Viruses in Foods

1. Food Virology: Advances and Needs
Charles P. Gerba

2. Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses)
Gail E. Greening, Jennifer L. Cannon

3. The Molecular Virology of Enteric Viruses
Javier Buesa, Jesús Rodriguez-Díaz

4. Epidemiology of Food-Borne Viruses
Aron J. Hall

5. Epidemiology of Viral Foodborne Outbreaks: Role of Food Handlers, Irrigation Water, and Surfaces
Craig Hedberg

6. Case Studies and Outbreaks: Fresh Produce
Efstathia Papafragkou, Kaoru Hida

7. Shellfish-Associated Enteric Virus Illness: Virus Localization, Disease Outbreaks and Prevention
Gary P. Richards

8. Outbreaks and Case Studies: Community and Food Handlers
Qing Wang, Sarah M. Markland, Kalmia E. Kniel

9. Methods for Virus Recovery from Foods
Sagar M. Goyal, Hamada A. Aboubakr

10. Methods for Virus Recovery in Water
Kristen E. Gibson, Mark A. Borchardt

11. Molecular Detection Methods of Foodborne Viruses
Preeti Chhabra, Jan Vinjé

12. Methods for Estimating Virus Infectivity
Doris H. D’Souza

13. Survival of Enteric Viruses in the Environment and Food
Gloria Sánchez, Albert Bosch

14. Using Microbicidal Chemicals to Interrupt the Spread of Foodborne Viruses
Syed A. Sattar, Sabah Bidawid

15. Virus Inactivation During Food Processing
Alvin Lee, Stephen Grove

16. Natural Virucidal Compounds in Foods
Kelly R. Bright, Damian H. Gilling

17. Risk Assessment for Foodborne Viruses
Elizabeth Bradshaw, Lee-Ann Jaykus

Nyckelord: Life Sciences, Food Microbiology, Food Science, Virology