Enables readers to develop a practical understanding of food virology and its challenges

Introduction to Food Virology presents a clear overview of the main principles and features of the field and provides information on many major foodborne viruses. Each virus is outlined with simple descriptions of its structure, morphology, and genomic identity, with information on how it is transmitted, what disease symptoms it can cause, and methods for detection and control.

Written by a team of highly qualified international authors, Introduction to Food Virology includes information on:

• Potential emergence of new viral threats, highlighting the ongoing importance of food virology
• Enteric viruses, which have been known to cause occasional foodborne outbreaks, and viruses which may have the potential to become foodborne
• Duration of virus persistence in various foods and on various preparation surfaces
• How foodborne viruses may be eliminated or prevented from entering the food chain, with discussion of ongoing challenges
• International standards, with recommendations on how to optimally interpret the results of the current standard method

Free of excessive technical detail and written for both specialists and non-specialists alike, Introduction to Food Virology is a valuable resource for food safety managers, regulators, students, food service personnel, and others involved or interested in the microbial safety of the food supply chain and its impact on public health.