Inactivation of Foodborne Viruses by UV Light: A Review

Investigation of Two Outbreaks of Hepatitis A Virus Infections Linked to Fresh and Frozen Strawberries Imported from Mexico - 2022-2023

Foodborne hepatitis A illnesses and outbreaks have been associated with consumption of ready-to-eat foods contaminated with the feces of person(s) shedding hepatitis A virus (HAV). Outbreaks have been linked to fresh and frozen produce imported from countries where HAV is endemic, hygiene and sanitation are inadequate, or food safety standards are lacking or unenforced. In 2022 and 2023, federal, state, and international partners investigated two multijurisdictional outbreaks of infections involving the same HAV genotype IA strain linked to fresh and frozen organic strawberries sourced from a single grower in Baja California, Mexico. These resulted in 39 reported cases in the U.S. and Canada, 21 hospitalizations, and no reported deaths. The United States Food and Drug Administration (FDA), Canadian Food Inspection Agency, and U.S. state partners conducted traceback investigations for fresh strawberries in 2022, while FDA and U.S. state partners traced back frozen strawberries in 2023. Based on the traceback investigations, implicated strawberries were harvested during the 2022 growing season and sold to fresh and frozen berry markets. During a farm inspection in Mexico in 2023, gaps were observed in agricultural practices that could have contributed to contamination of strawberries with HAV. FDA did not detect HAV in the two frozen strawberry samples linked to the recalled lots or environmental water samples collected at the implicated grower in 2023; no samples were collected during the 2022 investigation. Indicator organisms associated with human fecal contamination (male-specific coliphage and crAssphge) were detected in environmental water. Challenges in these investigations included limited recall of food exposures, exposures associated with multiple purchase dates, commingling of strawberries within the frozen market supply chains, and complexities with communicating these outbreak investigations to the public.

Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

Ready-to-eat sliced prosciutto samples were treated with ultraviolet (UV) light (wavelength: 265 and 275 nm/intensity: 10 and 50 mW) after inoculation with hepatitis E virus (HEV), Escherichia coli O157:H7, or Listeria monocytogenes. The parameters of prosciutto quality assessed were color, texture, pH, water content, water holding capacity, oxidative rancidity, and freshness. The prosciutto sample under UV-C light was influenced on changes of color, lipid oxidation, and protein oxidation due to free radical generation. UV-C light reduced E. coli O157:H7 and L. monocytogenes counts by up to 2.23 Log and 1.85 Log colony forming units/g, respectively. The amount of HEV was also significantly reduced after treatment (p<0.05). HEV was no longer detected after 10 min of treatment at an intensity of 50 mW. Consequently, UV-C treatment above 265 nm at 50 mW for 10 min is an effective strategy for maintaining product quality and improving food safety. The results of this study advance the application of non-thermal food preservation.

Ultraviolet germicidal irradiation for surface cleaning of COVID-19 in healthcare settings: A review

Background

The COVID-19 pandemic led to the implementation of additional infection prevention and control (IPC) measures. In healthcare settings, the risk of severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) infections remains high for patients, healthcare workers, and visitors. Ultraviolet germicidal irradiation (UVGI) has been explored as a potential alternative for surface disinfection within healthcare facilities and hospitals.

Aim

This study evaluates the effectiveness of UVGI as a surface cleaning method for COVID-19.

Setting

Healthcare settings.

Method

A systematic literature review was conducted following PRISMA guidelines. Databases searched from 01 January 2020 to 31 August 2022, included Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE, Embase, and Cochrane Database of Systematic Reviews (CDSR), with no language restrictions. Two independent researchers screened and extracted data. Proportions and relative risk were calculated, and the evidence quality was assessed using the GRADE approach.

Results

Three studies were included, all focusing on terminal disinfection of patient rooms. None directly assessed the effect of UVGI on hospital-acquired SARS-CoV-2 infections. One study found UVGI reduced viral contamination post-regular cleaning in healthcare settings (RR: 1.83, 95% CI: 1.02-3.31). Other studies reported complete viral ribonucleic acid (RNA) clearance after 15 min of irradiation at 254 nm and 15 s at 222 nm, respectively.

Conclusion

The evidence on UVGI reducing SARS-CoV-2 contamination on surfaces is of very low certainty.

Contribution

The very low certainty prevents a definitive conclusion on its effectiveness in preventing COVID-19 in healthcare settings. Further research is needed to strengthen the evidence base.

LED induced non-thermal preservation of muscle foods: A systematic review

LED technology has emerged as a promising non-thermal preservation method for highly perishable muscle foods like meat and fish. Muscle foods are most susceptible to spoilage due to their high moisture content and nutrient density, which create an ideal environment for microbial growth, chemical oxidation, and enzymatic activity, which negatively alter their quality. LED treatment offers an effective solution by significantly reducing microbial loads and extending shelf life without adversely affecting sensory and nutritional properties. Specific wavelengths of LED light induce microbial inactivation through mechanisms like DNA damage, lipid oxidation, and protein alteration. Studies have shown that LED treatment can preserve the fresh-like quality of muscle foods by mitigating common spoilage processes. The advantages of LED technology include its non-thermal nature, ability to integrate with other preservation methods, and controllability in terms of intensity and wavelength. This enables for tailored applications based on food type and spoilage risks. As consumer demand grows for safe, chemical-free food options, LED technology addresses this need while enhancing food safety and quality. Further research is encouraged to optimize LED applications in various muscle food preservation contexts. With its exceptional ability to produce DNA damage in bacteria, inactivate enzymes, and malfunction biological activities, LED could serve as an inexpensive processing intervention to safeguard the quality of meat and seafood products. This review underscores the potential of LED technology as a promising alternative to traditional preservation methods for decontamination of muscle food.

Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects

In recent years, the ready-to-eat foods market has grown significantly due to its high nutritional value and convenience. However, these foods are also at risk of microbial contamination, which poses food safety hazards. Additionally, traditional high-temperature sterilization methods can cause food safety and nutritional health problems such as protein denaturation and lipid oxidation. Therefore, exploring and developing effective sterilization technologies is imperative to ensure food safety and nutritional properties, and protect consumers from potential foodborne diseases. This paper focuses on electromagnetic wave-based pasteurization technologies, including thermal processing technologies such as microwave, radio frequency, and infrared, as well as non-thermal processing technologies like ultraviolet, irradiation, pulsed light, and photodynamic inactivation. Furthermore, it also reviews the antibacterial mechanisms, advantages, disadvantages, and recent applications of these technologies in ready-to-eat foods, and summarizes their limitations and prospects. By comparing the limitations of traditional high-temperature sterilization methods, this paper highlights the significant advantages of these pasteurization techniques in effectively inhibiting microbial growth, slowing lipid oxidation, and preserving food nutrition and flavor. This review may contribute to the industrial application and process optimization of these pasteurization technologies, providing an optimal choice for preserving various types of ready-to-eat foods.

Inactivation of Hepatitis A Virus and Feline Calicivirus on Model Food Contact Surfaces by Ultraviolet Light (UV-C) Systems

Food contact surfaces can harbor and transmit pathogens leading to outbreaks. Decontamination strategies that are user- and environmentally-friendly without toxic by-product formation are needed. Novel UV-C light-emitting diode (LED) technologies are being explored to deliver the required dose to inactivate viruses in food-processing environments. The objective of this study was to compare the effects of 279 nm UV-C LED to 254 nm UV-C against hepatitis A virus (HAV) and feline calicivirus (FCV, a cultivable human norovirus surrogate) on stainless-steel, ceramic, and glass surfaces. Viruses were surface spread on sterile stainless-steel or ceramic coupons (100 μL on 2 × 2 cm2), or glass discs (50 μL on 1 × 1 cm2), air-dried, and UV-C-treated for up to 3.75 min (surface dose = 0-49.2 mJ/cm2 for HAV and 0-24.6 mJ/cm2 for FCV). Each triplicate treatment was assayed in duplicate, and data were statistically analyzed. The D10-values for HAV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 9.48 ± 0.34, 14.53 ± 2.52, and 6.91 ± 1.93 mJ/cm2, while with UV-C LED at 279 nm were 19.53 ± 2.45, 26.05 ± 0.60, and 8.77 ± 2.08 mJ/cm2, respectively. The D10-values for FCV treated with UV-C at 254 nm on stainless-steel, ceramic, and glass were 3.65 ± 0.06, 6.25 ± 1.90, and 4.69 ± 0.03 mJ/cm2, while with UV-C LED at 279 nm were 7.097 ± 2.11, 8.31 ± 2.12, and 7.88 ± 0.86 mJ/cm2, respectively. Higher 279 nm UV-C doses were needed to inactivate HAV and FCV compared to 254 nm UV-C on the tested surfaces. Novel UV-C LED systems using appropriate doses show promise to inactivate foodborne viruses on food contact surfaces.

Impact of Nanoparticle-Based TiO2 Surfaces on Norovirus Capsids and Genome Integrity

Human noroviruses (HuNoVs) are among the main causes of acute gastroenteritis worldwide. HuNoVs can survive for several days up to weeks at room temperature in the environment, on food, and on food handling and processing surfaces. As a result, this could lead to viral spread through the ingestion of food in contact with contaminated surfaces. The development of stable surface materials with antiviral activity might be useful to reduce viral outbreaks. Metal-based compounds, including photoactivated titanium nanoparticles (TiO2 NPs), are known for their antiviral activity. In this study, we tested the impact of 2000 µg/mL TiO2 NPs, with or without UV activation, on HuNoV GII and murine norovirus. Their recovery rates were reduced by 99.6%. We also evaluated a new TiO2 NP-coating process on a polystyrene surface. This process provided a homogenous coated surface with TiO2 NPs ranging between 5 nm and 15 nm. Without photoactivation, this TiO2 NP-coated polystyrene surface reduced the recovery rates of intact HuNoV GII by more than 94%. When a capsid integrity treatment with PtCl4 or a longer reverse transcription polymerase chain detection approach was used to evaluate virus integrity following contact with the TiO2 NP-coated polystyrene, the HuNoV GII recovery yield reduction varied between 97 and 100%. These results support the hypothesis that TiO2 NP-coated surfaces have the potential to prevent viral transmission associated with contaminated food surfaces.

Evaluation of a new automated viral RNA extraction platform for hepatitis A virus and human norovirus in testing of berries, lettuce, and oysters

Fruits, vegetables, and shellfish are often associated with outbreaks of illness caused particularly by human norovirus (HuNoV) and hepatitis A virus (HAV), the leading causative agents of foodborne illness worldwide. The aim of this study was to evaluate a new automated nucleic acid extraction platform (EGENE-UP EASYPREP) for enteric viruses in several at-risk food matrices and to test its limit of detection in comparison to a semi-automated method (EGENE-UP) using Boom methodology for nucleic acid extraction as suggested in the reference method ISO 15216-2:2019. Fresh and frozen raspberries, frozen blackberries, romaine lettuce and oyster digestive glands were artificially contaminated with HAV, HuNoV GII.4 or HuNoV GI.7 at 102, 103 or 104 genome copies/sample. Virus was then recovered from the food matrix using the ISO method. Viral RNA extracted from frozen berry samples by the automated system was purified on a column for additional removal of RT-qPCR inhibitors. For fresh raspberry, oysters, and romaine lettuce, the two extraction platforms were deemed equivalent. For frozen raspberry, the automated platform appeared to be more efficient for viral recovery, particularly for HAV and HuNoV GI at lower concentrations. With frozen blackberries, the two platforms may be considered equivalent for all targeted viruses. However, the automated method led to less sample-associated inhibition of the PCR, 56.5 % of samples versus 95.0 % for the semi-automated. We thus found that the automated extraction can be performed easily by users while obtaining equivalent or even superior results to the ISO 15216-2:2019 method, and therefore appears to be suitable for routine sanitary monitoring in food processing and for tracing outbreaks of illness.

Inactivation of hepatitis A virus, feline calicivirus, and Tulane virus on Formica coupons using ultraviolet light technologies

Contaminated fomites can lead to hepatitis A virus (HAV) and human norovirus (HuNoV) disease outbreaks. Improved decontamination methods that are user-friendly, cost-effective, and waterless are being researched for sustainability. Traditional ultraviolet light (UV-C) technologies though effective for surface decontamination have drawbacks, using mercury lamps, that pose user-safety risk and environmental hazards. Therefore, UV-C light emitting diode (LED) systems are being designed for delivering required antiviral doses. The objective of this research was to determine the ability of UV-C LED (279 nm) systems to inactivate HuNoV surrogates, feline calicivirus (FCV-F9) and Tulane virus (TV), and HAV on Formica coupons in comparison to UV-C (254 nm) systems. FCV-F9 (∼6 log PFU/mL), TV (∼7 log PFU/mL), or HAV (∼6 log PFU/mL) at 100 μL were surface-spread on sterile Formica coupons (3 × 3 cm2), air-dried, and treated for up to 2.5 min with both systems. Each experiment was replicated thrice. Recovered infectious plaque counts were statistically analyzed using mixed model analysis of variance. FCV-F9, TV, and HAV showed D10 values of 23.37 ± 0.91 mJ/cm2, 16.32 ± 3.6 mJ/cm2, and 12.39 ± 0.70 mJ/cm2 using 279 nm UV-C LED, respectively and D10 values of 9.97 ± 2.44 mJ/cm2, 6.83 ± 1.13 mJ/cm2 and 12.40 ± 1.15 mJ/cm2, respectively with 254 nm UV-C. Higher 279 nm UV-C LED doses were required to cause HuNoV surrogate reduction than 254 nm UV-C, except similar doses with both systems were needed for HAV inactivation on Formica surfaces. It remains critical to measure UV intensity of optical sources and optimize exposure times for desired log reduction on surfaces.

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food.

Unexpected thermal stability of two enveloped megaviruses, Emiliania huxleyi virus and African swine fever virus, as measured by viability PCR

BACKGROUND

The particle structure of Emiliania huxleyi virus (EhV), an algal infecting member of nucleocytoplasmic large DNA viruses (NCLDVs), contains an outer lipid membrane envelope similar to that found in animal viruses such as African swine fever virus (ASFV). Despite both being enveloped NCLDVs, EhV and ASFV are known for their stability outside their host environment.

METHOD

Here we report for the first time, the application of a viability qPCR (V-qPCR) method to describe the unprecedented and similar virion thermal stability of both EhV and ASFV. This result contradicts the cell culture-based assay method that suggests that virus "infectivity" is lost in a matter of seconds (for EhV) and minutes (for ASFV) at temperature greater than 50 °C. Confocal microscopy and analytical flow cytometry methods was used to validate the V-qPCR data for EhV.

RESULTS

We observed that both EhV and ASFV particles has unprecedented thermal tolerances. These two NCLDVs are exceptions to the rule that having an enveloped virion anatomy is a predicted weakness, as is often observed in enveloped RNA viruses (i.e., the viruses causing Porcine Reproductive and Respiratory Syndrome (PRRS), COVID-19, Ebola, or seasonal influenza). Using the V-qPCR method, we confirm that no PRRSV particles were detectable after 20 min of exposure to temperatures up to 100 °C. We also show that the EhV particles that remain after 50 °C 20 min exposure was in fact still infectious only after the three blind passages in bioassay experiments.

CONCLUSIONS

This study raises the possibility that ASFV is not always eliminated or contained after applying time and temperature inactivation treatments in current decontamination or biosecurity protocols. This observation has practical implications for industries involved in animal health and food security. Finally, we propose that EhV could be used as a surrogate for ASFV under certain circumstances.

UV-C Light: A Promising Preservation Technology for Vegetable-Based Nonsolid Food Products

A variety of bioactive substances present in fruit- and vegetable-processed products have health-promoting properties. The consumption of nutrient-rich plant-based products is essential to address undernutrition and micronutrient deficiencies. Preservation is paramount in manufacturing plant-based nonsolid foods such as juices, purees, and sauces. Thermal processing has been widely used to preserve fruit- and vegetable-based products by reducing enzymatic and microbial activities, thereby ensuring safety and prolonged shelf life. However, the nutritional value of products is compromised due to the deleterious effects of thermal treatments on essential nutrients and bioactive compounds. To prevent the loss of nutrients associated with thermal treatment, alternative technologies are being researched extensively. In studies conducted on nonsolid food, UV-C treatment has been proven to preserve quality and minimize nutrient degradation. This review compiles information on the use of UV-C technology in preserving the nutritional attributes of nonsolid foods derived from fruit and vegetables. The legislation, market potential, consumer acceptance, and limitations of UV-C are reviewed.

Innovative nonthermal technologies for inactivation of emerging foodborne viruses

Various foodborne viruses have been associated with human health during the last decade, causing gastroenteritis and a huge economic burden worldwide. Furthermore, the emergence of new variants of infectious viruses is growing continuously. Inactivation of foodborne viruses in the food industry is a formidable task because although viruses cannot grow in foods, they can survive in the food matrix during food processing and storage environments. Conventional inactivation methods pose various drawbacks, necessitating more effective and environmentally friendly techniques for controlling foodborne viruses during food production and processing. Various inactivation approaches for controlling foodborne viruses have been attempted in the food industry. However, some traditionally used techniques, such as disinfectant-based or heat treatment, are not always efficient. Nonthermal techniques are considered a new platform for effective and safe treatment to inactivate foodborne viruses. This review focuses on foodborne viruses commonly associated with human gastroenteritis, including newly emerged viruses, such as sapovirus and Aichi virus. It also investigates the use of chemical and nonthermal physical treatments as effective technologies to inactivate foodborne viruses.

Protective Effect of Select Bacterial Species Representative of Fresh Produce on Human Norovirus Surrogates Exposed to Disinfecting Pulsed Light

Contamination of berries and leafy greens with human norovirus (HuNoV) is a major cause of outbreaks of epidemic gastroenteritis worldwide. Using murine norovirus type 1 (MNV-1) and Tulane virus, we studied the possible extension of HuNoV persistence by biofilm-producing epiphytic bacteria on fresh produce. Nine bacterial species frequently found on the surface of berries and leafy greens (Bacillus cereus, Enterobacter cloacae, Escherichia coli, Kocuria kristinae, Lactobacillus plantarum, Pantoea agglomerans, Pseudomonas fluorescens, Raoultella terrigena, and Xanthomonas campestris) were evaluated for the ability to form biofilms in the MBEC Assay Biofilm Inoculator and in 96-well microplates. The biofilm-forming bacteria were further tested for binding MNV-1 and Tulane virus and the ability to protect them against loss of capsid integrity upon exposure to disinfecting pulsed light at a fluence of 11.52 J/cm2. Based on viral reductions, MNV-1 did not benefit from attachment to biofilm whereas Tulane virus was significantly more resistant than the control when attached to biofilms of E. cloacae (P ≤ 0.01), E. coli (P ≤ 0.01), K. kristinae (P ≤ 0.01), P. agglomerans (P ≤ 0.05), or P. fluorescens (P ≤ 0.0001). Enzymatic dispersion of biofilm and microscopic observations suggest that the biofilm matrix composition may contribute to the virus resistance. Our results indicate that direct virus-biofilm interaction protects Tulane virus against disinfecting pulsed light, and that HuNoV on fresh produce therefore might resist such treatment more than suggested by laboratory tests so far. IMPORTANCE Recent studies have shown that bacteria may be involved in the attachment of HuNoV to the surface of fresh produce. Because these foods are difficult to disinfect by conventional methods without compromising product quality, nonthermal nonchemical disinfectants such as pulsed light are being investigated. We seek to understand how HuNoV interacts with epiphytic bacteria, particularly with biofilms formed by bacterial epiphytes, with cells and extracellular polymeric substances, and to determine if it thus escapes inactivation by pulsed light. The results of this study should advance understanding of the effects of epiphytic biofilms on the persistence of HuNoV particle integrity after pulsed light treatment and thus guide the design of novel pathogen control strategies in the food industry.

Surface Environment and Energy Density Effects on the Detection and Disinfection of Microorganisms Using a Portable Instrument

Real-time detection and disinfection of foodborne pathogens are important for preventing foodborne outbreaks and for maintaining a safe environment for consumers. There are numerous methods for the disinfection of hazardous organisms, including heat treatment, chemical reaction, filtration, and irradiation. This report evaluated a portable instrument to validate its simultaneous detection and disinfection capability in typical laboratory situations. In this challenging study, three gram-negative and two gram-positive microorganisms were used. For the detection of contamination, inoculations of various concentrations were dispensed on three different surface types to estimate the performance for minimum-detectable cell concentration. Inoculations higher than 10³~10⁴ CFU/mm² and 0.15 mm of detectable contaminant size were estimated to generate a sufficient level of fluorescence signal. The evaluation of disinfection efficacy was conducted on three distinct types of surfaces, with the energy density of UVC light (275-nm) ranging from 4.5 to 22.5 mJ/cm² and the exposure time varying from 1 to 5 s. The study determined the optimal energy dose for each of the microorganisms species. In addition, surface characteristics may also be an important factor that results in different inactivation efficacy. These results demonstrate that the proposed portable device could serve as an in-field detection and disinfection unit in various environments, and provide a more efficient and user-friendly way of performing disinfection on large surface areas.

Repetitive Exposure to Bacteriophage Cocktails against Pseudomonas aeruginosa or Escherichia coli Provokes Marginal Humoral Immunity in Naïve Mice

Phage therapy of ventilator-associated pneumonia (VAP) is of great interest due to the rising incidence of multidrug-resistant bacterial pathogens. However, natural or therapy-induced immunity against therapeutic phages remains a potential concern. In this study, we investigated the innate and adaptive immune responses to two different phage cocktails targeting either Pseudomonas aeruginosa or Escherichia coli-two VAP-associated pathogens-in naïve mice without the confounding effects of a bacterial infection. Active or UV-inactivated phage cocktails or buffers were injected intraperitoneally daily for 7 days in C57BL/6J wild-type mice. Blood cell analysis, flow cytometry analysis, assessment of phage distribution and histopathological analysis of spleens were performed at 6 h, 10 days and 21 days after treatment start. Phages reached the lungs and although the phage cocktails were slightly immunogenic, phage injections were well tolerated without obvious adverse effects. No signs of activation of innate or adaptive immune cells were observed; however, both active phage cocktails elicited a minimal humoral response with secretion of phage-specific antibodies. Our findings show that even repetitive injections lead only to a minimal innate and adaptive immune response in naïve mice and suggest that systemic phage treatment is thus potentially suitable for treating bacterial lung infections.

Risk of Monkeypox virus (MPXV) transmission through the handling and consumption of food

Monkeypox (MPX) is a zoonotic infectious disease caused by Monkeypox virus (MPXV), an enveloped DNA virus belonging to the Poxviridae family and the Orthopoxvirus genus. Since early May 2022, a growing number of human cases of Monkeypox have been reported in non-endemic countries, with no history of contact with animals imported from endemic and enzootic areas, or travel to an area where the virus usually circulated before May 2022. This qualitative risk assessment aimed to investigate the probability that MPXV transmission occurs through food during its handling and consumption. The risk assessment used "top-down" (based on epidemiological data) and "bottom-up" (following the agent through the food chain to assess the risk of foodborne transmission to human) approaches, which were combined. The "top-down" approach first concluded that bushmeat was the only food suspected as a source of contamination in recorded cases of MPXV, by contact or ingestion. The "bottom-up" approach then evaluated the chain of events required for a human to become ill after handling or consuming food. This approach involves several conditions: (i) the food must be contaminated with MPXV (naturally, by an infected handler or after contact with a contaminated surface); (ii) the food must contain viable virus when it reaches the handler or consumer; (iii) the person must be exposed to the virus and; (iv) the person must be infected after exposure. Throughout the risk assessment, some data gaps were identified and highlighted. The conclusions of the top-down and bottom-up approaches are consistent and suggest that the risk of transmission of MPXV through food is hypothetical and that such an occurrence was never reported. In case of contamination, cooking (e.g., 12 min at 70°C) could be considered effective in inactivating Poxviridae in foods. Recommendations for risk management are proposed. To our knowledge, this is the first risk assessment performed on foodborne transmission of MPXV.