Foodborne viruses such as norovirus and hepatitis A virus are among the leading causes of viral foodborne illness worldwide. Despite this, they are often less well understood and receive less attention than bacterial hazards in food safety management systems. This is partly because viruses behave differently from bacteria, and their transmission is closely linked to human hygiene, environmental contamination, and raw or minimally processed foods.

Why foodborne viruses are different from bacteria

Unlike bacteria, foodborne viruses cannot grow in food. Instead, contamination occurs before consumption, typically through infected food handlers, contaminated water used in irrigation or processing, or contact with contaminated surfaces. Because viruses do not multiply in food, even very low levels of contamination can be sufficient to cause illness.

Why foodborne viruses are often underestimated

Foodborne viruses are difficult to detect and are not routinely tested for in many food safety monitoring programmes. Standard food safety training and control measures often focus primarily on bacterial hazards, which can result in reduced awareness of viral risks. In addition, contaminated food typically appears normal, with no visible or sensory indicators of contamination.

Foods commonly associated with foodborne viruses

Certain foods are more frequently associated with viral contamination, particularly those handled extensively or consumed raw. These include fresh produce such as berries and leafy greens, shellfish harvested from contaminated waters, and ready-to-eat foods handled after cooking. These foods can become contaminated at multiple points along the food chain.

Importance of awareness and training

Effective control of foodborne viruses relies on awareness, good hygiene practices, and appropriate food safety management systems. Understanding how viruses are transmitted and which foods are most at risk is essential for reducing contamination and protecting public health.

ViroSafety provides specialist training on foodborne viruses to help food industry professionals, auditors, and regulators understand and manage these risks effectively.