An Introduction to Food Virology

An Introduction to Food Virology, 1st Edition presents a scientific examination of viral hazards and safety protocols in modern food systems. Authored by Nigel Cook, David Rodriguez-Lazaro, Artur Rzezutka, and Martin D'Agostino, this textbook outlines the principles and features of food virology to support education and technical training in viral food safety.

The volume organizes its thematic coverage around biological properties, specifically analyzing virus structure, morphology, and genomic identity. It connects these viral characteristics directly to patterns of viral transmission, the expression of disease symptoms, diagnostic laboratory detection techniques, and operational control procedures designed for contamination management.

Coverage encompasses key pathogen categories, including enteric viruses and other potential foodborne viruses. The text also investigates the potential emergence of new viral threats, offering readers a structured approach to evaluating both established viral agents and evolving biological risks across agricultural, processing, and food handling environments.