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Fabiszewski De Aceituno, A., Rocks, J., Jaykus, L.-A., & Leon, J. (2013). Foodborne viruses. In R. G. Labbe, & S. Garcia (Eds.), Guide to foodborne Pathogens (2 ed., pp. 352-376). WILEY-BLACKWELL PUBLISHING, INC.
Many virus types can be transmitted by foodborne routes, but from an epidemiological perspective, human noroviruses (NoV) and hepatitis A virus (HAV) are the two most important. This chapter focuses on viruses from the food-safety perspective by describing the epidemiology of the most common agents, the ability (or lack thereof) to detect viruses in foods and environmental samples, the food types most susceptible to contamination, and what can be done to prevent enteric virus contamination and/or remove it if present in foods. The chapter focuses on human NoV and HAV because of their significant epidemiological link to foodborne disease. It also points out that there are many other viral agents that may be transmitted by foodborne routes. It is likely that in the next decade novel emerging foodborne viruses will be identified that can be associated with proportions of currently unknown foodborne illness cases.
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