Presence of Enteric Viruses in Shellfish Samples from the Persian Gulf

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Alipoor Amroabadi M.; Rahimi E.; Shakerian A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: Archives of Razi Institute Year:2024 | Volume:79 | Issue:1 Page(s): 129-137

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Title

Presence of Enteric Viruses in Shellfish Samples from the Persian Gulf

Author(s)

Alipoor Amroabadi M. | Rahimi E. | Shakerian A. | Issue Writer Certificate

Keywords

Hepatitis A Virus

Noroviruses

Persian Gulf

Rota Virus

Shellfish

Abstract

Shellfishes are significant economic and nutritious seafood amongst people of different countries. Seafood products, particularly Shellfish samples, are potential reservoirs of enteric viruses. This research investigated the incidence of RoV, NoV GI and GII, HAV, and HEV in Shellfish samples from the Persian Gulf, Iran. One hundred and fifty Shellfish samples were collected. RNA extraction and cDNA synthesis was performed using commercial kits. The real-time PCR assessed the presence of enteric viruses in extracted cDNA samples. Thirty-two out of 150 (21.33%) Shellfish samples were contaminated with enteric viruses. Prevalence of NoV GI, NoV GII, HAV, and RoV amongst Shellfish samples were 8.00%, 11.33%, 1.33%, and 0.66%, respectively. There were no contaminated Shellfish samples with HEV. Simultaneous prevalence of HAV and NoV GI and HAV and NoV GII viruses were 0.66% and 0.66%, respectively. Examined viruses had a higher prevalence in Shellfish samples collected through the winter season (P < 0.05). Prevalence of HAV, RoV, NoV GI, and NoV GII amongst Shellfish samples collected through the winter season was 2.85%, 9.09%, 11.90%, and 20%, respectively. To the best of our knowledge, this is the first report of the incidence of enteric viruses, particularly HAV, NoV GI, NoV GII, and RoV, in Shellfish samples from the Persian Gulf, Iran. Shellfish samples may serve as a potential source of enteric viruses for the human population. Therefore, routine viral assessments should be conducted. Completely cooking Shellfish samples before consumption can significantly reduce the risk of HAV, RoV, NoV GI, and NoV GII infections. Furthermore, given the export value and importance of Shellfish samples, their microbial quality and safety should be routinely monitored.

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