![]() Our results will benefit both public health officials concerned about hepatitis A infections caused by consumption of HAV-contaminated oysters and shellfish producers who require reliable methods for quality control of commercial oyster production. Our method combines dissection of the gastrointestinal oyster tract, organic extraction before PEG precipitation, and RNA extraction with Trizol LS, followed by RT-PCR and hybridization using a digoxigenin-labeled HAV cDNA probe. We have developed a reliable and highly sensitive method for detection of HAV in oyster tissues at low levels (0.001 FFU/ml-fluorescent focus units per milliliter). Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness. Some types will pass without any serious problems, while others can be long-lasting (chronic) and cause scarring of the liver (cirrhosis), loss. Identification of hepatitis A virus (HAV) in shellfish has been difficult for several reasons: the concentration of virions in shellfish tissues are very low, detection methods based on in vitro propagation are unreliable, recovery of virions from shellfish tissues is inefficient, and PCR inhibitors in shellfish tissues limit the success of RT. There are several different types of hepatitis. Its usually the result of a viral infection or liver damage caused by drinking alcohol. Direct contact with the infected person, even if no symptoms are present. Hepatitis is the term used to describe inflammation of the liver. See fact sheets for those diseases for more details. Raw oysters extracted from water contaminated with wastewater. These facts underlie difficulties in determining cause and effect relationships between hepatitis A outbreaks and detection of HAV contamination in shellfish samples. The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. The percentages of HAV-positive samples in 20 were 27.6 and 11.1, respectively. ![]() HAV was detected on oyster by RT-PCR in 19.6 (11/56) in Korea. Identification of hepatitis A virus (HAV) in shellfish has been difficult for several reasons: the concentration of virions in shellfish tissues are very low, detection methods based on in vitro propagation are unreliable, recovery of virions from shellfish tissues is inefficient, and PCR inhibitors in shellfish tissues limit the success of RT-PCR. Hepatitis A virus (HAV) causes many cases of oyster- or clam-associated gastroenteritis in various countries. Because shellfish (oysters, clams, and mussels) are filter-feeders, pathogens become concentrated within them, and human consumption of raw, or under-cooked shellfish can result in disease outbreaks. ![]()
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