Viruses are important foodborne pathogens that can cause outbreaks. The viruses most frequently involved in foodborne infections are Norovirus and Hepatitis A virus, but others like Rotavirus, Enterovirus, Coronaviruses, Parvovirus and Adenovirus can also be transmitted by food. Many Enteroviruses cause gastroenteritis in humans while others may cause conditions like poliomyelitis or infectious hepatitis. Control measures like proper sanitation, personal cleanliness, thorough cooking of foods, disinfection of water, and preventing contact with flies are important to prevent viral foodborne illness.
2. Importance of virus in food microbiology
• Viruses are important food- borne pathogens causing
outbreaks at various times.
• Individual viruses cause specific patterns of illness, with
each group having its own typical host range and cell
preference (tropism).
• The viruses most frequently involved in foodborne infections
are Norovirus (NoV) and Hepatitis A virus (HAV), but other
viruses such as Human Rotavirus, Enterovirus,
Coronaviruses, Parvovirus and Adenovirus can also be
transmitted by food.
• Many of the Enteroviruses cause human gastroenteritis,
others may cause poliomyelitis, and infectious hepatitis.
3. • Other symptoms caused by viral food borne illness are
diarrhea, fever, vomiting, abdominal pain, headache, and
paralysis.
• Control measures such as sanitation such as personal
cleanliness, proper cooking of foods, disinfection of water,
and prevention of contact with flies is important.
