TY - JOUR
T1 - Common and Potential Emerging Foodborne Viruses
T2 - A Comprehensive Review
AU - Olaimat, Amin N.
AU - Taybeh, Asma’ O.
AU - Al-Nabulsi, Anas
AU - Al-Holy, Murad
AU - Hatmal, Ma’mon M.
AU - Alzyoud, Jihad
AU - Aolymat, Iman
AU - Abughoush, Mahmoud H.
AU - Shahbaz, Hafiz
AU - Alzyoud, Anas
AU - Osaili, Tareq
AU - Ayyash, Mutamed
AU - Coombs, Kevin M.
AU - Holley, Richard
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2024/2
Y1 - 2024/2
N2 - 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.
AB - 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.
KW - acute viral gastroenteritis
KW - adenovirus
KW - astrovirus
KW - enteric viruses
KW - food safety
KW - foodborne infections
KW - hepatitis
KW - norovirus
KW - rotavirus
UR - http://www.scopus.com/inward/record.url?scp=85193044948&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85193044948&partnerID=8YFLogxK
U2 - 10.3390/life14020190
DO - 10.3390/life14020190
M3 - Review article
AN - SCOPUS:85193044948
SN - 0024-3019
VL - 14
JO - Life
JF - Life
IS - 2
M1 - 190
ER -