This book investigates the presence and impact of viruses in food products. It examines the scientific understanding of viral contamination in food, the methods used for detection and control, and the implications for public health and food safety. The work draws upon research in microbiology, food science, and epidemiology to present a comprehensive overview of the subject.

The book is likely to be regarded as a technical and informative resource for professionals and researchers in food science, microbiology, and public health. Its focus on scientific principles and practical applications suggests it serves as a valuable reference for understanding and managing viral risks in the food supply chain. The detailed scope map indicates a thorough exploration of detection, prevention, and public health considerations.