Food and Environmental Virology

The study of pathogenic virus transmission through the environment (water, air, soil, etc.) and foods is known as food and environmental virology. 

Viruses are transmitted through foods in the form of very minute particles that cannot multiply but may be inactivated. Some of these viruses are found in infected animals' meat, milk, and other products. Human foodborne viral infections are mainly hepatitis A and gastroenteritis caused by norwalk-like viruses, which are shed in human feces and contaminated foods from sick people's hands or through sewage. These viruses are among the leading causes of reported foodborne disease across the globe. Heat and a few other methods can inactivate viruses in foods before they are eaten. 

The coronavirus pandemic has raised awareness of viruses' role as pathogens of concern. Virus presence and transmission are investigated using molecular genetic approaches, such as different PCR applications. Model viruses in cell culture can be used to determine how long viruses retain infectivity in various conditions and environments, such as on indoor surfaces, in air, and in water. These tools are used to find solutions to viruses spreading in the environment. In the absence of effective medications, other measures, such as hygiene, are crucial in preventing the spread of viral illnesses.