Traduction en anglais : Importance of food in pathogenic viruse transmission.
The control in the decade of the 1950s of some of the classics foodborne diseases, such as cholera and typhoid fever, permitted to focus the attention and resources on new pathogenic agents transmitted through the food chain.
Among these new threats to human health, viruses must be emphasized.
In the last decades, viruses have acquired a growing importance as pathogens transmitted through our food and water supply.
Several virus diseases associated with foods are well documented and the number is increasing.
In some instances, such as poliovirus, transmission via food and water is well known since almost the beginning of this century.
Fortunaly, the global incidence of poliomyelitis has decreased substantially all around the world and now is on the way to become the first foodborne disease to be completely erradicated.
However, some other viruses transmitted by the fecal-oral route, such as hepatitis A and the Norwalk-like viruses, unknown a few decades ago, are increasing their incidence and becoming a major cause of foodborne illness in most of developed countries.
Mots-clés Pascal : Epidémiologie, Santé publique, Produit alimentaire, Contamination biologique, Virus, Souche pathogène, Gastroentérite, Estomac pathologie, Appareil digestif pathologie, Intestin pathologie
Mots-clés Pascal anglais : Epidemiology, Foodstuff, Biological contamination, Virus, Pathogen strain, Gastroenteritis, Gastric disease, Digestive diseases, Intestinal disease
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 96-0150338
Code Inist : 002B13B03. Création : 199608.