Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses

  • Syed A. Sattar
  • Sabah Bidawid
Chapter
First Online:
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

The human health impact of foodborne viral infections can be substantial. General difficulties in recovering and identifying viruses from foods and clinical specimens collected during foodborne outbreaks grossly underestimate the true role of viruses as foodborne pathogens, reinforcing the need for proper inactivation of viruses before the food is consumed. Along with Hepatitis A virus (HAV), human noroviruses (HuNoV) have now emerged as the most frequent cause of foodborne outbreaks of acute non-bacterial gastroenteritis. The other foodborne pathogen of emerging concern is hepatitis E virus. This chapter focuses on the testing and application of microbicidal chemicals (disinfectants and hand hygiene agents) to inactivate viruses on inanimate and animate food contact surfaces as well as for the decontamination of foods consumed raw or with minimal processing.

Keywords

Foodborne viruses Microbicide Virucide Disinfection Methodologies Environmental surfaces Carrier test Suspension test Surrogate viruses 
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Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • Syed A. Sattar
    • 1
  • Sabah Bidawid
    • 2
  1. 1.Department of Biochemistry, Microbiology and Immunology, Faculty of MedicineUniversity of OttawaOttawaCanada
  2. 2.Microbiology Research DivisionBureau of Microbial Hazards, Health CanadaOttawaCanada

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