What You Should Know
The meeting identified the three leading causes of foodborne illnesses. These are human norovirus, hepatitis A, and hepatitis E. While norovirus is the most common, hepatitis A and hepatitis E are considered equally significant but rank higher in terms of clinical severity.
The expert committee utilized a comprehensive approach to rank these viruses and relevant food commodities. They reviewed literature, participated in expert knowledge elicitation, discussed virus testing methods, and reviewed potential indicators for viral contamination. Their rankings were based on frequency and severity.
The meeting highlighted the global significance of foodborne illnesses. In the United States alone, foodborne illnesses are a frequent occurrence, with millions of people affected each year.