Outbreaks, occurrence, and control of norovirus and hepatitis a virus contamination in berries: A review. Issue 1 (2nd January 2021)

• Record Type: Journal Article
• Authors: Bozkurt, Hayriye; Phan-Thien, Kim-Yen; van Ogtrop, Floris; Bell, Tina; McConchie, Robyn
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 1(2021)
• Page Start: 116
• Page End: 138
• Publication Date: 2021-01-02
• Subjects: Common berries -- human norovirus -- hepatitis A virus -- outbreak -- control; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1719383
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Foodborne enteric viruses, in particular HuNoV and HAV, are the most common cause of the berry-linked viral diseases, and outbreaks around the world, and have become an important concern for health authorities. Despite the increased importance of berry fruits as a vehicle for foodborne viruses, there is limited information concerning the fate of foodborne viruses in the berry supply chain from farm to consumer. A comprehensive understanding of berry-associated viral outbreaks – with a focus on contamination sources, persistence, survival, and the effects of current postharvest and processing interventions and practices – is essential for the development of effective preventative strategies to reduce risk of illness. The purpose of this paper is twofold; (i) to critically review the published literature on the current state of knowledge regarding berry-associated foodborne viral outbreaks and the efficiency of berry processing practices and (ii) to identify and prioritize research gaps regarding practical and effective mechanism to reduce viral contamination of berries. The review found that fecally infected food handlers were the predominant source of preharvest and postharvest pathogenic viral contamination. Current industrial practices applied to fresh and frozen berries demonstrated limited efficacy for reducing the viral load. While maintaining best practice personal and environmental hygiene is a key intervention, the optimization of processing parameters (i.e., freezing, frozen storage, and washing) and/or development of alternative processing technologies to induce sufficient viral inactivation in berries along with retaining sensory and nutritional quality, is also an important direction for further research.