Overview
- 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)
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
Bibliographic Information
Book Title: Viruses in Foods
Editors: Sagar M. Goyal
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/0-387-29251-9
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2006
Softcover ISBN: 978-1-4419-3962-3Published: 25 November 2010
eBook ISBN: 978-0-387-29251-9Published: 15 January 2007
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: XVIII, 345
Number of Illustrations: 13 b/w illustrations