This review discusses common and potential emerging foodborne viruses, focusing on their characteristics, outbreaks, and control strategies. The article highlights that viruses such as norovirus, rotavirus, hepatitis A and E viruses, astrovirus, adenovirus, and sapovirus are major causes of foodborne illnesses. Norovirus is the leading cause of foodborne illness, with outbreaks often linked to contaminated food or water. Other viruses, including hepatitis A and E, rotavirus, and sapovirus, are also significant contributors to foodborne diseases. Additionally, zoonotic viruses such as Nipah, Ebola, avian influenza, and coronaviruses (SARS-CoV-1, SARS-CoV-2, MERS-CoV) have the potential to be transmitted via food products. The review emphasizes the importance of strict hygiene practices, proper food handling, and the use of preservation technologies to prevent viral contamination. It also discusses the challenges in detecting viruses in food products and the need for effective control measures to reduce the risk of foodborne illness. The article concludes that preventing viral contamination of food and water is crucial for food safety and public health.This review discusses common and potential emerging foodborne viruses, focusing on their characteristics, outbreaks, and control strategies. The article highlights that viruses such as norovirus, rotavirus, hepatitis A and E viruses, astrovirus, adenovirus, and sapovirus are major causes of foodborne illnesses. Norovirus is the leading cause of foodborne illness, with outbreaks often linked to contaminated food or water. Other viruses, including hepatitis A and E, rotavirus, and sapovirus, are also significant contributors to foodborne diseases. Additionally, zoonotic viruses such as Nipah, Ebola, avian influenza, and coronaviruses (SARS-CoV-1, SARS-CoV-2, MERS-CoV) have the potential to be transmitted via food products. The review emphasizes the importance of strict hygiene practices, proper food handling, and the use of preservation technologies to prevent viral contamination. It also discusses the challenges in detecting viruses in food products and the need for effective control measures to reduce the risk of foodborne illness. The article concludes that preventing viral contamination of food and water is crucial for food safety and public health.