Which two viruses are considered common foodborne pathogens?

Norovirus and Hepatitis A are indeed recognized as common foodborne viruses that can lead to outbreaks and significant public health concerns. Norovirus is highly contagious and is often associated with contaminated food or water, and it can spread easily in environments such as cruise ships or restaurants. It typically causes gastroenteritis, leading to symptoms such as vomiting and diarrhea.

Hepatitis A, on the other hand, is a viral infection that affects the liver and is also transmitted through consumption of contaminated food or water, particularly if products are handled by an infected person who does not practice proper hygiene. While vaccines are available to prevent Hepatitis A, outbreaks still occur, highlighting the importance of food safety practices in preventing contamination.

The other choices consist of bacteria rather than viruses, which differentiates them from the selected answer. While E. coli, Salmonella, Listeria, Clostridium perfringens, Campylobacter, and Bacillus cereus are indeed significant foodborne pathogens, they are classified as bacterial pathogens rather than viral ones. Understanding the distinction is essential for appropriately addressing food safety and sanitation practices.