Mary Wilson
Well-known member
Rome, 2024
https://doi.org/10.4060/cd3396en
... Meeting report
Executive summary
SCOPE AND OBJECTIVES
In response to a request from the 53rd Session of the Codex Committee on Food
Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk
Assessment (JEMRA) convened a meeting in Rome, Italy from 18 to 22 September
2023, to review recent scientific developments, data and evidence associated with
foodborne viruses.
The Expert Committee reviewed the scientific literature on foodborne viruses
published since the 2008 JEMRA report on foodborne viruses, and the information
submitted in response to a call for data for this meeting. The Expert Committee:
1) reviewed the literature and available surveillance databases, and participated
in an expert knowledge elicitation, which ranked foodborne viruses according to
frequency and severity; 2) ranked the relevant food commodities of highest public
health concern; 3) discussed methods for virus testing performed for outbreak
investigation and product testing as part of surveillance and monitoring strategies;
and 4) reviewed current and potential indicators for viral contamination.
The Expert Committee decided that water intended for drinking was not within
the scope of this Expert Committee. Water relevant to virus transmission was
considered only for water used in food production, processing, and preparation;
used as an ingredient; and as a vehicle for food contamination where water is not
the final product that is consumed.
CONCLUSIONS AND RECOMMENDATIONS
Foodborne viruses and foods of highest public health concern
The Expert Committee conducted a review of the viruses known to be associated
with human foodborne illness. The frequency of illness, and the clinical severity
of disease, as well as virus–food commodity pairs, were ranked in the context
of foodborne illness. A semi-quantitative approach for an expert knowledge
elicitation guided the ranking.
Human norovirus was identified as the leading cause of viral foodborne illness,
followed by hepatitis A and hepatitis E viruses. Hepatitis A virus and hepatitis E virus
were ranked equally but higher compared to norovirus in terms of clinical severity. ...
https://iris.who.int/bitstream/handle/10665/379637/9789240101074-eng.pdf?sequence=1
https://doi.org/10.4060/cd3396en
... Meeting report
Executive summary
SCOPE AND OBJECTIVES
In response to a request from the 53rd Session of the Codex Committee on Food
Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk
Assessment (JEMRA) convened a meeting in Rome, Italy from 18 to 22 September
2023, to review recent scientific developments, data and evidence associated with
foodborne viruses.
The Expert Committee reviewed the scientific literature on foodborne viruses
published since the 2008 JEMRA report on foodborne viruses, and the information
submitted in response to a call for data for this meeting. The Expert Committee:
1) reviewed the literature and available surveillance databases, and participated
in an expert knowledge elicitation, which ranked foodborne viruses according to
frequency and severity; 2) ranked the relevant food commodities of highest public
health concern; 3) discussed methods for virus testing performed for outbreak
investigation and product testing as part of surveillance and monitoring strategies;
and 4) reviewed current and potential indicators for viral contamination.
The Expert Committee decided that water intended for drinking was not within
the scope of this Expert Committee. Water relevant to virus transmission was
considered only for water used in food production, processing, and preparation;
used as an ingredient; and as a vehicle for food contamination where water is not
the final product that is consumed.
CONCLUSIONS AND RECOMMENDATIONS
Foodborne viruses and foods of highest public health concern
The Expert Committee conducted a review of the viruses known to be associated
with human foodborne illness. The frequency of illness, and the clinical severity
of disease, as well as virus–food commodity pairs, were ranked in the context
of foodborne illness. A semi-quantitative approach for an expert knowledge
elicitation guided the ranking.
Human norovirus was identified as the leading cause of viral foodborne illness,
followed by hepatitis A and hepatitis E viruses. Hepatitis A virus and hepatitis E virus
were ranked equally but higher compared to norovirus in terms of clinical severity. ...
https://iris.who.int/bitstream/handle/10665/379637/9789240101074-eng.pdf?sequence=1