Virus

Viruses are microorganisms of small size that, since they do not have organelles or systems of their own that allow them to be autonomous, they need to infect a living cell to reproduce. Structurally they are characterized by having a capsule or outer envelope that surrounds a genetic material that contains the information that will allow their multiplication and, therefore, the survival of the virus. 

So where do they come from? The organisms that they infect, since when a cell becomes infected it releases hundreds or thousands of particles that go into the environment. That’s when water, some fishery products and vegetables can become contaminated, transmitting the infection to healthy people. Infected people will eliminate, usually with their feces, a large number of particles. From here, water will be the first vehicle of dissemination. If this contaminated water reaches the sea, the mollusks are the ones that will encounter these microorganisms, diluted in water and organic matter. In this type of products, the viral infection that they can induce may be due to the cultivation of these animals in contaminated waters and their subsequent consumption without heat treatment. 

In the same way, this water can reach the vegetables through contaminated irrigation water or through organic fertilizers. In these cases, the vegetable does not concentrate the particles, but transports them. The risk depends on the survivability and resistance of the viral particles to environmental conditions. In this type of product, however, it is common that, during the handling and preparation of raw vegetables, especially in salads in which the appropriate hygienic conditions are not usually applied, viruses are transmitted from feces to food and from here to healthy people. Vegetables act as well as disseminators, while mollusks can be naturally contaminated. Within the group of vegetables, the most involved are usually vegetables, tomatoes, raspberries and strawberries. These are foods that are eaten raw and that are either small, which implies a certain manipulation during their collection, or require significant handling before consumption. 

Within the different species involved, the hepatitis A virus is described in a greater number of cases. It is a virus that is transmitted in most cases of infection, they come from contact with a domestic or sexual partner with hepatitis A. The virus can also be transmitted by consuming food or drink that was handled by an infected person. Outbreaks of waterborne disease are rare and are generally related to contaminated sewage or improperly treated water. The virus is not transmitted by casual contact in the office, factory, or school. In general, it is spread from person to person when an object contaminated with the feces of the person infected with the hepatitis A virus is put in the mouth. This form of transmission is called the «feco-oral» route. It is for this reason that the virus is most easily transmitted in regions where sanitary conditions are poor or where appropriate personal hygiene guidelines are not followed.

*Source Rincón del Vago
BIBLIOGRAPHY 

MINISTRY OF HEALTH. Implementación y Funcionamiento. Sistema de Análisis de Riesgos y Puntos Críticos de Control HACCP. Industria de Alimentos. Santa fe de Bogotá.1997. 

MINISTRY OF HEALTH. Implementación y Funcionamiento. Sistema de Análisis de Riesgos y Puntos Críticos de Control HACCP. Industria Pesquera y Acuícola. Santa fe de Bogotá.1997. 

PAN AMERICAN HEALTH ORGANIZATION. Manejo Higiénico de Alimentos Catering Aéreo. Bogotá, 1994. PASCULLI HENAO LAURA, ANDREA VARÓN GARCÍA. Plan Genérico para la Implementación del Sistema HACPP en la Industria Avícola. Bogotá 2000. PELCZAR/ REID/ CHAN. Microbiología, Editorial McGRANW –HIL. México.1892 ROMERO JAIRO. Documentación del Sistema de Aseguramiento la Inocuidad de una empresa de Alimentos. Asecalidad. Bogotá. 199