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.
Outbreaks have been caused by infected oysters and fresh produce such as berries and salad. The oysters are thought to have come from Ireland and been purified in the UK and it is believed they are no longer on the market.