Viral Hazards
Foodborne and zoonotic viruses relevant to meat through infected animals, contaminated hands, water, surfaces or ready-to-eat handling, including norovirus and hepatitis E in the appropriate contexts.
Viruses reach food through infected animals, faecal contamination, ill workers, water and contaminated ready-to-eat environments. The relevant route depends on the virus and product.
Norovirus is strongly associated with infected handlers and contaminated ready-to-eat food or surfaces. Exclusion, hand hygiene and effective cleaning are primary controls.
Hepatitis E is a zoonotic concern particularly linked to undercooked products from infected animals in relevant regions. Species, tissues and cooking practices shape risk.
Viruses differ in heat, acid, salt and drying resistance. Bacterial fermentation evidence cannot be transferred automatically to viral inactivation.
Record employee illness, raw-material origin, process, cooking and distribution. Laboratory and epidemiological evidence are necessary because food may look normal.
Prevent contamination, manage employee health, use supported cooking where required and protect ready-to-eat product after processing. Claims should identify the virus and validated control.
Related in the Codex
References
- https://www.who.int/health-topics/foodborne-diseases
- https://www.cdc.gov/norovirus/about/index.html
- https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/retail-food-protection-employee-health-and-personal-hygiene-handbook
- https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/