Abstract
Virus contamination as a consequence of human handling can occur at any stage of food production or processing. This chapter reviews evidence of the role of food handlers in the transmission of norovirus and hepatitis A virus, their current knowledge of and compliance with food hygiene practices. The new Codex Guidelines for the Application of the General Principles of Food Hygiene to the Control of Viruses in Food are summarized. The possible application of risk analysis of critical control points to control of viruses is discussed.
Original language | English |
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Title of host publication | Viruses in Food and Water |
Subtitle of host publication | Risks, Surveillance and Control |
Editors | Nigel Cook |
Publisher | Elsevier |
Chapter | 11 |
Pages | 217-236 |
Number of pages | 20 |
ISBN (Print) | 9780857094308 |
DOIs | |
Publication status | Published - 2013 |
Externally published | Yes |
Keywords
- Food safety
- HACCP
- Hepatitis A virus
- Norovirus
- Virus transmission