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Hepatitis A infections from food

AuthorsRandazzo, Walter; Sánchez Moragas, Gloria
Issue Date29-May-2020
PublisherSociety for Applied Microbiology
CitationJournal of Applied Microbiology DOI:10.1111/jam.14727 (2020)
AbstractFood contaminated by hepatitis A virus (HAV) is responsible of the 2–7% of all HAV outbreaks worldwide. This review provides a description of the HAV characteristics, its infectivity and epidemiological features. In addition, this review compiles existing original papers reporting HAV prevalence, viral titres in foodstuffs and the risk associated with food contamination. The purpose of this revision is to conduct a structured and systematic review of the published molecular procedures for HAV detection in food, including the assessment of its infectivity.
Publisher version (URL)https://doi.org/10.1111/jam.14727
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