Abstract: Experimental–theoretical works explain the energetics of the packing of a virus with deoxyribonucleic acid (DNA) and the injection of the DNA into a cell. Washing has a limited effect on enteric viruses in food. Alternatives are needed to acidic matrixes. Feline calicivirus is not a good control model. Various protocols are being prepared. New challenges are: new methods, impact of new technologies, significance of detection, new virus models and emergent–re-emergent viruses. The forthcoming step is to re-develop the virus to direct it and contain the most common contaminants in food: salmonella, listeria, staphylococcus and Mycobacterium tuberculosis.