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.
The death of 21 people in the 1996 Wishaw outbreak of E. coli O157 was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830, "would be powerful, open and dedicated to the interests of consumers".In May 2015, for the second year running, Englands Food Standards Agency devoted its annual Food Safety Week to – "The Chicken Challenge". The focus was on the handling of raw chicken in the home and in catering facilities in a drive to reduce the high levels of food poisoning from the campylobacter bacterium. Anne Hardy argues that widespread public education of food hygiene can be useful, particularly through media (TV cookery programmes) and advertisement. She points to the examples set by Scandinavian societies. United States
In 2001, the Center for Science in the Public Interest petitioned the United States Department of Agriculture to require meat packers to remove spinal cords before processing cattle carcasses for human consumption, a measure designed to lessen the risk of infection by variant Creutzfeldt–Jakob disease.