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.
