Food-Borne Viruses

Offers information on foodborne viruses. This book explains what lessons we can learn from the past about early detection and control of (emerging) viral infections. It looks at the role of viral changes through mutation and recombination on their biological properties and epidemiology. It features chapters written by various scientists.

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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.








This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.