • Proteins that can remain biologically active through varying environmental and processing conditions • Deadly neurodegenerative disease • Scrapie in sheep • Chronic wasting disease (CWD) in deer • Bovine spongiform encephalopathy (BSE) in cattle; also known as mad cow disease • Creutzfeldt-Jakob disease (vCJD) in humans

  9. THANK YOU Name: Charlene Wolf-Hall & William Nganje Email: charlene.hall@ndsu.edu & William.Nganje@ndsu.edu

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