Viruses in Foods PDF
Edited by Sagar M. Goyal, Jennifer L. Cannon
Part of the Food Microbiology and Food Safety series
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Description
Foodborne viruses are an important group of pathogens recognizedto cause significant disease globally, in terms of both number ofillnesses and severity of disease. Contamination of foods by enteric viruses, such ashuman norovirus and hepatitis A and E viruses, is a major concern to publichealth and food safety. Food Virology is a burgeoning field of emphasis for scientificresearch. Many developments in foodborne virus detection, prevention and control havebeen made in recent years and are the basis of this publication.
This second edition of Viruses in Foods provides anup-to-date description of foodborne viruses of public health importance, including theirepidemiology and methods for detection, prevention and control. It uniquely includes casereports of past outbreaks with implications for better control of future outbreaks, asection that can be considered a handbook for foodborne virus detection, and updated andexpanded information on virus prevention and control, with chapters on naturalvirucidal compounds in foods and risk assessment of foodborne viruses.
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- Format:PDF
- Publisher:Springer International Publishing
- Publication Date:25/08/2016
- Category:
- ISBN:9783319307237
Information
-
Download Now
- Format:PDF
- Publisher:Springer International Publishing
- Publication Date:25/08/2016
- Category:
- ISBN:9783319307237