The Alaska Department of Public Health was notified that foodborne illness had occurred in fishermen aboard a fishing boat off the Alaska peninsula.  The fishermen had eaten steamed clams and mussels, boiled rice, boiled potatoes, and green salad. No alcohol was consumed.  Symptoms experienced by the fishermen included numbness of the lips, tingling of the extremities, uncoordinated movements, incoherent speech, and nausea. Identify the etiologic (causative) agent of this outbreak of food poisoning.  How did the food get contaminated, and what item was contaminated? What is the treatment, if any? How could this illness have been prevented?

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Viral Infections

Viruses are abundantly found, minute entities that have genetic material enclosed within a protein coat. The proteinaceous material enclosing the genetic material of the virus is called a capsid. The genetic material could be either DNA (deoxyribonucleic acid) or RNA (ribonucleic acid). A virus is too minute to be looked at with naked eyes and therefore visualized with the help of a microscope. They are acellular entities that require a host for processes, such as replication, transcription, translation and multiplication. Plants, animals, and bacteria act as host wherein the virus reproduce. Viruses cannot multiply outside the host's body and thus are considered nonliving outside the host body.