There is an upward trend of consumption of organic fresh vegetables due to consumer demand for healthy foods without chemical additives. On the other hand, the number of food borne outbreaks associated with contaminated fresh produce has raised, being human norovirus genogroup I (GI), GII and hepatitis A virus (HAV) the most commonly reported causative agents. This study aimed to detect the presence of these viruses in green leafy vegetables (watercress, leek, coriander, and parsley) and strawberry using quantitative reverse transcription polymerase chain reaction (RT-qPCR). Samples were collected from the Egyptian regions of Kalubia, Giza, and Mansoura. Overall HAV average occurrence in fresh strawberry was 48% with a mean concentration of 6.1 × 10³ GC/g; Also NoV GI overall average occurrence was 25% with a mean concentration of 9.7 × 10² genome copies (GC)/g, while NoV GII was 40% with a mean concentration of 2.4 × 10³ GC/g. For strawberry collected directly from Kalubia farms, neither HAV nor HNoV GI & GII were detected. In green leafy vegetable samples, the occurrence of HAV was 31.2% with a mean concentration of 9.2 × 10⁴ GC/g, while occurrence of NoV GI and NoV GII were 20% and 30% with a mean concentrations of 1.1 × 10⁴ and 2.03 × 10³ GC/g, respectively. In conclusion, the importance of a virus surveillance program for soft fruits and fresh vegetables is highlighted by the outcomes of this study. Our findings should help with the management and control of microbial concerns in fresh foods, reducing the danger of consuming contaminated foods.

由于消费者对不含化学添加剂的健康食品的需求，有机新鲜蔬菜的消费呈上升趋势。另一方面，与受污染的新鲜农产品相关的食源性疾病暴发的数量有所增加，人类诺如病毒基因组 I (GI)、GII 和甲型肝炎病毒 (HAV) 是最常报告的病原体。本研究旨在使用定量逆转录聚合酶链反应 (RT-qPCR) 检测绿叶蔬菜（西洋菜、韭菜、香菜和欧芹）和草莓中是否存在这些病毒。样本是从埃及的卡鲁比亚、吉萨和曼苏拉地区收集的。新鲜草莓中 HAV 的总体平均发生率为 48%，平均浓度为 6.1 × 10 ³气相色谱/克；此外，NoV GI 的总体平均发生率为 25%，平均浓度为 9.7 × 10 ²基因组拷贝 (GC)/g，而 NoV GII 为 40%，平均浓度为 2.4 × 10 ³ GC/g。对于直接从 Kalubia 农场采集的草莓，未检测到 HAV 和 HNoV GI 和 GII。在绿叶蔬菜样品中，HAV 的发生率为 31.2%，平均浓度为 9.2 × 10 ⁴ GC/g，而 NoV GI 和 NoV GII 的发生率为 20% 和 30%，平均浓度为 1.1 × 10 ⁴和2.03 × 10 ³GC/g，分别。总之，这项研究的结果突出了软水果和新鲜蔬菜病毒监测计划的重要性。我们的研究结果应该有助于管理和控制新鲜食品中的微生物问题，从而降低食用受污染食品的危险。