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Chapter 3 Viruses and food safety

  • Saheed Sabiu , Rukayat Abiola Abdulsalam , Fatai Oladunni Balogun , Feroz Mahomed Swalaha and Abidemi Ojo
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Food Safety and Toxicology
This chapter is in the book Food Safety and Toxicology

Abstract

Foodborne viruses, particularly norovirus and Hepatitis A, have emerged as significant contributors to high morbidity and mortality rates, presenting substantial challenges to both human health and the global economy. Their resilience to traditional preservation technologies has resulted in a profound economic and public health burden. Unlike bacteria, viruses do not replicate within food matrices, and their cell culture remains a complex and demanding task. This chapter present an overview of the major viruses associated with foodborne diseases, elucidating their health implications in humans, methods for detection in food, and strategies for control and prevention to ensure food safety. The findings from the review revealed that food and food products contaminated with viruses have negative impacts on the overall human health as well as agriculture vitality, economic prosperity, sustainable development, and food security. The prevalence of foodborne infections attributable to viruses makes microbiological quality the most crucial component of food quality and safety. Thus, food safety majorly focuses on controlling the contamination of foods by pathogens, including viruses. Also, while the COVID-19 pandemic significantly impacted the global food supply chain, current and emerging evidence suggest that it is not foodborne and poses no food safety risk. Consequently and to avoid the risk posed by foodborne viruses, Good Manufacturing Practices, Good Hygiene Practices, and Good Agricultural Practices should be embraced. Such practices will ensure food safety at every stage of the supply chain and thereby contributing to a robust prevention of possible future foodborne outbreaks of microbial origin including viruses.

Abstract

Foodborne viruses, particularly norovirus and Hepatitis A, have emerged as significant contributors to high morbidity and mortality rates, presenting substantial challenges to both human health and the global economy. Their resilience to traditional preservation technologies has resulted in a profound economic and public health burden. Unlike bacteria, viruses do not replicate within food matrices, and their cell culture remains a complex and demanding task. This chapter present an overview of the major viruses associated with foodborne diseases, elucidating their health implications in humans, methods for detection in food, and strategies for control and prevention to ensure food safety. The findings from the review revealed that food and food products contaminated with viruses have negative impacts on the overall human health as well as agriculture vitality, economic prosperity, sustainable development, and food security. The prevalence of foodborne infections attributable to viruses makes microbiological quality the most crucial component of food quality and safety. Thus, food safety majorly focuses on controlling the contamination of foods by pathogens, including viruses. Also, while the COVID-19 pandemic significantly impacted the global food supply chain, current and emerging evidence suggest that it is not foodborne and poses no food safety risk. Consequently and to avoid the risk posed by foodborne viruses, Good Manufacturing Practices, Good Hygiene Practices, and Good Agricultural Practices should be embraced. Such practices will ensure food safety at every stage of the supply chain and thereby contributing to a robust prevention of possible future foodborne outbreaks of microbial origin including viruses.

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
https://doi.org/10.1515/9783110748345-003

Chapters in this book

  1. Frontmatter I
  2. Foreword V
  3. Contents VII
  4. List of contributors XI
  5. Introduction XVII
  6. Chapter 1 Hazard in food and global state of food safety 1
  7. Chapter 2 Bacterial pathogens of food importance 11
  8. Chapter 3 Viruses and food safety 37
  9. Chapter 4 Zoonoses: implications for food safety 67
  10. Chapter 5 Biofilm production by pathogens and control 105
  11. Chapter 6 Bacteria stress adaptation: implication and control 127
  12. Chapter 7 Foodborne illnesses: prevention and control 149
  13. Chapter 8 The applications of DNA-based techniques to food safety 175
  14. Chapter 9 Consumer’s handling of food and food safety knowledge 207
  15. Chapter 10 The economic cost of food recall 223
  16. Chapter 11 Hazard Analysis and Critical Control Point (HACCP) and Food Safety Management Systems 243
  17. Chapter 12 Food safety culture and enhancing food employee compliance 263
  18. Chapter 13 Natural food toxicants and health implications 283
  19. Chapter 14 Synthetic toxicants and their health implications 317
  20. Chapter 15 Food allergies: causes and control 341
  21. Chapter 16 Risk assessment and risk analysis for chemical hazards 357
  22. Chapter 17 Risk assessment and risk analysis for biological hazards: a systematic literature review 365
  23. Chapter 18 Emerging food risk: factors that affect food security and human health 375
  24. Predicting food safety using systems approach 387
  25. Chapter 20 Food safety legislation and Food Safety Modernization Act 405
  26. Chapter 21 The role of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in food safety 417
  27. Chapter 22 Food fraud: causes and control 433
  28. Chapter 23 Enhancement of food safety through technological innovations 455
  29. Conclusion 503
  30. Index 505
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