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Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses

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Viruses in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

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Abstract

The human health impact of foodborne viral infections can be substantial. General difficulties in recovering and identifying viruses from foods and clinical specimens collected during foodborne outbreaks grossly underestimate the true role of viruses as foodborne pathogens, reinforcing the need for proper inactivation of viruses before the food is consumed. Along with Hepatitis A virus (HAV), human noroviruses (HuNoV) have now emerged as the most frequent cause of foodborne outbreaks of acute non-bacterial gastroenteritis. The other foodborne pathogen of emerging concern is hepatitis E virus. This chapter focuses on the testing and application of microbicidal chemicals (disinfectants and hand hygiene agents) to inactivate viruses on inanimate and animate food contact surfaces as well as for the decontamination of foods consumed raw or with minimal processing.

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Authors and Affiliations

  1. Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada

    Syed A. Sattar

  2. Microbiology Research Division, Bureau of Microbial Hazards, Health Canada, Ottawa, ON, Canada

    Sabah Bidawid

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  1. Syed A. Sattar
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  1. University of Minnesota, St. Paul, Minnesota, USA

    Sagar M. Goyal

  2. University of Georgia, Griffin, Georgia, USA

    Jennifer L. Cannon

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Sattar, S.A., Bidawid, S. (2016). Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses. In: Goyal, S., Cannon, J. (eds) Viruses in Foods. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-319-30723-7_14

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