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Viruses cause about a third of the cases of food borne illness in the developed world. In the U.S., they cause more than 50% of food borne illness cases.


The most prevalent food borne virus is Norovirus. Food borne viral infections usually have an intermediate (1-3 days) incubation period, causing illnesses which are self-limited (they end when they run their course), in otherwise healthy individuals and are similar to the bacterial infections, namely in causing stomach pain, diarrhea and vomiting. Other viral food threats are Hepatitis or Rotavirus.