Foodborne toxinfections caused by virus: Characteristics of the main viruses, prevention, treatment and clinical method of laboratory diagnosis by RT-qPCR

Foodborne viruses were recognized among the top-rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. This manuscript provides a description of foodborne viruses (Rotavirus, Adenovirus, Norovirus, Astrovirus, Hepatitis A, Hepatitis E, and Poliovirus) and their characteristics, and technologies developed for viral detection and control. A bibliographical research was carried out to collect data and information on viral diseases of the last nineteen years. The research sites accessed were: Books, theses and the database of Scielo, Google Scholar, Medline, Pubmed, Science Direct, CAPES periodical portal and virtual health library. This study was carried to clarify to the health professionals the importance of the need for a greater notification and update of these viral food toxinfections, in order to reduce the cases number of these diseases. Effective prevention and biological technologies to ensure control of viruses in the food chain can significantly reduce foodborne toxinfections caused by virus.