Food and Environment Research Agency, York, UK.
Jorvik Food and Environmental Virology Ltd., York, UK.
Food Environ Virol. 2018 Sep;10(3):253-262. doi: 10.1007/s12560-018-9349-1. Epub 2018 May 14.
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 produce. There is only limited information on the effects of heating regimes used in the food industry on HAV. HAV is resistant to mild pasteurisation. Some food components, e.g. fats and sugars, can increase the virus' resistance to higher temperatures. HAV is completely eliminated by boiling. Quantitative prevalence data are needed to allow the setting of appropriate disinfection log reduction targets for fresh produce.
虽然信息有限，但显然，传染性甲型肝炎病毒 (HAV) 的持续存在是通过新鲜农产品传播病毒的一个因素。因此，需要了解病毒在农产品上以及在与生产相关的环境（如土壤、水和表面）中的持久性数据，以充分了解通过食品传播 HAV 的动态。此外，需要有关有效消毒程序的信息，以实施有效的收获后控制措施。本综述总结了目前关于 HAV 在新鲜农产品中的持久性以及相关消毒程序的信息。在蔬菜上，HAV 可以保持传染性数天；在冷冻浆果上，它可以持续数月。HAV 可以在表面上保持传染性数月，具体取决于温度和相对湿度，并且可以在干燥的情况下存活。它可以在手上存活数小时。洗手可以去除病毒，但需要进一步的数据来确定适当的程序。氯在水中有效，但当 HAV 与食物相关时则无效。漂白剂和其他高浓度次氯酸钠消毒剂可以减少表面上的 HAV，但不适合用于新鲜农产品。关于食品工业中使用的加热方案对 HAV 的影响，只有有限的信息。HAV 对温和的巴氏消毒具有抵抗力。一些食物成分，例如脂肪和糖，可以增加病毒对更高温度的抵抗力。HAV 通过煮沸完全消除。需要定量流行数据，以便为新鲜农产品设定适当的消毒对数减少目标。
