The use of epidemiological data in the control of foodborne viruses

The Codex Committee on Food Hygiene has recommended the adoption of Hazard Analysis and Critical Control Point (HACCP) as the basis for food safety control. To provide an objective basis for the construction of HACCP systems, epidemiological data are required. The data should be accurate, up-to-date, and identify emerging pathogens, such as viruses. The number of laboratory reports of small, round-structured viruses in England and Wales has increased from 400 cases in 1990 to 2387 in 1996. Although a food vehicle is not essential for the spread of viral particles, food my be the primary unidentified vehicle. The Advisory Committee on the Microbiological Safety of Foods recommends the use of the Kaplan Criteria, which can give strong circumstantial evidence that an outbreak is attributable to small, round-structured viruses. The application of these criteria would give a more accurate reflection of the involvement of viruses in the incidence of foodborne disease. This review considers the use of epidemiological data to support HACCP and risk-assessment systems. It discusses the implications of focusing on traditional pathogens, for example Salmonella spp., as opposed to emerging pathogens, for the design of control systems. Recommendations are made for improving the system of data collection.