Quantitative risk profile for viruses in foods RIVM report 330371008/2013 M. Bouwknegt et al. National Institute for Public Health and the Environment P.O. Box 1 | 3720 BA Bilthoven www.rivm.com Quantitative risk profile for viruses in foods RIVM Report 330371008/2013 RIVM Report 330371008 Colophon © RIVM 2013 Parts of this publication may be reproduced, provided acknowledgement is given to the 'National Institute for Public Health and the Environment', along with the title and year of publication. M. Bouwknegt, LZO, RIVM/CIb K. Verhaelen, LZO, RIVM/CIb A.M. de Roda Husman, LZO, RIVM/CIb S.A. Rutjes, LZO, RIVM/CIb Contact: Saskia Rutjes Laboratory for Zoonoses and Environmental Microbiology
[email protected] This investigation has been performed by order and for the account of Food- and Consumer Product Safety Authority, within the framework of V/330371/01/VV: viruses in food. Page 2 of 64 RIVM Report 330371008 Abstract Quantitative risk profile for viruses in food Viruses, similar to bacteria, can pose a risk to human health when present in food, but comparatively little is known about them in this context. In a study aimed at the health risks posed by viruses in food products, the RIVM has inventoried both current knowledge and pertinent information that is lacking. The inventory, which is presented in this report as a so-called risk profile, focuses on three viruses that can be transmitted to humans through food consumption. These are the hepatitis A viruses in shellfish, noroviruses in fresh fruits and vegetables and hepatitis E viruses in pork. The study was commissioned by the Dutch Food and Consumer Product Safety Authority.