Key result
Greek food survey detects Norovirus in ~6% of soft fruits and HAV primarily in vegetables.
Why the study?
This study was conducted to address gaps in foodborne virus surveillance in Greece by examining the prevalence and spread of Hepatitis A Virus and norovirus GI/GII in local and imported food products.
Cross-Sectional (n=266)
This surveillance study highlights the presence of Hepatitis A and norovirus in specific food categories in Greece, emphasizing the need for viral testing in routine food safety procedures.
This study examines at the prevalence and spread of Hepatitis A Virus (HAV) and norovirus GI/GII in local and imported food products in Greece over a five-year period (2019-2024). A total of two hundred sixty-six food samples were evaluated using obligatory inspections and virus detection procedures, including 202 for Hepatitis A and 64 for Norovirus. High-risk categories analyzed were vegetables [138 (HAV), 17 (NoV)], fruits [16 (HAV), 7 (NoV)], soft fruits/berries [37 (HAV), 31 (NoV)], processed meals [4 (HAV), 4 (NoV)], and animal-based products [1 (HAV), 5 (NoV)]. Viral RNA was isolated using QIAamp Viral RNA Mini Kit and detected using established RT-qPCR procedures that met ISO requirements for high sensitivity and reproducibility. The results demonstrated HAV contamination mostly in vegetables (4.35% positive rate), with sporadic findings in other categories. Norovirus GI/GII was detected primarily in soft fruits/berries, with a category-specific positive rate of 6.45%. A temporal study revealed that HAV peaks in 2020, while Norovirus contaminations were detected in 2021 and 2024. The findings highlight the important need to incorporate viral testing into routine food safety procedures, especially for high-risk product categories. This study establishes a basic framework for public health initiatives that address gaps in foodborne virus surveillance in Greece. The study's ramifications extend to global efforts to monitor and reduce foodborne virus contamination, pushing for higher regulatory requirements and targeted preventative actions.
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Fokas et al. (2025) conducted a cross-sectional in Foodborne virus contamination (Hepatitis A and Norovirus) (n=266). Local and imported food products was evaluated on Prevalence of Hepatitis A Virus (HAV) and norovirus GI/GII. In a 5-year survey of 266 food samples in Greece, Hepatitis A virus was detected primarily in vegetables (4.35% positive rate) and Norovirus mainly in soft fruits/berries (6.45% positive rate).
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