 In 2012, Codex developed guidelines on the application of general principles of food hygiene to control viruses in food, informed by Gemra's scientific advice. But times have changed and new research calls for updated guidelines. Gemra is a group of international experts convened by the Food and Agriculture Organization and the World Health Organization to review the state of science on a particular topic and to support the update of the Codex's standards on the control of viruses in food. Gemra held a meeting in September 2023 to analyze the most recent research on foodborne viruses. Viruses are the smallest amongst the different types of microorganisms, and they are quite unique in that, unlike bacteria, they cannot multiply without a host. But they can persist in the environment and be transmitted to people through food. Illnesses caused by foodborne viruses are of highest public health concern, and Gemra has identified three specific viruses that require special attention. Norovirus is estimated to cause 125 million cases of foodborne illness per year, from which 35,000 are fatal. It is a highly infectious virus, and even foods with low levels of contamination can lead to outbreaks. These viruses are found mostly in prepared food, frozen berries, and shellfish, although any foods can become contaminated through infected food handlers. Hepatitis A is estimated to cause 14 million cases of foodborne illness and 28,000 deaths each year. These viruses are usually also transmitted through shellfish, frozen berries, and prepared foods. It is important to note that there are significant regional differences in foods responsible for illness for both Norovirus and Hepatitis A virus. The primary source of Norovirus and Hepatitis A virus is through humans. Foods become contaminated through contact with wastewater, unhygienic practices, or fertilizers that become contaminated through sewage. A third virus, in addition to those previously mentioned, has emerged as a food safety threat. The Hepatitis E virus infects an estimated 20 million people yearly, leading to around 44,000 Hepatitis E-related deaths. However, there is yet no global estimation of what percentage of these infections are foodborne. In contrast to Norovirus and Hepatitis A, the main sources of Hepatitis E are swine and wildlife, and the disease is transmitted by eating inadequately cooked pork and game meat. Foods that test positive for these viruses can be removed from the food system, but unfortunately, detection methods have their limitations and challenges. Better testing and surveillance could reduce viral foodborne illnesses, but also preventing all viruses from even entering the food system is of paramount importance. JEMR will provide additional scientific advice on effective control measures across the food system to prevent viral foodborne diseases.