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United States Department of Agriculture

Agricultural Research Service

Title: Food and Water-Borne Enteric Viruses

Author
item Richards, Gary

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: December 4, 2003
Publication Date: September 30, 2005
Citation: Richards, G.P. 2005. Food- and water-borne enteric viruses. Foodborne Pathogens Microbial and Mol. Biology. (P.M. Frtamico, A.K. Bhumia, J.L. Smith) Caister Academic Press. Book Chapter. pg. 121-143

Technical Abstract: Food- and water-borne viruses contribute to a substantial number of illnesses throughout the world. Among those most commonly known are hepatitis A virus, rotavirus, astrovirus, enteric adenovirus, hepatitis E virus, and the human caliciviruses (Noroviruses and Sapporo viruses). This diverse group has something in common; they are transmitted by the fecal-oral route, often by ingestion of contaminated food and water. The nomenclature for most of the viruses is rather straightforward, with the exception of the Noroviruses. This chapter provides an introduction to the enteric viruses including the diseases they cause, their characteristics, mechanisms of pathogenesis, inactivation methods, and methods for their detection, analysis and control.

Last Modified: 10/1/2014
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