Skip to main content
NCBI home page
Springer Nature - PMC COVID-19 Collection logoLink to Springer Nature - PMC COVID-19 Collection
. 2006:1–4. doi: 10.1007/0-387-29251-9_1

Food Virology: Past, Present, and Future

Charles P Gerba 2
Editor: Sagar M Goyal1
PMCID: PMC7122015

The content is available as a PDF (58.1 KB).

References

  1. Bresee J. S., Widdowson M. A., Monroe S. S., Glass R. I. Foodborne viral gastroenteritis: challenges and opportunities. Clin. Infect. Dis. 2002;35:748–753. doi: 10.1086/342386. [DOI] [PubMed] [Google Scholar]
  2. Center for Science in the Public Interest . Outbreak Alert. Washington, DC: CSPI; 2002. [Google Scholar]
  3. Dentinger C., Bower W. A., Nainan O. V., Cotter S. M., Myers G., Dubusky L. M., Fowler S., Salehi E. D., Bell B. P. An outbreak of hepatitis A associated with green onions. J. Infect. Dis. 2001;183:1273–1276. doi: 10.1086/319688. [DOI] [PubMed] [Google Scholar]
  4. Gerba C. P., Rose J. B., Haas C. N. Sensitive populations: who is at the greatest risk? Int. J. Food Microbiol. 1996;30:113–123. doi: 10.1016/0168-1605(96)00996-8. [DOI] [PubMed] [Google Scholar]
  5. Hierholzer J. C. Adenoviruses in the immuncompromised host. Clin. Microbiol. Rev. 1992;5:262–274. doi: 10.1128/cmr.5.3.262. [DOI] [PMC free article] [PubMed] [Google Scholar]
  6. Jubb, G., 1915, The outbreak of epidemic poliomyelitis at West Kirby. Lancet 167.
  7. Koopmans M., Duizer E. Foodborne viruses: an emerging problem. Int. J. Food Microbiol. 2004;90:23–41. doi: 10.1016/S0168-1605(03)00169-7. [DOI] [PMC free article] [PubMed] [Google Scholar]
  8. Koopmans M., von Bonsdorff C. H., Vinje J., de Medici D., Monroe S. Foodborne viruses. FEMS Microbiol. Rev. 2002;26:187–205. doi: 10.1111/j.1574-6976.2002.tb00610.x. [DOI] [PMC free article] [PubMed] [Google Scholar]
  9. Mason J.O., McLean W. R. Infectious hepatitis traced to the consumption of raw oysters: an epidemiologic study. Am. J. Hyg. 1962;75:90–111. doi: 10.1093/oxfordjournals.aje.a120238. [DOI] [PubMed] [Google Scholar]
  10. Mead P. S., Slutsker L., Dietz V., McCaig L. F., Bresee J. S., Shapiro C., Griffin P. M., Tauxe R.V. Food-related illness and death in the United States. Emerg. Infect. Dis. 1999;5:607–625. doi: 10.3201/eid0505.990502. [DOI] [PMC free article] [PubMed] [Google Scholar]
  11. Mishiro S. Recent topics on hepatitis E virus: emerging, zoonotic, animal-to-human transmission in Japan. Uirusu. 2004;54:243–248. doi: 10.2222/jsv.54.243. [DOI] [PubMed] [Google Scholar]
  12. Regli S., Rose J.B., Haas C.N., Gerba C. P. Modeling the risk from Giardia and viruses in drinking water. J. Am.Water Works Assoc. 1991;83:473–479. [Google Scholar]
  13. Roos B. Hepatitis epidemic conveyed by oysters. Svensk Lakartidn. 1956;53:989–1003. [PubMed] [Google Scholar]
  14. Sattar S. A., Tetro J. A. Other foodborne viruses. In: Hui Y. H., Sattar S. A., Murrell K. D., Nip W. K., Stantfield P. S., editors. Foodborne Disease Handbook. 2nd ed. New York: Marcel Dekker; 2001. pp. 127–163. [Google Scholar]
  15. Sivapalasingam S., Friedman C. R., Cohen L., Tauxe R.V. Fresh produce: a growing cause of outbreaks of foodborne illness in the United States, 1973 through 1997. J. Food Protect. 2004;67:2342–2353. doi: 10.4315/0362-028x-67.10.2342. [DOI] [PubMed] [Google Scholar]
  16. Tei S., Kitajima N., Ohara S., Inoue Y., Miki M., Yamatani T., Yamabe H., Mishiro S., Kinoshita Y. Consumption of uncooked deer meat as a risk factor for hepatitis E virus infection: an age-and sex-matched case-control study. J. Med. Virol. 2004;74:67–70. doi: 10.1002/jmv.20147. [DOI] [PubMed] [Google Scholar]

Articles from Viruses in Foods are provided here courtesy of Nature Publishing Group

RESOURCES