This comprehensive review discusses the general and clinical characteristics of viruses, viral foodborne outbreaks, and control strategies to prevent viral contamination of food products and water. Viruses are a significant cause of foodborne illnesses, with norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus being the most common. These viruses can persist in the environment, on surfaces, and in food, leading to widespread outbreaks. The review highlights the importance of strict hygienic measures from farm to table, including Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP), to prevent viral contamination. Additionally, recent preservation technologies such as irradiation, pulsed electric field, high-pressure processing, UV light, and cold plasma are effective in inactivating viruses in foods. The article also discusses potential emerging viruses, including zoonotic viruses like Nipah virus, Ebola virus, avian influenza virus, Aichi virus, and coronaviruses (SARS-CoV-1, SARS-CoV-2, and MERS-CoV), which have the potential to be transmitted via food products. The detection of these viruses in food products is challenging due to the absence of viral culture methods and the heterogeneity of viral distribution, but their presence in food samples should be taken as a sign of potential risk.This comprehensive review discusses the general and clinical characteristics of viruses, viral foodborne outbreaks, and control strategies to prevent viral contamination of food products and water. Viruses are a significant cause of foodborne illnesses, with norovirus, hepatitis A and E viruses, rotavirus, astrovirus, adenovirus, and sapovirus being the most common. These viruses can persist in the environment, on surfaces, and in food, leading to widespread outbreaks. The review highlights the importance of strict hygienic measures from farm to table, including Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP), to prevent viral contamination. Additionally, recent preservation technologies such as irradiation, pulsed electric field, high-pressure processing, UV light, and cold plasma are effective in inactivating viruses in foods. The article also discusses potential emerging viruses, including zoonotic viruses like Nipah virus, Ebola virus, avian influenza virus, Aichi virus, and coronaviruses (SARS-CoV-1, SARS-CoV-2, and MERS-CoV), which have the potential to be transmitted via food products. The detection of these viruses in food products is challenging due to the absence of viral culture methods and the heterogeneity of viral distribution, but their presence in food samples should be taken as a sign of potential risk.