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Food-Borne Viruses: Progress and Challenges

Editors: Marion P. G. Koopmans1, Dean O. Cliver2, Albert Bosch3, Michael P. Doyle4
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Affiliations: 1: Laboratory for Infectious Diseases and Prenatal Screening, Centre for Infectious Diseases Control Netherlands, National Institute for Public Health and the Environment, Bilthoven, The Netherlands; 2: Food Safety Laboratory and World Health Organization, Collaborating Center for Food Virology, Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, Davis, California; 3: Enteric Virus Laboratory, Department of Microbiology, University of Barcelona, Barcelona, Spain; 4: , University of Georgia Center for Food Safety
Content Type: Monograph
Format: Hardcover, Electronic
Publication Year: 2008

Category: Applied and Industrial Microbiology; Food Microbiology

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Food-borne viruses are recognized as a major health concern, but their distribution, definition, and impact are poorly understood. The volume goes a long way in correcting that problem. Written by leading scientists in the field, it brings together the latest knowledge on these viral strains, their detection and control, and associated challenges. Additionally, the volume points to important new directions for future research.

With discoveries of new viruses and the increases in the global export of food, more questions about the potential for food-borne disease transmission arise. While noroviruses and hepatitis A are the most commonly detected food-borne viruses, new viruses such as SARS virus, coronavirus, Nipah virus, and avian influenza virus also appear to be related to food practices. While strict regulations are in place to monitor microbiological quality of food, viruses in food have long been ignored. Furthermore, viruses behave much differently from bacteria and often remain intact after bacteria have been eradicated.

In short, this volume should be essential reading for researchers and practitioners interested in any aspect of food-borne viral illness.

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Microbiology Today

03 March 2013

The role of viruses in food-borne disease has come under increasing scrutiny in recent years. This book brings together a wide range of perspectives which, together, provide an excellent overview of the field. The editors have commissioned work from leading international experts and the chapters are authoritative, and amply referenced, ranging from those which deal in some detail with advances in virology to papers which place these advances in the general context of food safety. The chapters on virology provide an encyclopedia of the current science which may also serve as a starting point for more detailed reading for the specialist. It is thus of interest not only to virologists, but also to specialists in fields such as epidemiology, food technology and risk assessment, as well as to risk managers, who may have overlooked the growth in our understanding of food-borne viruses. As such, it is equally suitable for personal and institutional use.

Society for General Microbiology: Microbiology Today

Reviewer: Judith Hilton, Food Standards Agency

Review Date: 2008

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