Viruses in Foods [electronic resource] /
Goyal, Sagar.editor.
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. About the Editor: Sagar M. Goyal is a professor of Veterinary Population Medicine and director of graduate studies at the University of Minnesota's College of Veterinary Medicine.
Description based upon print version of record.
Includes bibliographical references and index.
Food Virology: Past, Present, and Future -- Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses) -- Molecular Virology of Enteric Viruses (with Emphasis on Caliciviruses) -- Methods of Virus Detection in Foods -- Molecular Methods of Virus Detection in Foods -- Survival and Transport of Enteric Viruses in the Environment -- Bacterial Indicators of Viruses -- Bacteriophages as Fecal Indicator Organisms -- Shellfish-Associated Viral Disease Outbreaks -- Epidemiology of Viral Food-borne Outbreaks -- Role of Irrigation Water in Crop Contamination by Viruses -- Chemical Disinfection Strategies Against Food-borne Viruses -- Food-borne Viruses: Prevention and Control.
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. About the Editor: Sagar M. Goyal is a professor of Veterinary Population Medicine and director of graduate studies at the University of Minnesota's College of Veterinary Medicine.
Food—Biotechnology.
Chemistry.
Food Science.
Chemistry/Food Science, general.