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Viruses in Foods

Overview of attention for book
Viruses in Foods
Springer International Publishing

Table of Contents

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    Book Overview
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    Chapter 1 Food Virology: Advances and Needs
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    Chapter 2 Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)
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    Chapter 3 The Molecular Virology of Enteric Viruses
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    Chapter 4 Epidemiology of Food-Borne Viruses
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    Chapter 5 Epidemiology of Viral Foodborne Outbreaks: Role of Food Handlers, Irrigation Water, and Surfaces
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    Chapter 6 Case Studies and Outbreaks: Fresh Produce
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    Chapter 7 Shellfish-Associated Enteric Virus Illness: Virus Localization, Disease Outbreaks and Prevention
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    Chapter 8 Outbreaks and Case Studies: Community and Food Handlers
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    Chapter 9 Methods for Virus Recovery from Foods
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    Chapter 10 Methods for Virus Recovery in Water
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    Chapter 11 Molecular Detection Methods of Foodborne Viruses
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    Chapter 12 Methods for Estimating Virus Infectivity
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    Chapter 13 Survival of Enteric Viruses in the Environment and Food
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    Chapter 14 Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses
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    Chapter 15 Virus Inactivation During Food Processing
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    Chapter 16 Natural Virucidal Compounds in Foods
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    Chapter 17 Risk Assessment for Foodborne Viruses
Attention for Chapter 4: Epidemiology of Food-Borne Viruses
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