The same method was used regionally to rank the most important foodborne parasites in Europe ranking Echinococcus multilocularis of highest relevance, followed by Toxoplasma gondii and Trichinella spiralis. Regulatory steps
Food may be contaminated during all stages of food production and retailing. In order to prevent viral contamination, regulatory authorities in Europe have enacted several measures:
European Commission Regulation (EC) No 2073/2005 of November 15, 2005
European Committee for Standardization (CEN): Standard method for the detection of norovirus and hepatitis A virus in food products (shellfish, fruits and vegetables, surfaces and bottled water)
CODEX Committee on Food Hygiene (CCFH): Guideline for the application of general principles of food hygiene for the control of viruses in food

See also
References
This article incorporates public domain material from websites or documents of the Centers for Disease Control and Prevention. Further reading
Periodicals
International Journal of Food Microbiology, ISSN 0168-1605, Elsevier
Foodborne Pathogens and Disease, ISSN 1535-3141, Mary Ann Liebert, Inc.
Mycopathologia, ISSN 1573-0832 (electronic), ISSN 0301-486X (paper), Springer

Books
Hocking AD, Pitt JI, Samson RA, Thrane U (2005). Advances in Food Mycology. Springer. ISBN 978-0-387-28385-2. ISBN 978-0-387-28391-3 (electronic). Hobbs BC (1993). Food Poisoning and Food Hygiene. British Medical Bulletin. Vol. 7. Edward Arnold. pp. 167–70. doi:10.1093/oxfordjournals.bmb.a073825. ISBN 978-0-340-53740-4. PMID 14821218. Riemann HP, Cliver DO (2006). FoodBorne Infections and Intoxications. Academic Press. ISBN 978-0-12-588365-8. Smith JL (2005). Fratamico PM, Bhunia AK, Smith JL (eds.). Foodborne Pathogens: Microbiology And Molecular Biology. Horizon Scientific Press. ISBN 978-1-904455-00-4.
Collagenases are enzymes that break the peptide bonds in collagen. They assist in destroying extracellular structures in the pathogenesis of bacteria such as Clostridium. They are considered a virulence factor, facilitating the spread of gas gangrene. They normally target the connective tissue in muscle cells and other body organs.Collagen, a key component of the animal extracellular matrix, is made through cleavage of pro-collagen by collagenase once it has been secreted from the cell. This stops large structures from forming inside the cell itself. In addition to being produced by some bacteria, collagenase can be made by the body as part of its normal immune response. This production is induced by cytokines, which stimulate cells such as fibroblasts and osteoblasts, and can cause indirect tissue damage. Therapeutic uses
Collagenases have been approved for medical uses for:

treatment of Dupuytrens contracture and Peyronies disease (Xiaflex). wound healing (Santyl)
cellulite (Qwo)

The MEROPS M9 family
This group of metallopeptidases constitutes the MEROPS peptidase family M9, subfamilies M9A and M9B (microbial collagenase, clan MA(E)). The protein fold of the peptidase domain for members of this family resembles that of thermolysin, the type example for clan MA and the predicted active site residues for members of this family and thermolysin occur in the motif HEXXH.Microbial collagenases have been identified from bacteria of both the Vibrio and Clostridium genera. Collagenase is used during bacterial attack to degrade the collagen barrier of the host during invasion. Vibrio bacteria are sometimes used in hospitals to remove dead tissue from burns and ulcers.