Foodborne toxinfections caused by virus: Characteristics of the main viruses, prevention, treatment and clinical method of laboratory diagnosis by RT-qPCR

Foodborne viruses were recognized among the top-rated food safety priorities and have become a greater concern to the food industry over the past few years. Food safety experts agreed that control measures for viruses throughout the food chain are required. This manuscript provides a description of foodborne viruses (Rotavirus, Adenovirus, Norovirus, Astrovirus, Hepatitis A, Hepatitis E, and...
Source: African Journal of Microbiology Research - Category: Microbiology Source Type: research