Food-borne viral infections are divided into two groups as viral gastroenteritidis and viral hepatitis (Hepatitis A and E). Hepatitis A virus is a member of Hepatovirus genus of Picornaviridea family while Hepatitis E virus is classified under Hepevirus genus of the Hepeviridea family. The most common route of transmission of food-borne viral infections is the fecal-oral route. In addition, transmission via blood and blood products, person-to-person contact have been reported. Unlike from HAV, Hepatitis E virus is a zoonotic virus and can be transmitted to human by reservoir animals. Approximately 1.43 million people has been infected with Hepatitis A every year in the World. More than 90% of children younger than 10 years of age have been reported to be seropositive in highly-HAV endemic regions ( Africa, Asia, centraland South America). Hepatitis E is responsible for more than 50% of the acute hepatitis cases in developing countries. In addition, sources of more than 50% of the Hepatitis A cases remain unknown. Results of studies to inactivate the Hepatitis A and E viruses from foods indicate that heat treatment is effective for eliminating Hepatitis A while freezing is ineffective. Although there are limited data about the inactivation of Hepatitis E, it has been known that Hepatitis E is less resistant to adverse conditions than Hepatitis A. In order to establish effective control measures for elimination of food borne viral Hepatitis and Hepatitis E infections, more detailed investigations are required.