Viral toxicants in food is an increasing concern within the realm of food safety. Foodborne diseases caused by viral pathogens are prevalent in humans, leading to significant rates of illness globally and particularly high rates of death in developing nations. The primary pathogens responsible for foodborne infections are Norovirus and hepatitis A virus. Additionally, Rotavirus, hepatitis E virus, Astrovirus, Aichi virus, Sapovirus, Adenovirus, Poliovirus, tick-borne encephalitis virus, and Nipah virus can also be transmitted through food.
The most efficacious strategy against infection is prevention. Identifying the origin of contamination is essential for the creation of an efficient solution. To prevent the occurrence of viral toxins in food, a comprehensive strategy is necessary, which involves the collaboration of producers, food processors, food handlers, and consumers.