Rotaviruses are transmitted by the
fecal-oral route. Person-to-person
spread through contaminated
hands is probably the most
important means by which rotaviruses
are transmitted in close communities
such as pediatric and geriatric wards,
day care centers and family
homes.
Infected food handlers may
contaminate foods that require handling
and no further cooking, such as salads,
fruits, and hors d'oeuvres.
Rotaviruses are quite stable in the
environment and have been found in
estuary samples at levels as high as
1-5 infectious particles/gal. Sanitary
measures adequate for bacteria and
parasites seem to be ineffective in
endemic control of rotavirus, as
similar incidence of rotavirus
infection is observed in countries with
both high and low health
standards.
The virus has not been isolated from
any food associated with an outbreak,
and no satisfactory method is available
for routine analysis of food. However,
it should be possible to apply
procedures that have been used to
detect the virus in water and in
clinical specimens, of which reverse
transcription (RT)-PCR amplification is
the most sensitive method to food
analysis.
