Within the framework of food microbiology, we highlight three UNE standards that help to control Hepatitis A, a virus that can affect water and foodstuffs such as fruit, raw vegetables and bivalve molluscs (oysters, clams, mussels...).
Below, we highlight the UNE standards of reference:
- UNE-EN ISO 15216-1 and UNE-EN ISO 15216-1:2017/A1:2021. Microbiology of the food chain. Horizontal method for the detection of hepatitis A virus and norovirus in food using real-time RT-PCR. Part 1: Method for determination.
- UNE-EN ISO 15216-2:2020. Microbiology of the food chain. Horizontal method for the determination of hepatitis A virus and norovirus using real-time RT-PCR. Part 2: Detection method.
Complementing these standards, we highlight UNE-EN ISO 20838:2007, UNE-EN ISO 22119:2011 and UNE-EN ISO 22174:2005 for the detection of pathogens in food.