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Viruses in Foods

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Description

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. Viruses in Foods is the first book that comprehensively discusses the role of viruses in foodborne disease outbreaks, along with strategies for the prevention and control of viral contamination of food.
Release date NZ
November 25th, 2010
Audience
  • Professional & Vocational
Contributor
  • Edited by Sagar Goyal
Edition
Softcover reprint of hardcover 1st ed. 2006
Illustrations
13 Illustrations, black and white; XVIII, 345 p. 13 illus.
Pages
345
Dimensions
156x234x19
ISBN-13
9781441939623
Product ID
10166303

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