Foodborne viruses have been recognized as a growing concern to the food industry and a
serious public health problem. Hepatitis A virus (HAV) is responsible for the majority of viral …

Over one‐half of foodborne illnesses are believed to be viral in origin. The ability of viruses
to persist in the environment and foods, coupled with low infectious doses, allows even a …

Human noroviruses (NoVs) are the leading cause of food-and waterborne outbreaks of
acute nonbacterial gastroenteritis worldwide. As a result of the lack of a mammalian cell …

Human noroviruses (NoVs) are a significant cause of nonbacterial gastroenteritis worldwide,
with contaminated drinking water a potential transmission route. The absence of a cell …

Norovirus (NV) and hepatitis A virus (HAV) are foodborne enteric viruses associated with
outbreaks of disease following consumption of fresh or frozen produce. Model experiments …

Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are
widely consumed as choice meals especially by school‐aged children and the fast‐paced …

Viruses are the causative agents of an estimated 60% of human infections worldwide. The
most common viral illnesses are produced by enteric and respiratory viruses. Transmission …

During the last decade an increased incidence of infections and outbreaks attributed to
foodborne viruses, in particular noroviruses (NoV), was observed world wide. The …

Contamination of oysters with human noroviruses (HuNoV) constitutes a human health risk
and may lead to severe economic losses in the shellfish industry. There is a need to identify …

We review the risk of norovirus (NoV) infection to the human population from consumption of
contaminated shellfish. From a UK perspective, risk is apportioned for different vectors of …