Abstract
Many virus-food interrelationships are not yet well understood and hence a meaningful assessment of the health hazard caused by several foodborne viruses cannot be made at the present time. Interest in this area is growing, however, and investigations involving methods for quantitative recovery of viruses are being facilitated by increased commercial availability of animal and human cell cultures and tissue culture media. This paper reviews pertinent literature, discusses some of the problems inherent in studies of viruses in foods, and cites several areas deserving of further research.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
