Common and Potential Emerging Foodborne Viruses: A Comprehensive Review

Amin N. Olaimat, Asma’ O. Taybeh, Anas Al-Nabulsi, Murad Al-Holy, Ma’mon M. Hatmal, Jihad Alzyoud, Iman Aolymat, Mahmoud H. Abughoush, Hafiz Shahbaz, Anas Alzyoud, Tareq Osaili, Mutamed Ayyash, Kevin M. Coombs, Richard Holley

    Research output: Contribution to journalReview articlepeer-review

    1 Citation (Scopus)


    Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water. Viruses are responsible for the greatest number of illnesses from outbreaks caused by food, and risk assessment experts regard them as a high food safety priority. This concern is well founded, since a significant increase in viral foodborne outbreaks has occurred over the past 20 years. Norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus are the major common viruses associated with water or foodborne illness outbreaks. It is also suspected that many human viruses including Aichi virus, Nipah virus, tick-borne encephalitis virus, H5N1 avian influenza viruses, and coronaviruses (SARS-CoV-1, SARS-CoV-2 and MERS-CoV) also have the potential to be transmitted via food products. It is evident that the adoption of strict hygienic food processing measures from farm to table is required to prevent viruses from contaminating our food.

    Original languageEnglish
    Article number190
    Issue number2
    Publication statusPublished - Feb 2024


    • acute viral gastroenteritis
    • adenovirus
    • astrovirus
    • enteric viruses
    • food safety
    • foodborne infections
    • hepatitis
    • norovirus
    • rotavirus

    ASJC Scopus subject areas

    • Ecology, Evolution, Behavior and Systematics
    • General Biochemistry,Genetics and Molecular Biology
    • Space and Planetary Science
    • Palaeontology


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