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Virus transmission via food
1Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, USA. docliver@ucdavis.edu
World Health Statistics Quarterly. Rapport Trimestriel De Statistiques Sanitaires Mondiales
|January 1, 1997
Summary
Foodborne viruses, like hepatitis A and norovirus, pose risks via fecal contamination. Effective detection and prevention strategies are crucial for food safety, as current methods are challenging and costly.
Area of Science:
- Food safety and public health
- Virology
- Microbiology
Background:
- Viruses are significant causes of foodborne illness, often transmitted through contaminated food products.
- Contamination typically occurs via human feces, directly or indirectly, with mollusks and other foods serving as common vehicles.
- Hepatitis A virus and noroviruses are the most frequently identified foodborne viruses.
Purpose of the Study:
- To highlight the importance of viruses as agents of foodborne disease.
- To discuss the challenges associated with detecting viral contamination in food.
- To explore methods for preventing and inactivating viruses in food and associated environments.
Main Methods:
- Review of existing literature on foodborne virus transmission and detection.
- Discussion of common food vehicles and routes of contamination.
- Analysis of current and potential methods for virus inactivation.
Main Results:
- Current detection methods for foodborne viruses are difficult, costly, and not routinely performed.
- Reliable indicators for rapid detection of viral contamination are still under development.
- Viruses do not multiply in food but can be inactivated by adequate heating or other treatments.
Conclusions:
- Preventing fecal contamination of food is paramount.
- Effective inactivation methods include adequate heating, UV light, and oxidizing agents.
- Further research is needed for improved detection and control of foodborne viruses.