연구조사 보고서

Food-borne Virus Risk

Minimizing food-borne virus risk

Minimizing foodborne virus risk in the food industry by implementing multi-parametric solutions.

Human enteric viruses are the number one cause of foodborne outbreaks worldwide. Whether you are a producer, an importer, an exporter, a processor, a retailer, a wholesaler, taking into account the viral risk is crucial to protect consumers.
Unlike bacteria, food-borne viruses do not change the flavor or the aspect of the food products; moreover, they are hard to get rid off with the usual agro-industrial processes.

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