There are 2 main viruses in food that are involved with food poisoning. Hepatitis A & Noroviruses. Although bacteria are the most common food poisoning organisms, viruses do play a role in food safety. The foods that seem to be most responsible for the viral infection are those with little to no processing. These include foods such as oysters, clams, mussels and scallops as well as fresh produce (salads and fruits).
Infections in the kitchen can occur from a simple practice of washing chicken in a basin, during preparation and before cooking. Campylobacter is able to survive in the droplets of water from the wash basin.
Botulism is a paralysing disease affecting the body's nervous system that is caused by the ingestion of one of the most potent neurotoxins produced by Clostridium botulinum. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness.