Viruses in Foods

Foodborne viruses are an important group of pathogens recognized to causesignificant disease globally, in terms of both number of illnesses and severity ofdisease. Contamination of foods by enteric viruses, such as human norovirus andhepatitis A and E viruses, is a major concern to public health and food safety. FoodVirology is a burgeoning field of emphasis for scientific research. Many developmentsin foodborne virus detection, prevention and control have been made in recent yearsand are the basis of this publication. This second edition of Viruses in Foods provides an up-to-date description of foodborneviruses of public health importance, including their epidemiology and methods fordetection, prevention and control. It uniquely includes case reports of past outbreakswith implications for better control of future outbreaks, a section that can be considereda handbook for foodborne virus detection, and updated and expanded information onvirus prevention and control, with chapters on natural virucidal compounds in foodsand risk assessment of foodborne viruses.