Chaire de recherche sur le renforcement des capacités de contrôle des virus d'origine alimentaire (VIROCONTROL)

加强食品病毒控制能力研究主席 (VIROCONTROL)

• 批准号: 538872-2019
• 负责人: Jean, Julie
• 金额: $ 11.46万
• 依托单位: Université Laval
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=693891
• 关键词: Chaire; de; recherche; sur; le

Human enteric viruses are recognized as important causes of foodborne illnesses worldwide. Most of the reported foodborne viral diseases are gastroenteritis or hepatitis, caused by the human noroviruses (NoV) and the hepatitis A virus (HAV), respectively. More recently, emerging viruses such as the hepatitis E virus have been identified in meat products and pose a public health risk that has been the subject of numerous investigations globally. Canada and Quebec are not immune to these threats, as recent outbreaks occurred involving berries, oysters and highly handled foods. Each year, several viral outbreaks occur in Quebec and often the etiological agent remains undetermined. Although several advances have been made and have facilitated the study of foodborne viruses in the recent years, several data and recommendations remain missing or poorly developed. Therefore, it is clear that a better understanding of the current situation and the development of new effective control approaches is urgently needed to ensure the safety of our food. The overall goal of this Chair targets both a fundamental and an applied aspects of food virology research. In a systemic and holistic approach, the research program will contribute to the advancement of basic knowledge by enabling: 1) to better characterize and understand viruses in foods and 2) to develop interdisciplinary and transferable control strategies to the agro-food sector and regulatory agencies. Four axes defining the specific objectives of the program will be pursued involving 1) epidemiological studies, 2) behavioral studies 3) development of tools for detection and validation of processes and 4) chemical and physical inactivation studies. The data and results obtained can serve as scientific bases for a better analysis and management of viral risk in Quebec and thus reduce the incidence of foodborne viral infections.

人类肠道病毒在世界范围内被认为是食源性疾病的重要原因。大多数报告的食源性病毒性疾病是肠胃炎或肝炎，分别由人类诺如病毒（NoV）和甲型肝炎病毒（HAV）引起。最近，在肉制品中发现了戊型肝炎病毒等新出现的病毒，并构成公共卫生风险，已成为全球众多调查的主题。加拿大和魁北克也不能幸免于这些威胁，因为最近发生的疫情涉及浆果、牡蛎和高度处理的食品。魁北克省每年都会爆发几次病毒疫情，但病原往往尚未确定。尽管近年来取得了一些进展，并促进了食源性病毒的研究，但仍缺少一些数据和建议，或缺乏完善。因此，很明显，迫切需要更好地了解现状并开发新的有效控制方法，以确保我们的食品安全。本主席的总体目标针对食品病毒学研究的基础和应用方面。在系统和整体的方法中，该研究计划将通过以下方式促进基础知识的进步：1)更好地表征和了解食品中的病毒；2)为农业食品部门和监管机构制定跨学科和可转移的控制策略。研究将从四个方面来确定项目的具体目标，包括：1)流行病学研究；2)行为研究；3)过程检测和验证工具的开发；4)化学和物理灭活研究。获得的数据和结果可以作为更好地分析和管理魁北克病毒风险的科学依据，从而减少食源性病毒感染的发生率。