Foodborne Viruses – Current Trends, Including Prevalence of Norovirus and Hepatitis A in Fresh Produce
- Project start date: 1 December 2015
- Project status: Completed
- Project type: Food safety
- Discipline: Microbiology and food hygiene
- Principal researcher/s: Dr Cath McLeod, Seafood Safety Assessment Board, Isle of Skye
- Collaborator/s: Dr Soizick Le Guyader, Safety, Environment & Microbiology Laboratory (IFREMER)
Research objective
The project aimed to assess current trends regarding the contribution of foodborne viruses to the burden of infectious intestinal disease, focusing specifically on norovirus and hepatitis A in fresh produce. The goal was to review current knowledge on viral contamination in fresh produce, methods of detection, and epidemiology and prevalence studies on the island of Ireland.
Outputs
Research report
- Title: A review of foodborne viruses in fresh produce on the island of Ireland
- Publication date: 1 December 2017
- Summary: Viruses, particularly Norovirus and Hepatitis A, are major causes of foodborne illness in the European Union, often transmitted through raw foods like shellfish and fresh produce. Recent outbreaks, including a 2013 Hepatitis A incident in Ireland linked to imported frozen berries, highlight the need to review viral contamination in fresh produce.
- Findings:
- The International Organization for Standardization (ISO) has developed methods for detecting Norovirus and Hepatitis A in produce, leading to better surveillance and outbreak investigation globally.
- Berries, lettuces, tomatoes, melons, and scallions are commonly associated with viral outbreaks. Other produce types, like dates and parsley, have been found to carry viruses, indicating a wider range of potentially affected foods.
- International studies show variable detection rates of Norovirus in vegetables (0%-62.5%) and fruits (0%-50%). Comparisons across studies are challenging due to differing methods and food sources.
- Viruses can persist on produce surfaces longer than their shelf life and may be absorbed by plants. Washing and common decontamination methods may not effectively remove these viruses.
- Recommendations:
- Ireland should adopt ISO methods for viral testing in produce to improve surveillance, identify contamination sources, and support risk assessments.
- Establishing prevalence data for Norovirus and Hepatitis A will aid in quantitative risk assessments and discussions on microbiological criteria for produce.
- Food handlers and producers should be trained on virus transmission, proper hygiene practices, and the importance of virus monitoring.
- Adherence to existing guidelines on produce safety and virus control is crucial. Implementing thorough training and following good hygienic practices can mitigate contamination risks.
- Additional studies on virus infectivity and resistance to post-harvest treatments are needed to better understand and manage these risks.
You can download the report below.
