Synopses & Reviews
Synopsis
While regulations are in place to monitor microbiological quality for food, the criteria that are used have been developed based on properties of bacteria, not viruses. Viruses behave quite differently, and may remain intact under circumstances in which bacterial contaminants would be killed. In addition, their detection in food requires specialised expertise that is not yet available in most laboratories charged with quality control of food. This book covers what we know about the recognized food-borne viruses, and addresses the challenges in developing reliable ways of detecting if food contaminated with viruses.
Synopsis
Details the distribution, definition, and impact of food-borne viruses, illuminating this major health concern.
- Summarizes the latest knowledge on these viral strains, their detection and control, and associated challenges, and points toward important new directions for future research.
- Explores the effect of commonly detected food-borne viruses and new viruses, such as SARS virus, coronavirus, Nipah virus, and avian influenza virus, on food practices.
- Essential reading for researchers and practitioners interested in any aspect of food-borne viral illness.