The transmission of viruses through foods has been known at least since 1914.1 Viruses capable of being foodborne are typically those transmitted by an “anal-oral” cycle, which may include direct anal-oral contract,2 other “contact” transmission, or indirect transmission such as that in which food and water serve as vehicles. These viruses enter the body by ingestion, are generally produced in the intestine (though they may not cause symptoms there), and are shed with feces. Fecal contamination of foods is known to occur both directly and by way of fecally contaminated water.