The evaluation of Avian Influenza and Coronavirus as Human Pathogenic Enveloped Viruses for Possible Health Risk in Seafood: A Review

Year 2021, Volume: 6 Issue: 1, 31 - 42, 31.03.2021

Bahar Tokur , Koray Korkmaz

https://doi.org/10.35229/jaes.796262

Cited By: 2

Abstract

Human pathogenic viruses in seafood are a significant and emerging problem for public health, food safety, and socio-economic implications worldwide. They may exist in any form of untreated water due to pollution induced by fecal content of human or animal origin, directly infected through interaction with body secretions and fluids containing contagious viral particles, or indirectly by aerosols or other polluted fomites. Thus, human pathogenic viruses can cause infection anytime by transmitting them from water and food environments to seafood and its products. Nowadays, people go through an unprecedented, huge challenge and global health disaster around the world because of the severe acute respiratory syndromecoronavirus-2 (SARS-CoV-2) outbreak. Non-enveloped viruses are commonly known to have more stable and can survive much longer than viruses with an envelope tag. However, some studies show that some enveloped viruses such as avian influenza can be accumulated by seafood and can survive at low temperature for a long time. Low temperature preservation of seafood during processing, storage, transfer, distribution and display in retail stores are common methods to prevent the loss of quality and survival of the SARS-CoV2 may be enough time to have all transmission routes at these low temperatures like other viruses. However, there have been no cases of COVID-19 infection identified through either water-borne or food-borne transmission since the beginning of the pandemic (almost a year). It seems that the main way of virus transmission is mostly person to person through respiratory droplets. So, it is thought to be that the risk of getting COVID-19 from seafood is very low and it can safely consume with proper cooking and hygiene protocol.

Keywords

seafood, coronavirus, Avian influenza, Health Risk

Su Ürünlerinde Patojenik Zarflı Virüsler Olarak Avian Influenza ve Coronavirüs'ün Olası Sağlık Riski Bakımından Değerlendirilmesi: Derleme

Abstract

Su ürünlerinde patojenik virüsler, dünyada gıda güvenliği, halk sağlığı ve sosyo-ekonomik etkiler bakımından önemli bir sorundur. Bu virüsler, insan veya hayvan kaynaklı dışkı içeriğinin neden olduğu herhangi bir arıtılmamış su kaynağında, doğrudan bulaşıcı viral partiküller içeren vücut salgıları ve sıvılarıyla veya dolaylı olarak aerosoller veya diğer kirli materyallerle enfekte olan bulaşma nedeniyle bulunabilirler. Böylelikle insan patojenik virüsleri, her an su ve gıda alanlarından su ürünlerine bulaşarak enfeksiyona neden olabilirler. Günümüzde insanlar, şidetli akut solunum sendromu- koronavirüs-2 (SARS-CoV-2) salgını nedeniyle tüm dünyada benzeri görülmemiş, büyük bir zorluk ve felaket yaşamaktadır. Genellikle, zarfsız virüslerin daha kararlı olduğu ve zarflı virüslerden çok daha uzun süre hayatta kalabileceği bilinmektedir. Bununla birlikte, bazı çalışmalarda kuş gribi gibi zarflı virüslerin deniz mahsullerinde birikebildiği ve düşük sıcaklıklarda daha stabil olduğu gösterilmiştir. Su ürünlerinin işlenmesi, depolanması, aktarılması, dağıtılması ve perakende mağazalarında sergilenmesi sırasında düşük sıcaklıkta korunması kalite kaybını önlemek için kullanılan yaygın bir yöntemdir ve SARS-CoV- 2 düşük sıcaklıklarda tüm bulaşma yollarıyla hayatta kalabilmek için yeterli zamana sahip olabilir. Bununla birlikte, salgın başladığından beri (yaklaşık bir yıl), su ya da gıda kaynaklı bulaş yoluyla belirlelen herhangi COVID-19 enfeksiyon vakası belirlenmemiştir. Virüsün yayılmasının ana yolunun çoğunlukla kişiden kişiye solunum damlacıkları yoluyla olduğu görülmektedir. Bu nedenle, COVID-19'u gıdalardan alma riskinin çok düşük olduğu ve su ürünlerinin uygun pişirme ve hijyen
protokolleriyle güvenli bir şekilde tüketilebileceği düşünülmektedir.

Keywords

Su Ürünleri, Coronavirus, Kuş Gribi, Sağlık Riski

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