Persistence of Hepatitis A Virus in Fresh Produce and Production Environments, and the Effect of Disinfection Procedures: A Review

Food and Environmental Virology
Nigel CookA Bosch

Abstract

Although information is limited, it is evident that prolonged persistence of infectious Hepatitis A virus (HAV) is a factor in the transmission of the virus via fresh produce. Consequently, data on persistence of the virus on produce, and in environments relevant to production, such as soils, water and surfaces, are required to fully understand the dynamics of transmission of HAV via foods. Furthermore, information on effective disinfection procedures is necessary to implement effective post-harvest control measures. This review summarises current information on HAV persistence in fresh produce and on relevant disinfection procedures. On vegetables, HAV can remain infectious for several days; on frozen berries, it can persist for several months. HAV can remain infectious on surfaces for months, depending on temperature and relative humidity, and can survive desiccation. It can survive for several hours on hands. Washing hands can remove the virus, but further data are required on the appropriate procedure. Chlorination is effective in water, but not when HAV is associated with foodstuffs. Bleach and other sodium hypochlorite disinfectants at high concentrations can reduce HAV on surfaces, but are not suitable for use on fresh p...Continue Reading

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Sep 24, 2018·Journal of Applied Microbiology·T Yeargin, K E Gibson
Aug 29, 2019·Reviews in Medical Virology·Cédric HartardEvelyne Schvoerer
Jul 12, 2020·Food and Environmental Virology·Sheikh Md RajiuddinAnna Charlotte Schultz
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Jan 15, 2022·Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz·Sandra DudarevaJulia Enkelmann

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