Foodborne viruses are an important group of pathogens recognized
to cause significant disease globally, in terms of both number of
illnesses and severity of disease. Contamination of foods by enteric viruses, such as
human norovirus and hepatitis A and E viruses, is a major concern to public
health and food safety. Food Virology is a burgeoning field of emphasis for scientific
research. Many developments in foodborne virus detection, prevention and control have
been made in recent years and are the basis of this publication.





This second edition of Viruses in Foods provides an
up-to-date description of foodborne viruses of public health importance, including their
epidemiology and methods for detection, prevention and control. It uniquely includes case
reports of past outbreaks with implications for better control of future outbreaks, a
section that can be considered a handbook for foodborne virus detection, and updated and
expanded information on virus prevention and control, with chapters on natural
virucidal compounds in foods and risk assessment of foodborne viruses.