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Foodborne Viruses: What Every Food Professional Needs to Know

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About Course

Do you need a clearer understanding of the risks posed by foodborne viruses, whether you are new to the subject or already working in food safety?

This self-paced course provides a practical introduction to the major viruses associated with food, including norovirus, hepatitis A virus and hepatitis E virus. It explains how these viruses enter the food chain, how outbreaks occur, why they can be difficult to control, and what food businesses can do to reduce the risk.

The course is designed for food industry professionals, technical and quality staff, auditors, environmental health professionals, students and anyone who needs a sound working knowledge of foodborne viruses.

You will learn:

  • Which viruses are most important in food safety
  • How foodborne viruses are transmitted
  • Examples of real foodborne virus outbreaks and their public health, operational and financial consequences
  • Why viruses behave differently from bacteria
  • How infected food handlers can contaminate food
  • The role of shellfish, fresh produce, frozen berries and pork products
  • How viral contamination can be detected in food
  • The principles and limitations of ISO 15216 testing
  • Practical measures that can help prevent contamination and outbreaks

The course uses clear explanations, practical examples and outbreak case studies to make a complex subject accessible. Short quizzes are included throughout to reinforce the key points and help you check your understanding as you progress. No previous knowledge of virology is required.

By the end of the course, you will be able to recognise the main foodborne viral hazards, understand how food becomes contaminated, interpret virus testing information more confidently, and identify appropriate control measures within a food business.

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Course Content

Topic 1: Foodborne viruses and why they matter
Summary: An introduction to foodborne viruses, why they are important and how they differ from bacteria. This topic also introduces the main viruses covered in the course and challenges several common misconceptions. Lessons: 1. Welcome and course overview 2. What is a virus? 3. How viruses differ from bacteria 4. Why foodborne viruses are often underestimated 5. The main foodborne viruses 6. Common myths about foodborne viruses 7. Quiz: Foodborne virus fundamentals

  • Welcome and course overview
  • What is a virus?
  • How viruses differ from bacteria
  • The basics!

Topic 2: Norovirus
Summary: This topic examines norovirus, including its discovery, symptoms, transmission, persistence and importance as a major cause of foodborne illness. Lessons: 1. The discovery of norovirus 2. What is norovirus? 3. Why norovirus is difficult to control 4. Symptoms and incubation 5. Virus shedding and asymptomatic infection 6. Why norovirus is often under-recognised 7. The burden of norovirus 8. Quiz: Understanding norovirus

Topic 3: Norovirus outbreaks and consequences
Summary: Real outbreak examples are used to show how norovirus contamination occurs and how outbreaks can affect public health, business operations, finances and reputation. Lessons: 1. Frozen strawberries and the Germany outbreak 2. Food handlers and ready-to-eat foods 3. The Melbourne restaurant outbreak 4. The Japan school bread outbreak 5. The Massachusetts bakery outbreak 6. The Wahaca outbreak 7. Financial and reputational consequences 8. Environmental contamination and ice 9. Why the source is not always confirmed 10. Quiz: Norovirus outbreaks

Topic 4: Hepatitis A virus
Summary: This topic explains hepatitis A virus, including its symptoms, long incubation period, shedding, transmission and association with contaminated food and infected food handlers. Lessons: 1. What is hepatitis A? 2. The discovery of hepatitis A 3. Symptoms and clinical consequences 4. Incubation and virus shedding 5. Food handlers and hepatitis A 6. Fruit-associated outbreaks 7. The pomegranate seed outbreak 8. The Medjool date outbreak 9. Bakery outbreaks 10. Traceability and recalls 11. Quiz: Hepatitis A

Topic 5: Hepatitis E virus
Summary: An introduction to hepatitis E virus as a zoonotic foodborne hazard, with particular emphasis on pigs, pork products, undercooked meat and vulnerable groups. Lessons: 1. What is hepatitis E? 2. The discovery of hepatitis E 3. Symptoms and clinical outcomes 4. Hepatitis E genotypes 5. Pigs and zoonotic transmission 6. Hepatitis E in the UK 7. Foods associated with hepatitis E 8. Pork, liver and undercooking 9. Testing and control challenges 10. Vulnerable groups 11. Quiz: Hepatitis E

Topic 6: How viruses enter the food chain
Summary: This topic explains how viruses can contaminate fresh produce, frozen foods and shellfish through water, sewage, handling, harvesting and processing. Lessons: 1. Main contamination pathways 2. Why viruses attach to fresh produce 3. Irrigation water and sewage contamination 4. Harvesting and worker hygiene 5. Washing and processing 6. Global supply chains and traceability 7. Frozen berries 8. Shellfish and filter feeding 9. Sewage pollution and rainfall 10. Limitations of bacterial indicators 11. Quiz: Transmission through food and water

Topic 7: Virus detection and interpretation
Summary: An accessible introduction to virus detection in food, including RT-qPCR, ISO 15216, sample recovery, Ct values and the limitations of interpreting test results. Lessons: 1. When should food be tested? 2. Why virus testing is difficult 3. Introduction to molecular detection 4. RT-PCR and RT-qPCR 5. ISO 15216 6. Sample extraction and concentration 7. Process controls and recovery efficiency 8. Understanding Ct values 9. Detection and infectivity 10. Interpreting negative results 11. Testing capacity and laboratory limitations 12. Quiz: Detection and interpretation

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