Viruses

The leading cause of

foodborne illness

Characteristics

• Temperature:- can survive both cooler and freezer

temperatures

Growth

• Viruses can’t grow on food.

• Once eaten, they grow inside a person’s intestines.

Contamination

• Viruses can contaminate both food and water.

Transfer

• Viruses can be transferred from:

• Person to person

• People to food

• People to food-contact surfaces

Prevention

• Wash Your Hands!!

Foodborne Illnesses

• Hepatitis A

• Norovirus gastroenteritis

Are the two major foodborne illnesses

caused by viruses

Hepatitis A

This virus can contaminate food and water.

Food commonly linked with the virus

• Ready-to-eat food

• Shellfish from contaminated water

Most Common Symptoms

• Fever (mild)

• General weakness

• Nausea

• Abdominal pain

• Jaundice (appears later)

Prevention Measures

• Keep jaundiced employees out of the operation.• Keep employees who have been diagnosed with

hepatitis A out of the operation.• Wash hands.• Minimize bare-hand contact with ready-to-eat

food.• Purchase shellfish from approved reputable

suppliers.

NorovirusSometimes called the Cruise Ship Virus.

Food commonly linked with the virus:

Ready-to-eat food

Shellfish from contaminated water

Most Common Symptoms

• Vomiting

• Diarrhea

• Nausea

• Abdominal cramps

Other Prevention Measures

• Keep employees with diarrhea and vomiting out of the operation.

• Keep employees who have been diagnosed with Norovirus out of the operation.

• Wash hands.• Minimize bare-hand contact with ready-to-

eat food.• Purchase shellfish from approved,

reputable suppliers.