Aims and scope

Food and Environmental Virology publishes original articles, notes and review articles on any aspect relating to the transmission of pathogenic viruses via the environment (water, air, soil etc.) and foods. This includes epidemiological studies, identification of novel or emerging pathogens, methods of analysis or characterisation, studies on survival and elimination, and development of procedural controls for industrial processes, e.g. HACCP plans. The journal will cover all aspects of this important area, and encompass studies on any human, animal, and plant pathogenic virus which is capable of transmission via the environment or food.

Principal subject areas can be classed into four categories, as follows.

Current and Emerging Issues, for example:
Outbreak descriptions
Elucidation of routes of transmission
Environmental transmission of non-enteric viruses
Novel and / or emerging viruses, including zoonotic viruses
Viruses in water treatment plants

Analytical Methods, for example:
Detection methods for waterborne viruses
Detection methods for foodborne viruses
Detection methods for airborne viruses
New methods for sample treatment
Validation of methods
Application of methods (e.g. virus prevalence in food and the environment)

Data Analysis, for example:
New systems
Risk Assessment
Modular process risk models

Control of viruses, for example:
Structural stability of viruses
Survival in the environment and foods
Transport of viruses through soils
Elimination procedures for food and environmental application
Evaluation of current and novel industrial disinfection processes
Procedural controls, e.g. HACCP
Personal protective efforts, e.g. hand hygiene, and antisepsis