vbid/9783319307237

Description

Foodborne viruses are an important group of pathogens recognized to cause�significant disease globally, in terms of both number of illnesses and severity of�disease. Contamination of foods by enteric viruses, such as human norovirus and�hepatitis A and E viruses, is a major concern to public health and food safety. Food�Virology is a burgeoning field of emphasis for scientific research. Many developments�in foodborne virus detection, prevention and control have been made in recent years�and are the basis of this publication. This second edition of Viruses in Foods provides an up-to-date description of foodborne�viruses of public health importance, including their epidemiology and methods for�detection, prevention and control. It uniquely includes case reports of past outbreaks�with implications for better control of future outbreaks, a section that can be considered�a handbook for foodborne virus detection, and updated and expanded information on�virus prevention and control, with chapters on natural virucidal compounds in foods�and risk assessment of foodborne viruses.Typham this is the title: Viruses in Foods 2nd Edition