FOODBORNE VIRUSES

Abstract

Similar to water, food may also be contaminated with human viruses, originating from human faecal material. Most of foodborne viruses belong to enteric viruses group that clinically manifest as acute gastroenteritis in infants and adults. In spite of viruses inability to multiply in food contrasting bacterial pathogens that can reach high numbers following contamination, they have a low infectivity dose facilitating infections at low numbers. Since food is preserved under refrigeration, to maintain reduced bacterial growth, low temperatures favour viruses thus surviving for extended periods. Among the global foodborne viruses, noroviruses, Hepatitis E virus and rotavirus are the most widespread. This chapter describes the various foodborne viruses, their potential outbreak in large population and ways to prevent foodborne viral diseases.