Foodborne Viral Pathogens

Abstract

Human enteric viruses have properties that are unique from those of bacterial foodborne pathogens. From an epidemiologic perspective, the noroviruses (NoVs) and hepatitis A virus (HAV) are the two most important enteric virus groups transmitted by foodborne routes. Human isolates of HAV comprise a single serotype, and monoclonal antibodies raised to different isolates fail to distinguish the isolates from one another. The rotaviruses usually are transmitted by either waterborne or person-to-person routes, but they can be food borne. This virus group is the leading cause of infantile diarrhea worldwide and is responsible for up to 130 million illnesses and 600,000 to 870,000 deaths per year, with the vast majority of rotavirus associated deaths occurring in developing countries. The contamination of produce items usually occurs before the product reaches food service establishments. The most commonly implicated bivalves are oysters, followed by clams, and it is now estimated that human enteric viruses are the most common disease agents transmitted by molluscan shellfish. Adherence to strict hygienic practices when handling and preparing foods is critical to control viral contamination of ready-to-eat (RTE) food products. A potential control strategy, albeit in developmental stages, would be the detection of viral contamination in foods. Improved and more widespread reporting and investigation of foodborne viral disease outbreaks, and targeted epidemiologic studies to identify the risk factors for viral gastroenteritis, would improve the understanding of attribution.