Current status of major foodborne and waterborne viral infections and their prevention strategies

Advances in diagnostic techniques and their widespread use for infectious agents revealed the considerably high current prevalence of viral foodborne waterborne diseases. Foodborne viruses are indicated to cause not only gastroenteritis hepatitis but also neurological disorders, respiratory tract diseases, myocarditis, glomerulonephritis hemorrhagic fever, with a particularly mortality rate infants/children individuals immune deficiency. Additionally, due resistance environmental conditions food processes compared other microorganisms, elimination these by heat pressure applications, natural antiviral compounds, UV applications conventional cleaning-disinfection remains difficult even inadequate. In protection from infections, vaccine together GMP, GHP HACCP system approaches production seem be most effective ensure minimization environment public. this review article, up-to-date information is presented on general characteristics diseases caused enterotropic viruses; NoV, AstV, RoV, AdV hepatotropic HAV HEV, worldwide prevalence, as well epidemiology, prevention control measures.