Foodborne viruses cause most of the foodborne outbreaks and illnesses in many countries. Besides being highly infectious and contagious, some foodborne viruse, such as norovirus, are also resistant to many common treatments and preservatives that can be used to control foodborne bacterial pathogens. In addition, some methods, such as heat treatments are not applicable on most food products associated with foodborne virus outbreaks, such as seafood and fresh produce. Even though some studies have investigated some other methods to inactivate foodborne viruses, such as high pressure processing, new methods and treatments that can be applied to inactivate or control foodborne viruses in food products and environments are still highly desirable. This special issue will provide useful information for preventing and controlling foodborne outbreaks and illnesses caused by foodborne viruses.
The research problem we want to address in this Research Topic is what are some novel and applicable methods and strategies, such as new disinfectants, preservatives, chemicals, and synergisms of different methods, to control foodborne viruses in food products and environments.
The methods and strategies and the novel aspect of this Research Topic, include all novel and/or improved chemical, physical, biological, and the combination of any of those methods that have not been well investigated. All foodborne viruses and their surrogates are within the scope of the targets of the studies. Types of manuscripts we are interested in include: Systematic Review, Review, Original Research, Methods, Hypothesis and Theory, and Perspective.
Foodborne viruses cause most of the foodborne outbreaks and illnesses in many countries. Besides being highly infectious and contagious, some foodborne viruse, such as norovirus, are also resistant to many common treatments and preservatives that can be used to control foodborne bacterial pathogens. In addition, some methods, such as heat treatments are not applicable on most food products associated with foodborne virus outbreaks, such as seafood and fresh produce. Even though some studies have investigated some other methods to inactivate foodborne viruses, such as high pressure processing, new methods and treatments that can be applied to inactivate or control foodborne viruses in food products and environments are still highly desirable. This special issue will provide useful information for preventing and controlling foodborne outbreaks and illnesses caused by foodborne viruses.
The research problem we want to address in this Research Topic is what are some novel and applicable methods and strategies, such as new disinfectants, preservatives, chemicals, and synergisms of different methods, to control foodborne viruses in food products and environments.
The methods and strategies and the novel aspect of this Research Topic, include all novel and/or improved chemical, physical, biological, and the combination of any of those methods that have not been well investigated. All foodborne viruses and their surrogates are within the scope of the targets of the studies. Types of manuscripts we are interested in include: Systematic Review, Review, Original Research, Methods, Hypothesis and Theory, and Perspective.
