Human enteric viruses in food: Detection and inactivation methods

Abstract

The main viral pathogens that can be acquired by ingesting contaminated food are norovirus, and hepatitis A and E viruses that are spread mainly through the oral-faecal route. In recent years, the incidence of foodborne outbreaks caused by these pathogens has increased considerably, partly due to globalised trade and changes in consumption habits. Foodborne outbreaks caused by enteric viruses are mainly associated with bivalve molluscs, fresh-cut vegetables, berries and ready-to-eat meals. Molecular-based techniques are currently used for the detection of these pathogens in food, although there are still doubts about the significance of the presence of viral genomes in terms of food safety. The infectivity of these pathogens in food is also driven by their high persistence in the environment and to their resistance to treatments commonly applied by the food industry.