MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

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Presentation transcript:

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH Charlene Wolf-Hall and William Nganje

Chapter 9: Viruses and Prions

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?

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

Hepatitis A Virus Infects humans and primates

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

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

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

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

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