The Norovirus

The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent.

The information in the book provides essential, specific information to help further understand potential new strains of the pathogen, offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students.

• Provides detailed knowledge of food as a mode of transmission, of detection, and of the biology and impact of Norovirus
• Includes applications to other relevant strains of foodborne pathogens
• Presents foodborne disease outbreak case studies to enhance learning

Food Safety Researchers, Food Microbiologists, Food Virologists, Government, Industry and Academia

Introduction

Health Impact
1. Global disease burden of foodborne illnesses associated with norovirus
2. Overview of Norovirus as a food-borne pathogen
3. Shellfish and Berries: the ready to eat food most involved in human Norovirus outbreaks

Pathogen
4. Structure and genotypes of Noroviruses
5. Whole genome sequencing approach to genotyping and epidemiology

Pathogen and the Host
6. Clinical manifestations 
7. Immune response

Detection and Diagnosis
8. Detection and laboratory diagnosis of Noroviruses
9. PCR assays for diagnosis
10. “PANtrap” A Novel Detection Method for General Food Samples
11. Immunochromatographic tests for rapid diagnosis of noroviruses

Control and Prevention
12. Infection control and outbreak management
13. Vaccine develoment