In numerous NoV or HAV cases, the vehicle(s) of virus spread and food contamination remains unidentified. Other enteric viruses, including rotaviruses, sapoviruses, astroviruses and hepatitis E virus (HEV), are not frequent causes of foodborne disease but can occasionally be transmitted by contaminated foods. In the last decade, epidemiological reports indicate that enteric viruses, in particular human noroviruses (NoV), which cause acute gastroenteritis, and hepatitis A virus (HAV), are the leading cause of foodborne illness in developed countries (Koopmans and Duizer 2004 EFSA 2015). Data on viral foodborne diseases are still fragmented, and epidemiological studies have focused either on particular countries or on particular pathogens. Consequently, there is a growing concern over human exposure to enteric viruses through contaminated food products. ![]() ![]() The importance of viral foodborne diseases is increasingly being recognized, and several international organizations have found that there is an upward trend in their incidence. Enteric viruses are those human viruses that are primarily transmitted by the fecal-oral route, either by person-to-person contact or by ingestion of contaminated food or water.
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