More than 130 leading experts on viruses in the food chain have taken part in the first International Workshop on Foodborne Viruses at the Royal Society of Science in London. The event was organised by the Food Standards Agency (FSA) and the European Food Safety Authority (EFSA) to further understanding of viruses in the food chain and to identify research priorities that will help scientists, industry and regulators manage the risk to consumers and protect public health.
We know that bacteria, such as campylobacter, salmonella and listeria, contribute significantly to the number of cases of foodborne illness in the UK. However, the contribution of foodborne viruses is less clear. The most recent data available shows they were responsible for 19% of all foodborne outbreaks in the EU, causing more than 1,000 outbreaks and affecting about 8,700 people. The total number of foodborne outbreaks caused by viruses has been increasing since 2007.
Foodborne viruses is an area where a number of knowledge gaps still remain but clear food safety risks have been related to viruses such as norovirus (NoV) and hepatitis A and hepatitis E. The FSA’s Advisory Committee on the Microbiological Safety of Food recently reviewed the evidence on viruses in the food chain. In a report, published in March 2015, it made a number of recommendations on NoV, hepatitis A and hepatitis E.
Research funded by the FSA estimated that NoV was responsible for 74,000 cases of food poisoning in the UK in 2009. Raw or undercooked bivalve molluscs (e.g. oysters), fresh produce (berries and salads) and infected/contaminated food handlers have previously been implicated in foodborne NoV outbreaks.
An emerging risk of hepatitis E has been observed in pigs and investigation of potential methods of heat inactivation of hepatitis E in pork products has been ongoing.
A collaborative, international approach such as this is needed both to identify the risks posed by foodborne viruses and to put forward steps that industry can take to reduce them.
