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Viruses
Viruses differ from bacteria because they cannot multiply in food. They must infect living cells in order to reproduce. Food can nevertheless carry viruses from an infected person, contaminated water or another contaminated source to someone who eats the food.
Norovirus is a leading cause of foodborne illness. Hepatitis A virus can also be transmitted through contaminated food and water. Good handwashing, excluding ill food handlers when appropriate, using safe water and preventing contamination of ready-to-eat foods are especially important controls for foodborne viruses. Cooking can inactivate many viruses, but preventing contamination remains essential.
RECOMMENDED RESOURCES
CDC’s consumer food-safety overview, including foodborne germs and prevention of contamination.
Bad Bug Book, Second Edition — U.S. Food and Drug Administration
Includes FDA chapters on important foodborne viruses as well as consumer-oriented prevention information.
Foodborne Pathogens — U.S. Food and Drug Administration
FDA links to information on foodborne pathogens, including hepatitis A and other important agents.
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