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Viruses in Foods

  • Book
  • © 2006

Overview

Editors:
  1. Sagar M. Goyal

    1. Department of Veterinary Population Medicine, University of Minnesota, St Paul

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  • The first book to focus entirely on viruses in foods
  • 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)

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Table of contents (13 chapters)

  1. Front Matter

    Pages i-xvii
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  2. Food Virology: Past, Present, and Future

    • Charles P. Gerba
    Pages 1-4

  3. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)

    • Gail E. Greening
    Pages 5-42

  4. Molecular Virology of Enteric Viruses (with Emphasis on Caliciviruses)

    • Javier Buesa, Jesús Rodríguez-Díaz
    Pages 43-100

  5. Methods of Virus Detection in Foods

    • Sagar M. Goyal
    Pages 101-119

  6. Molecular Methods of Virus Detection in Foods

    • Robert L. Atmar
    Pages 121-149

  7. Survival and Transport of Enteric Viruses in the Environment

    • Albert Bosch, Rosa M. Pintó, F. Xavier Abad
    Pages 151-187

  8. Bacterial Indicators of Viruses

    • Samuel R. Farrah
    Pages 189-204

  9. Bacteriophages as Fecal Indicator Organisms

    • Suresh D. Pillai
    Pages 205-222

  10. Shellfish-Associated Viral Disease Outbreaks

    • Gary P. Richards
    Pages 223-238

  11. Epidemiology of Viral Food-borne Outbreaks

    • Craig W. Hedberg
    Pages 239-255

  12. Role of Irrigation Water in Crop Contamination by Viruses

    • Charles P. Gerba, Christopher Y. Choi
    Pages 257-263

  13. Chemical Disinfection Strategies Against Food-borne Viruses

    • Syed A. Sattar, Sabah Bidawid
    Pages 265-287

  14. Food-borne Viruses: Prevention and Control

    • Efstathia Papafragkou, Doris H. D’Souza, Lee-Ann Jaykus
    Pages 289-330

  15. Back Matter

    Pages 331-345
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Keywords

About this book

Cases of viral foodborne outbreaks are on the rise in part due to the increases in population, scarcity of clean water, and changes in eating habits. Outbreaks attributed to toxic, fungal, parasitic, and bacterial agents are very well known and characterized because we have known about these diseases for a long time and have developed appropriate methods to investigate and track them. Detection methods to investigate and track viral agents in food, with the exception of shellfish, have only recently begun to be developed. However, with the advent of molecular diagnostic methods, the role of viruses in foodborne disease outbreaks is beginning to be understood.

Viruses in Foods is the first book that comprehensively discusses the role of viruses in foodborne disease outbreaks, along with strategies for the prevention and control of viral contamination of food.

Editors and Affiliations

  • Department of Veterinary Population Medicine, University of Minnesota, St Paul

    Sagar M. Goyal

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