Summary Report of Joint Scientific Workshop on Foodborne Viruses
The present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European Food Safety Authority and the author(s). The present document is published complying with the transparency principle to which the Authority is subject. It cannot be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.
This report describes the outcome of a workshop held jointly by the Food Standards Agency UK and the European Food Safety Authority on foodborne viruses. The workshop gathered together academics, clinicians, veterinarians, food industry specialists and regulators with established expertise in epidemiology, detection and control of norovirus, hepatitis A virus and hepatitis E virus in foodstuffs. The primary objective of the workshop was to identify priority areas for future research funding in order to maximise efficiency and to benefit from synergies provided by interdisciplinary collaborations. This report describes the methodology employed to rank and prioritise research needs and the main workshop conclusions. The conclusions identified that the highest priorities were development and validation of methods for assessing hepatitis E virus infectivity, establishment of the relationship between the detection of norovirus in food and public health risk, development of methods for evaluating norovirus and hepatitis A virus infectivity in food samples, standardisation of methods for hepatitis E virus detection in meat and meat products, and determination of the burden of hepatitis E in human populations in Europe.