born disease

1. Viruses
The leading cause of
foodborne illness

2. Characteristics
• Temperature:
- can survive both cooler and freezer
temperatures

3. Growth
• Viruses can’t grow on food.
• Once eaten, they grow inside a person’s
intestines.

4. Contamination
• Viruses can contaminate both food and
water.

5. Transfer
• Viruses can be transferred from:
• Person to person

6. • People to food
• People to food-contact surfaces

7. Prevention
• Wash Your Hands!!

8. Foodborne Illnesses
• Hepatitis A
• Norovirus gastroenteritis
Are the two major foodborne illnesses
caused by viruses

9. Hepatitis A
This virus can contaminate food and water.
Food commonly linked with the virus
• Ready-to-eat food
• Shellfish from contaminated water

10. Most Common Symptoms
• Fever (mild)
• General weakness
• Nausea
• Abdominal pain
• Jaundice (appears later)

11. 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.

12. Norovirus
Sometimes called the Cruise Ship Virus.
Food commonly linked with the virus:
Ready-to-eat food
Shellfish from contaminated water

13. Most Common Symptoms
• Vomiting
• Diarrhea
• Nausea
• Abdominal cramps

14. 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.