Shellfish: Risk for Norovirus Outbreaks and Sporadic Infections

Year 2018, Volume: 16 Issue: 3, 340 - 350, 29.10.2018

Sevinç Sökel , Mehmet Kale , Sibel Hasırcıoğlu , Sibel Yavru Oğuz Gürsoy , Kübra Kocatürk

https://doi.org/10.24323/akademik-gida.475372

Cited By: 1

Abstract

NoVs, previously known as Norwalk-like viruses from the Caliciviridae family, are non-enveloped,
positive-sense, single-stranded RNA viruses with icosahedral capsid symmetry.
NoV infection causes both secretory and osmotic diarrhea. A few NoV particles
are sufficient to produce infection. NoV is mainly spread by contaminated food
and water. Direct person-to-person contact or contact with contaminated
surfaces and fomites are also responsible for spreading the virus. In general,
epidemic and pandemic outbreaks occur due to NoVs. Sporadic cases have also
been reported. Outbreaks and sporadic infections have been reported to be
resulting from consumption of NoV contaminated shellfish (e.g. mussel, oyster,
and crab), soft red fruits (strawberry and raspberry), vegetables (lettuce,
tomatoes and parsley), bakery products, delicatessen meats, salads, sandwiches,
water and ice. NoV is responsible for more than half of nonbacterial diarrheal
diseases around the world. Outbreaks of NoV originating from shellfish such as
mussels and oysters are common in the world. It has been reported that
shellfish grown in virus contaminated waters and seafood products prepared for
consumption by infected individuals may play a role for outbreaks. Bivalve
molluscan shellfish, such as mussels and oysters, can filter out large
quantities of water as part of their feeding activities and, accumulate and concentrate viruses from
shallow, coastal and river waters frequently contaminated with sewage. Depth,
water temperature, precipitation, wind and salinity of the water in the mussel
and oyster growing area are important factors for the prediction of outbreak
risks. Shellfish has been reported to be important in the spread of foodborne
diseases in developed and developing countries. In Turkey, 78 tons of black
mussels per year are collected from sea for consumption. The presence of NoV in
mussels indicates that this shellfish could also be an important contaminant
for foodborne viral infections and outbreaks in Turkey. Monitoring the
prevalence of NoV in shellfish collected from Turkey can be used to prevent
outbreaks in touristic locations and to monitor the potential of Turkish seas
for viral contaminations. In this study, the role of shellfish in viral
gastroenteritis outbreaks associated with NoV and strategies for preventing virus
transmission via shellfish are reviewed.

Keywords

Norovirus, Shellfish, Mussel, Oyster, Gastroenteritis

Kabuklu Deniz Ürünleri: Norovirüs Salgınları ve Sporadik Enfeksiyonlar İçin Risk

Abstract

Daha önceleri Caliciviridae
familyasından Norwalk benzeri virüsler olarak bilinen norovirüler (NoV),
ikosahedral kapsid simetrisine sahip, zarfsız, pozitif (+) polariteli, tek
iplikli RNA virüsleridir. NoV enfeksiyonu hem sekretuar hem de osmotik ishale
neden olmaktadır. Enfeksiyonun meydana gelmesi için birkaç NoV partikülü
yeterli olmaktadır. NoV, esas olarak kontamine gıdalar ve su ile yayılmaktadır.
Virüsün yayılmasından kişiden kişiye doğrudan temas veya kontamine yüzeyler ve
kusmuk ile temas da sorumludur. Genel olarak, NoV kaynaklı epidemik ve pandemik
salgınlar görülmekte olup sporadik vakalar da bildirilmiştir. Salgınlar ve
sporadik enfeksiyonlar, NoV ile kontamine olmuş kabuklu deniz ürünleri (örneğin
midye, istiridye ve yengeç), yumuşak kırmızı meyveler (çilek ve ahududu), sebzeler
(marul, domates ve maydanoz), unlu mamuller, şarküteri ürünleri, salatalar,
sandviçler, su ve buzun tüketimi sonucunda meydana gelmektedir. NoV, dünya
çapında bakteriyel olmayan ishal vakalarının yarısından fazlasından sorumludur.
Midye ve istiridye gibi kabuklu deniz ürünlerinden kaynaklanan NoV salgınları
dünyada yaygın olarak görülmektedir. Virüs bulaşmış sularda yetiştirilen
kabuklu deniz ürünlerinin ve enfekte bireyler tarafından hazırlanan deniz ürünlerinin
salgınlarda rol oynayabileceği bildirilmektedir. Midye ve istiridye gibi çift
kabuklu/çenetli deniz ürünleri, beslenme faaliyetlerinin bir parçası olarak
büyük miktarlarda suyu filtreleyebilmekte ve bu nedenle sıklıkla kanalizasyonla
kontamine olmuş sığ, kıyı ve nehir sularındaki virüsleri biriktirip
yoğunlaştırabilmektedir. Derinlik, su sıcaklığı, yağış ve rüzgâr ile midye ve
istiridye yetiştirme alanlarındaki suyun tuzluluğu salgın risklerinin tahmini
için önemli faktörlerdir. Kabuklu deniz ürünlerinin gelişmiş ve gelişmekte olan
ülkelerde gıda kaynaklı hastalıkların yayılmasında önemli olduğu bildirilmektedir.
Türkiye'de tüketim için denizden yılda 78 ton kara midye avlanmaktadır. Toplanan
midyelerde NoV varlığı, bu kabuklu deniz ürününün Türkiye'de gıda kaynaklı
viral enfeksiyonlar ve salgınlar için önemli bir kontaminasyon kaynağı
olabileceğini göstermektedir. Ülkemizde avlanan kabuklu deniz ürünlerinde NoV
varlığının izlenmesi, turistik bölgelerdeki salgınların önlemesi ve Türk
denizlerinin viral kontaminasyon potansiyelinin izlemesi için kullanılabilir.
Bu çalışmada, NoV kaynaklı gastroenterit salgınlarında kabuklu deniz
ürünlerinin rolü ve kabuklu deniz ürünleri kaynaklı bulaşmaların önlemesinde
kullanılabilecek başlıca stratejiler derlenmiştir.

Keywords

Norovirüs, Kabuklu deniz ürünü, Midye, İstiridye, Gastroenterit

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