The Institute of Food Technologists (IFT) recently published two studies on the challenges that viral contamination pose to food safety, from a global perspective. The first study reviews how food and waterborne viruses contribute to foodborne illnesses, while the second study analyzes and compares hygiene and sanitization methods used to combat viral contaminants, with an emphasis on severe acute respiratory syndrome coronavirus 2 (SARS CoV-2).
According to IFT, food and waterborne viruses are especially problematic in food production due to their small size, structure, and ability to clump and attach to inanimate surfaces, which make the viruses difficult to eliminate. The viruses are, therefore, major contributors to foodborne illness. While food and waterborne viruses such as human norovirus, hepatitis A virus, hepatitis E virus, rotaviruses, astroviruses, adenoviruses, and enteroviruses were already a cause for concern, the emergence of SARS CoV-2, which is airborne, heightened the need for diligence in, and complicated approaches to, food hygiene and sanitation.