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Related Experiment Videos

Foodborne viruses: an emerging problem.

Marion Koopmans1, Erwin Duizer

  • 1National Institute of Public Health and the Environment (RIVM), Antonie van Leeuwenhoeklaan, 9, NL-3720 BA Bilthoven, The Netherlands. publications@ilsieurope.be

International Journal of Food Microbiology
|December 16, 2003
PubMed
Summary

Norovirus (NoV) and Hepatitis A virus (HAV) are major foodborne pathogens causing widespread outbreaks. Stringent personal hygiene and robust food safety management systems are crucial for controlling viral contamination in food.

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Area of Science:

  • Food safety
  • Virology
  • Public health

Background:

  • Norovirus (NoV) and Hepatitis A virus (HAV) are significant foodborne pathogens in Western countries, causing numerous outbreaks.
  • Both viruses are highly infectious, leading to widespread transmission, with NoV often causing mild illness and asymptomatic infections that facilitate spread.
  • Decreasing population immunity in highly hygienic countries contributes to an increasing incidence of Hepatitis A.

Purpose of the Study:

  • To review the significance of NoV and HAV as foodborne pathogens.
  • To discuss challenges in detecting and controlling viral contamination in food.
  • To highlight strategies for preventing foodborne viral infections.

Main Methods:

  • Review of existing literature on NoV and HAV.

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  • Analysis of foodborne outbreak data.
  • Discussion of current detection methods and control strategies.

    • Main Results:

    • NoV and HAV are highly infectious and resistant to some disinfection methods, though inactivated at 100°C.
    • Current molecular detection methods are limited to specific foods like shellfish.
    • A consistent correlation between indicator microorganisms and viral presence is lacking.
    • Foodborne viral outbreaks are often linked to infected food handlers and contaminated food that is not subsequently heated.
    • Viruses can remain infectious in food for extended periods, especially when refrigerated.

    Conclusions:

    • Effective control requires heightened foodhandler awareness, standardized detection methods, and laboratory-based surveillance.
    • Food safety management systems, including Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP), and Hazard Analysis and Critical Control Points (HACCP), are essential.
    • Emphasis on stringent personal hygiene during food preparation is critical to prevent viral transmission.