The Advisory Committee on the Microbiological Safety of Food (ACMSF) has published its extensive review of viruses in the food chain. The ACMSF, set up a group to revisit the issue of foodborne viruses in light of developments in this area. The final report considered the most important viruses associated with foodborne infections - Norovirus, Hepatitis A, and Hepatitis E.

The report makes a number of recommendations for government departments, including the need for more research in certain areas, and for clear advice for consumers, for example on cooking shellfish and pork products and information on washing leafy green vegetables and soft fruit. The government will respond in due course when the recommendations have been considered in detail.

Professor Sarah O’Brien, Chair of the ACMSF, said: 'Until recently it has been difficult to assess accurately the impact of foodborne viruses on public health. However, significant advances in our ability to detect viruses in food, coupled with up- to-date estimates of the burden of illness, highlighted in the ACMSF’s latest update, show us that viruses are very important, preventable causes of foodborne illness.'

Click here to download the report - acmsf.food.gov.uk/news-updates/news/2015/13765/acmsf-virus-report