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Risks Associated with Practices, Processes and Environment of Readyto- Eat and Street-Vended Foods That Lead to Contamination by Common Foodborne Viruses pp. 129-153 $100.00
Authors:  (Barro Nicolas, Department de Biochimie-Microbiologie, UFR-SVT- University de Ouagadougou, Tahita MC, Institut de Recherche en Sciences de la Sante, Traore Oumar, Institut de l'Environnement et Recherche Aricoles Ouagadougou)
Abstract:
Street-vended food raises concerns with respect to their potential for serious
foodborne bacterial and viral illnesses. Food associated viruses such as gastroenteritis
Human calicivirus (HuCV) Norovirus (NLV), Rotavirus (RV), Hepatitis A Virus (HAV),
Poliovirus (PV) are responsible for a high number of infectious diseases in human. In
addition to foodborne viruses via faecal contamination in the food chain, there are
emerging zoonotic viral agents such as Avian Influenza Virus (AIV) H5N1 and Severe
Acute Respiratory Syndrome Coronavirus: SARS-CoV. Food my be a vetor for this
agent asociated to raw foodstuffs in primary production level. Epidemiological data on foodborne viruses analysis shown that one of the most prominent emerging food safety
problems stem from viruses because they are not well-known and classical food safety
measures are not alsways efficient on them. International concepts such as Food Safety
Objectives (FSO), Hazards Analysis and Critical Control Points (HACCP) and
Behavioral Risk Factors Surveillance System (BRFS), used for risk assessment were
applied to street food process, for indentification of factors playing an important role for
contamination by viruses and bacteria during the food processing. These principles were
allowed to well-know epidemiology of foodborne pathogens. Epidemiology of foodborne
viral diseases is changing, and reemerging viral diseases take place through a complex
interaction of social, economic, evolutionary, and ecological factors. They included
changes in the pathogens; development, urbanization and new lifestyles; cuts in health
systems; unknowledge on viruses, demographic changes, farming system, food handling
behaviors, food processing system, environmental conditions, poverty and pollution. As
recommends by the Advisory Committee on Microbial Safety of Food to use Kaplan
criteria which can give strong circumstantial evidence that an outbreak is attribuable to
pathogen agent; these criteria were took into account to give more accurate reflection of
the involvement of viruses in incidence of foodborne diseases. Understanding the factors
associated with safe street food handling will assist in development of effective safestreet-
vended food instruction programs. 


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Risks Associated with Practices, Processes and Environment of Readyto- Eat and Street-Vended Foods That Lead to Contamination by Common Foodborne Viruses pp. 129-153