Food-borne human pathogenic viruses and their molecular detection with special consideration of noroviruses and hepatitis A virus in mussels

Viruses are increasingly important as etiological agents of gastrointestinal infections. Because of improved diagnostic methods, in particular, because of molecular biological techniques, viruses can be detected much more frequently as pathogens of foodborne diseases. Apart from the hepatitis A virus (HAV) the Norovirus (NLV) is becoming more significant. On an international level methods are developed to detect the amount of viruses which minimise PCR inhibitors and which are applicable in routine diagnostic. There are numerous routines available in the field of virus diagnostic in shellfish and oysters which are, however, not yet standardised and applicable in the whole of Europe. This review highlights viral agents their characteristics as well as food contaminated with viruses. While most of the detection methods are cited from the literature, own preliminary results of virus detection in mussels are discussed in addition.