Foodborne Virus Facts
Foodborne Virus Facts
Replication of Viruses:
During the process of replication, a virus uses a living cell to produce the essential components for new viral particles.
- Attachment:
The protein on the virus bind to the surface receptions of a suitable host cell. - Penetration:
The virus or viral generic material becomes incorporated into the cell. - Replication:
The Virus protein coat is stripped away, releasing the nucleic acid within the cell. The nucleic acid (RNA or DNA) replicates using the cellular machinery of the host . - Synthesis and assembly:
New virus protein coats are produced and virus particles are assembled within the cell. - Release:
Multiple, fully developed viruses are released from the host cell. Each virus particle release can then reattach to a new cell and the cycle begins again
How Big is a foodborne Virus?
- A human hair is roughly 80x
- A bacteria which is 30x
- A foodborne virus Which is around 30 nanometres*
*a nanometer is one million times smaller than a millimeter
Survival and Spread:
Virus have the ability to survive and remain infective in foods and the environment for prolonged periods of time. Viruses can be spread between hosts in different ways such as through bodily fluids the gastrointestinal tract and air, depending on the type of virus involved
Foodborne illness by bacteria, protozoa and viruses in 2009
(based on 13 pathogens included in the IID2 extension study)
- Protozoa 2%
- Viruses 18%
- Bacteria 80%
