An Introduction to Food Virology
1st Edition
Will be published approx. on 24. September 2026
Book
Paperback/Softback
144 pages
978-1-394-29289-9 (ISBN)
Description
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:
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, 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.
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:
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, 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.
More details
Language
English
Place of publication
New York
United States
Target group
College/higher education
Professional and scholarly
ISBN-13
978-1-394-29289-9 (9781394292899)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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 Rzezutka, Department of Food and Environmental Virology, National Veterinary Research Institute, Puławy, Poland.
Martin D'Agostino, Director, ViroSafety LTD, Stratford-upon-Avon, UK.
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 Rzezutka, Department of Food and Environmental Virology, National Veterinary Research Institute, Puławy, Poland.
Martin D'Agostino, Director, ViroSafety LTD, Stratford-upon-Avon, UK.
Content
Foreword ix
Preface xi
Glossary xiii
Chapter 1 Introduction 1
Viruses, the Microbial Enigma 2
History of Food Virology 4
Sources of Quoted Data 9
Further Reading 9
Chapter 2 The Foodborne Viruses 11
Norovirus 12
Hepatitis A Virus 16
Hepatitis E Virus 20
Occasionally or Potentially Foodborne Viruses 22
Adenovirus 23
Astrovirus 23
Enterovirus 24
Nipah Virus 25
Parvovirus 25
Rotavirus 25
Sapovirus 27
Tick-Borne Encephalitis Virus 27
Epidemiology of the Major Foodborne Viruses 27
Norovirus 28
Hepatitis A Virus 29
Hepatitis E Virus 29
Sources of Quoted Data 30
Further Reading 31
Chapter 3 How Does Food Become Contaminated? 33
Routes of Contamination 35
Extrinsic Contamination 35
Intrinsic Contamination 40
Outbreak Descriptions 40
Outbreaks Caused by Extrinsic Contamination 42
Outbreaks Caused by Intrinsic Contamination 46
Sources of Quoted Data 47
Further Reading 49
Chapter 4 Detection 51
Sample Treatment 52
Sample Size 52
Release of Viruses from the Foodstuff 53
Removal of Food Substances 55
Concentration of Viruses 56
Nucleic Acid Extraction 58
Detection Assay 59
Electron Microscopy 59
Cell Culture 60
Immunodiagnostics 60
Nucleic Acid Amplification 62
Quantitation 67
Interpretation of Results 71
Controls for Sample Treatment 73
Controls for the Assay 73
Correctly Interpreting the Readout from a Real-Time PCR Instrument 76
A Note Regarding High Ct Values 77
The Issue of Infectivity 78
Other Methods Utilizing Nucleic Acid Amplification 81
Full References for Cited Standards 81
Further Reading 82
Chapter 5 Prevalence and Survival 83
Prevalence in Foods and Food Production Settings 83
Natural Persistence 86
Survival on Food Contact Surfaces 87
Survival in Water 88
Survival on Crops 88
Survival in Food 89
Sources of Quoted Data 91
Further Reading 94
Chapter 6 Control of Contamination 95
Elimination of Viruses from Food 95
Chemical Disinfection 96
Physical Disinfection 97
Heat 97
Non-Thermal Treatments 99
Gamma Irradiation 99
High Hydrostatic Pressure (HHP) 99
Ultraviolet Light (UV) 100
Depuration 100
Prevention of Contamination 101
Procedural Controls for Prevention of Contamination of Fresh and Ready-to-Eat Produce 101
HACCP (Hazard Analysis Critical Control Points) 104
Procedural Controls for Prevention of Virus Contamination of Shellfish 105
Vaccination 105
Sources of Quoted Data 106
Further Reading 107
Chapter 7 Future Challenges 109
Sources of Quoted Data 116
Further Reading 116
Index 000
Preface xi
Glossary xiii
Chapter 1 Introduction 1
Viruses, the Microbial Enigma 2
History of Food Virology 4
Sources of Quoted Data 9
Further Reading 9
Chapter 2 The Foodborne Viruses 11
Norovirus 12
Hepatitis A Virus 16
Hepatitis E Virus 20
Occasionally or Potentially Foodborne Viruses 22
Adenovirus 23
Astrovirus 23
Enterovirus 24
Nipah Virus 25
Parvovirus 25
Rotavirus 25
Sapovirus 27
Tick-Borne Encephalitis Virus 27
Epidemiology of the Major Foodborne Viruses 27
Norovirus 28
Hepatitis A Virus 29
Hepatitis E Virus 29
Sources of Quoted Data 30
Further Reading 31
Chapter 3 How Does Food Become Contaminated? 33
Routes of Contamination 35
Extrinsic Contamination 35
Intrinsic Contamination 40
Outbreak Descriptions 40
Outbreaks Caused by Extrinsic Contamination 42
Outbreaks Caused by Intrinsic Contamination 46
Sources of Quoted Data 47
Further Reading 49
Chapter 4 Detection 51
Sample Treatment 52
Sample Size 52
Release of Viruses from the Foodstuff 53
Removal of Food Substances 55
Concentration of Viruses 56
Nucleic Acid Extraction 58
Detection Assay 59
Electron Microscopy 59
Cell Culture 60
Immunodiagnostics 60
Nucleic Acid Amplification 62
Quantitation 67
Interpretation of Results 71
Controls for Sample Treatment 73
Controls for the Assay 73
Correctly Interpreting the Readout from a Real-Time PCR Instrument 76
A Note Regarding High Ct Values 77
The Issue of Infectivity 78
Other Methods Utilizing Nucleic Acid Amplification 81
Full References for Cited Standards 81
Further Reading 82
Chapter 5 Prevalence and Survival 83
Prevalence in Foods and Food Production Settings 83
Natural Persistence 86
Survival on Food Contact Surfaces 87
Survival in Water 88
Survival on Crops 88
Survival in Food 89
Sources of Quoted Data 91
Further Reading 94
Chapter 6 Control of Contamination 95
Elimination of Viruses from Food 95
Chemical Disinfection 96
Physical Disinfection 97
Heat 97
Non-Thermal Treatments 99
Gamma Irradiation 99
High Hydrostatic Pressure (HHP) 99
Ultraviolet Light (UV) 100
Depuration 100
Prevention of Contamination 101
Procedural Controls for Prevention of Contamination of Fresh and Ready-to-Eat Produce 101
HACCP (Hazard Analysis Critical Control Points) 104
Procedural Controls for Prevention of Virus Contamination of Shellfish 105
Vaccination 105
Sources of Quoted Data 106
Further Reading 107
Chapter 7 Future Challenges 109
Sources of Quoted Data 116
Further Reading 116
Index 000