Contamination of food with fecal matter is an important route of transmission of viral gastroenteritis.
Viruses are destroyed by the temperatures reached in normal cooking methods and so viral food poisoning is usually transmitted by food which has not been cooked or has been handled after cooking by someone who is a carrier of the virus.
Sanitary methods must be imposed to prevent contamination of foods with intestinal viruses.
For example, if contaminated shellfish are eaten raw or without adequate cooking, they could be a vehicle of transportation of the virus.
Only a small infective dose is required. Viruses cause hepatitis A and epidemic viral gastroenteritis. Norwalk-like viruses have been responsible for outbreaks of gastroenteritis by victims who consume contaminated food or water.
Food poisoning virus
