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Title:   Author  item
                                            COOK, NIGEL - Food And Environmental Research Agencyitem
                                            Richards, Gary
  Submitted to: Book Chapter
                                    Publication Type: Book / Chapter
                                    Publication Acceptance Date: 5/16/2013
                                    Publication  Date: 6/16/2013
                                    Citation:   Cook, N., Richards, G.P. 2013. An introduction to food and waterborne viruses: diseases, transmission, outbreaks, detection and control. Book Chapter. Food and Waterborne Viruses, Woodhead Publishing Co, Cambridge, United Kingdom, pp.3-18..Interpretive Summary:
                                Technical Abstract: Enteric viruses are the number one cause of foodborne illness throughout the world.  In addition to foods, contaminated drinking water is another major cause of enteric viral illness. Among the enteric viruses are the noroviruses, hepatitis A and E viruses, enteric adenoviruses, rotavirus, and astroviruses.  This chapter introduces the reader to food- and waterborne viruses including the diseases they cause, modes of transmission, documented outbreaks, virus detection methods, and control strategies.  Among the food commodities to be examined as possible sources of enteric virus contamination are fruits and vegetables, shellfish, bakery products, and meat and dairy products.  Although most enteric viral illnesses are transmitted by person-to-person spread, mention is made for the zoonotic spread of some viruses by wild or domestic animals.


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