The common foodborne viruses: A review

Abstract

Transmission pathways of foodborne viruses include contamination of food by infected food handlers, by contamination of food during the production process and by consumption of products of animal origin harbouring a zoonotic virus. Viral foodborne illnesses, which have become a significant cause of all reported foodborne illnesses in recent years and considered as an emerging risk in veterinary public health. Microbiological genomics studies discovered that Noroviruses and hepatitis A viruses were primarily associated with food-handler transmission and sewage-contaminated foods. In contrast, hepatitis E was associated with consumption of raw or undercooked meat of pig or wild animals. In order to facilitate source attribution and identify risk prevention measures, Routine harmonized surveillance of viral outbreaks, and surveillance of virus occurrence in food commodities, in combination with systematic strain typing, and joint expertise from veterinary, food, and clinical microbiologists would be recommended.

Assessment of food safety knowledge, attitudes and practices of fish farmers and restaurants food handlers in Bangladesh

“…Though occupational risks are lower than other terrestrial food products (Watterson et al, 2012), poor knowledge on farming technologies including health issues are associated with failure of such systems (Cousteau, 2014). Infected farmers and handlers are common sources of food-borne viruses (Hepatitis A virus, diarrhoea) which are released in large amounts in the surrounding environment through the excreta of the infected individuals, which may be the cause of food-borne virus infections (Velebit et al, 2019;Bozkurt et al, 2020). Again, in the farm various types of fish disease are caused because of poor knowledge of food use, handling and transportation (Thongpalad et al, 2019).…”

Food products as potential carriers of SARS-CoV-2

“…Accordingly, foodborne outbreaks principally may be caused by not only carry-over contaminations, for instance, food contamination through preparation by infected personnel, and contamination of food products within the manufacturing procedure, but also carrying-through contaminations, e.g. ingestion of meats, organs, and other products of animal origin harboring a zoonotic virus ( Velebit et al, 2019 ). A recently published review suggested that foods may carry SARS-CoV-2 ( Duda-Chodak, Lukasiewicz, Zięć, Florkiewicz, & Filipiak-Florkiewicz, 2020 ).…”

Relevance of SARS-CoV-2 in food safety and food hygiene: potential preventive measures, suggestions and nanotechnological approaches

“…Viruses may contaminate a wide variety of food products and may remain infective in foods for up to 4 weeks [44]. Norovirus (NoV) and hepatitis A virus (HAV) are two common viruses transmitted by foods [27,49]. Rotavirus, enterovirus, sapovirus, astrovirus, adenovirus, and hepatitis E virus (HEV) can easily be transmitted to humans via infected food or water [2].…”

“…HEV (which is 35 nm in diameter) is classified into the unassigned genus Hepevirus. Consumption of pork pies, wild boar, undercooked deer, raw pork, home-made sausages, unpasteurized milk, and shellfish pose a risk of HEV infection [49]. The third contamination way is the consumption of animal-based products that contain a zoonotic virus [49].…”

“…There is currently no scientific evidence to indicate a concern with food products related to SARS-CoV-2, according to the FDA. However, consumption of meat or organs of infected animals can result in zoonotic foodborne infections [9,49]. China has both a huge population and a history of the consumption of wild or exotic animals [23].…”