Foodborne Viral Infections

In 2007, foodborne viruses were second most common, after salmonella, cause of foodborne outbreaks reported to European Food Safety authority (EFSA). Increasing viral foodborne outbreaks is attributable to (a) improved diagnostic and reporting (b) increased trade of fresh and frozen foods. Viruses do not multiply in foods during storage and processing. Foods act as vehicle only. Initial level of contamination or further addition of virus during processing cause infection. Those implicated in food and waterborne infections are Hepatitis A, Hepatitis E, Norwalk, Nipah, Adeno-, Astro-, Entero- and rota viruses and about one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral, and noroviruses are the most common foodborne illness, causing 57% of outbreaks in 2004 (Wikipedia 2011).