2004
M. Koopmans and E. Duizer
Published in International Journal of Food Microbiology 2004;90(1):23-41
This paper, written under the responsibility of the ILSI Europe Emerging Pathogens Task Force proposes several measures for the control of foodborne viral infections.
Several groups of viruses may infect persons after ingestion and then are shed via stool. Of these, the Norwalklike caliciviruses (NLV) and hepatitis A virus (HAV) are currently recognised as the most important human foodborne pathogens with regard to the number of outbreaks and people affected in the Western world. In the absence of a model virus or model system, food safety guidelines need to be based on studies that have been performed with the most resistant enteric RNA viruses. If viruses are present in food prior to processing, residual viral infectivity may be present after some industrial processes. Therefore, it is key that sufficient attention be given to good agriculture practice (GAP) and good manufacturing practice (GMP) to avoid introduction of viruses onto the raw material and into the food-manufacturing environment, and to HACCP to assure adequate control over viruses present during the manufacturing process. If viruses are present in foods after processing, they remain infectious in most circumstances and in most foods for several days or weeks, especially if kept cooled (at 4°C). Therefore, emphasis should be on stringent personal hygiene during preparation.
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