An overview of foodborne viruses and SARS-CoV-2 in foods and food-contact surfaces: survival, transfer, surrogates use, and mathematical modeling

Food outbreaks caused by viruses have become important worldwide, and food or contact surfaces can be a vehicle for their transition. This review discusses data on the transfer and survival of norovirus, and hepatitis-A and -E virus, the main viruses transmitted by consuming contaminated food. Respiratory syndrome coronavirus 2 (SARS-CoV-2) was also discussed due to its documented persistence on food surfaces and environments. The use of surrogates for studying viruses in food and surfaces and mathematical modeling of virus data were explored. The findings show that the stability of viral particles in different foods and surface materials is influenced by a range of conditions as are transfer rates to foods. This review can help to adopt risk management practices to minimize food contamination caused by foodborne viruses and direct important findings regarding the relationship between SARS-CoV-2 and food or food-contact surfaces.