Foodborne viruses were recognized among the top rated food safety priorities in a very recent report by risk assessment experts on the identification of food safety priorities using the Delphi technique (Rowe and Bolger, 2016) and have become, over the past few years, a greater concern to the food industry. All parties agree that control measures for viruses are required throughout the food chain. However, much still needs to be understood with regard to the effectiveness of these controls and how to properly validate their performance, whether it is the personal hygiene of food handlers, the effects of processing on foods at risk, or the interpretation and action on a positive test result in a virus testing program (EFSA, 2011; FSA, 2015).

In this session, we will present the current work of an ILSI Europe expert group that provides a description of foodborne viruses, their characteristics, and responses to stress.  We will, also, discuss the technologies developed for their detection and control and the way forward on the applications for science and industry. The recommendations in this review will allow industry to perform effective control options for viruses in food processing. We present the current state of the science on epidemiology, public health burden, risk assessment, and management options for viruses in food processing environments and draw practical conclusions.

Presentations