title: [Influence of dairy food rotavirus contamination on morbidity].
abstract: The indirect hemagglutation test (IHT) indicated that rotaantigen infection of dairy foods (DF) selected at the milk processing shop in the year of high morbidity due to rotavirus infection (RVI) averaged 12.4%. Laboratory monitoring of DF sold in the year of relative low morbidity could establish that the rate of their rotaantigen contamination averaged 4.8%, as evidenced by IHT; polymerase chain reaction was positive in 19.3% of cases. Comparison of annual trends in the detection rate of rotaantigen in DF and RVI morbidity revealed that there was an increase in DF rotavirus contamination in the cold period of a year, following the seasonal activation of an epidemic process.
authors.forename: V I
authors.initials: VI
authors.lastname: Sergevnin
authors.forename: N B
authors.initials: NB
authors.lastname: Vol'dshmidt
authors.forename: E  V
authors.initials: E
authors.lastname: Sarmometov
authors.forename: E V
authors.initials: EV
authors.lastname: Kudrevatykh
authors.forename: L N
authors.initials: LN
authors.lastname: Smirnova
authors.forename: R Kh
authors.initials: RKh
authors.lastname: Khasanov
authors.forename: E M
authors.initials: EM
authors.lastname: Golubeva
mesh_terms: D043302:Cultured Milk Products / Q000821:virology*; D006801:Humans; D015995:Prevalence; D012400:Rotavirus Infections / Q000453:epidemiology*; D012426:Russia / Q000453:epidemiology