Foodborne viruses and food safety
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Foodborne Viruses: Major Pathogens and Food Safety Risks
Foodborne viruses are a significant cause of foodborne illnesses worldwide, with norovirus, hepatitis A and E, rotavirus, astrovirus, adenovirus, Aichi virus, and sapovirus being the most common culprits 1345678. These viruses are responsible for a large number of outbreaks, especially linked to raw or minimally processed foods such as shellfish, fruits, raw vegetables, and ready-to-eat foods 13457. The risk is heightened by the ability of these viruses to persist on surfaces, in the environment, and on human hands for days or even weeks 1378.
Transmission Routes and High-Risk Foods
Foodborne viruses can contaminate food at any stage of the supply chain, from production to final handling 345678. Transmission often occurs through:
- Consumption of contaminated animal products (especially for zoonotic viruses like hepatitis E) 347
- Handling by infected food workers, particularly when food is not cooked after handling 3578
- Contaminated water used in food production or processing 345
Shellfish, fresh produce, and ready-to-eat foods are especially vulnerable to viral contamination, often due to exposure to contaminated water or improper handling 13457.
Public Health Impact and Vulnerable Populations
Foodborne viral infections can cause symptoms ranging from mild gastroenteritis (vomiting, diarrhea) to severe, life-threatening illness, particularly in children, the elderly, pregnant women, and immunocompromised individuals 13469. Norovirus and hepatitis A are especially notable for their high infectivity and potential for widespread outbreaks 35678. Hepatitis E is an emerging concern, with cases rising due to zoonotic transmission through contaminated meat .
Control Strategies and Food Safety Measures
Preventing foodborne viral contamination relies on strict hygiene and food safety practices throughout the food chain 12356789. Key strategies include:
- Rigorous personal hygiene for food handlers 2356789
- Good agricultural and manufacturing practices (GAP, GMP) 789
- Hazard Analysis and Critical Control Point (HACCP) systems 89
- Routine surveillance and monitoring of viral outbreaks and contamination in food products 5678
- Risk-based virus monitoring programs, especially for high-risk foods like bivalve molluscs
Inactivation of viruses in food is challenging, as many can survive common food processing and storage conditions. Some, like norovirus and hepatitis A, are resistant to heat and disinfectants but can be inactivated at high temperatures (e.g., 100°C) 18.
Detection Methods for Foodborne Viruses
Rapid and accurate detection of foodborne viruses is crucial for food safety control 1210. Current detection methods include:
- Real-time PCR, considered the gold standard for virus detection in food 110
- Immunoassays, electron microscopy, and cultural isolation
- Advanced biosensors and emerging CRISPR/Cas-based technologies
Despite advances, there are still gaps in detection capabilities, especially for foods other than shellfish, and a need for standardized, validated methods 2810.
Ongoing Challenges and Future Directions
Foodborne viruses remain a top food safety priority due to their high prevalence, ability to cause large outbreaks, and the challenges in detection and control 2367. Continued research is needed to better understand virus behavior in food environments, improve detection technologies, and develop more effective control strategies 12310. Enhanced surveillance, public awareness, and regulatory standards are essential to reduce the burden of foodborne viral diseases 56789.
Conclusion
Foodborne viruses are a major threat to global food safety, requiring comprehensive preventive measures, robust detection methods, and strict hygiene practices throughout the food supply chain. Ongoing research, surveillance, and industry collaboration are vital to protect public health and reduce the impact of foodborne viral outbreaks.
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