|Author(s)||Bosch Albert1, 2, Gkogka Elissavet3, Le Guyader Soizick4, Loisy-Hamon Fabienne5, Lee Alvin6, Van Lieshout Lilou7, Marthi Balkumar8, 9, Myrmel Mette10, Sansom Annette11, Schultz Anna Charlotte12, Winkler Anett13, Zuber Sophie14, Phister Trevor15|
|Affiliation(s)||1 : Univ Barcelona, Enter Virus Lab, Dept Genet Microbiol & Stat, Diagonal 643, Barcelona 8028, Spain.
2 : Inst Nutr & Food Safety, Diagonal 643, Barcelona 8028, Spain.
3 : Arla Innovat Ctr, Arla R&D, Agro Food Pk 19, DK-8200 Aarhus N, Denmark.
4 : IFREMER, Environm & Microbiol Lab, Rue Ile Yeu,BP 21103, F-44311 Nantes, France.
5 : Ctr Christophe Merieux, BioMerieux, 5 Rue berges, F-38025 Grenoble, France.
6 : IIT, Moffett Campus,6502 S Archer Rd, Bedford Pk, IL 60501 USA.
7 : Int Life Sci Inst, Ave E Mounier 83-8-6, B-1200 Brussels, Belgium.
8 : Unilever Res Labs, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, Netherlands.
9 : DaQsh Consultancy Serv, 203,Laxmi Residency, Visakhapatnam 530002, Andhra Pradesh, India.
10 : Norwegian Univ Life Sci, Dept Food Safety & Infect Biol, POB 8146, N-0033 Oslo, Norway.
11 : Campden BRI Grp, Stn Rd, Chipping Campden GL55 6LD, Glos, England.
12 : Tech Univ Denmark, Natl Food Inst, Morkhoj Bygade 19,Bldg H,Room 204, DK-2860 Soborg, Denmark.
13 : Cargill Deutschland GmbH, Cerestarstr 2, D-47809 Krefeld, Germany.
14 : Inst Food Safety & Analyt Sci, Nestle Res Ctr, Vers Chez les Blanc,Box 44, CH-1000 Lausanne, Switzerland.
15 : PepsiCo Europe, Beaumont Pk 4,Leycroft Rd, Leicester LE4 1ET, Leics, England.
|Source||International Journal Of Food Microbiology (0168-1605) (Elsevier Science Bv), 2018-11 , Vol. 285 , P. 110-128|
|WOS© Times Cited||105|
|Keyword(s)||Virus, Detection, Risk assessment, Food, Processing technologies|
In a recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique, foodborne viruses were recognized among the top rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is personal hygiene of food handlers or the effects of processing of at risk foods or the interpretation and action required on positive virus test result. This manuscript provides a description of foodborne viruses and their characteristics, their responses to stress and technologies developed for viral detection and control. In addition, the gaps in knowledge and understanding, and future perspectives on the application of viral detection and control strategies for the food industry, along with suggestions on how the food industry could implement effective control strategies for viruses in foods. The current state of the science on epidemiology, public health burden, risk assessment and management options for viruses in food processing environments will be highlighted in this review.
Bosch Albert, Gkogka Elissavet, Le Guyader Soizick, Loisy-Hamon Fabienne, Lee Alvin, Van Lieshout Lilou, Marthi Balkumar, Myrmel Mette, Sansom Annette, Schultz Anna Charlotte, Winkler Anett, Zuber Sophie, Phister Trevor (2018). Foodborne viruses: Detection, risk assessment, and control options in food processing. International Journal Of Food Microbiology, 285, 110-128. Publisher's official version : https://doi.org/10.1016/j.ijfoodmicro.2018.06.001 , Open Access version : https://archimer.ifremer.fr/doc/00443/55507/