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| A review of the biology, epidemiology, diagnosis and public health importance of foodborne viruses was performed. Data needs to support a risk assessment were also identified. In addition possible control options and their anticipated impact to prevent or reduce the number of foodborne viral human infections were identified, including the scientific reasons for and against the establishment of food safety criteria and process hygiene criteria for viruses for certain food categories. Food may be contaminated by virus during all stages of the food supply chain, and transmission can occur by consumption of food contaminated during the production process (primary production, or during further processing), or contaminated by infected food handlers. Transmission... |
| Tipo: Text |
Palavras-chave: Food borne viruses; Norovirus; Hepatitis; Microbiological criteria; Molluscs; Fresh produce. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00066/17734/15255.pdf |
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| NoV is highly infectious, and there is no threshold infectivity limit for NoV detected by PCR. The probability of becoming infected increases with the dose but depends also on the characteristics of the organism, the food matrix and the host factors. The relationship between the number of infectious virus particles and the number of virus genome copies detected by quantitative PCR is not a constant, and it is important to realise that the infectious risk associated with low level positive oysters as determined by real-time PCR may be overestimated. Quantitative data on viral load from areas compliant with current EU legislative requirements (E. coli standards) during January-March 2010 in 3 selected member states, show that a viral limit of 100, 200, 500,... |
| Tipo: Text |
Palavras-chave: Norovirus; Oysters; Diagnostic methods; Microbiological criteria; Treatment; Control. |
| Ano: 2012 |
URL: http://archimer.ifremer.fr/doc/00066/17735/15256.pdf |
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