Abstract
This Mini-review addresses the significant health implications of foodborne RNA viruses, such as norovirus and hepatitis A, which are major contributors to global foodborne illnesses. These viruses are typically transmitted via the oral-fecal route and can contaminate food during production, processing, and handling. Characterized by their robust, non-enveloped structure and high genetic variability, they present unique challenges in control and prevention. This paper summarizes their prevalence, transmission, and risk factors, emphasizing the importance of stringent hygiene and food safety measures. It also discusses the necessity for comprehensive preventive strategies throughout the food supply chain and the critical role of surveillance and monitoring systems. The following Mini-review aims to enhance understanding and guide the development of effective interventions for mitigating the risk of foodborne RNA virus outbreaks.
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