The most common food viruses are Hepatitis A and Norovirus.

• A. Hepatitis A and Norovirus.
• B. Influenza and Norovirus.
• C. Rotavirus and Hepatitis B.
• D. Adenovirus and Norovirus.

Answer: (A)

Norovirus is by far the most common cause of outbreaks of gastroenteritis linked to food, and it spreads incredibly easily through contaminated food and surfaces, including foods handled by an infected person or foods contaminated in the environment. Hepatitis A is also a well-known foodborne virus, transmitted via the fecal-oral route through contaminated food or water, and it frequently appears in outbreaks connected to ready-to-eat foods and shellfish. Together, these two viruses best represent the typical viruses people encounter as foodborne threats: one that causes rapid, on-the-spot gastroenteritis outbreaks (Norovirus) and one that causes hepatitis via contaminated food or water (Hepatitis A), making them the most common examples.

Influenza is primarily a respiratory virus, not a foodborne one. Rotavirus mainly affects young children and, while it can be passed via contaminated food, it is not as commonly implicated in foodborne outbreaks as Norovirus. Hepatitis B is mainly transmitted through blood and bodily fluids, not through food. Adenovirus has several types, and while some can cause gastroenteritis, Norovirus remains the more frequent foodborne culprit in outbreaks.