Enteric viruses cause the majority of foodborne illnesses and common symptoms of many foodborne illnesses include vomiting, diarrhea, abdominal pain, and fever. Among the enteric viruses, human Norovirus (NoV) and hepatitis virus (HAV and HEV) are the main viruses suspected to cause foodborne outbreaks and represent a serious public health. The study presents survey tools of viruses in a wide variety of foodstuffs and results obtained during 56 foodborne outbreaks investigation in France between 2012 and 2017. 246 suspected foods were examined for the presence of four human enteric viruses (NoV GI and NoV GII, HAV or HEV) either using methods described in the EN ISO 15216–1 or in house methods. All viral analysis of food samples were performed with the implementation of process control and an external amplification controls. Eighteen of 56 foodborne outbreaks investigated included at least one positive food sample (16/18 NoV, 1/18 HAV and 1/18 HEV).

The genomic levels of four viruses detected ranged from < 10² to 10⁷ genome copies per g or per L. This study showed the interest to develop methods for the extraction of viruses in different foodstuffs to increase the possibility to identify the association between viral illness and food consumption.

肠病毒是大多数食源性疾病的病因，许多食源性疾病的常见症状包括呕吐，腹泻，腹痛和发烧。在肠道病毒中，人类诺如病毒（NoV）和肝炎病毒（HAV和HEV）是怀疑引起食源性暴发并代表严重公共卫生的主要病毒。这项研究提供了各种食品中病毒的调查工具，以及在2012年至2017年法国进行的56次食源性暴发调查中获得的结果。检查了246种可疑食物中是否存在四种人类肠道病毒（NoV GI和NoV GII，HAV或HEV）或使用EN ISO 15216–1中所述的方法或内部方法。食品样品的所有病毒分析均通过过程控制和外部扩增控制进行。

每克或每升检测到的四种病毒的基因组水平范围在<10 ²至10 ^7个基因组拷贝之间。这项研究表明，有兴趣开发一种在不同食品中提取病毒的方法，以增加识别病毒性疾病之间关联的可能性和食物消费。