Abstract:

During the last decade, an increasing infection incidence of foodborne viruses worldwide was observed to affect food safety. Because serious food safety issue can be resulted from viruses in very low dosage, the fresh, convenient and safe foods are highly desired by consumers. Thus, the novel food-processing technologies and preservation methods have attracted a tremendous amount of attention. In this paper, the types, characteristics, transmission pathways as well as prevention and control strategies of foodborne viruses are reviewed. Moreover, current research progress of preservation methods to reduce virus level in foods is also discussed.

Key words: foodborne, virus, inactivation, preservation