- The viruses must be transmitted either directly through person-to-person contact or indirectly through ingestion of fecally contaminated food or water or contact with aerosolized vomit droplets.
- The majority of viral foodborne illnesses are caused by a few types of viruses including: Norovirus, Hepatitis A and Rotavirus
NOROVIRUS - most common viral foodborne illness
- Noroviruses are found in the stool or vomit of infected people
- transmission is through eating food or drinking liquids that are contaminated with norovirus by food handlers
- foods that are commonly involved in norovirus outbreaks are leafy greens (such as lettuce), fresh fruits and shellfish (such as oysters)
- causes gastroenteritis characterized by diarrhoea, vomiting and abdominal pain
HEPATITIS A VIRUS (HAV) - the virus is spread when a person ingests food or water that is contaminated with the feces of an infected person.
- implicated foods are uncooked foods such frozen berries, green onions, salads, sandwiches, vegetables, fruits, and raw shellfish
- symptoms include fever, malaise, loss of appetite, diarrhoea, nausea, abdominal discomfort, dark-coloured urine and jaundice
ROTAVIRUS - Rotavirus is a human fecal pathogen that is shed in the diarrhea of ill persons, especially infants and young children
- most cases are not foodborne, but could be if food is cross-contaminated by a food handler
- Implicated foods are foods served cold or raw e.g. shellfish, salads, or ice
- causes inflammation in the stomach and intestines, severe diarrhea, vomiting, fever, belly pain, and dehydration in infants, young children, and some adults.
FOODBORNE PARASITES - this group includes several intestinal and tissue helminths (roundworms, flatworms, and tapeworms) and protozoa
- they can stay in the GI tract and produce gastrointestinal symptoms.
- some invade body tissues and produce specific problems
Share with your friends: |
