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Enables readers to develop a practical understanding of food virology and its challenges
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, Introduction to Food Virology includes information on:
Free of excessive technical detail and written for both specialists and non-specialists alike, 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.
Nigel Cook, Jorvik Food and Environmental Virology Ltd., York, UK. He holds a Visiting Professorship at the University of Leuven, Belgium. He is a Fellow of the Institute of Science and Technology.
David Rodriguez-Lazaro, Department of Biotechnology and Food Science, University of Burgos, Spain. His research is focused on the characterisation of the prevalence of foodborne pathogens.
Artur Rzeżutka, Department of Food and Environmental Virology, National Veterinary Research Institute, Puławy, Poland.
Martin D'Agostino, Director, ViroSafety LTD, Stratford-upon-Avon, UK.
| Publication Date: | 05 October 2026 |
| Publisher: | Wiley |
| Imprint: | Wiley |
| ISBN-13: | 9781394292899 |
| Format: | Paperback / softback |
| Page Count: | 144 |