Viral contamination by food handlers and recommended procedural controls

I.L.A. Boxman*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

2 Citations (Scopus)

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 languageEnglish
Title of host publicationViruses in Food and Water
Subtitle of host publicationRisks, Surveillance and Control
EditorsNigel Cook
PublisherElsevier Ltd, Academic Press
Chapter11
Pages217-236
Number of pages20
ISBN (Print)9780857094308
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Food safety
  • HACCP
  • Hepatitis A virus
  • Norovirus
  • Virus transmission

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  • Cite this

    Boxman, I. L. A. (2013). Viral contamination by food handlers and recommended procedural controls. In N. Cook (Ed.), Viruses in Food and Water: Risks, Surveillance and Control (pp. 217-236). Elsevier Ltd, Academic Press. https://doi.org/10.1533/9780857098870.3.217