ArticleComprehensive reviews in food science and food safety2015
Fate of Foodborne Viruses in the "Farm to Fork" Chain of Fresh Produce.
Article in Comprehensive reviews in food science and food safety, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 65 citations in OpenAlex.
- Article
- Foodborne Viruses and Somatic Coliphages Occurrence in Fresh Produce at Retail from Northern Mexico.Food and environmental virology · 2024Article
- A study on the occurrence of human enteric viruses in salad vegetables and seafood and associated health risks for consumers in Mauritius.Italian journal of food safety · 2023Article
- Use of Zebrafish Embryos To Reproduce Human Norovirus and To Evaluate Human Norovirus Infectivity Decay after UV Treatment.Applied and environmental microbiology · 2023Article
- Article
- Detection of Norovirus and Hepatitis A Virus in Strawberry and Green Leafy Vegetables by Using RT-qPCR in Egypt.Food and environmental virology · 2022Article
- Comparative Assessment of the Efficacy of Commercial Hand Sanitizers Against Human Norovirus Evaluated by anFrontiers in microbiology · 2022Article
- New Trends in Photodynamic Inactivation (PDI) Combating Biofilms in the Food Industry-A Review.Foods (Basel, Switzerland) · 2021Review
- Pepper Mild Mottle Virus as Indicator of Pollution: Assessment of Prevalence and Concentration in Different Water Environments in Italy.Food and environmental virology · 2021Article
- Energy Requirements for Loss of Viral Infectivity.Food and environmental virology · 2020Article
- The Basis of Peracetic Acid Inactivation Mechanisms for Rotavirus and Tulane Virus under Conditions Relevant for Vegetable Sanitation.Applied and environmental microbiology · 2020Article
- Effects of Weather and Environmental Factors on the Seasonal Prevalence of Foodborne Viruses in Irrigation Waters in Gyeonggi Province, Korea.Microorganisms · 2020Article
- Water and Pathogenic Viruses Inactivation-Food Engineering Perspectives.Food engineering reviews · 2020Review
- Foodborne viruses: Detection, risk assessment, and control options in food processing.International journal of food microbiology · 2018Review
- Pepper mild mottle virus: A plant pathogen with a greater purpose in (waste)water treatment development and public health management.Water research · 2018Review
- Potential of Human Norovirus Surrogates andFrontiers in microbiology · 2018Article
- Detection of Potential Infectious Enteric Viruses in Fresh Produce by (RT)-qPCR Preceded by Nuclease Treatment.Food and environmental virology · 2017Article
- Inactivation of Human Norovirus Genogroups I and II and Surrogates by Free Chlorine in Postharvest Leafy Green Wash Water.Applied and environmental microbiology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Norovirus (NoV) and hepatitis A virus (HAV) are the most important foodborne viruses. Fresh produce has been identified as an important vehicle for their transmission. In order to supply a basis to identify possible prevention and control strategies, this review intends to demonstrate the fate of foodborne viruses in the farm to fork chain of fresh produce, which include the introduction routes (contamination sources), the viral survival abilities at different stages, and the reactions of foodborne viruses towards the treatments used in food processing of fresh produce. In general, the preharvest contamination comes mainly from soli fertilizer or irrigation water, while the harvest and postharvest contaminations come mainly from food handlers, which can be both symptomatic and asymptomatic. Foodborne viruses show high stabilities in all the stages of fresh produce production and processing. Low-temperature storage and other currently used preservation techniques, as well as washing by water have shown limited added value for reducing the virus load on fresh produce. Chemical sanitizers, although with limitations, are strongly recommended to be applied in the wash water in order to minimize cross-contamination. Alternatively, radiation strategies have shown promising inactivating effects on foodborne viruses. For high-pressure processing and thermal treatment, efforts have to be made on setting up treatment parameters to induce sufficient viral inactivation within a food matrix and to protect the sensory and nutritional qualities of fresh produce to the largest extent.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.