In recent years, an increase in epidemic outbreaks has been observed worldwide, the etiological factors of which are foodborne and waterborne viruses. Viruses are stable in food matrices and can survive in the product environment without losing their replication capacity. Moreover, most of these pathogens have a low infectious dose. This article reviews currently available information on food- and waterborne viruses has been reviewed. The main groups of eukaryotic viruses associated with foodborne infections and the possibilities of implementing effective detection and control methods for viral contamination in the food industry were characterized. The threats to the dairy industry resulting from the presence and possibility of infection of starter cultures by prokaryotic viruses – bacteriophages were also discussed. The presented information may support decision-making regarding ensuring food safety and provide guidelines that will allow the food industry to implement effective detection and eradicating methods for virus control during food production.