Predicting and preventing the next viral disease transmitted through food

The ability of viruses to infect humans following oral exposure and disrupt normal physiological or anatomical functions is a hallmark of their potential to cause foodborne disease. While the etiology of the vast majority of foodborne diseases remains undetermined, viruses are often identified as the culprit when the cause is ascertained. Many undiagnosed causes of foodborne illnesses, especially sporadic cases, may go undetected or be caused by yet-to-be-identified viruses. The potential for food to become a transmission vehicle for viral diseases that are not typically acquired following ingestion may be described within the epidemiological paradigm. This model considers the characteristics and interactions of the host (the human), the agent (the virus), and the environment (the food, the food producing animal or the food production environment). Importantly, these factors are not static and evolution of viruses, transformations in agrifood systems, and changes in environmental conditions and human health and behaviour may contribute to increased pathogenicity, virulence, or exposure. In the context of determining the potential for additional viruses to emerge as important causes of foodborne disease, factors that contribute to hazard characterization (e.g., receptor affinity and distribution) and exposure assessment (e.g., prevalence in food animals and food hygiene) are reviewed. Although it is not possible to predict the type, the timing nor the location of the emergence of the next important cause of foodborne viral disease, the deployment and implementation of actions and behaviours related to personal and food hygiene, sanitation, and safe food handling practices can reduce the likelihood and impact of known and emergent viruses on the safety of the food supply and human health.