Norwalk-like virus contamination of oysters and orange juice, and hepatitis
A virus contamination of oysters have been responsible for large outbreaks
of foodborne viral disease in Australia. Rotavirus, adenovirus, astrovirus
, parvovirus and other enteroviruses also contribute to the incidence of ga
stroenteritis in this country but the role of foods and waters in transmitt
ing these viruses is unclear. Protocols for the investigation, surveillance
and reporting of foodborne viral illness require further development to en
able a more accurate description of the problem. Few laboratories have the
capability to analyse foods for viruses and specific training in this techn
ology is needed. Management of food safety in Australia largely relies on t
he implementation of HACCP principles, but these need to be adapted to addr
ess the specific risks from viruses. (C) 2000 Elsevier Science B.V. All rig
hts reserved.