VIRUSES IN FOODS. 2ND EDITION

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

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.

Features
• Comprehensively discusses the role of viruses in foodborne disease outbreaks, along with strategies for the prevention and control of viral contamination of food
• Collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods
• Intended for food safety experts, food microbiologists, public health workers, sanitarians, departments of health, and personnel involved in food production and processing

Authors
Sagar M. Goyal is a Professor of Virology in the Veterinary Population Medicine Department at the University of Minnesota's College of Veterinary Medicine.
Jennifer L. Cannon is an Associate Professor of Food Virology at the University of Georgia’s Center for Food Safety and in the Department of Food Science and Technology.