Viruses in Foods

Human enteric viruses are the leading causes of foodborne outbreaks. Human caliciviruses such as Norwalk virus (NV) and Norwalk-like viruses (NLV) are estimated to cause as many as 60% of all foodborne outbreaks. The significance of viruses in food contamination stems from the fact that the infectious dose of these viruses is fairly low and that they can survive in contaminated food for prolonged periods of time. There are two major sources of viral contamination of food: fecally contaminated water (irrigation water, shellfish growing water) that comes in contact with food and poor personal hygiene practiced by infected food handlers. Uncooked, ready-to-eat foods (fresh produce, shellfish) are more likely to be virally contaminated. Although f ecal indicator bacteria are useful in indicating bacterial contamination of food and water, they are not inadequate in determining the virological safety of food and water. Although methods for bacterial detection in food are available and routinely used, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food.

This book addresses these issues along with strategies for the prevention and control of viral contamination of food.