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Viruses in Foods

Overview of attention for book
Cover of 'Viruses in Foods'

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 6: Case Studies and Outbreaks: Fresh Produce
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Citations

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Chapter title
Case Studies and Outbreaks: Fresh Produce
Chapter number 6
Book title
Viruses in Foods
Published by
Springer, Cham, January 2016
DOI 10.1007/978-3-319-30723-7_6
Book ISBNs
978-3-31-930721-3, 978-3-31-930723-7
Authors

Efstathia Papafragkou, Kaoru Hida, Papafragkou, Efstathia, Hida, Kaoru

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 1 Mendeley reader of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 1 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 1 100%
Readers by discipline Count As %
Biochemistry, Genetics and Molecular Biology 1 100%

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