ISSN: 2577-4379
Authors: Mohamed Shaheen NF*
Human enteric viruses are one of the most common causes of foodborne diseases in both developed and developing countries. While human hepatitis A virus (HAV) and noroviruses (NoV) lead to the vast majority of outbreaks and diseases, there are handful of Viral enteropathogens that contribute to sporadic outbreaks worldwide including sapovirus, astrovirus, rotavirus, Aichi virus, and enterovirus. In addition, hepatitis E virus is increasingly being identified as an emerging health threat within the food supply. HAV and NoV are highly infectious and may cause widespread outbreaks. The clinical manifestation of infection with NoV, however, is relatively mild. Viruses cannot grow on or in foods but they may reach fresh produce via faecal contamination. This contamination can arise during growth and harvesting region from contact with contaminated water and untreated or inadequately sewage sludge used for fertilization and irrigation. Alternatively, vegetables or fruits handled by an infected individual might become polluted with virus and transmit viral infection. The most frequently documented foodborne viral illness is hepatitis A and viral gastroenteritis: both have been linked to the consumption of vegetables and /or fresh fruit.
Keywords: Enterovirus; Foodborne; Genogroups
