A Codex working group are revising the the Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food (CXG 79-2012) to take into account the latest scientific information and to align the document with the Codex General Principles of Food Hygiene (CXG 1-1969). The changes are predominately based on the following two JEMRA (Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment) technical reports:
- FAO and WHO (2024) Microbiological risk assessment of viruses in foods: Part 1: Food attribution, analytical methods and indicators – meeting report. Microbiological Risk Assessment Series No. 49. Rome. https://doi.org/10.4060/cd3396en
- FAO and WHO (2026). Microbiological risk assessment of viruses in foods. Part 2: Prevention and intervention measures – Meeting Report. Microbiological Risk Assessment Series No. 50.
Rome. https://doi.org/10.4060/cd7637en
The proposed revisions include that that Male specific coliphages (MSC) can be used as additional indicators for potential human enteric virus contamination and refers the reader to additional guidance that is contained within the following report:
- FAO and WHO (2021) Technical guidance for the development of the growing area aspects of Bivalve Mollusc Sanitation Programmes. Second edition. Food Safety and Quality Series No.5A. Rome. https://doi.org/10.4060/cb5072en.
It will also emphasise that cooking/heat-treatment whilst it may reduce viral loads is often insufficient to fully inactivate viruses and the importance of preventing virus contamination of growing waters and during harvesting operations. More information on the proposed revisions is available by contacting the SafeFish Secretariat at info@safefish.com.au.
