Viruses are a leading cause of foodborne illness in the United States.  According to the Centers for Disease Control and Prevention (CDC), viruses account for more than 50% of foodborne disease. Annually, Norovirus causes about 21 million illnesses and contributes to about 70,000 hospitalizations and 800 deaths.

Norovirus and Hepatitis A are the two main viruses of concern for the food industry.  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. While both viruses are transmitted via the fecal-oral route, they have very different durations and symptoms. Continue Reading