Next Article in Journal
All the Same? The Secret Life of Prion Strains within Their Target Cells
Next Article in Special Issue
Norovirus Infections and Disease in Lower-Middle- and Low-Income Countries, 1997–2018
Previous Article in Journal
Experimental Infection of Sand Flies by Massilia Virus and Viral Transmission by Co-Feeding on Sugar Meal
Previous Article in Special Issue
Caliciviridae Other Than Noroviruses
Article Menu

Export Article

Open AccessReview
Viruses 2019, 11(4), 333; https://doi.org/10.3390/v11040333

Final Consumer Options to Control and Prevent Foodborne Norovirus Infections

1
Enteric Virus Laboratory, Department of Genetics, Microbiology and Statistics, University of Barcelona, 08028 Barcelona, Spain
2
Institute of Nutrition and Food Safety (INSA·UB), University of Barcelona, 08291 Santa Coloma de Gramenet, Spain
*
Author to whom correspondence should be addressed.
Received: 21 February 2019 / Revised: 3 April 2019 / Accepted: 5 April 2019 / Published: 9 April 2019
(This article belongs to the Special Issue Noroviruses)
  |  
PDF [819 KB, uploaded 9 April 2019]
  |  

Abstract

Norovirus (NoV) causes about one-fifth of all cases of foodborne diseases and is a foremost cause of domestically acquired foodborne acute gastroenteritis and outbreaks. NoV infections are often associated with the consumption of contaminated fresh and ready-to-eat produce, fresh and frozen berries, raw/undercooked bivalve mollusks and products which become contaminated during handling. Despite many industrial efforts to control and prevent NoV contamination of foods, the prevalence of NoV in high-risk foodstuffs at retail is still significant. Although certain consumer behaviors may even increase the risk of virus transmission, interventions aiming at changing/implementing consumer habits may be considered as opportunities for risk mitigation. This review aims at providing an update on the progress made in characterizing the effect that consumer habits, which are most critical to prevent NoV transmission (food choice and hygiene, disinfection and cooking during food preparation), may have on reducing the risk of NoV infection. A better understanding of the options for NoV control and prevention may be translated into innovative educational, social or even technological tools targeting consumers with the objective of mitigating the risk of NoV transmission. View Full-Text
Keywords: noroviruses; foodborne infections; consumers; prevention; control noroviruses; foodborne infections; consumers; prevention; control
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Guix, S.; Pintó, R.M.; Bosch, A. Final Consumer Options to Control and Prevent Foodborne Norovirus Infections. Viruses 2019, 11, 333.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Viruses EISSN 1999-4915 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top