食源性病毒及其预防与控制

过去十年，世界范围内起源于病毒感染的食品安全事件与日俱增。由于病毒在很低感染剂量下就可能导致严重的食品安全问题，以及消费者对生鲜、快捷、安全食品的需求，引发了人们关于传统食品加工工艺对病毒作用效果的研究，并促使科学工作者开发出许多新颖的食品加工和保藏方法。本文对致病病毒的种类、特点、传播途径以及预防和控制措施进行综述，并介绍关于保藏方法减少病毒水平的最新进展。

Prevention and Control of Foodborne Viruses

During the last decade, an increasing infection incidence of foodborne viruses worldwide was observed to affect food safety. Because serious food safety issue can be resulted from viruses in very low dosage, the fresh, convenient and safe foods are highly desired by consumers. Thus, the novel food-processing technologies and preservation methods have attracted a tremendous amount of attention. In this paper, the types, characteristics, transmission pathways as well as prevention and control strategies of foodborne viruses are reviewed. Moreover, current research progress of preservation methods to reduce virus level in foods is also discussed.