Transfer of viruses implicated in human disease through food

Viruses involved in human foodborne illness due to the consumption of contaminated foods and water are typically referred to as foodborne viruses. Foodborne viruses such as hepatitis A and norovirus are highly contagious, prevalent globally, and responsible for community outbreaks. Some other foodborne viruses include rotavirus, hepatitis E, adenovirus, tick-borne encephalitis, avian influenza, sapovirus, Aichivirus, and nipah viruses. Some foodborne viruses are zoonotic and harbored by animals and birds. Foodborne viruses have typical fecal-oral transmission cycles but other routes of transmission such as direct person-to-person contact, indirect contact with fomites, and airborne through droplets/aerosols have also been reported. The fecal-oral route of transmission is typical and consumption of contaminated foods and water or use of contaminated water in food preparation is responsible for foodborne viral outbreaks. The epidemiology of foodborne viruses is complex and a comprehensive strategy such as the “One Health” approach is important for managing the risk of foodborne viruses.