Viruses in Foods
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 hep
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Sagar M. Goyal Jennifer L. Cannon Editors
Viruses in Foods Second Edition
Food Microbiology and Food Safety
Series Editor: Michael P. Doyle
More information about this series at http://www.springer.com/series/7131
Food Microbiology and Food Safety Series The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.
Series Editor Michael P. Doyle, Regents Professor and Director of the Center for Food Safety, University of Georgia, Griffin, GA, USA
Editorial Board Francis F. Busta, Director, National Center for Food Protection and Defense, University of Minnesota, Minneapolis, MN, USA Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia Jeffrey Farber, Bureau of Microbial Hazards, Ottawa, ON, Canada David Golden, Professor of Microbiology, Department of Food Science and Technology, University of Tennessee, Knoxville, TN, USA Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA
Sagar M. Goyal • Jennifer L. Cannon Editors
Viruses in Foods Second Edition
Editors Sagar M. Goyal University of Minnesota St. Paul, MN, USA
Jennifer L. Cannon University of Georgia Griffin, GA, USA
Food Microbiology and Food Safety ISBN 978-3-319-30721-3 ISBN 978-3-319-30723-7 DOI 10.1007/978-3-319-30723-7
(eBook)
Library of Congress Control Number: 2016943424 © Springer International Publishing Switzerland 2006, 2016 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG Switzerland
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