The environmental stability of enteric viruses and resistance to conventional treatments and
common disinfectants, leads to their persistence in waters and food, causing serious …

Norovirus (NoV) is the leading cause of epidemic and sporadic gastroenteritis worldwide; a
high number of those cases are attributed to the consumption of contaminated food. Crop …

Gamma irradiation is a nonthermal processing technology that has been used for the
preservation of a variety of food products. This technology has been shown to effectively …

Ionizing radiation, whether by electron beams or gamma rays, is a non-thermal processing
technique used to improve the microbial safety and shelf-life of many different food products …

Human norovirus (NoV) is a major cause of fresh produce-associated outbreaks and human
NoV in irrigation water can potentially lead to viral internalization in fresh produce …

Norovirus remains the leading cause of foodborne illness, but there is no effective
intervention to eliminate viral contaminants in fresh produce. Murine norovirus 1 (MNV-1) …

Coronaviruses, which have been enveloped nonsegmented positive‐sense RNA viruses,
were first mentioned in the mid‐1960s and can attack people as well as a wide range of …

With increasing outbreaks of gastroenteritis associated with produce, it is important to
assess interventions to reduce the risk of illness. UV, ozone and high pressure are non …

Adenovirus is the most prevalent enteric virus in waters worldwide due to its environmental
stability, which leads to public health concerns. Mitigation strategies are therefore required …

Outbreaks of foodborne illness associated with berries often involve contamination with
hepatitis A virus (HAV) and norovirus but also bacteria such as Escherichia coli O157: H7 …