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Submitted to: Food Safety Magazine
Publication Type: Trade Journal Publication Acceptance Date: 10/29/2012 Publication Date: 2/20/2013 Citation: Richards, G.P., Kingsley, D.H. 2013. Noroviruses in shellfish and other foods: challenges of the 21st century. Food Safety Magazine. 19(1):56-61. Interpretive Summary: Technical Abstract: Strategies to reduce human noroviruses in the food chain involve: (a) pre-and post-harvest interventions to preclude noroviruses from food or food contact surfaces; (b) processing techniques to inactivate viruses on or within the products; and (c) product analyses. Cooking, washing, and peeling could have a significant effect on eliminating human noroviruses in some foods, but viruses tend to persist in molluscan shellfish. Efforts using norovirus surrogates identified to date have not resulted in new disinfectants or processing techniques and have not significantly advanced food safety. Currently, human clinical trials remain the only method to conclusively show the effectiveness of processing techniques on virus persistence. Over the next decade, technological advancements may lead to simple, quantitative assays for human noroviruses. In the meantime, clinical trials will provide the best opportunity to identify processing interventions to reduce noroviruses in foods. There are many challenges facing the food industry, regulatory agencies, and the public in regard to norovirus contamination of the food supply, but with a concerted effort, obstacles that compromise food safety will be overcome. |
