IFST information statement on: Foodborne viral infections - (Institute of Food Science & Technology)
April 8, 2008 – 9:40 pmSUMMARY
Foodborne viral infections are caused mainly by two types of virus, norovirus (formerly named as Norwalk-like viruses (NLV) or small round structures viruses (SRSVs)) which cause gastroenteritis and Hepatitis A virus which causes hepatitis. All foodborne viruses originate from the human intestine and contamination of food occurs either by contamination from an infected food handler during preparation or by contact with sewage, sewage sludge or polluted water.
Control measures mainly depend on staff education and good factory and kitchen hygiene; food handlers suffering from symptoms should be excluded from work immediately and all staff made aware of the ease with which viral contamination is transmitted. The use of clean water for irrigation of crops that are likely to be eaten raw and cultivation of molluscan shellfish in sewage-free seawater are also essential to prevent viral contamination of food.
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=25275
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