Molecular Characterization of spp. in Cultivated and Wild Marine Fishes from Western Mediterranean with the First Detection of Zoonotic .

Fish not only harbor host-specific species/genotypes of , but also species like zoonotic or anthroponotic , which can pose a risk for fish consumers. This study aims to investigate fish cryptosporidiosis in an important aquaculture and fishery area of the Western Mediterranean (Comunidad Valenciana, Spain). We analyzed 404 specimens belonging to the following three groups: cultivated fish (N = 147), wild synanthropic fish (N = 147) and wild fish from extractive fisheries (N = 110).

Inactivation of Viruses and Bacteriophages as Models for Swine Hepatitis E Virus in Food Matrices.

Hepatitis E virus has been recognised as a food-borne virus hazard in pork products, due to its zoonotic properties. This risk can be reduced by adequate treatment of the food to inactivate food-borne viruses. We used a spectrum of viruses and bacteriophages to evaluate the effect of three food treatments: high pressure processing (HPP), lactic acid (LA) and intense light pulse (ILP) treatments.