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05.05.2025 - Foods

Viruses in Food – Hepatitis A, E and Noroviruses

Food can be carriers of viruses such as Hepatitis A viruses (HAV), Hepatitis E viruses (HEV), and noroviruses. In particular, berries pose a relevant risk. Due to increasing heavy rainfall events and floods in cultivation areas, fruits can be contaminated by water, especially with HAV. Another risk exists during the processing of the berries when they are washed with contaminated water. Often, berries are flash-frozen immediately after harvest. The viruses survive this process. After thawing, the consumption of the berries can lead to infections in humans.

Inactivation of the viruses only occurs through several minutes of heating to at least 70°C.

Hepatitis A viruses can cause acute liver inflammation in humans, also referred to as "infectious jaundice."

The main sources of Hepatitis E infections are considered to be pork and wild boar meat, as well as raw products made from them. The viruses are transmitted by the consumption of meat that is not adequately cooked and can cause severe illness in humans, especially in risk groups (pregnant women, immunocompromised individuals).

For prevention, it is recommended to either adequately heat berries and similar foods before consumption or obtain them from safe, controlled sources. Meat products should be fully cooked to ensure inactivation of the virus.

At the BAV Institute, regular testing for Hepatitis A and E viruses, as well as noroviruses, is conducted through our partner laboratories.

For questions, our customer advisors are very happy to assist you.

Source: Issue March/April 2025. German Food Association