Innovationskongress Chemie und Biotechnologie

A review of the biology, epidemiology, diagnosis and public health importance of foodborne viruses wasperformed. Data needs to support a risk assessment were also identified. In addition possible control options andtheir anticipated impact to prevent or reduce the number of foodborne viral human infections were identified,including the scientific reasons for and against the establishment of food safety criteria and process hygienecriteria for viruses for certain food categories. Food may be contaminated by virus during all stages of the foodsupply chain, and transmission can occur by consumption of food contaminated during the production process(primary production, or during further processing), or contaminated by infected food handlers. Transmission ofzoonotic viruses (e.g. HEV) can also occur by consumption of products of animal origin. Viruses do not multiplyin foods, but may persist for extended periods of time as infectious particles in the environment, or in foods. Atthe EU-level it is unknown how much viral disease can be attributed to foodborne spread. The relativecontribution of different sources (shellfish, fresh produce, food handler including asymptomatic shedders, foodhandling environment) to foodborne illness has not been determined. The Panel recommends focusing controlson preventive measures to avoid viral contamination rather than trying to remove/inactivate these viruses fromfood. Also, it is recommended to introduce a microbiological criteria for viruses in bivalve molluscs, unless theyare labelled "to be cooked before consumption". The criteria could be used by food business operators tovalidate their control options. Furthermore, it is recommended to refine the regulatory standards and monitoringapproaches in order to improve public health protection. Introduction of virus microbiological criteria forclassification of bivalve molluscs production areas should be considered. A virus monitoring programme forcompliance with these criteria should be risk based according to the findings of a sanitary survey.