Global Strategies to Combat Foodborne Viruses: Challenges and Solutions Explored

A report by FAO and WHO highlights the global threat of foodborne viruses like norovirus, hepatitis A, and hepatitis E, urging improved detection, hygiene, and surveillance. It emphasizes the need for global collaboration and advanced methods to mitigate risks in an interconnected food supply chain.

A collaborative report by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) has identified the most pressing challenges in addressing foodborne viral illnesses worldwide. Drawing on research from leading institutes such as Wageningen Food Safety Research, Erasmus MC, Mahidol University, and the University of Delaware, the report highlights the critical role of human norovirus, hepatitis A, and hepatitis E in causing widespread illness. The findings underscore the urgent need for improved detection methods, stricter food safety protocols, and enhanced global collaboration to mitigate these viral threats.

Norovirus: A Persistent Global Challenge

Human norovirus leads the charge as the most common cause of foodborne viral illnesses, responsible for 125 million cases and 35,000 deaths annually. Its extraordinary infectivity, environmental persistence, and resistance to many disinfectants make it a formidable adversary. Contamination occurs across the food supply chain, from production to preparation, often affecting ready-to-eat foods, frozen berries, and shellfish. Vulnerable groups, including young children, the elderly, and immunocompromised individuals, are at heightened risk of severe illness. The global nature of food trade exacerbates the issue, as contaminated products can traverse continents, triggering widespread outbreaks. Despite its prevalence, underreporting remains a challenge, especially in low-resource regions, limiting the scope of effective interventions.

Hepatitis A and Hepatitis E: Emerging Concerns in Food Safety

Hepatitis A virus, causing around 14 million cases and 27,000 deaths annually, is a significant concern, particularly in areas with inadequate sanitation. Commonly linked to fresh produce, frozen berries, and seafood, hepatitis A thrives in environments with poor hygiene. While most infections in high-endemic regions occur during childhood and are asymptomatic, outbreaks in low-endemic areas are more severe due to lower population immunity. Hepatitis E, a zoonotic virus, is primarily associated with undercooked pork and wild game meat. It poses unique challenges, particularly for individuals with compromised immune systems, as it can cause acute and chronic liver diseases. Both viruses highlight the intricate relationship between food safety, global trade, and public health.

Analytical Advances and Persistent Challenges

Technological progress has bolstered the ability to detect foodborne viruses, with standardized methods like ISO 15216 for norovirus and hepatitis A gaining prominence. These methods have improved the accuracy of viral detection in foods such as leafy greens, berries, and shellfish. However, significant challenges remain, particularly in distinguishing between infectious and non-infectious particles and ensuring reliable results in complex food matrices. Resource disparities among countries further hinder the widespread implementation of these advanced methods. The report stresses the importance of data sharing and collaboration among laboratories to address these limitations and strengthen global food safety systems.

Addressing Regional Disparities in Surveillance and Response

The report reveals striking regional disparities in the detection and management of foodborne viral diseases. Low- and middle-income countries often lack the resources to implement comprehensive surveillance systems, resulting in underreporting and limited data on outbreaks. For instance, norovirus infections are rarely documented in parts of Africa and South Asia, despite evidence suggesting a significant disease burden. In contrast, high-income countries benefit from more robust monitoring systems but face challenges related to imported foods from high-endemic areas. Addressing these disparities is crucial to ensuring equitable protection against foodborne viruses and fostering global health resilience.

Building a Safer Future for Global Food Systems

To mitigate the risks posed by foodborne viruses, the FAO and WHO recommend a multi-faceted approach. Strengthening food handling and hygiene practices, improving surveillance systems, and adopting standardized testing methods are pivotal. Capacity-building initiatives are essential to empower low-resource regions with the tools and expertise needed to detect and manage viral contamination. Public awareness campaigns can further enhance prevention efforts by emphasizing personal hygiene and safe food practices. Additionally, integrating genomic sequencing into surveillance can improve outbreak tracing and identify emerging viral strains, while developing assays to assess viral infectivity could enhance risk assessments.

Addressing data gaps and leveraging new technologies are vital to tackling the complexities of foodborne viral contamination. Indicators for viral presence in the environment could serve as early warning systems, enabling timely interventions to prevent outbreaks. As globalization, population growth, and climate change intensify the risks, prioritizing investments in food safety infrastructure and research is more critical than ever.

The FAO and WHO report underscores the interconnectedness of food safety and global health. By implementing these recommendations, countries can significantly reduce the burden of foodborne viral diseases, ensuring safer food systems and healthier communities worldwide. This collaborative effort represents a critical step toward a future where public health is safeguarded against the pervasive threats of foodborne viruses.