Microbiological risk assessment of viruses in foods: part 1: food attribution, analytical methods and indicators: meeting report

Table of Contents

• Microbiological risk assessment of viruses in foods Part 1 Food attribution analytical methods and indicators 1
• Microbiological risk assessment of viruses in foods Part 1 Food attribution analytical methods and indicators 3
• Contents 5
• Acknowledgements 8
• Contributors 9
• EXPERTS 9
• RESOURCE PERSONS 10
• SECRETARIAT 10
• Declaration of interests 11
• Abbreviations 12
• Executive summary 13
• SCOPE AND OBJECTIVES 13
• CONCLUSIONS AND RECOMMENDATIONS 13
• Foodborne viruses and foods of highest public health concern 13
• Analytical methods and indicators for foodborne viruses 15
• Needs assessment and data gaps 16
• Introduction 17
• 1.1 BACKGROUND 17
• 1.2. REQUEST FROM CODEX 18
• 1.3. DEFINITIONS 19
• 1.4. REFERENCES 20
• Foodborne viruses and foods of highest public health concern 21
• 2.1. LITERATURE REVIEW FOR OUTBREAK MONITORING AND SURVEILLANCE DATA 21
• 2.2. DATABASE AND LITERATURE REVIEW FOR GLOBAL 22
• BURDEN AND SOURCES OF DISEASE DATA 22
• 2.3. EXPERT KNOWLEDGE ELICITATION 23
• 2.4. VIRUS-COMMODITY COMBINATIONS 24
• 2.5. REFERENCES 24
• Human norovirus 25
• 3.1. INTRODUCTION 25
• 3.2. DETECTION IN FOODS 26
• 3.3. CONTAMINATION LEVELS IN FOODS 28
• 3.4. CONTAMINATION LEVELS IN THE ENVIRONMENT 30
• AND ENVIRONMENTAL PERSISTENCE IN REGARD TO POTENTIAL TO CONTAMINATE FOODS 30
• 3.5. SPECIFIC DETECTION METHODS AND MOLECULAR 32
• TYPING 32
• 3.6. HOST SUSCEPTIBILITY AND PATHOGENESIS 32
• Susceptibility to Norovirus 32
• Clinical manifestations pathogenesis and shedding 33
• 3.7. REGIONAL ISSUES AND DIFFERENCES 34
• 3.8. REFERENCES 36
• Hepatitis A virus 47
• 4.1. INTRODUCTION 47
• 4.2. PREVALENCE IN FOODS 49
• 4.3. CONTAMINATION LEVELS IN FOODS 51
• 4.4. CONTAMINATION LEVELS IN ENVIRONMENT AND 56
• SURVIVABILITY IN REGARD TO POTENTIAL TO CONTAMINATE 56
• 4.5. SPECIFIC DETECTION METHODS AND MOLECULAR 57
• TYPING 57
• Host susceptibility and pathogenesis 59
• 4.6. REGIONAL ISSUESDIFFERENCES 60
• 4.7. REFERENCES 62
• Hepatitis E virus 73
• 5.1. INTRODUCTION 73
• 5.2. PREVALENCE IN FOODS 74
• 5.3. CONTAMINATION LEVELS IN FOODS 75
• 5.4. CONTAMINATION LEVELS IN ENVIRONMENT 75
• AND SURVIVABILITY IN REGARD TO POTENTIAL TO CONTAMINATE FOODS 75
• 5.5. SPECIFIC DETECTION METHODS AND MOLECULAR 76
• TYPING 76
• 5.6. HOST SUSCEPTIBILITY AND PATHOGENESIS 77
• 5.7. REGIONAL ISSUESDIFFERENCES 78
• 5.8. REFERENCES 79
• Rotavirus 85
• REFERENCES 88
• Other emerging viruses 91
• REFERENCES 94
• Analytical methods and indicators 97
• 8.1. STANDARD METHODS FOR DETECTION OF 97
• FOODBORNE VIRUSES 97
• 8.2. CHALLENGES IN DETECTION OF VIRUSES IN FOOD 101
• 8.3. IMPLEMENTATION OF METHODS AROUND 103
• THE WORLD 103
• 8.4. INFECTIVITY ASSAYS AND PROXIES 105
• Hepatitis A virus 105
• Human norovirus 105
• Hepatitis E virus 107
• Cultivable animal viruses as human norovirus surrogates 109
• Proxies for virus infectivity 109
• 8.5. INDICATOR ORGANISMS 111
• 8.6. CONCLUSIONS 114
• 8.7. REFERENCES 116
• Conclusions and recommendations 129
• Foodborne viruses and foods of highest public health concern 129
• Analytical methods and indicators for foodborne viruses 131
• Needs assessment and data gaps 133
• Annex 1 137
• Scoping review 137
• ANNEX 1.1. THE KEYWORDS USED IN THE LITERATURE 137
• SURVEY FOR OUTBREAK MONITORING AND SURVEILLANCE DATA 137
• ANNEX 1.2. THE QUESTIONS FOR THE TWO-STEP 138
• RELEVANCE SCREENING AND CONFIRMATION USED IN THE LITERATURE SURVEY FOR OUTBREAK MONITORING AND SURVEILLANCE DATA 138
• A1.2.1 Relevance screening 138
• Definition 138
• A1.2.2 Relevance confirmation 139
• Annex 2 140
• SEARCH STRATEGY AND STUDY SELECTION 140
• Methods for database and literature survey for global burden and sources of disease data 140
• ELIGIBILITY CRITERIA 141
• DATA EXTRACTION 141
• RESULTS 142
• Microbiological Risk Assessment Series 143