Viruses in Food

Foodborne Viruses: Detection, Transmission & Contamination Control

This book explores the occurrence, detection, transmission, and epidemiology of viruses in food. It examines the challenges of identifying viral contamination, the development of direct detection methods, alternative indicators of food quality, and strategies for preventing and controlling foodborne viral infections.

Key Features

• Comprehensive introduction to viruses in food
• Overview of major foodborne viral hazards
• Examination of viral occurrence across different food sources
• Analysis of viral transmission pathways through the food chain
• Exploration of foodborne virus epidemiology
• Discussion of viral contamination in food products
• Examination of methods for detecting viruses in food
• Challenges associated with direct viral detection
• Comparison of viral and bacterial food testing approaches
• Discussion of viral detection methods for shellfish
• Exploration of alternative indicators of virological food quality
• Development of improved food virus examination techniques
• Strategies for preventing viral contamination
• Approaches to controlling foodborne viral hazards
• Valuable reference for food microbiologists, researchers, and food safety professionals