An Introduction to Food Virology - Tapa blanda

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NIGEL COOK, Jorvik Food and Environmental Virology Ltd., York, UK. He has researched foodborne viruses – their transmission, detection, and control – for over 30 years. He has participated in several international expert committees, and standardisation activities, and holds a Guest Professorship at KU Leuven university, Belgium.

DAVID RODRÍGUEZ-LÁZARO, Full Professor of Microbiology, Head of the Microbiology Division and Director of the Research Centre for Emerging Pathogens and Public Health at the University of Burgos (Spain), with more than 25 years of experience in the establishment of reliable strategies for detection and control of important food-borne pathogens from environmental sources and various types of foodstuffs.

ARTUR RZEŻUTKA, is a senior scientist at the Department of Microbiology of Food and Feed of the National Veterinary Research Institute in Puławy, Poland. He is registered specialist in food hygiene with a broad experience in applied research in the field of foodborne and zoonotic virus detection, veterinary virology and parasitology.

MARTIN D’AGOSTINO, Director, ViroSafety LTD, Stratford-upon-Avon, UK. Dr Martin D’Agostino is an independent consultant, with over 30 years’ experience in the detection, transmission and control of foodborne viruses. He provides specialist training and consultancy to industry, government and academia, and has contributed to major research, guidance and standards supporting food safety worldwide.

De la contraportada

Enables readers to develop a practical understanding of food virology and its challenges

An Introduction to Food Virology presents a clear overview of the main principles and features of the field and provides information on many major foodborne viruses. Each virus is outlined with simple descriptions of its structure, morphology, and genomic identity, with information on how it is transmitted, what disease symptoms it can cause, and methods for detection and control.

Written by a team of highly qualified international authors, An Introduction to Food Virology includes information on:

• Potential emergence of new viral threats, highlighting the ongoing importance of food virology
• Enteric viruses, which have been known to cause occasional foodborne outbreaks, and viruses which may have the potential to become foodborne
• Duration of virus persistence in various foods and on various preparation surfaces
• How foodborne viruses may be eliminated or prevented from entering the food chain, with discussion of ongoing challenges
• International standards, with recommendations on how to optimally interpret the results of the current standard method

Free of excessive technical detail and written for both specialists and non-specialists alike, An Introduction to Food Virology is a valuable resource for food safety managers, regulators, students, food service personnel, and others involved or interested in the microbial safety of the food supply chain and its impact on public health.