The FDA has introduced a new strategy to reduce risks associated with norovirus and hepatitis A contamination in berries. The agency aims to boost compliance with food safety standards, expand understanding of these viruses, and encourage public health measures like vaccination programs.
Which viruses are most likely to end up on berries? Norovirus and hepatitis A are the primary concerns. Norovirus causes vomiting and diarrhea, while hepatitis A affects the liver and can lead to digestive issues, joint pain, and yellowing eyes.
What kind of berries are at higher risk? Frozen berries pose the highest risk due to their global public health burden from these viruses. Although overall contamination risks remain low, viruses like norovirus and hepatitis A persist better in frozen conditions.
How can I stay safe? Hand-harvested berries may carry viruses if workers aren’t properly cleaned. Both viruses are highly resilient, making them tough to kill. Researchers suggest using water with fruit/vegetable sanitizers containing peroxyacetic acid or hydrogen peroxide to reduce contamination on berries. Always wash fruits thoroughly and even check labels for pre-wash warnings before consuming.
Source: https://www.womenshealthmag.com/food/a63529807/berries-safety-contamination-fda-strategy