title: Microbiological safety of marine products (seafood)
metadata.name: dc.contributor.author
metadata.value: Lоpatin, Stanislav A.
metadata.lang: -
metadata.name: dc.contributor.author
metadata.value: Zakrevskii, Viktor V.
metadata.lang: -
metadata.name: dc.contributor.author
metadata.value: Yuvanen, Elena I.
metadata.lang: -
metadata.name: dc.date.accessioned
metadata.value: 2021-02-04T11:12:00Z
metadata.lang: -
metadata.name: dc.date.available
metadata.value: 2021-02-04T11:12:00Z
metadata.lang: -
metadata.name: dc.date.issued
metadata.value: 2020-06
metadata.lang: -
metadata.name: dc.identifier.citation
metadata.value: Lopatin S. A., Zakrevskii V. V., Yuvanen E. I. Microbiological safety of marine products (seafood). Vestnik of Saint Petersburg University. Medicine, 2020, vol. 15, issue 2, pp. 134–141.
metadata.lang: en_GB
metadata.name: dc.identifier.other
metadata.value: https://doi.org/10.21638/spbu11.2020.205
metadata.lang: -
metadata.name: dc.identifier.uri
metadata.value: http://hdl.handle.net/11701/23409
metadata.lang: -
metadata.name: dc.description.abstract
metadata.value: Recently more and more evidence appears, proving that seafood consumers should be referred
  to risk group in which outbreaks of viral food poisoning and foodborne infectious diseases
  occurs, transmitted by food route. There are several reasons to refer seafood to a category of
  epidemiologically non-safe products: high microbial pollution of adjacent seas with sewage
  waters; many non-fish hydrocoles are natural filter feeding animals, which are infected by viruses
  in the process of vital activity, passing through their organism water and food particles;
  sufficient viruses stability in external environment, enabling them to remain intact outside of
  host organism during of prolong time interval. Total rate of viral material detection in seafood
  samples may reach ~ 10 %. The authors by means of expertise determined virological effect of
  thermal seafood treatment used in housekeeping conditions and at public catering establishments
  for preparing mostly widespread dishes. In this paper a conclusion is made, that the
  use of seafood for preparing dishes, which technology does not consider sufficiently efficient
  in respect to viruses thermal treatment, shall include preliminary virologic survey of stuff for
  excluding viral pathogens and for provision safety of the corresponding food products.
metadata.lang: en_GB
metadata.name: dc.language.iso
metadata.value: en
metadata.lang: en_GB
metadata.name: dc.publisher
metadata.value: St Petersburg State University
metadata.lang: en_GB
metadata.name: dc.relation.ispartofseries
metadata.value: Vestnik of St Petersburg University. Medicine;Volume 15; Issue 2
metadata.lang: -
metadata.name: dc.subject
metadata.value: seafood
metadata.lang: en_GB
metadata.name: dc.subject
metadata.value: enteroviruses
metadata.lang: en_GB
metadata.name: dc.subject
metadata.value: norwalk-like viruses
metadata.lang: en_GB
metadata.name: dc.subject
metadata.value: hepatitis A viruses
metadata.lang: en_GB
metadata.name: dc.title
metadata.value: Microbiological safety of marine products (seafood)
metadata.lang: en_GB
metadata.name: dc.type
metadata.value: Article
metadata.lang: en_GB
resources.filename: 134-141.pdf
resources.url: https://dspace.spbu.ru/bitstream/11701/23409/1/134-141.pdf
resources.format: Adobe PDF
resources.size: 592,69 kB