Preventing Viruses in Foods
The first and very clear way to prevent viruses in food is to stop contamination at the source. For oysters, this means oyster farming where the environment is controlled and prevent sewerage from entering the system. The same principle can be applied to vegetable and fruit farming where the water quality is managed.
One of the biggest suspects of food contamination in farming is related to sewerage entering the water supply used to irrigate crops. In the case of bacteria it is also organic farming using untreated cattle manure that presents risks.
Secondly, maintain good personal hygiene, and managing staff that are sick is a critical aspect of prevention. This is especially true in the cheffing industry where you work until you drop, and even then you better be in hospital.
Lastly, managing a good food safety system, where the focus is on bacteria, will ultimately help in risk prevention.
We feel that the only additional requirement for managing viruses in food is by know where your foods are sourced from. And having strict requirements when it comes to oysters, mussels, clams and scollops.