Virus associated foodborne illness

Viral infections are the leading cause of gastroenteritis globally and in Europe and may also cause enterically transmitted hepatitis and illness after migrating from the human intestine to other organs. The commonly reported major foodborne illnesses are due to Noroviruses, hepatitis A and E viruses, rotaviruses, and astroviruses.

Foodborne viruses are those transmitted through the consumption of food and beverages. They are typically highly resistant to environmental factors, such as low pH (acidity) and heat.

A range of different viruses can cause food poisoning/foodborne infection, and infection can result in a myriad of symptoms, ranging from mild, acute disease to chronic, debilitating disease and even death.

Hepatitis A is a virus commonly associated with foodborne infections. The incubation period for hepatitis A, before a person develops a symptom, is anywhere from 10 to 50 days.

Hepatitis A and many other viral and bacterial pathogens, is most often transmitted via a fecal oral route.

Food may be intrinsically contaminated during primary production or contaminated when prepared or handled by an infected food handler. Symptoms are typically nausea, vomiting, diarrhoea and abdominal pain.

Foods most commonly associated with foodborne viruses include shellfish, which are harvested near human sewage outlets, undercooked meats as well as fruit and vegetables.
Virus associated foodborne illness