Foodborne Viruses: Their Importance and Need for Research1

Abstract

All viruses known to be normally transmissible through foods and of concern to human health emanate from the human intestine. The outbreaks of hepatitis A and recently of gastroenteritis attributed to Norwalk-like viruses most likely developed from feces-contaminated fingers of infected food handlers or water polluted with feces. With few exceptions no recorded outbreak has depended on the ability of virus to withstand even limited heating in food. New and better methods of detection are needed for hepatitis A and Norwalk viruses in foods. It has been well documented that international trade in food products of animal origin can result in the introduction of animal disease into areas in which the disease does not exist. This fact has given rise to programs of research and development for industrially applicable technology to rid animal products from the agents of animal diseases. The survival of viruses inclusive of etiological agents of foot-and-mouth disease, African swine fever, swine vesicular disease and hog cholera virus is reviewed in this paper and new research approaches are suggested. The general need for additional research of foodborne viruses is discussed.