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Li D, De Keuckelaere A, Uyttendaele M. Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Compr Rev Food Sci Food Saf. 2015;14(6):755-770doi: 10.1111/1541-4337.12163.
Li, D., De Keuckelaere, A., & Uyttendaele, M. (2015). Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Comprehensive reviews in food science and food safety, 14(6), 755-770. https://doi.org/10.1111/1541-4337.12163
Li, Dan, et al. "Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce." Comprehensive reviews in food science and food safety vol. 14,6 (2015): 755-770. doi: https://doi.org/10.1111/1541-4337.12163
Li D, De Keuckelaere A, Uyttendaele M. Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce. Compr Rev Food Sci Food Saf. 2015 Nov;14(6):755-770. doi: 10.1111/1541-4337.12163. Epub 2015 Oct 08. PMID: 32313514; PMCID: PMC7162173.
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Compr Rev Food Sci Food Saf. 2015 Nov;14(6):755-770. doi: 10.1111/1541-4337.12163. Epub 2015 Oct 08.

Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce.

Comprehensive reviews in food science and food safety

Dan Li, Ann De Keuckelaere, Mieke Uyttendaele

Affiliations

  1. Laboratory of Food Microbiology and Food Preservation, Faculty of Bioscience Engineering Ghent Univ Coupure Links 653 B-9000 Ghent Belgium.

PMID: 32313514 PMCID: PMC7162173 DOI: 10.1111/1541-4337.12163

Abstract

Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.

© 2015 Institute of Food Technologists®.

Keywords: HAV; foodborne viruses; fresh produce; norovirus

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