WHO and FAO report ranks norovirus most prevalent foodborne illness

The World Health Organisation (WHO) and UN Food and Agriculture Organisation (FAO) have ranked norovirus as the most prevalent human foodborne disease. They are calling for more training in virus detection in foods and the environment.
WHO and the FAO have released a report ranking the most prevalent human foodborne diseases. Based on frequency and severity, norovirus was identified as the leading cause of viral foodborne illness, followed by hepatitis A and E.
Norovirus is highly infectious, and outbreaks have been linked to foods even with low levels of contamination. Those that can be worst affected by the illness are young children, the elderly and immunosuppressed individuals.
While norovirus, which is estimated to cause 125 million cases of foodborne illness and 35,000 deaths annually, ranked first, hepatitis A and hepatitis E ranked higher in terms of clinical severity. Without immunisation to hepatitis A, it is more commonly fatal than norovirus.
Alongside frequency and severity, the review looked at which foods were of the biggest public health concern, discussed methods for virus testing, and reviewed current and potential indicators for viral contamination.
Prepared food, shellfish and frozen berries were identified as foods with the highest global public health burden associated with norovirus, hepatitis A and hepatitis E. Pork and wild game were ranked highest for hepatitis E, however, scientists noted there were regional differences.
Now, WHO and the FAO are recommending its member states strengthen the skills within their communities to better recognise viruses in foods and the environment. In the report, they said: “This approach has the potential to enhance knowledge on food attribution, support risk analysis, and reduce the burden of viral foodborne disease worldwide.”
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