Prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV)

Hepatitis A virus (HAV) and Norovirus (NoV) are an important cause of food borne disease. The semi processed food may not undergo treatment sufficient to inactivate this viruses, therefore, manufactures may consider enteric viruses as a hazard in developing their HACCP plans.

FAO has recently developed guidance on possible strategies to prevent and control virus contamination in ready-to-eat semi-dried products.

Guidance for the prevention and control of Hepatitis A Virus (HAV) and Norovirus (NoV).