Viruses are the smallest of the foodborne microbial contaminants. They are packets of infectious genetic material wrapped with an outer layer of protein. Most experts believe that viruses are the most common cause of foodborne illness
Reading Time: 2 minutes We all need to stay calm and trust in the science: COVID-19 is primarily a respiratory illness and spreads via airborne droplets from an infected person’s coughs or sneezes.
Reading Time: 2 minutes A new virus has emerged from Wuhan City in China. In late December 2019, WHO was alerted to several cases of pneumonia in Wuhan City, Hubei Province of China. The Chinese authorities confirmed that they had identified a new virus, known as coronavirus.
Reading Time: 4 minutes On World Hepatitis Day, 28 July, people from across the world took action to raise awareness to find the “missing millions”. At HygieneFoodSafety.org we are adding to this call to highlight the risk of food poisoning through Hepatitis A, a food virus that infects millions worldwide.