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
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.
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.
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.
There are 2 main viruses in food that are involved with food poisoning. Hepatitis A & Noroviruses. The foods that seem to be most responsible for viral infection are those with little to no processing. These include foods such as oysters, clams, mussels and scollops as well as fresh produce (salads and fruits).