There are actually limited European legislation on microbiological criteria in place for Norovirus and Hepatitis A virus in fresh produce and derived products.

However, each food business operator must comply to the requirements of good practices and HACCP and viruses can be addressed as a potential hazard in certain production processes.

There are scientific opinions made by EFSA:

• EFSA (2014). Scientific opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots). EFSA Journal, 12(12), 3937.

http://www.efsa.europa.eu/en/efsajournal/pub/3937

• EFSA (2014). Scientific opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in tomatoes). EFSA Journal, 12(10), 3832.

http://www.efsa.europa.eu/en/efsajournal/pub/3832

• EFSA (2014). Scientific opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in berries). EFSA Journal, 12(6), 3706.

http://www.efsa.europa.eu/en/efsajournal/pub/3706

• EFSA (2014). Scientific opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads). EFSA Journal, 12(3), 3600.

http://www.efsa.europa.eu/en/efsajournal/pub/3600

Moreover, norovirus is added to the list* of feed and food of non-animal origin that is on the basis of a known or emerging risk to be subject to an increased level of official controls at the point of entry into the territories.

Changes in import control are applicable from July 1^st 2016

*Commission Regulation (EC) 669/2009 implementing Regulation (EC) 882/2004 of the European Parliament and of the Council as regards the increase level of official controls on imports of certain feed and food of non-animal origin and amending Decision 2006/504/EC.