Virus Transmission via Foods
Viruses have the potential to be a leading cause of foodborne disease. The most recent year for which and statistics on the incidence of foodborne disease in the United States - a virus was a leading cause of reported foodborne illness.
This unprecedented event resulted from two exceptionally large out breaks of food associated Norwalk virus gastroenteritis which took place in the Twin Cities area of Minnesota.
Virus infected food handlers contaminated butter cream cake frosting, which was later spread on pastries, and salads ant catered banquets at level sufficient to result in at least 3,000 illness in the first outbreak and 2,000 in the second, respectively.
No outbreaks this large appear to have occurred in the U.S since; nor it is likely that a virus will be predominant cause of foodborne illness in the future.
However, Minnesota reports that gastroenteritis, with salads as preeminent vehicle, continuous to be leading foodborne illness in the state. New York Sate reports a high incidence of foodborne viral gastroenteritis, but the leading vehicle there is shellfish.
Virus Transmission via Foods
