Viruses are too small to be seen by the human eye.
There are several viruses that can cause foodborne diseases
These include:
Unlike bacteria, viruses can only multiply in living cells of other organisms and the origins of foodborne viruses are the intestines of humans and animals.
This means that viruses are spread through human or animal body fluids such as saliva, blood or urine which contain the virus. Contamination can occur through a person eating meat or fish that the virus is living inside or by coming into contact with animal faeces or water that is contaminated with urine.
This is why good personal hygiene and wearing the correct personal protective equipment (PPE) is very important as they are the key factors in transmitting foodborne diseases.
Most foodborne diseases caused by viruses last up to 72 hours and include symptoms of vomiting and diarrhea, these can last longer especially in people with weaker immune systems and can cause severe dehydration.
Hepatitis A usually lasts for 14-28 days and can become more serious as it can spread causing jaundice and in rare cases liver failure.
Parasites are tiny organisms that live inside other organisms. The most common foodborne parasites are protozoa, roundworms and tapeworms. These parasites can be transmitted through soil, water and person to person contact.
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