definition

Last update: 25/02/2025 [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 lack their own metabolism and require a ‘host’ cell in order to reproduce. 

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 of the five primary pathogens—along with Salmonella, Campylobacter, Listeria, and Toxoplasma—that contribute to approximately 90% of the economic loss associated with foodborne illnesses in the United States. [5]

There are five hepatitis viruses (A to E), but only A and E are transmitted via the fecal-oral route. Both are significant causes of infectious disease, leading to substantial socio-economic consequences due to morbidity and, in vulnerable populations, 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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