Risk Ranking of New-Emerging Virus Regarding Food Safety: A Systemic Review of Potential Viral Risks Associated with Food and Food-Related Environments

다국어 초록 (Multilingual Abstract)

After the occurrence of the COVID-19 pandemic, there is a growing concern on potential risks of new-emerging pathogens and their link to food safety. This study tried to suggest the virus candidates which could infect humans via foods/food-related environments. A prioritization process was established for the candidates, of which the information was investigated by reviewing websites or reports of international microbiological authorities and academic researches. Prioritization was based on (1) whether the authorities were providing the hazard information, (2) whether it could cause respiratory diseases (respiratory virus) or zoonosis (zoonotic virus), and (3) whether its transmission via foods/environments has been reported. A total of 85 viruses were initially obtained and 48 relevant viruses, including 12 respiratory and 41 zoonotic viruses, were sorted out. Among 48 viruses, pathogens that provoked food (e.g. MERS-CoV, Hepatitis E, Lassa virus, Nipah virus) or animal/environment-mediated infections (e.g. SARS-CoV, Influenza A virus) were nominated as a high priority. This study proposes a blueprint for future microbiological management strategies regarding viral food safety.