Viral Infections as a Cause of Foodborne Illness

Abstract

Different enteric viruses, including norovirus (NoV), rotavirus (RV), hepatitis A virus (HAV), and hepatitis E virus (HEV) may infect persons after ingestion of contaminated food and water and are shed through stool. NoV and HAV are currently established as the most common human foodborne viruses, which may lead to widespread outbreaks. The enteric viruses can cause wide range of diseases such as gastroenteritis, hepatitis, meningitis, Flaccid paralysis, fever, and respiratory diseases. The transmission of enteric foodborne viruses may be occurred during the consumption of contaminated raw, semi-cooked bivalve molluscan shellfish. In addition, poor personal hygiene during food preparation as well as surfaces used for food preparation were considered.