Complimentary White Paper

Quick Guide: How to Prevent Foodborne Viruses

Quick Guide: How to Prevent Foodborne Viruses


Learn about types and sources of foodborne viruses, and how to prevent them in your food supply chain.

This White Paper will give you insights about:

  • The most common types of viruses, and what foods to watch for when monitoring potential outbreaks.
  • Symptoms of foodborne viruses and how they are contracted.
  • Lab testing for detection of viruses, and how to eliminate them.
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Foodborne Viruses: Quick Facts

According to the US Centers for Disease Control and Prevention, viruses account for over 50% of foodborne diseases. For the food industry, the two most common viruses of concern are Norovirus and Hepatitis A. Over the past several years, a number of Norovirus and Hepatitis A (HAV) outbreaks have been linked to a wide variety of foods, including berries, pomegranate seeds, and oysters.


Foods commonly involved in Norovirus outbreaks: Foods commonly associated with HAV infection:
  • Leafy greens
  • Fresh fruits and vegetables
  • Herbs and spices
  • Any food that is served raw or handled after being cooked
  • Raw or undercooked shellfish from contaminated waters
  • Raw produce
  • Contaminated drinking water
  • Uncooked foods and cooked foods that are not reheated after contact with an infected food handler

Prevention and Elimination of Foodborne Viruses

Methods to eliminate the spread of viruses are focused on prevention through proper sanitation, including hand washing and sanitization in food plants. Today, manufacturers also frequently turn to virus testing services, now that advances in diagnostic technologies have greatly improved detection of viruses in a laboratory environment.


Download the whitepaper for more information on preventing the spread of viruses in the food industry and safeguarding your food supply chain.

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