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PubMed2004

[Spread of viruses through the food chain].

Food associated viruses are responsible for a high number of infectious diseases in man, mainly gastroenteritis and hepatitis. The three most important viral agents are noroviruses (NV) (formerly known as Norwalk-like viruses), Rotavirus (RV) and Hepatitis A-Virus (HAV). The numbers of infections in man were in 2002 according to the Robert Koch-Institut for NV and RV 50,000, respectively, and for HAV 1,500, slightly decreasing in 2003. The rate of foodborne infections caused by viruses can only be estimated (appr. 20% of total cases). On the other hand only a very small part of viral gastroenteritis can be diagnosed and notified. Besides the direct infection through contaminated food the human to human infection is the most important source, also responsible for outbreaks. There is at the moment no routine diagnostic tool available for the detection of viruses in food because of the lack of standardized methods. For NV, one of the most important foodborne (live bivalve molluscs) viral pathogens, indicator organisms are in use. There is a scientific evaluation in different member states concerning the value of bacterial indicators vs. bacteriophages. In addition to foodborne viruses (via faecal contamination present in the food chain) there are emerging zoonotic viral agents. Food may be a vector for this agents depending on the production structures (e.g. SARS or influenca).

Animals↗
PubMed1986

RADFOOD--a dynamic model for radioactivity transfer through the human food chain.

Radioactive fallout presents a short-term risk due to its direct deposition on agricultural crops, as well as a long-term risk resulting from its deposition on soil and subsequent uptake by crops. A dynamic model, RADFOOD, was developed, based on different existing models. It simulates transport of fallout radionuclides through agricultural food chains to man and evaluates the radiation doses resulting from consumption of contaminated food. Transport was modeled through compartments representing various environmental elements of food products. Internal radiation doses (whole-body weighted doses) following ingestion of contaminated foodstuffs were then estimated. Specific types of crops, soils and diet of man and livestock were considered. A sample calculation was performed in which individual and collective radiation doses, as well as associated health effects, resulting from fallout contamination were evaluated. They were estimated for food consumption beginning at various times after the fallout deposition and for different consumption durations. A sensitivity analysis, performed for the main model parameters, showed that the radiation dose is sensitive, for the short-term period, to changes in initial deposition levels and in the parameters characterizing initial fallout interception and resuspension.

Food Contamination, Radioactive↗
PubMed1998

Technical hexachlorocyclohexane use trends in China and their impact on the environment.

Trends in production of technical HCH (BHC: 1,2,3,4,5, 6-hexachlorocyclohexane) in China have been surveyed from 1952 to 1983, when the Chinese government banned the use of this pesticide. While the total 4.46 million metric tons produced during this period make China by far the biggest producer and user of technical HCH, Japan consumed the largest accumulated average amount of this insecticide over arable land (84 t/kha for Japan versus 44 t/kha for China). The relationship between technical HCH production/usage trends and their impact on the environment has been studied. The similarity between total HCH isomer concentrations in Chinese environmental compartments in the beginning of 1980s and those in Japanese in the beginning of 1970s indicates the linkage between the average accumulated usage of technical HCH and the magnitude of contamination in the environment by this organochlorine insecticide. According to data from a national monitoring program on food contamination by organochlorine pesticides, residues of total HCH in foodstuffs in China decreased by about five times in rice, 127 times in fish, 32 times in poultry eggs, and 32 times in meat between 1978 and 1992.

Agriculture↗