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MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

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Presentation on theme: "MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH"— Presentation transcript:

1 MICROBIAL FOOD SAFETY A 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
&

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