id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-334108-4ey725dv	Seymour, I.J.	Foodborne viruses and fresh produce	2008-07-07		.txt	text/plain	10241	596	52	The most frequently reported foodborne viral infections are viral gastroenteritis and hepatitis A: both have been associated with the consumption of fresh fruit or vegetables. There are many groups of viruses which could contaminate food items, but the major foodborne viral pathogens are those that infect via the gastrointestinal tract, such as the gastroenteritis viruses and hepatitis A virus. There is a need to develop more effective quantitative methods in order to assess the survival of viruses on fresh produce and to determine the decontamination ef®ciencies of current commercial washing systems for fruit and vegetables. Mounting evidence suggests that viruses can survive long enough and in high enough numbers to cause human diseases through direct contact with polluted water or contaminated foods (Nasser 1994; Bosch 1995) . When hepatitis A virus was detected in lettuce from Costa Rica, it was suggested that the possible source of contamination was the discharge of untreated sewage into river water used to irrigate crops, which is common practice in some less well-developed countries (Hernandez et al.	./cache/cord-334108-4ey725dv.txt	./txt/cord-334108-4ey725dv.txt