Foodborne Viruses and Prions and Their Significance for Public Health

he primary target audience of the series are scientists – in academia and industry – involved in animal production, students of veterinary and food science and governmental officials (risk managers) in veterinary public health and food safety.

Foodborne Viruses and Prions and Their Significance for Public Health PDF

This focus has prompted the editors to pay attention to issues with high relevance for public health and the food trade (continually addressed by food safety authorities worldwide), thus providing reliable, topical and updated reference material.

According to records of the European Food Safety Authority (2012) it appears that around 15% of reported foodborne disease outbreaks are caused by viruses (comprising cases attributable to both foods of animal and of non-animal origin). The current trend towards the production of ready-to-eat meals, which consist of a mixture of ingredients from various sources and geographical regions, poses a further health threat.

Veterinarians – whether employed by industry or serving as governmental officials commissioned to inspect and audit food manufacturing enterprises – should be aware of the public health risks associated with viruses in food ingredients and the food processing and catering environment, and of the grave consequences for industry and international trade in the event of serious viral disease outbreaks.

The editors of this volume have been active in various scientific panels and chairing working groups of the EFSA on foodborne viruses and on prions and so were in the fortunate position of being able to recruit recognised experts from their networks to address the specific issues covered in the book. We are very grateful for the experts’ willingness to oblige by contributing to this volume and for adhering to the rather strict instructions for authors.

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