definition

Last update: 08/04/2024 [1, 2, 3, 4, 5]

Foodborne viruses are the smallest pathogens causing infections (∅=20–400nm). They consist of genetic material surrounded by one or more protective layers of phospholipids, polysaccharides and/or proteins. They have no own metabolism and need a ‘host’ cell to multiply. 

Foodborne infections occur through contaminated water, food products, food handled with poor hygienic practices, or food in contact with animal waste, human sewage or sewage-polluted water.

The majority of viral foodborne illnesses are due to Norovirus (NoV), Hepatitis A (HAV) and E (HEV) and Rotavirus (RoV).

Norovirus is one the five pathogens (namely, Salmonella, Campylobacter, Listeria, Toxoplasma, and norovirus) responsible for causing roughly 90% of mean loss due to foodborne illness in the United States [5].

There are 5 hepatitis viruses, A – E, but only A and E are transmitted by the fecal-oral route. Both viruses are major causes of infectious disease with associated socio-economic consequences caused by morbidity and, in vulnerable groups, mortality [5].

Rotavirus associated disease typically occurs in children less than 5 years of age but can infect all ages, including adults. In 2008, an estimated 453,000 deaths worldwide were attributed to rotavirus infection, with most deaths occurring in resource-poor countries [5].

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