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).
A virus is a micro-organism that is designed to infect its host. The primary purpose of this micro-organism Is to deliver its DNA / RNA into a host cell. Viruses are parasites (meaning they need another organism to survive) and are generally smaller than bacteria.