Testing for bacterial pathogens that cause foodborne illness is common in today’s food industry. Viruses such as norovirus (NoV) and Hepatitis A (HAV) can be sources of foodborne illnesses, but testing for these viruses in food is much less common.

Norovirus is the most common cause of foodborne illness in the United States, accounting for 58% of foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), norovirus causes between 19-21 million cases of acute gastroenteritis yearly, contributing to an estimated 56,000-71,000 hospitalizations and 570-800 deaths each year. 

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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