EMPRES Food Safety - Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV) in ready-to-eat semi-dried products

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dc.creatorNutrition Division
dc.date2023-04-27T11:53:13Z
dc.date2023-04-27T11:53:13Z
dc.date2011
dc.date2019-05-30T17:18:18.0000000Z
dc.date.accessioned2026-06-27T23:02:32Z
dc.descriptionHepatitis A virus (HAV) and Norovirus (NoV) have been currently recognized as the most common causes of foodborne diseases in developed countries, linked to contamination of the following three priority food groups: fresh produce, seafood and ready-to-eat foods. The joint Food and Agriculture Organization of United Nations (FAO)/World Health Organization (WHO) Meetings on Microbiological Risk Assessment (JEMRA) have aimed at providing guidance on the issue of viruses in food. The Codex Alimentar ius Commission is currently drafting guidelines on general hygienic practices for the aforementioned priority food groups. Ready-to-eat semi-dried products (e.g., sun-dried tomatoes, dates, dried apricots, raisins, etc.) may fall between the categories of fresh products and readyto- eat products. For they are often subject to further preparation and processing before packaging. While production practices vary among different dried products, and there is a lack of information on human pathogenic virus uptake via the roots of edible plants, the document focuses on the factory-level postharvest process.
dc.format4p.
dc.formatapplication/pdf
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/AU635E
dc.identifierhttp://www.fao.org/3/a-au635e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/270231
dc.languageEnglish
dc.rightsFAO
dc.titleEMPRES Food Safety - Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV) in ready-to-eat semi-dried products
dc.titleEMPRES Food Safety - Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV) in ready-to-eat semi-dried products
dc.titleLessons Learned Series, No. 1 – July 2011
dc.typeBrochure, flyer, fact-sheet

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