[Foodborne viroses from the food hygiene point of view]
2000
Hruby, S. (Institut pro Dalsi Vzdelavani pracovniku ve Zdravotnictvi, Prague (Czech Republic). Katedra Hygieny a Epidemiologie)
The article summarizes current knowledge about foodborne viroses and food safety. The most contaminated foods are milk and milk products, meat, oysters and other molluscs, some kinds of fruits and vegetables. The survival of the viruses depends on technological processes, food chemical composition and storage conditions. The transmission of viroses is enabled especially by a relatively big resistance and enormous infectiosity of viruses. A strict food safety and hygiene of the employees must be observed in food processing and public catering.
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