ABSTRACT
The major foodborne viruses are human noroviruses (HuNoVs) and hepatitis A virus (HAV) which cause gastroenteritis and hepatitis respectively. These are the most common illnesses which are derived from the human gastrointestinal tract, due to poor hygiene, or major contamination by food handlers. Food-grade polymers or biopolymers are designed to improve food structure and functional properties, food processing, shelf life, and food safety. These novel polymers with antimicrobial or antiviral properties are able to avoid cross-contamination as it is applied on food contact surfaces which ultimately enhances food quality. However, developments are still limited in this field. This review emphasizes and compiles literature studies encompassing various foodborne viruses, diseases caused by them, the development of food-grade polymers and biopolymers, and multifaceted assays to evaluate the antiviral activity of food polymers with an emphasis on future endeavours in the field of food-grade polymers.
