Overview
- Comprehensively discusses the role of viruses in foodborne disease outbreaks, along with strategies for the prevention and control of viral contamination of food
- Collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods
- Intended for food safety experts, food microbiologists, public health workers, sanitarians, departments of health, and personnel involved in food production and processing
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Microbiology and Food Safety (FMFS)
Part of the book sub series: Research and Development (RESDEV)
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Table of contents (17 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
Jennifer L. Cannon is an Associate Professor of Food Virology at the University of Georgia’s Center for Food Safety and in the Department of Food Science and Technology.
Bibliographic Information
Book Title: Viruses in Foods
Editors: Sagar M. Goyal, Jennifer L. Cannon
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-319-30723-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Hardcover ISBN: 978-3-319-30721-3Published: 02 September 2016
Softcover ISBN: 978-3-319-80875-8Published: 22 April 2018
eBook ISBN: 978-3-319-30723-7Published: 25 August 2016
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 2
Number of Pages: XIII, 512
Number of Illustrations: 13 b/w illustrations, 13 illustrations in colour
Topics: Food Microbiology, Food Science, Virology