Book Details

Viruses in Foods

Publication year: 2006

ISBN: 978-0-387-29251-9

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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.

Subject: Chemistry and Materials Science, Public Health, amines, food safety, food science, food viruses, microbiology, processing, transport