Description
Human enteric viral pathogens can cause foodborne disease outbreaks. In developed countries, the most significant foodborne viruses are Norwalk-like viruses and hepatitis A virus. Several thousand cases of foodborne viral gastroenteritis and hepatitis are reported each year. Human enteric viruses are not zoonotic, and foodstuffs become contaminated directly or indirectly by human wastes. These viruses are very robust, and can persist for many days outside a host. Various measures can be employed to reduce the risk of foodborne viral disease, including monitoring for viruses, elimination procedures, and hygienic practice. Monitoring is currently impractical, and elimination procedures can be inappropriate or of unknown efficacy. The key preventative measure against foodborne viral disease is good hygienic practice by anyone handling food.
