Norovirus poisoning resulted from contaminated fruit or vegetables consumption and prevention methods
2015
Ozdemi̇r, Yasin | Ozturk, Aysun | Tufekci̇, Sanem
Fruits and vegetables is considered to be low–risk foods in terms of food safety in the food safety management system. However Norovirus and other pathogen contamination should not be ignored in fruits and vegetables. Norovirus which has 39% and 26% shares respectively in fruits and vegetables sourced food poisoning and take place on the top in pathogens. In addition, properties such as frequency of occurrences and the effect intensity of pathogenic factors like (or as) Norovirus should be involved in the risk assessment processes in the entire process starting from the crop until it reaches the consumer. Although Norovirus causes significant share of food poisoning worldwide a few studies have been made on Norovirus caused food borne outbreaks. In this review, current information’s about reported Norovirus induced food poisonings in recent years and prevention methods were presented.
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)