Food/Water Virology

Foodborne viruses are pathogens that can be transmitted through contaminated food, polluted water and the interaction between animals and humans. To prevent infections, it is essential to adopt good hygiene practices, cook food at safe temperatures and store it properly. 

Raising awareness of these risks, collaboration between health authorities and the food industry is essential to ensure food safety and protect human health.

The main viruses associated with foodborne illness include Norovirus, Hepatitis A virus and Rotavirus.

Norovirus (NoV types I and II) and the Hepatitis A virus (HAV) are extremely contagious, and even a tiny amount of viral particles can cause serious infections. These viruses can persist for up to two weeks in the environment, which means that the majority of infections diagnosed are related to the consumption of contaminated water or food.

Currently, PCR is the only technology used to detect HAV and NoV, and SelectIngredient uses this technique to identify and quantify these two viruses.