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
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.