Description

Viruses in Foods (Food Microbiology and Food Safety Series)
Understanding Viral Contaminants in the Food Chain

Viruses in Foods is a vital reference in the Food Microbiology and Food Safety series, offering an in-depth exploration of how viral pathogens affect the safety of the global food supply. Authored by leading experts, this book provides a scientific yet accessible overview of foodborne viruses, including noroviruses, hepatitis A and E, and emerging viral threats.

It discusses viral transmission routes, detection methods, risk assessment, and the effectiveness of current food processing and sanitation practices in controlling viral contamination. This book is especially valuable for food microbiologists, public health professionals, regulatory bodies, and researchers in food safety.

Key Features:

Comprehensive coverage of foodborne viruses and their health impact

Latest diagnostic and detection technologies

Risk management strategies in food processing

Includes case studies and global perspectives

Essential reading for food safety professionals and microbiology students

Whether you're a scientist, student, or food industry expert, Viruses in Foods is an indispensable guide to understanding and managing viral risks in the food supply chain.